SBWATER.ORG: Saving You Water

There are numerous, simple ways that you can help conserve water both at home and at work. Click on the links below to learn more or contact your local water provider.

Business Water Efficiency Tips*
General
Commercial Buildings
Golf Courses & Industrial Landscapes
Health Care Facilities
Hotels & Lodging
Laundries & Linen Suppliers
Restaurants
Schools & Colleges
Swimming Pools

*Content adapted from the Maryland Department of the Environment website.

Tips for Businesses

General

Establish a Water Conservation Program

Establish a water conservation plan for your business and look for opportunities to cut water use. Water, like electricity, costs money and using it wisely can reduce the amount you spend.
Place someone in charge of your conservation program, making it part of their regular duties. Set conservation goals, and encourage your employees to do their part.

Get Creative

Use visual tools like charts and graphs to highlight water savings to employees.
Mention water conservation plans and progress in staff meetings.
Use communication tools like bulletins, newsletters and e-mails to send staff water saving ideas, announcements, progress reports and news of special achievements.

Involve Your Employees

Teach water awareness to your employees. Many companies have posted signs throughout their facilities, which help to create an awareness of water conservation among employees.
Include water conservation policies and procedures in staff training programs.
Seek employee suggestions on water conservation; locate suggestion boxes in prominent areas.
Conduct contests for employees (e.g., posters, slogans, or conservation ideas).

Provide Incentives for Reduced Water Use

Creating competition among employees (for instance, establishing which work shift can use the least amount of water) is another idea. Once employees start thinking about their water use, water consumption usually decreases.
You can also create an incentive to save water by linking water conservation to staff performance reviews.

Get Familiar With Your Water Use

Know where your water gets used. It is important to know how much water is being used for each of your firm's industrial processes and/or domestic needs. Monitor your water bills to see how you're doing and to identify target areas for conservation.

Use Recycled Water Where Possible

Don't use or install ornamental water features unless they recycle water.

Outside Your Building

Use an Automatic Sprinkler System

You can waste a great deal of water in a short amount of time by leaving landscape sprinklers on longer than necessary.

Go Native

When landscaping, consider using native trees, plants, and grasses. Often they are better suited to our climate, need less water to survive and can provide habitat for wildlife.

Check Your System for Leaks

Learn to read your water meter. It's simple. Your local water provider can guide you through this very important procedure. Leaks can be detected by having a periodic shutdown of all water-using facilities and reading the water meter at intervals of the shutdown. If any movement of the meter dials occurs, water is leaking. If a leak is located, repair it as soon as possible.

Inside Your Building

Install Low Flow Devices

If you have an older style toilet, you could be using up to 40% of your indoor water use in toilet flushing. Older model toilets will use between 3.5 and 7 gallons per flush. New High Efficiency Toilets (HETs) have recently been approved for sale in California, and many have been certified for performance and efficiency (click here for a list). These toilets flush at 1.3 gallons or less. These are replacing the Ultra Low-flush Toilets (ULFTs) which flush at 1.6 gallons per flush. Even this small different in flush can mean huge water savings.
Over 50,000 ULFTs are in service in Santa Barbara and Goleta. Most models work very well, with no special problems. Consumer Reports February 1995 issue has an excellent comparison of many different models of ULF toilets. Often they out perform the old style toilets that they are replacing. A high quality ULFT can be purchased for approximately $100 - $150.
Equip all showering facilities with low-flow showerheads. Showerheads with on-off valves provide the opportunity to conserve more water than those without valves. Similar measures should be taken for all faucet fixtures.

Upgrade to Water Efficient Equipment

As you replace the equipment in your building, be aware of how much water the new equipment will use. Equipment manufacturers are becoming more aware of the need for water conservation and are designing pieces of equipment that require less water. Examine all of the possibilities. You may find that you have a choice in your purchase of equipment and water conservation could well be a determining factor in the selection process.

