WATER EFFICIENCY

 

An average restaurant can use 300,000 gallons of water per year.  The goal of this section is to promote water efficiency and conservation in food service facilities. Unless otherwise noted, points will be rewarded if 100% of the items in the facility meet the requirements.

 

Points are awarded based on the percentage of items that meet each criterion.

 

Points are only awarded for the highest standard met.

 

STEPS

POINTS

WE1. LANDSCAPING

Low water landscaping covers 50% of site area

3

Water catchment and reuse (i.e. rain barrel)

4.25

 

 

WE2. KITCHEN

Flow rate of non-fill prep sinks ²1.5 gallons per minute

1.5

Flow rate of non-fill prep sinks ² 1.0 gallons per minute

2.25

 

 

Low-flow pre-rinse spray valves, flow rate ² 1.28 gpm

5.75

Ultra low-flow pre-rinse spray valves, flow rate ² 1 gpm

6.5

 

 

EnergyStar qualified dishwasher

3

 

 

Boilerless / connectionless steamer

3

Energy Star qualified steamer

4.25

 

 

Energy Star qualified combination oven

2.5

 

 

Energy Star / CEE Tier 1 ice machine

3

CEE Tier 2 ice machine

4.25

 

 

On demand sink disposal

1

 

 

WE3. RESTROOMS

Dual flush handle toilet = 1.6 gpf / 1.0 gpf

1

High-efficiency toilets = 1.28 gpf

2

Ultra high-efficiency toilets = 1.0 gpf

3

Composting toilet

4.25

 

 

High-efficiency urinal = 1/8 gpf

3

Waterless urinals

4.25

 

 

Automatic faucets (no handles, water is on for a pre-set period of time)

0.75

Touchless sensor faucet

1.5

Solar or water-powered touchless sensor faucets

3

 

 

Low flow shower head ² 1.5 gpm

1

 

 

WE4. OTHER

Flow rate of all handwashing sinks (Kitchen & Restroom) ² 1.5 gallons per minute

1.5

Flow rate of all handwashing sinks (Kitchen & Restroom) ² 1.0 gallons per minute

2.25

Flow rate of all handwashing sinks (Kitchen & Restroom) ² 0.5 gallons per minute

3

 

 

Linen service is a member of Laundry ESP

3

 

 

Energy Star qualified washing machine (in-house)

3.25

CEE Tier 2 qualified washing machine

3.75

CEE Tier 3 qualified washing machine

4.5

 

 

Serve water upon request and provide educational commentary (i.e. signage, note on menu) to inform customers.

3

 

 

Greywater reuse for irrigation

4.25

Greywater reuse for plumbing

7.25

On-site wastewater treatment and reuse as potable water

25