Sustainable Foodservice Water Conservation FSM120L Group 2C Cheng Chen Ziying Tan Luisandra Huitz Gloria Kwak

Concepts Sustainability Water Water Conservation meeting the needs of the present without compromising the ability of future generation to meet their own needs Water an essential, finite resource that’s becoming scarce Water Conservation reduction of water usage, loss and waste

Water Conservation Goals To meet current and future water demand To conserve energy To reduce operational cost

Water Usage in Foodservice Foodservices are heavy users of water Sanitation Sinks & Restroom Garbage Disposal Food Production

Water Conservation in Foodservice Fixtures Faucet Toilet Urinal Leak control Water awareness program Staff Customer

Water Conservation in Foodservice cont. Appliances/Equipments Dishwasher sensing gate Air-cooled ice machine Refrigerators Connectionless steamers Garbage disposal

Faucet Aerator Common: 2.2 gallon per minute Replace with: 0.5 gpm aerator Water saving: 120 min. x 1.1 gpm x 365 = 48180 gal. per unit per year Cost saving: 48180 gal. /1000 x $2/kgal. = $96.36 per faucet per year Cheap Long life cycle Low-flow pre-rinse spray valve

ULFT/HET Toilet Common: 3.5 gallon per flush Replace with: ultra low flush toilet, high efficiency toilet; average 1.5 gpf Water saving: 2 gpf x 100 flush x 365 = 73000 gal. per unit per yr. Cost saving: 73000 gal. /1000 x $2/kgal. = $146 per unit per yr. Dual-flush Rebate

HE/ZF Urinal Common: 1.5 gallon per flush Replace with: high efficiency/zero flush Water saving: 75 flush x 1.5 gpf x 365 = 41062.5 gal. per unit per yr. Cost saving: 40000 gal. /1000 x $2/kgal. = $80 per unit per yr. Rebate

And More Chemical-free water treatment system Pipeline insulation Low-flow shower heads etc.

Leak Control Epa.gov reports: 14-60% water lost due to leak Monitor sudden spike Monitor daily usage Exclusion Approach Isolate single leak Maintenance of plumbing system

Water Awareness Program Encourage employees to conserve Ask before serve Wash instead of rinse Thaw in refrigerator Appropriate water temperature Soak before wash Clean by sweeping Water conservation signs/posters

Water Awareness Program cont. Set specific goals Feedback from employees

Dishwasher Sensing Gate Ware gate Water saving: up to 225,00 gallons of water annually

Refrigerators Retrofit by using temperature controls and a recirculating water loop system Water saving: 5.3 million gallons of water annually.

Air-cooled Ice Machines Easy to install less expensive Water saving: 20 gallons of water (air-cooled) VS. 150 gallons of water (water-cooled)

Connectionless Steamers

Garbage Disposal

Fixture Upgrades Pros and Cons Save water Save energy Low payback period Immediate saving Cons Upfront investment Maintenance cost Layout compatibility

Awareness Program Pros and Cons Low cost Effective if successful Cons Compliance issue Requires repeated emphasis Adaptation time

Reference To Strategies From Other Sources Hospital Waterless Urinal Low Volume Shower heads Equipped with Water Saving device Capture and reuse steam condensate as much as possible UC Davis Medical Center Water Conservation Programs Sustainable Water Systems Work Group Water Action Plan Strategies practiced to reduce water use

Reference to Strategies From Other Sources Restaurants ENERGY STAR qualified models reduce water and energy use by at least 10% Educate proper use to reduce overall water use Chipotle (IL, MN) Platinum LEED certified Highest level of certification 22 million gallons of water saved 2500 gallon cistern Store/reuse rainwater

Water conservation in the University of California System University of California is a leader in water conservation and water efficiency. On January 14, 2014 President Janet Nepolitano announced a goal of reducing per capita water use by 20 percent throughout the UC system by year 2020. Every campus has its own Water Action Plan.

Shared Water conservation Strategies Waterless urinals Low flow fixtures Landscape management: drought tolerant native plants Irrigation with Reclaimed water Use of pervious pavement materials All new renovations and construction projects are LEED certified (Leadership in Energy and Enviromental Design).

University of California, Davis The associated students of UCD, Davis Senate Resolution #16, was passed on February 20, 2014. This resolution supports the Drought Action Plan and encourages additional efforts around communication about water conservation.

Dining Services Practices Tray less dining Bottle- filling hydration stations Installed low flow and motion sensor based pre-rinse nozzles, faucets and hand washing sinks. Only perform water-bath thawing in emergencies Defrosting of meats happen in refrigerator rather than under running water. Uses equipment and procedures that reduce water use. Use of linen service provider that is a member of the Laundry Environmental Stewardship Program. Use water pulper in all resident dining facilities. Use of air cooled rather than open looped water cooled ice makers Use correct size pots and pans to avoid boiling more water than needed.

Water Conservation at UC Berkeley Lawns to Meadows 90% of irrigation systems are automated and connected to a weather station 21 new water bottle refill stations Boalt Law School In-fill Project Rainwater Catchment for Irrigation Half of the water consumed on campus is domestic

Water Conservation at UC Irvine Student housing parking low Vista del Campo is built of porous, mitigate runoff impact Students launched a DroughtReach a campaign that encorages students, faculty and staff to reduce water usage. You can also report excessive water run of or report a leak.

Water Conservation at UC Santa Barbara Installed 50 waterless Urinals Uses reclaimed water for 93% of campus irrigation In 2009 built UC Santa Barbara’s San Clemente Villages for Graduate Housing complex. It was awarded the Leadership in Energy and Enviromental Design (LEED) gold level certification.

Works Cited California Hospital Association Report. Rep. Capital Engineering Consultants, Inc, 08 May 2009. Web. 22 Oct. 2014. <http://www.ucdmc.ucdavis.edu/sustainability/>. "Chipotle: Restaurants." Chipotle: Restaurants. Chipotle, n.d. Web. 22 Oct. 2014. <http://www.chipotle.com/en-US/restaurants/sustainable_design/sustainable_design.aspx>. U.s.epa, Watersense. "Water Sense at Work." Saving Water in Restaurants (n.d.): n. pag. EPA. Web. 22 Oct. 2014. <http://www.epa.gov/watersense/commercial/docs/factsheets/restaurants_fact_sheet_508.pdf>. UC Santa Barbara Public Affairs and Communications. (2009, May 12). Retrieved October 21, 2014, from <http://www.ia.ucsb.edu/pa/display.aspx?pkey=2003>