Check Your Toilets for Leaks

Put a few drops of food coloring in the tank. If the coloring begins to appear in the bowl without flushing, you have a leak that should be repaired immediately. Even a small leak can waste thousands of gallons a month.

Commercial Buildings

Cafeteria Area

Turn off the continuous flow used to clean the drain trays.
Turn dishwasher off when not in use. Wash full loads only.
Use water from steam tables to wash down cooking area.
Do not use running water to melt ice or frozen foods. If necessary, use ponded water.
Use water-conserving ice makers.

Building Maintenance

Check the water supply system for leaks.
Turn off any unnecessary flows.
Repair dripping faucets, showers and continuously running or leaking toilets.
Install faucet aerators where possible.
Reduce the load on air conditioning units by shutting off air conditioning when and where it is not needed.
Install ultra low flow toilets. You can also reduce the water used in toilet flushing by either adjusting the vacuum flush mechanism or installing toilet tank displacement devices (dams, bottles, or bags).
As appliances or fixtures wear out, replace them with water-saving models.
Shut off water supply to equipment rooms not in use.
Minimize the water used in cooling equipment in accordance with manufacturers recommendations. Shut off cooling units when not needed.

Exterior Areas

Inventory outdoor water use for landscaped areas.
Water landscapes only when needed; two-to-three times a week is usually sufficient.
Time watering, when possible, to occur in the early morning or evening when evaporation is lowest.
Sweep off sidewalks, driveways, and parking lots with a broom or motorized sweeper. Don't hose off!!
Use controllers on sprinkler systems.
Do not water on windy days.

Golf Courses & Industrial Landscapes

Survey the Facility

Develop a schematic of all water entry points (know where your faucets, time clock, solenoids, booster pumps, sprinklers and bubblers are located).
Identify the capacity of each water-carrying unit and frequency of use. Determine specific use for each entry source.
Read your water meter weekly to monitor the success of water conservation efforts.
Assign an employee to monitor water use and waste.

Design and Maintenance Criteria for Turf and Landscape Areas

Contact your local water district about possible landscape water auditor classes for your golf course managers.
Hire a golf course and/or landscape architect with water conservation and xeriscape experience.
Use turf only where actually necessary: such as picnic areas/outside lunch areas and golf course target areas (greens, tees, landing areas).
Limit or exclude turf from roughs.
Use only low-water use plant material in non-turf areas.
Use automatic irrigation systems monitored by moisture probes (i.e., tensiometers).
Design dual watering system with sprinklers for turf and low-volume irrigation for plants, trees, and shrubs.
Operate sprinkler systems before sunrise and after sunset. The amount of irrigation can be determined by the evapotranspiration rate.
Use properly treated waste water for irrigation where available.

Exterior Areas

Sweep off sidewalks, driveways, and parking lots with a broom. Don't hose off!!
Stop irrigation water from running onto streets and alleys.

Interior Areas

Install water-saving devices to decrease water consumption.
Install ultra low flow toilets. You can also reduce the water used in toilet flushing by either adjusting the vacuum flush mechanism or installing toilet tank displacement devices (dams, bottles, or bags).
Use recycling systems for chillers and cooling towers.
Consider installing energy- and water-efficient air conditioning equipment.
Discontinue continuous flow.
Use ponded water where available.
Adjust flows to reduce discharge of water.

Maintenance Procedures

Sweep materials from floor instead of washing down whenever possible.
Instruct cleanup crews to use less water where appropriate.
Check the water supply system for leaks.
Repair dripping faucets and continuously-running or leaking toilets.

Health Care Facilities

Operations Hospital Graphic

Install signs encouraging water conservation in patient and non-patient rooms and restrooms.
Turn off water required for film processing or cooling in the X-ray department when not in use.
Recycle water where feasible, consistent with state and county requirements.
Use full loads in sanitizer, sterilizer, dishwasher, and washing machine consistent with infection control requirements.
Overhaul faulty steam traps on sterilizers.
As appliances or fixtures wear out, replace with water-saving models.
Reduce the load on air conditioning units by shutting off air conditioning when and where it is not needed.
Recover condensate from air conditioners, refrigerators, freezers, and ice machines; use it as make-up water.

