Water Initiatives Checklist - Instructions

There are three worksheets in this document, each containing a list of water co
implementation timing range. To the right of each efficiency measure is a drop
the current status of each efficiency measure. The complete checklist should b
most current version posted undert the Audits tab on your hotel's EcoTrack site

Blank rows have been left at the bottom of each list so you can input any addit
for your hotel.

Please enter the date the document is updated, and the name of the person up

Date Modified:
Modified By:

each containing a list of water conservation initiatives with a specific

each efficiency measure is a drop down box. Use this pick list to select
The complete checklist should be updated every 3 months, with the
tab on your hotel's EcoTrack site.

ch list so you can input any additional efficiency measures you identify

d, and the name of the person updating the document below.

Immediate Term Initiatives (up to 3 months)

1
2

Department
General Manager
General Manager

Efficiency Measure
Create a written Hotel water conservation policy
Lead an active Green Team - post current monthly meeting minutes

Status
Opportunity Area
Opportunity Area

General Manager

Participate in the WaterSense Hotel Challenge http://www.epa.gov/watersense/commercial/challenge.html

Opportunity Area

Green Team

Establish a hotel specific procedure for reporting and addressing water leaks

Opportunity Area

Green Team

Enlist the awareness and support of colleagues throughout the hotel for conservation initiatives

Opportunity Area

6
7

HR
HR

Colleague training and sign off of water policy

Training on water conservation policy during orientation

Opportunity Area
Opportunity Area

HR

Job specific training and sign off of water conservation procedures for positions where water is
used extensively (such as stewarding, housekeeping, night cleaners, etc.)

Opportunity Area

HR

Communicate water saving guidelines in daily briefings

Opportunity Area

10

HR

Establish a visual communication tool (such as a bulletin board or TV screen) for communicating
up to date water conservation information, including reduction targets and progress, to colleagues

Opportunity Area

11
12
13
14
15

HR
HR
HR
All
All

Place signage near faucets reminding employees to conserve water

Eliminate Trays in the employee restaurant
Use recyclable plates, cups, and bowls in employee restaurant
Turn off faucets tightly - never leave water running or dripping
Report water drips and leaks in a timely manner

Opportunity
Opportunity
Opportunity
Opportunity
Opportunity

16

All

Monitor toilets for proper flush and fill valve operation. Toilets which are bypassing water can be
identified by ongoing water filling noise, or by slight rippling of the water in the toilet bowl.

Opportunity Area

17
18

All
Engineering

19

Engineering

All hoses to be fitted with automatic shut off nozzles

All water leaks must be repaired within 24 hours of being discovered
Compare daily and monthly water meter readings to utility bills received - address any errors with
the local water agency
Understand your hotel's daily and monthly water consumption and trends (using daily meter
readings or utility metering system) - identify areas of greatest consumption to better understand
greatest opportunities for reduction

Area
Area
Area
Area
Area

Opportunity Area
Opportunity Area
Opportunity Area

20

Engineering

21

Engineering

22

Engineering

23

Engineering

Optimize cooling tower water use - minimize blowdown, increase cycles of concentration to a
minimum of 6, minimize filter backwash

Opportunity Area

24

Engineering

Perform visual daily check of cooling towers for proper fill valve and blow down operation, leaks,
and overflows

Opportunity Area

25

Engineering

Optimize boiler water use - minimize blowdown, increase cycles of concentration, maximize boiler
condensate return, consider pre-treatment to reduce feedwater solids

Opportunity Area

26
27

Engineering
Engineering

28

Engineering

Conduct a detailed water use assessment to help target reduction opportunities

Optimize PM task listing and frequency for water consuming equipment such as ice machines,
dishwashers, boilers, and chillers.

Perform visual daily check of boilers for proper blowdown operation and leaks
Perform a monthly check of steam traps to ensure proper function
Regularly check that all pressure reducing valves are functioning properly and that proper water
pressure is provided in all areas of the building
Regularly check operation of domestic hot water recirculation systems - ensure that the system is
balanced and providing the correct flow rates

Opportunity Area
Opportunity Area
Opportunity Area

Opportunity Area
Opportunity Area
Opportunity Area

29

Engineering

30

Engineering

31

Engineering

Perform daily visual check of irrigation system for leaks, and to ensure that hardscape is not being
watered and for excessive runoff
Maintain daily equipment logs and review trends for early detection of abnormalities

Opportunity Area

32

Engineering

Inspect dishwasher rinse jets for increase in diameter every 6 months - replace as needed

Opportunity Area

33
34

Engineering
Engineering

Calibrate sprinklers to achieve even water distribution

Use soaker hoses to deliver water directly to plant roots

Opportunity Area
Opportunity Area

35

Engineering

Adjust sprinkler timing to occur before 10AM and after sunset to reduce evaporative water waste,
except spot watering with a hose and nozzle, or as necessary for irrigation system maintenance
and repairs

