Reducing water demand and water re-use/recycling is still applicable int he work space.
The Level 6 water restrictions, and Day 0 also apply to offices, places of work, religious buildings, schools, shopping centres, gyms, recreational areas, etc. Just because you are not at home does not mean you can waste the water somewhere else – the demand is still being placed on the same source of supply, and we need to reduce the demand to ensure the supply last longer.
Businesses should also be prepared for Day 0 – have a plan in place and make sure this is communicated clearly and in advance to your staff. If possible consider letting them work from home, and with delays at water collection points allow for more flexibility in working times. Promote use of paper plates and cups in the canteen to reduce volume of dishes to be washed. If the company has a secure source of water e.g. borehole, consider allowing staff to use this for their collection point after Day 0 – to reduce disruption to the work day.
Most business that use water as an integral part of production face many of the same water-saving challenges as households. The primary difference is making water saving an integral component of operations. Consequently, high levels of saving can be achieved by implementing standard household water-saving techniques. Critically, the following steps are key:
- Talk to colleagues and staff about your water savings initiatives.
- Encourage colleagues and staff to contribute their own water saving ideas.
- Install water saving devices such as push taps, aerators, low flow showerheads, dual flush toilets. Where possible implement grey water reuse such as using the kitchen water to flush toilets or water the landscaping.
- If a large office install a point-of-heating geyser for hot water for tea and coffee. If a small office, boil a full kettle, put the heated water into thermos flask to use throughout the morning (instead of each person refilling the kettle). When the flask is cold pour the leftover water back into the kettle to reheat.
- Appoint a ‘Water Champion’ to check meters and monitor water use.
- If your business uses water on a daily basis, look for partners in your building that can re-use your water. For example, building toilets can be provided with water from hair saloons; bring your own coffee mug / provide recyclable mugs to reduce amount of washing – at the office or at the coffee shop.
- Establish a baseline for water use and set achievable targets for saving water.