How much is spent each year in the UK on clearing fatbergs caused by fats oils and grease (FOG) being poured into the sewers?

Building regulations say that commercial hot food premises should have an effective means of grease removal, compliant to what standard?

Every food service outlet in the UK has a legal obligation to “manage effluent content” under what piece of legislation?

Which of these is recognised best practice for grease management?

What is recommended in addition to a grease separator when installing in an area below sewer level