Being a multi-venue hospitality space, the infrastructure, particularly around catering waste and drainage, has its challenges.
With the high number of food service establishments, food processing and cooking for thousands of visitors means a lot of washing up. The drainage system is old and over time, fats, oils and greases have built up to cause issues with blockages and odour. Despite the restaurants doing their best to prevent it, FOGs were causing problems that more traditional solutions had failed to resolve.