Increase employee awareness of water conservation. Install signs encouraging water conservation in employee and customer restrooms. Regularly check fixtures for leaks, especially faucets, toilets, showerheads, and urinals and repair them as soon as possible. Replace old fixtures with high-efficiency models. Review and compare water bills for indication of leakage or unexpected increases in usage. Take periodic water readings during periods when the building is not used to determine if background leakage or usage is occurring.
Do not use toilets as a waste basket to dispose of rubbish and other items. Use the light flush option when possible. If a toilet is designed for automatic flushing, routinely check that the sensor is working properly and the toilet is not flushing inadvertently.
If a urinal is designed for automatic flushing, routinely check that the sensor is working properly and the urinal is not flushing inadvertently.
Do not leave water running when not actually being used (e.g., while applying soap to hands). Be sure to turn fixtures all the way off after using. For self-closing faucets, routinely check (e.g., monthly) that the sensor is working properly and the flow duration (how long the faucet runs before shutting off) matches the type of use. For faucets that are equipped with a metering device, routinely check (e.g., monthly), that the faucet is shutting off after the specified period of time. Limit showering time to no more than 5 minutes when possible.
Replace old water-using appliances and fixtures with high-efficiency models. Routinely check all appliances and fixtures for leakage. Avoid running faucets when the water is not actually being used. Do not use faucets to thaw frozen items. Use a hand scraper to remove large food particles from dishes, pots, and utensils to minimize use of pre-rinse and wash-down sprayers. Soak pots prior to pre-rinsing or placing in the dishwasher. Adjust the height of hand-operated pre-rinse sprayers to minimize the distance from the sprayer to the items being rinsed.
Because commercial dishwashers are most efficient when fully loaded, select the type and size that matches the application. Wash dishes in full loads and avoid running the dishwasher for partial loads when possible. Ensure that the water rinse pressure and temperature are within manufacturer's recommendations. Operate dishwashers at the minimum flow rate and rinse time recommended by the manufacturer. Turn off dishwashers when not in use.
Replace any water-cooled ice machine with an air-cooled machine. If possible, replace ice cube machines with machines that produce ice flakes. Clean ice machines regularly to avoid buildup of scale and deposits.
Replace existing clothes washing machines with high-efficiency models. Program washing cycle to match the load being washed. Retrofit water recycling system. Retrofit ozone system. Wash full loads rather than partial loads to the extent possible. Separate and wash laundry items according to the number and type of cycles needed. Use detergents formulated for high-efficiency washers. Consult with laundry chemical suppliers to identify washing and rinsing procedures that minimize water usage.