Opportunity Area

36

Engineering

37

Engineering

38
39

Opportunity Area
Opportunity Area

Opportunity Area

Engineering
Engineering

Adjust sprinkler times and durations with the seasons

Avoid sprinkler heads that produce a fine mist - too much water is lost in the wind and to
evaporation
Check water feature and pool systems daily for leaks and overflows
Eliminate practice of vacuuming pool to waste

40

Engineering

Review minimum standards for draining the Jacuzzi / whirlpool - revise procedures as needed

Opportunity Area

41

Engineering

Review minimum standards for backwashing pool water - revise procedures as needed

Opportunity Area

42

Engineering

Install plumbing fixtures at the Hyatt recommended standard or better - aerators 1.0 gpm

Opportunity Area

43

Engineering

Add flow restrictors to faucets - test installation should be completed to prove acceptable
functionality

Opportunity Area

44

Engineering

Add flow restrictors to showerheads - test installation should be completed to prove acceptable
functionality

Opportunity Area

45

Engineering

Regularly communicate reduction progress and achievement of targets to the Green Team

Opportunity Area

46

Engineering

Direct drain water from HVAC systems into surrounding landscape

Opportunity Area

47

Engineering

Identify ice machines which can be shut down during slow periods - power them off when possible

Opportunity Area

48

Engineering

Work with your water treatment vendor to evaluate hardness/softness of your water - levels
outside the normal range will result in longer guest showers

Opportunity Area

49

F&B / Culinary

Eliminate practices which unnecessarily run potable water directly to drain - minimize use of
garbage / food disposals

Opportunity Area

50

F&B / Culinary

Eliminate practices which unnecessarily run potable water directly to drain - do not use running
water to thaw food.

Opportunity Area

51

F&B / Culinary

Eliminate practices which unnecessarily run potable water directly to drain - do not use water to
melt ice.

Opportunity Area

52

F&B / Culinary

Eliminate practices which unnecessarily run potable water directly to drain - review parameters for
draining and filling pot wash sink to maximize each use.

Opportunity Area

53

F&B / Culinary

Eliminate practices which unnecessarily run potable water directly to drain - soak dirty pots and
pans rather than using running water

Opportunity Area

54

F&B / Culinary

Work with Ecolab to ensure maximum water efficiency is being achieved by the dishwasher

Opportunity Area

55

F&B / Culinary

Use efficient racking and only run full loads through the dishwasher - dishwashers use the same
amount of water no matter how full the load is

Opportunity Area

56

F&B / Culinary

Turn off steam boilers after hours and optimize start up times rather than using a set schedule

Opportunity Area

57
58
59

F&B / Culinary
F&B / Culinary
F&B / Culinary

Turn on steam tables only when needed

Install pre-rinse spray valves with a maximum consumption of 1.28 gpm
Serve water in all F&B outlets upon request only

Opportunity Area
Opportunity Area
Opportunity Area

60

F&B / Culinary

Capture unused water from pitchers, and left over ice. Store this and then use it for cleaning.

Opportunity Area

Eliminate washing down driveways, sidewalks, and loading docks with potable water except to
address immediate health and safety needs.
Use mop and bucket in place of hoses for cleaning all interior and exterior floors.
Place in-room water conservation marketing in all guestrooms

Opportunity Area
Opportunity Area
Opportunity Area

61

Night Cleaners

62
63

Night Cleaners
Rooms

64

Rooms

Incorporate water conservation standards into guestroom cleaning procedures (maximum one
flush per toilet each time a room is cleaned and minimal use of sink, shower, and bathtub water)

Opportunity Area

65

Rooms

Monitor toilets for proper flush and fill valve operation - toilets which are bypassing water can be
identified by ongoing water filling noise, or by slight rippling of the water in the toilet bowl.

Opportunity Area

66

Rooms

Monitor laundry equipment for proper drain valve operation - equipment that is bypassing can be
identified by water running to drain when equipment is not running

Opportunity Area

67

Rooms

Ensure laundry managers receive professional training in order to maximize efficiency of the
laundry operation

Opportunity Area

68

Rooms

Every washing machine load should be measured to match the rated size of the machine washing machines clean more effectively and last longer when not over or under loaded

Opportunity Area

69

Rooms

70

Rooms

71

Rooms

72

Rooms

73
74
75
76

Security

77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100

Opportunity Area
Opportunity Area
Opportunity Area

Ensure proper stain management procedures to minimize re-wash

Optimize start up and shut down times for laundry equipment - all equipment should be shut
down after hours
Shut down laundry boilers after hours
Stop practice of washing down driveways and sidewalks with potable water, except to address
immediate health and safety needs

Opportunity Area

Rooms

Stop use of hoses to wash floors outside or inside the building - use buckets and mops instead

