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.

STEPS	POINTS
LANDSCAPING
Low water landscaping covers 50% of site area	3
Water catchment and reuse (i.e. rain barrel)	4.25
KITCHEN
Flow rate of handwashing sinks (Kitchen & Restroom) = 0.5 gallons per minute	3
Flow rate of handwashing sinks (Kitchen & Restroom) = 1.0 gallons per minute	2.25
Flow rate of non-fill prep sinks = 1.5 gallons per minute	1.5
Low-flow pre-rinse spray valves, flow rate < 1.28 gpm	5.75
EnergyStar qualified dish machine	3
Boilerless / Connectionless Steamer	3
Energy Star Qualified Steamer	4.25
Energy Star / CEE Tier 2 Ice Machine	3
CEE Tier 3 Ice Machine	4.25
RESTROOMS
Ultra High-efficiency toilets = 1.0 gpf	3
High-efficiency toilets = 1.28 gpf	2
Dual flush handle toilet = 1.6 gpf / 1.0 gpf	1
Composting toilet	4.25
Waterless urinals	4.25
High-efficiency urinal = 1/8 gpf	3
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 ≤ 1.5 gpm	1
OTHER
Linen service is a member of Laundry ESP	3
Energy Star qualified washing machine (in-house)	5.75
Serve water upon request and provide educational commentary (i.e. signage, note on menu) to inform customers.	3
Greywater Irrigation	4.25
Greywater Plumbing	7.25
On-site Wastewater Treatment	25