Create a water conservation plan
It is important to know what activities use the most water and prepare a plan to reduce water
Water use breakdown in the hospitality sector
In the guest rooms and 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, eg.4.5/3 dual flush toilets, 3 star water efficient infrared urinal flushes
- 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
In the kitchen
- Source water efficient or AAA rating dishwashers
- Limit dishwashing and glasswashing until you have a full load. If conveyor system is used check that water turns off when every load is finished
- Specify low flow rates and maximum levels of fluctuation for fixtures
- Choose plumbing fixtures that have built-in flow restricting devices
- 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 if washing large amounts of food wash it in a basin and then refill to rinse as necessary
- Clean floors with brooms and mops not hoses
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 settings 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.
- Install a water reuse system to divert waste water to garden for irrigation
In the pool
- A 10x15 metre pool will lose about 7cm of surface water to evaporation each week. This amounts to 10,500 litres of water in a week or 546,000 litres in a year!
- Install pool and spa covers to reduce evaporation 
equipment 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
In hotel grounds and golf courses
You can save water in hotel grounds and on golf courses by using mulches and correct watering methods. The garden section has lots of information on how to do this.