The Collectivity asks all restaurateurs to equip themselves with a grease trap. The fatty residues of these tanks must then be treated by a specialized company, indicates the COM, stressing that these fats can in particular generate a malfunction of the purification stations. “According to the law, greasy waste must not be abandoned or thrown into the natural environment, or even in household waste. They should not be burned in the open. Catering establishments and catering trades must therefore have a grease trap, and take responsibility for the elimination of this fatty waste (article R541-2 of the Environmental Code) ”, specifies the COM, which asks restaurateurs to approach the two approved collectors and the waste treatment center (Verde SXM).
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