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.

• If you use steam-boilers, consider using high pressure during laundry hours and low pressure when the laundry is closed.
• Only use washing machines for full loads.
• Check that the temperature settings for heating and cooling are stable.
• Ensure equipment such as boilers, pumps, chillers and water heaters are used according to actual loads and are shut down when not in use. Also, make sure they are properly maintained to prevent water loss from leaks, steam or condensation.
• Install a timer to turn off equipment when not in use.
• Look at recycling rinse water so it can be used as first wash water.

• Install pool and spa covers to reduce evaporation. (A 10x15 metre pool will lose about seven centimetres of surface water to evaporation each week. This amounts to 10,500 litres of water in a week or 546,000 litres in a year!)
• Check pool infrastructure regularly to avoid leaks or other problems.
• Avoid unnecessary water loss by frequently checking the water level.