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Begin by doing a thorough
audit of all water uses by the business. Include everything, including
coffee making, toilet flushes, floor mopping etc. Use this as
a starting point in looking for areas to cut back on water use.
Check for leaks and correct any immediately. Recognize that investment
in water saving devices now, will save money in the future. Verify
all changes with the Health Department to make sure that all measures
will not adversely affect health, safety and the environment.
Review plans with any governing regulatory agency or officials.
Restrooms:
- Check for leaks.
- Offer hand sanitizers for customer use.
- Replace old toilets with low-flow 1.6 gallon per flush model
or place a soda bottle full of sand in the tank.
Kitchens:
- Reduce mopping and cleaning use of water as possible without
threatening health, safety or environment.
- Plan ahead and thaw food in refrigerator and microwave rather
than under running water.
- Capture rinse water and re-use for mopping floors.
- Install low-flow faucets or finger-tip control valves on
high flow units.
- Presoak dishes rather than rinsing under running water.
- Amend menus to include items that require less water in
the preparation or clean-up.
- Use water used for boiling vegetables or noodles to soak
dishes.
- Install on-demand, point-of-use hot water dispensers rather
than running water until hot.
- Run only full loads in dishwasher and sanitizers.
- Use ice flakes instead of ice cubes. Ice flakes use half
the water. Ice cubes use water to wash away impurities left
in, so additional water is not necessary.
Dining Rooms:
1. Only serve additional fountain drinks, water and iced tea
when requested.
Office Spaces:
1. Water plants using recycled water. Consider using that from
a dehumidifier.
2. Mop less frequently. Sweep or vacuum first.
Laundry Rooms:
- Run only full loads of laundry.
- Do not use pre-rinse cycles on washers.
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