Opportunity Area

Rooms
Rooms

Push water splashed out of outdoor pools into surrounding landscaping

Pressure wash only when absolutely necessary
Monitor all areas of the hotel for water leaks, drips, or waste - implement procedures for reporting
any issues found

Opportunity Area
Opportunity Area

Opportunity Area
Opportunity Area
Opportunity Area

Opportunity Area
Opportunity
Opportunity
Opportunity
Opportunity
Opportunity
Opportunity
Opportunity
Opportunity
Opportunity
Opportunity
Opportunity
Opportunity
Opportunity
Opportunity
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Opportunity
Opportunity
Opportunity
Opportunity
Opportunity
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Opportunity
Opportunity

Area
Area
Area
Area
Area
Area
Area
Area
Area
Area
Area
Area
Area
Area
Area
Area
Area
Area
Area
Area
Area
Area
Area
Area

Short Term Initiatives (up to 6 months)

1

Department
All

All

Engineering

Engineering

Engineering

Engineering

Engineering

Engineering

Engineering

10
11

Engineering
F&B / Culinary

12

F&B / Culinary

13
14
15
16
17
18
19
20
21
22
23

tiatives (up to 6 months)

Efficiency Measure
Install hydration stations rather than providing bottled water

Status
Opportunity Area

Whenever sourcing new equipment look for the most water conscious Energy Star ratings

Opportunity Area

Regularly work with water utility to identify rebate and incentive programs the hotel can make use
of

Opportunity Area

Incorporate measurement of flow rates for showerheads, toilets, faucets, and urinals into PM
programs - fixture water consumption can increase over time

Opportunity Area

Check toilet tanks for leaks (put drops of food coloring into toilet tanks, if color leaks into bowl
check seal for leak - indicates flapper valve is defective
Repair defective irrigation lines and sprinkler heads

Opportunity Area
Opportunity Area

A catch can test is a simple procedure which involves placing cylinders throughout an area served
by a sprinkler head to ensure even coverage is achieved - perform a catch can test to ensure no
overwatering by irrigation systems

Opportunity Area

Install weather based or water sensing controls on irrigation systems rather than using timer or
manual controls to eliminate overwatering

Opportunity Area

Eliminate use of potable water in water features, unless the water is being re-circulated

Opportunity Area

Obtain an evaporation credit for water used in open cooling tower systems
Reduce table linen usage
Banquets provide water stations in the back of the room instead of placing a pitcher of water on
every table

Opportunity Area
Opportunity Area
Opportunity Area
Opportunity
Opportunity
Opportunity
Opportunity
Opportunity
Opportunity
Opportunity
Opportunity
Opportunity
Opportunity
Opportunity

Area
Area
Area
Area
Area
Area
Area
Area
Area
Area
Area

Mid Term Initiatives (beyond 6 months)

1
2

Department
General Manager
Engineering

Engineering

Engineering

5
6

Engineering
Engineering

Engineering

Engineering

Engineering

10

Engineering

11

Engineering

12

Engineering

13

Engineering

14

Engineering

15
16

Engineering
Engineering

17

F&B / Culinary

18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35

F&B / Culinary
Rooms

atives (beyond 6 months)

Efficiency Measure
Eliminate landscaping that requires irrigation
Eliminate once through cooling in ice machines and refrigeration systems
Improve the efficiency of irrigation systems where irrigation is required - use drip irrigation
wherever possible
Make use of alternate sources of water where potable water is not required (rain water capture,
grey water, etc.)
Capture and re-use potable water sent to drain wherever possible
Install a laundry water re-use system
Install sub-meters where possible to better understand how water consumption is used and to
track conservation efforts (laundry, kitchen, irrigation, etc.)

Status
Opportunity Area
Opportunity Area
Opportunity Area
Opportunity Area
Opportunity Area
Opportunity Area
Opportunity Area

Install plumbing fixtures at the Hyatt recommended standard or better - toilets 1.3 gpf

Opportunity Area

Install plumbing fixtures at the Hyatt recommended standard or better - urinals 0.13 gpf

Opportunity Area

Install plumbing fixtures at the Hyatt recommended standard or better - showerheads 1.7 gpm

Opportunity Area

Install plumbing fixtures at the Hyatt recommended standard or better - faucets 1.0 gpm

Opportunity Area

Install automatic plumbing fixtures where possible (sensor faucets, urinal flush valves, toilet flush
valves)
Soften cooling tower make-up water
Plant native shrubs near outdoor pools where possible to create a wind bread that will reduce pool
water evaporation
Install alternate pool water filter system to eliminate need for backwash
Use a pool cover when pool is closed
Install kitchen water conservation devices (knee / foot pedals on faucets, timers on pot wash
faucets, maximum 2.5 gpm flow rate faucets / aerators)
Install water efficient dishwashing machines
Install water efficient laundry washing machines (such as Xeros)

Opportunity Area
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Opportunity Area
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Opportunity Area
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Opportunity
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Opportunity
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Opportunity

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