Business water saving tips

 
This includes vet clinics and groomers

• Ensure all wash basins, hoses, taps and nozzles are in good working order and not leaking.
• Repair equipment in need of maintenance.
• Install low-flow nozzles and fixtures.
• Install recirculating systems for water or a double-tank hydrobath that recycles water.
• Clean premises with non-water methods (e.g. use brooms, especially in non-grooming areas).

 
This includes breweries, distilleries, bottling companies

• Reuse rinse/flush water within the production line instead of discharging it.
• Plan production runs to minimize water-intensive activities.
• Put posters inside washrooms advising visitors on how to conserve water.

• Fix leaking taps and toilets in bathrooms, kitchens, laundry rooms etc.
• Put posters inside shared spaces on how to conserve water.

 
This includes bakeries, commercial food makers and animal processing

• Track water usage to meet lowered water targets.
• Recirculate cooling water.
• Ensure maintenance is complete on refrigeration condensers/units.
• Minimize water use that is not on the factory floor.
• Plan production runs to minimize water-intensive activities.

• Plan food preparation activities to reduce water use.
• Plan production runs to minimize water-intensive activities.
• Recirculate cooling water.
• Ensure maintenance is complete on refrigeration condensers/units.
• Cleaning tips (except when required by Health & Safety Regulations):
  • Use brooms and brushes over water cleaning methods.
  • Cut down use of floor cleaning machines – spot wash when necessary in non-food prep areas.

• Put posters and cards inside guest rooms and elevators to advise guests how they can reduce their water use during their stay.
• Reduce bedsheet and towel changes for guest stays. Offer incentives for customers to reuse towels and sheets (e.g. meal vouchers, discounts, etc.).
• Run only full loads of laundry.
• Consider closing swimming pools and shower areas.
• Minimize the number of ice machines running or turn them off entirely.
• Ensure maintenance is complete on refrigerators, freezers and other equipment.
• Ensure dishwashers are performing efficiently without leaks or water loss.
• Train staff to minimize water loss during food prep and cleaning.
• Use compostable products where possible to reduce dish washing. See suggested alternatives.

• Cut down use of floor cleaning machines – spot wash when necessary, in non-food prep areas.
• Shut indoor fountains.
• Close areas that require frequent cleaning with water and consider using wipes where appropriate. For example, equipment.
• Make onsite visits to tenants to check for water leaks and repairs. 
• Provide water education information to tenants and encourage them to make smart decisions about water.
• Reuse cooling water for other purposes.

• Remind customers about conservation efforts and encourage them to only run full loads of laundry:
  • On short cycles, if possible.
  • Only washing items required for the week and leaving items that can wait.
  • Ensuring all washers and hose lines are not leaking.
• Put posters inside the washrooms, advising visitors on how to conserve water.

 
This includes chemical, computer, electrical, energy, furniture, machinery, metals processing, plastic, printing, textiles and wood products

• Complete maintenance and repair of equipment.
• Reduce or eliminate water use when not necessary for core business functions.
• Reuse cooling water for other purposes.
• Reuse rinse/flush water within the production line instead of discharging it.
• Examine where less water can be used without compromising quality/safety.
• Plan production runs to minimize water-intensive activities.

 
This includes childcare, medical clinics, personal care, pharmacies, hair/nail salons/spas

• Use only necessary towels and linens to reduce required laundry.
• Only run full loads of laundry and dishes.
• Use compostable products where possible to reduce dish washing. See suggested alternatives.
• Turn off decorative water features and fountains.
• Offer "dry" haircuts at salons or wet hair with a spray bottle of a full wash.

 
Put posters inside recreation facilities and pools advising visitors on how to conserve water.

• Only provide water if asked and consider using bottled water instead of tap water to fulfill these requests.
• Ensure maintenance is complete on refrigerators, freezers and other equipment.
• Ensure dishwashers are performing efficiently without leaks or water loss.
• Train staff to minimize water loss during food prep and cleaning.
• Use compostable products where possible to reduce dish washing. See suggested alternatives.
• Put posters inside the washrooms, advising visitors on how to conserve water.

• Cleaning tips (except when required by Health & Safety Regulations):
  • Use brooms and brushes over water cleaning methods.
  • Cut down use of floor cleaning machines – spot wash when necessary.
• Collect rainwater and greywater for property landscaping and potted plants.
• Repair equipment in need of maintenance:
  • Fix leaking taps and toilets.
  • Address leaks from appliances like refrigerators, freezers and dishwashers.
• Train staff to minimize water loss during classroom activities (water tables, etc.), food prep and cleaning.

 
This includes strip malls and small offices

• Encourage employees to work from home where operationally possible.
• Use non-water cleaning methods if possible.
• Check for leaks in hoses and equipment.