Laundry Facilities

Run full or water level adjusted loads of linens. Most washing machines have a load adjustment button or dial, so try to set this to match the amount of washing you're doing. If your machine doesn't have a load adjustment function, wait until you have enough washing for a full load.
Evaluate wash formula and machine cycles for water-use efficiency.
Recycle water where feasible consistent with state and county requirements.
Reprogram machines to eliminate a rinse or suds cycle, if possible, and if not restricted by health regulations.

Cafeteria and Kitchen Areas

Turn off the continuous flow used to clean the drain trays of the coffee/milk/soda beverage island; clean the trays only as needed.
Turn dishwasher off when not in use. Wash full loads only.
Replace spray heads to reduce water flow.
Use water from steam tables to wash down cooking area.
Do not use running water to melt ice or frozen foods.
Use water-conserving ice makers.
Recycle water where feasible, consistent with state and county requirements.
Recycle rinse water from the dishwater or recirculate it to the garbage disposer.
Rinse utensils and dishes in a plugged sink or bowl rather than under a running tap.
Wash fruit and vegetables in a half filled sink instead of under running water. Do not let water run in preparation sink.
Reduce evaporation in cooking. Cook vegetables by microwaving, steaming or using a pressure cooker. You can also cut down on water loss through evaporation by using tight lids on pots and simmering instead of boiling rapidly.
Provide table signs in cafeteria urging water conservation.

Building Maintenance

Check the water supply system for leaks and turn off any unnecessary flows.
Repair dripping faucets, showers and continuously running or leaking toilets.
Install ultra low flow toilets. You can also reduce the water used in toilet flushing by either adjusting the vacuum flush mechanism or installing toilet tank displacement devices (dams, bottles, or bags).
Install flow reducers and faucet aerators in all plumbing fixtures whenever possible. As fixtures wear out, replace them with water saving models.
Shut off water supply to equipment and rooms not in use.
Discontinue water circulation pumping in unoccupied areas.
Ensure the return of steam condensate to the feed water tank for re-use.
Shut off spray coil units, except where humidity in critical areas cannot be maintained by other means or where the units are used to reduce chiller operation.
Keep hot water pipes insulated.
Avoid excessive boiler and air conditioner blow down. Monitor total dissolved solids levels and blow down only when needed.
Minimize the water used in cooling equipment, such as air compressors, in accordance with the manufacturer recommendations.

Exterior Areas

Inventory outdoor water use for landscaped areas.
Water landscapes only when needed; two-to-three times a week is usually sufficient.
Time watering, when possible, to occur in the early morning or evening when evaporation is lowest.
Sweep off sidewalks, driveways, and parking lots with a broom or motorized sweeper. Don't hose off!!
Use controllers on sprinkler systems.
Mulch around plants to reduce evaporation and discourage weeds.
Remove thatch and aerate turf to encourage the movement of water to the root zone.
Avoid runoff and make sure sprinklers cover just the lawn or garden, not sidewalks, driveways, or gutters.
Do not water on windy days.

Hotels & Lodging

Rooms

Participate in the Santa Barbara County Lodging Industry Water Efficiency Program.
Install ultra low flow toilets. You can also reduce the water used in toilet flushing by either adjusting the vacuum flush mechanism or installing toilet tank displacement devices (dams, bottles, or bags).
As appliances or fixtures wear out, replace them with water-saving models.
Conserve water while cleaning. Get staff to use a bucket to wash and rinse where possible when cleaning, instead of running the taps or hose.

