Restaurants

Dishwashers
• Wash full loads in rack-type machines.
• Presoak and wash items in basins of water rather than under running water.
• When possible, scrape or brush dishes and pots rather than using running water or pre-rinse sprayers.
• Replace pre-rinse sprayers with water-saving 1.6-gpm sprayers.
• Install pressure reducing valves on dishwasher water supply lines when the supply pressure exceeds the pressure recommended by the manufacturer.
• Operate scraping troughs only during dishwashing operations.
• Replace older dishwashers with new water and energy efficient models.
• Turn dishwashers off when not in use.
  Food & Drink Preparation
• Install kitchen faucet aerators that use 2.5 gpm. Where higher flows are needed, install a fingertip control valve for aerated or full-flow operation.
• Reduce or eliminate using water to thaw food. If food must be thawed using water, reduce flows to the minimum needed.
• Turn off continuous flows used to clean drain trays installed at coffee/milk/soda/beverage islands.
• Install hands-free or foot activated valves on faucets.
  Food Disposers
• Replace disposers with garbage strainers which use less water.
• Use the minimum acceptable flow of water through the disposer.
• Install electronic sensors to detect food in the disposer's grinding chamber.
• Install solenoid valves to stop water flow when the disposer is off.
• Reduce the amount of time the disposer operates, as well as the amount of water used, for models with preset controls.
  Icemakers
• Replace old icemakers with air-cooled, water efficient models. However, consider energy use too.
• Use ice flake machines rather than ice cube machines. Producing ice flakes uses less water.
• Use softened water in ice cube machines to minimize bleed-off.
• Collect spent cooling water from water-cooled ice machines and use it for nonpotable purposes, such as mopping floors.
  Building Maintenance
• Repair leaks and malfunctioning equipment promptly.
• Install low-flow toilets and faucet aerators in restrooms.
• Replace fixtures with water-conserving models when they wear out.
  

Hotels and Motels

Restrooms and Guest Bathrooms
• Repair all leaks, including dripping faucets and showers and running or leaking toilets.
• Showerheads, faucets and toilets should be replaced with low-volume models.
• Replace or Retrofit old toilets (pre-1994) with toilet tank water displacement devices, such as toilet dams, bags, or weighted bottles.
• Install aerators to all plumbing fixtures.
  Kitchen, Dining Room and Bar
• See Restaurant BMPs
  Building Maintenance
• Check the water supply system for leaks, and turn off unnecessary flows.
• Shut off the water supply to equipment and areas that are unused.
• Check the pressure. Where system pressure is higher than 60 psi, install pressure-reducing valves.
• Shut off water-cooled air conditioning units when not needed, or replace water-cooled equipment with air-cooled systems.
• Insulate hot water pipes.
  Cleaning/Housekeeping
• Instruct cleaning crews to use water efficiently for mopping.
• Switch from wet carpet cleaning methods, such as steam, to dry, powder methods.
• If you have to, powerwash paved surfaces. Do not use an open hose.
• Wash exterior windows with a bucket and squeegee rather than powerwashing.
• Change window cleaning schedule from "periodic" to "as required."
  Laundry
• Wash only full loads.
• Evaluate the wash formula and machine cycles for efficiency. It may be appropriate to reprogram machines to eliminate a cycle.
• Consider upgrading to water-efficient washing machines. You will save water and energy.
• Lodging establishments should not change sheets more often than every four days for guests staying more than one night, except for health or safety reasons.
  Pools & Spas
• Lower pool level to avoid splash-out. Water that is unavoidably splashed-out can be channeled onto the landscape or back into the pool.
• Reduce the water used to back-flush pool filters.
• Check the pool regularly for cracks and leaks (including pressure grouting, liners and drain valves) and make repairs regularly.
• Use a pool cover to reduce evaporation and heat loss when the pool is not being used.
• Lower the pool temperature, if possible-particularly when the pool is not being used.
  Outdoor
• Apply water, fertilizer, or pesticides to your landscape only when needed. Look for signs of wilt before watering established plants.
• Core aerate and apply compost annually for established lawns.
• Install an automatic rain/wind shut-off device on sprinkler systems.
• Consider using low-volume irrigation, such as a drip system.
• Make sure sprinklers are directing water to landscape areas, and not to parking lots, sidewalks, or other paved areas.
• Use mulch around landscape plants to reduce evaporation and weed growth.
• Be sure all hoses have shut-off nozzles.
• When it snows, pile plowed snow around the landscape rather than a paved surface. Not only do you benefit from the slow percolation of the snowmelt, but you don't lose any parking space.
• Use a broom to clean sidewalks and driveways instead of hosing them down.
• Avoid landscape fertilizing and pruning that would stimulate excessive growth.
  Other
• Increase employee awareness of water use efficiency.
• Install signs encouraging water efficiency in restaurants, restrooms and guest rooms.

Retail and Shopping Centers

• Individually meter or sub-meter
• Low-flow fixtures
• Periodic leak detection/maintenance schedule
• Landscape
• Irrigation
• Employee training
• Water use BMPs
• Water budget
• Information on water bill
• High-efficiency washing machines

Nursing and Assisted Living Facilities

Indoor
• Kitchen/Dining Room Areas: dishwashers, sinks, food and drink preparation, food disposals, icemakers
• Bathrooms: toilets, bathtubs, showers, sinks
• Laundry: washing machines, sinks
  Outdoor
• Landscape Irrigation (possible golf courses)
• Pools
• Water features (fountains, etc.)

Medical Facilities

Green Guide for Health Care Project offers a 90-item list of green features for healthcare facitlities, including water conservation in construction and operations.

Additional resources for medical facilities...