The document discusses water management in hotels. It notes that water scarcity is a global problem and hotels are major water users. The first step in a water management plan is to measure water consumption, set targets, and conduct audits to find areas for savings. Methods to reduce water use include fixing leaks; installing low-flow shower heads, faucets, and toilets; adjusting laundry and pool practices; using gray water and rain collection; and educating staff and guests on conservation. Communication and training staff and guests are key parts of an effective water management strategy.

1. WATER MANAGEMENT
WATER MANAGEMENT

2. WHY THE NEED TO CONSERVE WATER?
Water scarcity is a recognized global problem, which demand for water projected to
exceed supply by 40% by 2030
Most water (97%) is in oceans, which cover 71% of the earth’s surface. 3% is fresh water,
two-thirds of which is tied up as ice in glaciers and at the poles. This lives approximately
1% as freshwater in rivers, lakes, the atmosphere and in grownwater
Water accounts for 10% of utility bills in many hotels
According to the UK’s Environment Agency, hotels can reduce the amount of water
consumed per guests per night by up to 50% compared with establishments with poor
performance in water consumption
The private sector is a major water user and often completely dependent on water for
production and service delivery. The Hospitality industry is one of these where water
plays a determining part in everyday operations and potential growth
WATER MANAGEMENT

3. WATER EFFICIENCY: ESTABLISH A WATER
MANAGEMENT PLAN
WATER MANAGEMENT

4. THE FIRST STEP IS TO START
MEASURING WATER
CONSUMPTION AND SET
SOME TANGIBLE TARGETS
INSTALLING AND
TAKING REGULAR READINGS
WILL AID THIS AND
WILL HELP YOU SEE
WHERE THE AREAS OF
GREATEST USE ARE
WATER MANAGEMENT

5. CARRY OUT A WATER AUDIT
TO SHOW WHERE THE
MAJOR WATER COSTS ARE
AND WHERE SAVINGS CAN
BE MADE
COMPARE TOTAL AND
DEPARTAMENTAL
CONSUMPTION FIGURES
WITH HOTEL INDUSTRY
BENCHMARKS TO
DETERMING POTENTIAL
SAVINGS
WATER MANAGEMENT

6. CALCULATE WATER USED
PER GUEST PER NINGHT BY
DIVIDING THE TOTAL WATER
CONSUMED IN METRES
(CUBIC) RATHER THAN
LITRES
ESTABLISH REALISTIC GOALS
FOR EACH DEPARTMENT
AND THE ENTIRE HOTEL
WATER MANAGEMENT

7. COMMUNICATE THE
MANAGEMENT’S
COMMITMENT TO WATER
REDUCTION AND THE
SUBSEQUENT OBJECTIVES
AND GOALS TO ALL
EMPLOYEES
TRAIN STAFF SO THEY
UNDERSTAND HOW TO
MAKE PRUDENT USE OF
WATER AND HOW TO
MAINTAIN EQUIPMENT IN
OPTIMUM ENERGY-
EFFICIENCY
WATER MANAGEMENT

8. ENCOURAGE STAFF TO PUT
FORWARD THEIR OWN
SUGGESTIONS FOR WATER
REDUCTION
ESTABLISH MONITORING
AND TARGETING SYSTEMS
SO THAT YOU CAN
REGULARLY REPORT
PROGRESS BACK TO STAFF
AND OTHER STAKEHOLDERS
WATER MANAGEMENT

9. WATER MANAGEMENT

10. WATER USE REDUCTION
WATER MANAGEMENT

11. THE FIRST STEP IN WATER MANAGEMENT IS AN
EFFICIENT DESIGN AND MAINTAINED PLUMBING SYSTEM
TO AVOID WATER LEAKS
!!!!
WATER MANAGEMENT

12. SHOWERS
SHOWER FLOW SHOULD BE NO MORE THAN 10 LITRES/ MIN
(can be measured with a bucket and stopwatch)
TAPS
CONVENTIONAL TAPS MORE THAN 6 LITRES/ MIN OR 4
LITRES A HAND WASH
(can be measured with a bucket and stopwatch)
50% REDUCTION
50% REDUCTION
LOW FLOW SHOWER HEADS
FAUCET AERATORS
WATER MANAGEMENT

13. PUBLIC TOILLETS, SPA OR SWIMMING POOL
PUSH BUTTON SHOWER SINK TAPS INFRARED SENSORS
WATER MANAGEMENT

14. TOILET
LOW FLOW TOILETS
USE AN AVERAGE
OF JUST SIX LITRES
PER FLUSH
(COMPARED TO
OLDER MODELS)
DOUBLE FLUSH
TOILETS OR PUT A
TOILET TANK
DISPLACEMENT
DEVICE
WATER MANAGEMENT

15. LAUNDRY
WASH SMALL QUANTITIES IN A 5KG MACHINE
ALWAYS ENRURE MACHINES ARE FULLY LOAD
MINIMIZE THE RINSE CYCLE AS MUCH AS POSSIBLE WITHOUT REDUCING
QUALITY
MAINTENANCE IS ALSO KEY
WATER MANAGEMENT

16. SWIMMING POOL
CONDUCT REGULAR MAINTENANCE TO
PREVENT LEAKS.
READ WATER METERS (LAST THINK AT
NIGHT AND FIRST THING IN THE
MORNING
PREVENT FOR LEAKS
WATER MANAGEMENT

17. Bucket Test Procedure:
1. Bring the pool water to its normal level
2. Fill an empty bucket with pool water to about one inch from the top of bucket.
3. Place the bucket on the first or second step of the pool.
4. Mark the water level inside the bucket.
5. Mark the water level of the pool on the outside of the bucket, on the pool wall, or
skimmer face plate.
6. Operate the pool for 24 hours as it had been operated when a leak was first suspected.
7. After 24 hours, compare the two levels. If the pool water (outside mark) goes down
more than the inside water level, there is probably a leak.
WATER MANAGEMENT