Laundry

Run full or water level adjusted loads of linens. Most washing machines have a load adjustment button or dial, so try to set this to match the amount of washing you're doing. If your machine doesn't have a load adjustment function, wait until you have enough washing for a full load.
Reprogram machines to eliminate a rinse or suds cycle, if possible, and not restricted by health regulations.
Evaluate wash formula and machine cycles for water use efficiency.

Pools

Lower pool water level to reduce the amount of water splashed out. Channel any splashed-out pool water onto landscaping.
Use a pool cover to reduce evaporation when pool is not being used.
Reduce the amount of water used to clean pool filters.

Building Maintenance

Check water supply system for leaks and turn off any unnecessary flows.
Repair dripping faucets, showers and continuously running or leaking toilets.
Install flow reducers and faucet aerators in all plumbing fixtures whenever possible.
Install ultra low flow toilets. You can also reduce the water used in toilet flushing by either adjusting the vacuum flush mechanism or installing toilet tank displacement devices (dams, bottles, or bags).
As appliances or fixtures wear out, replace them with water-saving models.
Shut off water supply to equipment rooms not in use.
Minimize the water used in cooling equipment, such as air compressors, in accordance with the manufacturer recommendations.
Reduce the load on air conditioning units by shutting air conditioning off when and where it is not needed.
Keep hot water pipes insulated.
Avoid excessive boiler and air conditioner blow down. Monitor total dissolved solids levels and blow down only when needed.
Instruct cleanup crew to use less water for mopping.
Switch from wet or steam carpet cleaning methods to dry powder methods.
Change window cleaning schedule from periodic to an on-call/as required basis.

Kitchen Area

Turn off the continuous flow used to clean the drain trays of the coffee/milk/soda beverage island; clean the trays only as needed.
Turn dishwasher off when not in use. Wash full loads only.
Replace spray heads to reduce water flow.
Use water from steam tables to wash down cooking area.
Do not use running water to melt ice or frozen foods.
Use water-conserving ice makers.
Recycle water where feasible, consistent with state and county requirements.
Recycle rinse water from the dishwater or recirculate it to the garbage disposer.
Rinse utensils and dishes in a plugged sink or bowl rather than under a running tap.
Wash fruit and vegetables in a half filled sink instead of under running water. Do not let water run in preparation sink.
Reduce evaporation in cooking. Cook vegetables by microwaving, steaming or using a pressure cooker. You can also cut down on water loss through evaporation by using tight lids on pots and simmering instead of boiling rapidly.

Bar

Do not use running water to melt ice in the sink strainers

Exterior Areas

Do not water landscape every day; two-to-three times a week is usually sufficient.
Sweep off sidewalks, driveways, and parking lots with a broom. Don't hose off!!
Remove weeds and unhealthy plants so remaining plants can benefit from the water saved.
Install soil moisture overrides or timers on sprinkler systems. Time watering, when possible, to occur in the early morning or evening when evaporation is lowest.
Make sure irrigation equipment applies water uniformly.
Mulch around plants to reduce evaporation and discourage weeds.
Remove thatch and aerate turf to encourage the movement of water to the root zone.
Avoid runoff and make sure sprinklers cover just the lawn or garden, not sidewalks, driveways, or gutters.

Laundries & Linen Suppliers

Operations

Run full or water level adjusted loads of linens. Most washing machines have a load adjustment button or dial, so try to set this to match the amount of washing you're doing. If your machine doesn't have a load adjustment function, wait until you have enough washing for a full load.
Evaluate wash formula and machine cycles for water-use efficiency.
Recycle water where feasible consistent with state and county requirements.
Reprogram machines to eliminate a rinse or suds cycle, if possible, and if not restricted by health regulations.

