The kitchen

As we prepare our meals in the kitchen, we often put more effort into keeping this room clean than any other room in the house. But what does ‘clean’ really mean if we overdo it with toxic chemicals that pollute the environment? Much more than dirty dishwater goes down the kitchen sink, including harmful chemicals. But remember that whatever goes down the sink may end up in our rivers, lochs and sea.

Antibacterial spray & disinfectant

Biocidal or antibacterial products aim to kill micro-organisms found on surfaces around the home. Some are formulated for specific bacteria, viruses or moulds while others are more general. Over-use of these products can give rise to ‘resistant’ strains. One particular disinfectant to avoid is 2,4-Dichlorophenol. Avoid using biocides wherever possible. Hydrogen peroxide and active oxygen cleaners/disinfectants are generally less harmful than other disinfection agents.

Laundry detergent, laundry bleach, washing up liquid and dishwasher detergent

Detergents contain surfactants, which reduce the surface tension of the water allowing bubbles to form more easily. Surfactants can be petroleum- or plant-based. Both types are biodegradable, but plant-based surfactants break down in a matter of hours or days, whereas petroleum-based surfactants can take longer and might not do so completely. [1] Most of Scotland has soft water, which means less detergent is needed, so always use the minimum recommended amount – lather in the washing machine shows that too much detergent has been used.

In addition, washing machine and dishwater detergents (but not washing up liquids) often contain phosphates (sometimes listed as STPP or sodium tripolyphosphate). Phosphate is a naturally occurring nutrient that is essential to life. But the addition of manmade phosphate to the water environment can upset the natural balance and cause problems for waters that are already nutrient-rich. WaterSense is running a local campaign in Forfar to help improve the quality of Forfar Loch, which has been suffering from too much phosphate. Visit the WaterSense in Forfar website for more information on phosphates and how you can reduce your use of them.

Soap

Antibacterial soaps are increasingly popular, especially for use in the kitchen. But as with disinfectant or a course of antibiotics, if they are not used properly, they can result in the development of resistant strains of bacteria. Thorough washing with an ordinary bar of soap (preferably made from plant-based ingredients) is enough to ensure clean hands. Simply use soap with a nail brush if you want more cleaning power!

Cooking oil

Used cooking oil or fat should never be poured down the sink or drain. Oil can be disposed of in the general household waste but make sure you allow it to cool before putting into the bin. It can then soak into normal household rubbish or be put into rigid plastic containers.

Small amounts of vegetable cooking oil or animal fat can also be used to prepare food for birds by soaking or frying pieces of bread in the used oil.

Some civic amenity sites have facilities for the collection of vegetable oil. Contact your local authority recycling officer for details. (Used vegetable oils must not be put into ordinary oil recycling banks at most sites as this makes the entire contents of the oil bank non-recyclable).

The Scottish Oil Care Campaign gives advice on the disposal of oils.

Notes:
[1] The Good Shopping Guide 2003 p40

For further information please contact WWF Scotland: phone 01350 728200, email info@watersense.org.uk, or write to WaterSense, c/o WWF Scotland, Little Dunkeld, Dunkeld, PH8 0AD