Hospitality

• Install plumbing fixtures such as efficient showerheads and taps, or insert flow control devices into existing ones.
• Install fixtures with the highest water efficiency rating. E.g. 4.5/3 litre dual flush toilets, three-star water efficient urinals.
• Insulate hot water pipes to minimise heat loss and so that guests won’t need to wait to get hot water to the tap.
• Minimise the distance between hot water cylinders and taps (This will save water, hot water bills and the cost of unnecessary piping).
• Set up a system where guests can choose to keep their towels and bed linen for stays of more than one night and save water in the laundering.
• Review water use by cleaners and see if it can be reduced.
• Regularly check for leaking toilets, taps and urinals and if taps have been left on.
• For urinals, consider using sensors with a timer to reduce unnecessary flushing. It is recommended that waterless urinals have at least two upstream bathroom basins to avoid blockages.

• Source water efficient dishwashers.
• Specify low flow rates and maximum levels of fluctuation for fixtures.
• If using a garbage disposal for food waste, try to reduce the amount of water used by only running the tap when it’s operating. You could also find out whether there are commercial food waste collection services available in your area or consider composting.
• Avoid thawing foods in cold, running water. Alternatively, you could thaw them in the fridge, microwave or during the cooking process.
• Instead of using running water to rinse produce, wash it in a basin and then refill as necessary.
• Consider water efficiency when replacing ice-makers.
• Clean floors with brooms instead of mops where possible.

By making these improvements, you can expect to see paybacks within one to five years depending on usage. However, as the information provided is general, it’s important to understand your kitchen equipment’s actual usage before replacing it.