CM/Spotlight: Sustainability Drowning By: Tara O’Hare In Excess Learn how to use less water in your facility to reduce energy and operating costs. D Tara O’Hare is the implementa-tion and recruiting lead for the U.S. Environmental Protection Agency’s (EPA) WaterSense program. To learn more about best management practices for commercial and institu-tional facilities, visit www. epa.gov/watersense/spaces/ ci.html. A searchable database of WaterSense irrigation partners can be found at www.epa.gov/watersense/meet_ our_partners.html. for more info Visit www.cmmonline.com and type in search keyword: Green Cleaning . For more information on related products, visit www.cmmonline.com , select SUPPLIER SEARCH from the main navigation bar, and enter keyword: Water Conservation . Did you know that between 1950 and 2005, our U.S. population doubled, while our demand for water more than tripled? To prepare for potential water shortages and to take advantage of the corresponding savings in energy and operating costs, 50 percent of build-ing managers plan to incorporate water-efficient practices in the next five years. From universities to office buildings and hospi-tals to hotels, there are numerous opportunities to reduce water use without cutting corners. Because commercial and institutional custom-ers can account for anywhere from 15 percent to 25 percent of the country’s total municipal water demand, utilities in your area may offer programs and incentives to help you reduce water use and alleviate the burden on dwindling water supplies. Also, many resources are available to optimize a facility’s water use and reduce operating costs. One such resource is WaterSense, a partner-ship program created by the U.S. Environmental Protection Agency (EPA) to help Americans save water for future generations. It is both a label for products and an educational resource for consumers and businesses inter-ested in saving water. WaterSense is developing a free, download-able resource as a compilation of 34 best water management practices for facility and equipment maintenance. WaterSense at Work: Best Management Practices for Commercial and Institutional Facilities will be available on the EPA’s website at www.epa.gov/watersense later in 2011, but the fol-lowing is a preview of some of the best manage-With dishwashing accounting for more than two-thirds of a commercial kitchen’s overall water use, running dishwashers with full loads can help improve water efficiency. 24 CM/Cleaning & Maintenance Management ® • May 2011 Image courtesy of the U.S. Environmental Protection Agency (EPA)
CMM – Archives May 2011: 24