Building Maintenance

Reduce the load on air conditioning units by shutting off air conditioning when and where it is not needed.
Check the water supply system for leaks and turn off any unnecessary flows.
Repair dripping faucets, showers and continuously running or leaking toilets.
Install ultra low flow toilets. You can also reduce the water used in toilet flushing by either adjusting the vacuum flush mechanism or installing toilet tank displacement devices (dams, bottles, or bags).
As appliances or fixtures wear out, replace them with water-saving models.
Shut off water supply to equipment rooms not in use.
Keep hot water pipes insulated.
Avoid excessive boiler and air conditioner blow down. Monitor total dissolved solids levels and blow down only when needed.
Install flow reducers and faucet aerators in all plumbing fixtures whenever possible.
Avoid excessive filter or softener back flush. Back flush only when needed.

Exterior Areas

Inventory outdoor water use for landscaped areas.
Water landscapes only when needed; two-to-three times a week is usually sufficient.
Time watering, when possible, to occur in the early morning or evening when evaporation is lowest.
Sweep off sidewalks, driveways, and parking lots with a broom or motorized sweeper. Don't hose off!!
Use controllers on sprinkler systems.
Do not water on windy days.

Restaurants

Dining Area

Serve water only when asked.
Provide table signs urging water conservation.

Bar

Do not use running water to melt ice in the sink strainers.

Restroom

Install signs encouraging water conservation in employee and customer restrooms.

Kitchen Areas

Install low-flow, high-pressure new nozzle thing for dishes….
Turn off the continuous flow used to clean the drain trays of the coffee/milk/soda beverage island; clean the trays only as needed.
Turn dishwasher off when not in use. Wash full loads of dishes only.
Replace spray heads in the dishwasher to reduce water flow. Use water from steam tables to wash down cooking area.
Do not use running water to melt ice or frozen foods. Use ponded water if necessary.
Use water-conserving ice makers.
Recycle water where feasible, consistent with state and county requirements. Recycle rinse water from the dishwasher or recirculate it to the garbage disposal.
Rinse utensils and dishes in a plugged sink or bowl rather than under a running tap.
Wash fruit and vegetables in a half filled sink instead of under running water. Do not let water run in preparation sink.
Reduce evaporation in cooking. Cook vegetables by microwaving, steaming or using a pressure cooker. You can also cut down on water loss through evaporation by using tight lids on pots and simmering instead of boiling rapidly.

Exterior Areas

Water landscapes only when needed; two-to-three times a week is usually sufficient.
Sweep off sidewalks, driveways, and parking lots with a broom. Don't hose off!!
Mulch around plants to reduce evaporation and discourage weeds.
Remove thatch and aerate turf to encourage the movement of water to the root zone.
Avoid runoff and make sure sprinklers cover just the lawn or garden, not sidewalks, driveways, or gutters.
Do not water on windy days.

Building Maintenance

Reduce the load on air conditioning units by shutting off air conditioning when and where it is not needed.
Check water supply system for leaks and turn off any unnecessary flows.
Repair dripping faucets, showers and continuously running or leaking toilets.
Install flow reducers and faucet aerators in all plumbing fixtures whenever possible.
Install ultra low flow toilets. You can also reduce the water used in toilet flushing by either adjusting the vacuum flush mechanism or installing toilet tank displacement devices (dams, bottles, or bags).
As appliances or fixtures wear out, replace them with water-saving models.
Shut off water supply to equipment rooms not in use.
Minimize the water used in cooling equipment, such as air compressors, in accordance with the manufacturer recommendations.
Keep hot water pipes insulated.
Avoid excessive boiler and air conditioner blow down. Monitor total dissolved solids levels and blow down only when needed.
Switch from wet or steam carpet cleaning methods to dry powder methods.
Instruct cleanup crew to use less water for mopping.
Change window cleaning schedule from periodic to an on-call/as required basis.

Schools & Colleges

Campus-Wide

Increase employee, faculty, and student awareness of water conservation.
Install signs in all restrooms encouraging water conservation.

