Cancun, Quintana Roo — What many consider simple kitchen waste has become a persistent environmental threat in Cancun. Each week, the Ecology Department of Benito Juarez issues between seven and 10 fines to establishments that fail to properly manage grease and oil, residues that can severely contaminate the region’s aquifers.
Fernando Haro, head of the department, said most violations involve restaurants operating without grease traps, maintaining them in poor condition, or failing to follow protocols for final disposal of these wastes.
Haro attributed the problem partly to ignorance among new business owners and high staff turnover in the service sector, but also acknowledged a lack of commitment by some owners and managers to train workers and establish proper procedures.
When inspectors detect an irregularity, they order the immediate closure of the contaminating source — such as kitchens or washing areas — and initiate an administrative process that includes financial penalties. For repeat offenders, fines can reach up to 200 UMAs (about 23,000 pesos, or roughly $1,150 USD) and may even lead to permanent closure of the establishment.
Haro noted that inspections cover both small businesses in various parts of the city and large establishments in the hotel zone. He added that authorities will step up supervision of street vendors to ensure used oil is not dumped into drains or open spaces.
Because of the Yucatan Peninsula’s porous limestone geology, any seepage of these residues can directly affect cenotes, lagoons, and coral reefs, Haro warned. He urged business owners to hire only authorized companies for the handling and final disposal of these wastes.
