Anglian Water and Environmental Compliance and Services (ECAS) have saved the East of England’s sewers from 10 million litres of fat, the equivalent of more than 16 million blocks of butter, preventing avoidable blockages and helping protect homes, businesses and the environment from flooding and pollution

This month marks a major milestone in Anglian Water’s longstanding partnership with ECAS, which has supported more than 12,200 food service establishments (FSEs) across the region since 2019. Together, the organisations have helped commercial kitchens change everyday habits and keep fats, oils and grease (FOGs) from entering the sewer system.

FOGs left over from everyday cooking can cause serious issues when they enter sinks, dishwashers or internal drains and make their way into the sewer network. Warm fat may appear harmless as it slips down the drain, but it quickly cools, hardens and coats sewer walls, reducing capacity and causing blockages. Over time, this significantly increases the risk of sewer flooding and environmental damage, particularly in hotspots such as takeaways, pubs, hotels and restaurants.

Connor Brailsford, Sewer Misuse Programme Manager at Anglian Water, said: “Reaching this milestone shows the real impact that long term partnerships and practical engagement can have. By working closely with ECAS and food businesses across our region, we’ve helped keep millions of litres of fat out of the sewer network, reducing blockages, protecting communities from flooding, and safeguarding the environment. It’s a great example of how changes in everyday behaviour and the correct equipment can deliver significant, lasting benefits.”

There are more than 70,000 food service establishments operating across the Anglian Water region. By prioritising areas where sewer blockages pose the greatest risk to customers, communities and the environment, Anglian Water is working proactively with businesses to prevent problems from recurring and reduce the likelihood of flooding and pollution.

This work forms part of Anglian Water’s broader commitment to reducing pollution and improving resilience for customers, communities and the environment. Tackling sewer misuse at source is just one way the company is helping reduce pressure on the network during heavy rainfall, lowering the risk of flooding and storm overflows. This supports Anglian Water’s long‑term Building for Better ambition, as it delivers its biggest ever water and sewerage infrastructure upgrade, worth £11 billion.

Alongside the ECAS programme, Anglian Water is:

• installing thousands of sewer monitors to provide real‑time data on rising risk
• investing in upgrades to the sewer network to keep pace with population growth
• reinforcing its Just Bin It campaign, which encourages households and businesses to dispose of everyday unflushable items like wipes and cooking fats responsibly, so they don’t block the sewer network.

Together, these efforts support Anglian Water’s long-term commitment to protecting communities and the environment from flooding and spills.

Sam Dalton, Operations Director at ECAS, said: “Our important partnership with Anglian Water and the food sector over the last few years has laid the foundation for preventing blockages – especially during holidays like Easter – that could disrupt family get-togethers and harm the environment. By showing kitchen staff the importance of effective grease-trapping equipment and responsible kitchen practices, we’re helping food businesses keep FOG out of the sewers not just at Easter, but all year round.”

Section 111 of the Water Industry Act 1991 makes it a criminal offence for any food business to restrict or block the free flow of a public sewer. Water companies, including Anglian Water, can charge food service establishments for the cost of clearing blockages caused by incorrect disposal of FOGs.

One business preparing for a busy Easter period is Doddington Hall and Gardens in Lincolnshire, which expects a significant increase in diners over the holiday. The team has worked closely with ECAS to upgrade kitchen equipment and ensure waste is managed responsibly.

Conrad Adams, Executive Catering & Commercial Manager at Doddington Hall and Gardens, said: “Easter is an exceptionally busy time for us, with many visitors flocking to Doddington Hall and Gardens. After working with Adam and investing in the best grease trapping equipment for our specific operation, we’re confident our kitchen waste is being managed sustainably – helping to protect our beautiful surroundings and the wider Lincolnshire countryside.”

Anglian Water’s top tips for those running busy commercial kitchens:

• Scrape vegetable peelings, rice, pasta, food debris and grease from plates, pans and utensils into the bin before washing
• Collect used fat, oil and grease in a sealed container and arrange regular collection by a registered waste carrier. Retain waste transfer notes for two years
• Use sink strainers to stop food going down drains and empty them into the bin
• Regularly service and maintain grease traps, and keep a written record as part of routine compliance.

Food service establishments can request a visit, access guidance and find out how to get involved here.