Building Maintenance

Check the water supply system for leaks.
Turn off any unnecessary flows.
Repair dripping faucets, showers and continuously running or leaking toilets.
Install flow reducers and faucet aerators in all plumbing fixtures whenever possible.
Install ultra low flow toilets (ULFTs). You can also reduce the water used in toilet flushing by either adjusting the vacuum flush mechanism or installing toilet tank displacement devices (dams, bottles, or bags).
As appliances or fixtures wear out, replace them with water-saving models.
Shut off water supply to equipment rooms not in use.
Minimize the water used in cooling equipment, such as air compressors, in accordance with the manufacturer recommendations.
Reduce the load on air conditioning units by shutting air conditioning off when and where it is not needed.
Keep hot water pipes insulated.
Avoid excessive boiler and air conditioner blow down. Monitor total dissolved solids levels and blow down only when needed.
Instruct cleanup crew to use less water for mopping.
Change window cleaning schedule from periodic to an on-call/as required basis.

Kitchen and Laundry Areas

Turn off the continuous flow used to clean the drain trays of the coffee/milk/soda beverage island; clean the trays only as needed.
Turn dishwasher off when not in use. Wash full loads only. Replace spray heads to reduce water flow.
Recycle rinse water from the dishwater or recirculate it to the garbage disposal.
Do not use running water to melt ice or frozen foods. If necessary, use ponded water.
Use water-conserving ice makers.
Rinse utensils and dishes in a plugged sink or bowl rather than under a running tap.
Wash fruit and vegetables in a half filled sink instead of under running water. Do not let water run in preparation sink.
Use water from steam tables in place of fresh water to wash down the cooking area.
Reprogram machines to eliminate a rinse or suds cycle, if possible, and if not restricted by health regulations.
Only wash full loads of clothes/linens/etc.
Evaluate wash formula and machine cycles for water use efficiency.

Pool

Lower pool water to reduce amount of water splashed out. Channel splashed-out pool water into landscaping.
Use a pool cover to reduce evaporation when pool is not being used.
Reduce the amount of water used to clean pool filters

Exterior Areas

Inventory outdoor water use for landscaped areas.
Water landscape only when needed; two-to-three times a week is usually sufficient. Do not water your landscape every day.
Wash autos, buses, and trucks less often. Use a bucket or shut-off nozzle on a hose.
Sweep off sidewalks, driveways, and parking lots with a broom or motorized sweeper. Don't hose off!!
Avoid landscaped fertilizing and pruning stimulating excessive growth.
Remove weeds unhealthy plants so remaining plants can benefit from the water saved.
Install soil moisture overrides or timers on sprinkler systems.
Time watering, when possible, to occur in the early morning or evening when evaporation is lowest.
Make sure irrigation equipment applies water uniformly. Investigate the advantages of installing drip irrigation systems.
Mulch around plants reducing evaporation and discouraging weeds.
Remove thatch and aerate turf to encourage movement of water to the root zone.
Avoid runoff and make sure sprinklers cover just the lawn or garden, not sidewalks, driveways, or gutters.
Do not water on windy days.

Swimming Pools

Cover the pool. The average uncovered pool loses one inch of water per week. Covering the pool can save 95% of water lost to evaporation Cover the pool. In addition, covering a pool:
- Conserves heat (which can save money for heating costs)
- Prevents accidents
- Reduces cleaning
Lower the pool's water level to reduce losses from splashing.
It's recommended to keep the water level one inch above the bottom of the tile.
Limit the frequency of pool refilling.
Lower the pool temperature.
Reducing the temperature reduces water loss to evaporation, and is particularly important when the pool is not being used.
Backwash only when necessary.
Check regularly for cracks and leaks.
Keep the pool and filters clean to reduce frequency of filter backwashing.
Run filter backwash onto lawns and shrubs or collect for reuse.
Ensure that water is absorbed before it leaves your property and avoid allowing runoff to enter adjacent properties.
If acid has been used to clean the pool, the water should be neutralized.