Level 1 water restrictions now apply.
While the majority of customers should be able to accommodate these restrictions, we recognise that some businesses rely on outdoor water use for continuity of operations. Water use for critical business activities may be exempt from restrictions.
Find more detailed information on your obligations as a business during Level 1 water restrictions or to apply for an exemption.
Research in the hospitality sector is showing that conserving water will not only save money, it will also provide an important marketing edge in a very competitive industry.
Here are some ideas for saving water in different areas of your hospitality business.
Guest Rooms & Public Toilets
- Install plumbing fixtures such as efficient shower heads and taps, or insert flow control devices into existing ones.
- Install fixtures that deliver the highest water efficiency rating, e.g. 4.5/3 dual flush toilets, 3 star water efficient urinals.
- Insulate hot water pipes so heat loss is minimised and guests don'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).
- Establish a system where guests can elect 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 to check if water use can be reduced.
- Regularly check for leaking toilets, taps and urinals and check for taps left on.
- For urinals, consider using sensors with a timer to reduce unnecessary flushing.
- It is recommended that waterless urinals have at least 2 upstream bathroom basins to avoid blockages.
In the Kitchen
- Source water efficient or 3 star or higher dishwashers.
- Look at water consumption of glass washers. Replacing old glass washers using up to 14 litres per cycle with new glass washer models that use 2 litres per cycle or less have the potential to reduce water usage by 75% or more.
- Specify low flow rates and maximum levels of fluctuation for fixtures.
- If using a garbage disposer for food waste, limit water use to allow water flow only during operation. Investigate whether there are commercial food waste collection services available in your area (this may also decrease you waste disposal bills).
- Avoid thawing foods in cold running water. Alternatives include thawing in the fridge, in a microwave, or in the cooking process.
- Avoid using running water to wash produce. Even when washing large amounts of food, wash them in a basin and then refill to rinse as necessary.
- Consider water efficiency when replacing ice makers.
- Replace pre rinse spray valves with new water efficient ones that use 4L/min.
- Use a low flow high pressure trigger nozzle to clean floors.
- In Asian kitchens with woks, consider replacing the wok with a waterless wok.
Note: paybacks for these improvements can be between one to five years depending on usage. Please note that the information is general in nature and actual usage should be understood before making a decision to replace equipment.
In the Laundry
- If you use steam boilers, consider using high pressure during laundry hours and a low pressure when the laundry is closed.
- Only use washing machines for full loads.
- Check that temperature settings in 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.
- Ensure equipment such as boilers, pumps, chillers, and water heaters are properly maintained to prevent water loss due to 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.
In the Pool
- Install pool and spa covers to reduce evaporation and heat loss.
- Equip with recirculating pumps.
- Check pool infrastructure regularly to avoid leaks or other problems
- Check the water level in your pool to avoid unnecessary water loss.