18. SWIMMING POOL
BACKWASH THE SWIMMINPOOL EVERY TWO TO THREE DAYS RATHER THAN
DAILY
IT IS ALSO BEST TO OPT FOR A BACKWASH SYSTEM WHERE WATER CAN BE
RECAPTURED AND USE FOR IRRIGATION
BACKWASH SWIMMING POOL FITERS
WATER MANAGEMENT

19. COVER SWIMMING POOL FOR EVAPORATION
The evaporation rate from an outdoor pool varies depending on the pool's
temperature, air temperature and humidity, and the wind speed at the pool
surface. The higher the pool temperature and wind speed and the lower the
humidity, the greater the evaporation rate
SWIMMING POOL
WATER MANAGEMENT

20. GARDENS & GROUNDS
DO NOT WATER GROUNDS IN THE HEAT OF THE DAY. IN HOT CLIMATES, THE BEST TIME
TO WATER IS IN THE EVENING
IT IS BEST TO AVOID AUTOMATED WATERING SYSTEMS, HOWEVER IF THEY DO HAVE TO
BE USED WATER CAN BE SAVED BY FITTING TIMERS ON SPRINKLERS TO CONTROL
WATER USE TO AVOID OVER WATERING
PUT A PROCEDURE IN PLACE FOR MANUAL WATERING AND TRAIN GARDENING STAFF
TO REDUCE WATER USE WHERE POSSIBLE
WATER MANAGEMENT

21. GARDENS & GROUNDS
USE RAIN WATER HARVESTING TECHNIQUES TO DIVERT AND CAPTURE RAINWATER FROM
ROOFS AND GUTTERS
WATER CAN BE DIVERTED INTO UNDERGROUND STORAGE TANKS OR INTO WATER BUTTS
PLANTS ACTUALLY PREFER RAINWATER TO TREATED WATER FROM A TAP
WATER MANAGEMENT

22. GARDENS & GROUNDS
IF POSSIBLE, USE GREY
WATER FROM BATHS
AND SINKS FOR
IRRIGATION
WATER MANAGEMENT

23. GARDENS & GROUNDS
NATIVE SPECIES OF PLANT OFTEN NEED LESS
WATER
DESING AND LANDSCAPE YOUR GROUNDS IN
KEEPING WITH THE EXISTING ENVIRONMENT
WATER MANAGEMENT

24. KITCHEN
WATER MANAGEMENT

25. HOUSEKEEPING
PUT PROCEDURES IN PLACE AND CONDUCT TRAINING TO INFORM HOUSEKEEPING
ON HOW THEY CAN REDUCE WATER USE
THESE PROCEDURES SHOULD INCLUDE HOW MANY TIMES TO FLUSH THE TOILET
WHEN CLEANING, NOT TO LEAVE TAPS RUNNING OR USE EXCESSIVE WATER
SOME HOTELS HAVE ESTIMATED THAN ONLY SMALL PERCENTAGE OF
WATER CONSUMED IS ACTUALLY BY THE GUESTS, THE REMAINDER IS USED
BY CHAMBERMAINDS DURING CLEANING
WATER MANAGEMENT

26. HOUSEKEEPING
LINEN REUSE PROGRAMME
WHY ARE MOST GUEST SCEPTIC ABOUT IT?
WATER MANAGEMENT

27. One night can mean
significant savings. -
Make a Green Choice
The Four Points Milan Hotel is proudly
giving you the opportunity to "Make A
Green Choice" by allowing you the option
to conserve water, electricity, gas and
chemicals. As part of our green initiatives
program, we are offering a € 5 voucher to
our Nectare restaurant awarded at
checkout for each night you decline
housekeeping (except day of departure)
WATER MANAGEMENT

28. WATER AND THE STAKEHOLDER:
COMMUNICATING AND EDUCATING
WATER MANAGEMENT

29. FROM ALL OF THE ABOVE, A KEY
COMPONENT OF A WATER
MANAGEMENT ACTION PLAN IS
COMMUNICATION WITH AN
EDUCATION OF STAFF
---BUT IT SHOULD BE SEEN AS
HIGH PURPOSE TOGETHER WITH
OTHER ENERGY EFFICIENCY
MEASURES
WATER MANAGEMENT

30. HOTELS CAN ALSO PLAY A ROLE IN EDUCATING CUSTOMERS ABOUT
WATER ISSUES BY:
COMMUNICATE TO GUESTS THE IMPORTANCE OF FRESH WATER RESOURCES WITHIN
THE AREA AND PROVIDE OPPORTUNITIES TO ALLOW GUESTSS TO USE WATER WISELY
ENCOURAGE GUESTS TO SHOWER INSTEAD OF BATH
SUGGESTS THEY DO NOT LEAVE THE TAP RUNNING WHEN BRUSHING THEIR TEETH. IT
CAN SAVE UP TO NINE LITRES EACH TIME THEY DO SO!
INVITE THEM TO REUSE THEIR TOWELS AND LINENS BY OPTING NOT TO HAVE THEM
CHANGED EVERY DAY
INCENTIVISE GUESTS TO CHANGE THEIR BEHAVIOR THROUGH DONATIONS TO CHARITY
OR VOCHERS TO SPEND IN HOTEL
INFORM GUESTS HOW THE HOTEL REDUCES WATER CONSUMPTION IN OTHER AREAS
OF THE HOTEL
ARE WE FIRST A ROLE MODEL IN ORDER TO
EDUCATE GUESTS?
WATER MANAGEMENT