Welcome to Western States Alliance (WSA) – a membership organization that helps protect our environment by working with stakeholders to develop and use best practices in managing the fats, oils and grease (FOG) that are typically disposed of in sewage from restaurants and other food service establishments.
To join Western States Alliance, contact John Harland at: email@example.com
FOG Forum 2018 – April 16th & 17th – 1.3 CEUs
Every year, the Western States Alliance coordinates and hosts a Fats, Oil, and Grease (FOG) Forum that is the premier event of its kind in the Pacific Northwest. The Forum is meant to inform and train water-related professional technicians, managers, policymakers, and others to learn about the latest developments in FOG-related issues. If you are in Water & Wastewater, CODE Enforcement, Storm Water or another field, this conference can help teach you about the issues that arise with Fats, Oils and Grease and how it can affect the work you perform. It aims to provide you with the necessary tools needed to solve complex issues using the latest technical, technological, and policy approaches in accordance with state and federal regulations.
Come join your peers and network with experts from cities, clean water agencies, equipment suppliers, and state and federal officials to learn how to have an effective FOG abatement program. This year’s conference will be located at the Best Western Plus Hood River Inn in Hood River, Oregon. We look forward to seeing you there!
If you want information about being a vendor or Forum sponsor, please click here
Previous FOG Forums
Previous FOG Webinar
The Fundamentals of FOG Abatement 101 webinar was a success. This was the first webinar in a series intended to educate pretreatment program managers and to enlighten other stakeholders on the elements of an effective pretreatment and inspection program. The webinar covered the true impacts of FOG on building sewers and the POTW and collection systems, as well as what constitutes an effective pretreatment system and the consequences of not controlling the discharge of all fixtures in a commercial kitchen.
If you were unable to attend, or would otherwise like to review, please see FOG Webinar. The introductory screen was blacked out on the recording, but the slides are view-able once the speakers begin.