Saturday, March 16, 2013

Unblocking the Community

waste cooking oil dumped
 in Atherton Road
This post should please Patsy. Here is a company that pays you to take away your waste materials, but it appears it is only for volume users like restaurants and cafes. The residential market is as yet untapped but we do have the option of taking our waste cooking oils to one of our amenity Reuse & Recycling centres; although some can’t be bothered and dump it by the roadside. Proper Oils is a finalist in a national competition on the Waste Reduction Challenge and are now looking at household waste cooking oil with a view to setting up community collection points …. households probably account for much more waste cooking oil but is far more dispersed.

Via Redbridge Recycling Team

Converting your waste into fuel!

We’re really excited to announce the launch of our new scheme, Unblocking the Community throughout London – and are looking for your help!

Through this scheme, we want to make it easy for householders to recycle their waste cooking oils and fats, by: 1) raising awareness of the benefits this entails, and 2) setting up a network of community based collection sites.

The problem: Around 210,000 tonnes of waste cooking oils and fats are generated by households in the UK each year yet as little as 0.1% of this is recycled. The majority of this waste is disposed of inappropriately, causing costly blockage to drains and sewers or contaminating landfill sites with greenhouse gas generating waste. This is a waste of a valuable resource.

The solution: Unblocking the Community will provide householders with an easy way to collect their waste cooking oils and fats as well as setting up accessible collection sites in the heart of their communities. The pilot scheme will offer support, resources and cash prizes of £100 for successful community collection sites.

Unblocking the Community is supported by Proper Oils who have six years experience of recycling waste cooking oils and fats in the London area. We turn this waste into biodiesel, a renewable fuel for use in electrical generators, heating systems and diesel vehicles. To date, we’ve recycled 2,300 tonnes of waste cooking oils and fats and with your help will allow householders to add their contributions!

Right now, we’re recruiting a team of community champions. Interested in getting involved, or know someone who might be? Just get in touch with Nick Ives, for further details.


  1. I can still recall the days whem mothers saved their cooking oil and let it congeal as "dripping". It was recycled by using it again for frying, instead of lard. And I got fed "dripping" with Marmite on toast. Full of fat and very unhealthy, but it filled a tummy during post-war rationing. Most kids were skinny in those days.

  2. Sorry, wrong. Dripping comes from congealed beef or pork fat. Oil does not congeal. I too was brought up on bread and dripping and, unhealthy as it was by todays standards, I'd give my eye teeth to be able to get some from the pork and beef I cook these days.

    1. Quite correct. By far the best for flavour was beef dripping - and placing the partly cooked beef on a trivet above the Yorkshire pudding while it cooked was to turn the pudding into a veritable delicacy!! Spreading the cold dripping over a piece of lightly toasted bread, adding some of the jelly from the bottom of the basin, and then sprinkling with salt and pepper made a very tasty Monday snack. Sirloin of beef was best, with a nice piecee of fat spread right round it.

      They don't sell raw meat today with the right amount of fat on it for this. The health fascists have spoiled our pleasures of the past.

    2. Oh yes! Bread and dripping or toast and dripping - wonderful!

      With mum's dripping pot, you never knew how thick the dripping layer was so it was a bonus if your 'scrape' broke through into the jelly underneath ...

      ... sheer ecstasy ...!

  3. Can we investigate this? I use beef dripping (from larger Sainsburys and Waitrose) in my deep fryer because (1) the chips taste better and (2) oil oxidises at high temperatures. When I change the fat I always agonise over what to do with it. I used to spread it on stale bread and feed it to the birds, until I discovered I was actually feeding the foxes. I have a big tub of it in the spare fridge and can't bring myself to put it in the bin.

    On another note: beef fat is dripping, pork fat is lard.
    Lard used half and half with butter makes the best pastry in the world.