Businesses can typically reduce their water bills by a third if they manage their water use more effectively. There are a number of areas that you could focus on to save water at commercial premises:

• urinals
• toilets
• washroom taps
• showers
• laundry facilities
• catering facilities
• grounds maintenance 
• garages and vehicle cleaning facilities

When trying to save water you should:

• adopt a systematic approach, such as auditing and monitoring, to reduce your water use in the most effective way
• use heating and cooling systems efficiently
• control water pressure
• avoid leaks and overflows
• check water meters and water bills
• reduce your mains water use by collecting rainwater and reusing water

For more information, see water reviews, policies and action plans.

If you have an environmental management system, or are intending to set one up, you should use this to monitor and manage your water use.

If your business also has industrial facilities you should see how to save water at industrial premises.

Urinals can be a major source of wasted water as they typically flush even when they are not being used. An uncontrolled flush can waste around 200-300 cubic metres of water per year.

There are a number of technologies that your business could consider to reduce the water that is wasted from flushing urinals.

Efficient urinal technologies

You can use a hydraulic valve to control the frequency of urinal flushing. This system operates on the water inlet pipework. The valve detects when water is being used elsewhere in the washroom, triggering the valve to open and flush the urinals. When no other water is being used the valve stays closed.

Passive infrared sensors detect when someone enters the washroom. The sensor controls a solenoid valve that allows a pre-set amount of water into the cistern. When the cistern is full, it will flush the urinal.

If the working hours at your premises are highly predictable, you can control the urinal flush with a manual quarter-turn ball valve. At the end of the working day this valve can be turned to stop flushing taking place.

You can add a timer to the flush valve. This technology is more reliable than manual turn-off as it does not rely on someone remembering to shut off the cistern valve at the end of each working day.

You can adjust the amount of water that a urinal uses with a number of different devices. A cistern volume adjuster is available in a variety of designs, including a device that works by retaining a proportion of the cistern water behind a dam.

Waterless urinals

There are currently two types of waterless urinals available:

• Siphonic traps contain a barrier that is inserted into the urinal bowl that the urine passes through to the drain. These types of waterless urinals require specialist cleaning and the replacement of the barrier fluid every one to two weeks depending on use.
• Deodorising pads are devices that use a pad impregnated with a deodorising chemical inserted into the S bend. Depending on use, the pad may require replacing once a week.

Flushing toilets can be a major cause of water wastage within your business. An office fitted with nine-litre toilet cisterns that serve 100 staff could save over £500 a year in water and sewerage costs.

There are a number of technologies that your business could consider to reduce the water used by toilets.

Efficient toilet technologies

Siphon mechanisms are fast, easy to fit and can deliver very low flush levels of around 4.5 litres. However, they do cause the cistern to refill slowly, so you should make sure they meet the needs of your business.

As the cheapest option, many businesses opt for a drop valve mechanism to control the cistern flow in their toilets. These systems are ideal for high frequency use, but they do suffer from leakage and may require regular maintenance to remove scale deposits.

The toilet flush can be controlled accurately by using a siphon mechanism with an air valve fitted to the siphon. As a very low cost option, variable flush technology can offer major water savings, as flushes can be as low as four litres of water. However, the technology is not very robust and overall savings can be highly variable.

Dual flushing gives the user a choice of two flush volumes.

Adjusting the position of the ball float can control the water level in the cistern. This could save one litre of water per flush. Your business will, however, have to regularly check that the ball float is in the correct position.

Cistern volume adjusters use a bag - often referred to as a 'Hippo' or 'save-a-flush' bag - that fits into the cistern of the toilet. These bags are also sometimes referred to as cistern displacement devices.

A cistern dam partitions the cistern with a flexible synthetic material to reduce the overall water use with each flush. This technology is cheap and easy to fit.

You could potentially save up to half a litre of water per flush with a delayed action inlet valve. The system can be retrofitted to the cisterns of most toilets. Your business would need to make regular checks to ensure the delay period is correct.

Taps can potentially be a huge source of wasted water. There are a number of technologies that your business could consider to reduce water use from taps.

Efficient tap technologies

An isolating ball valve enables you to control the flow of water through the valve. This adjustment could save up to six litres of water per minute. The valve is easy and cheap to fit but may block as scale builds up.

Similar in design and function to an isolating ball valve, the same water savings can potentially be made by fitting a flow restrictor. However, these are also prone to blocking with scale build up.

With a spray tap the nozzle is replaced with a nose that dispenses water as a mist or spray. Water savings can be up to ten litres a minute. These systems can be highly effective at saving water, but they can block and cause splashing. They can also be a potential source of legionella if the tap is used infrequently.

With a tap aerator the design of the tap nozzle allows air to mix with water when it exits the tap, giving the appearance of an increase in water flow. These devices are easy to retrofit to existing taps and can deliver similar savings as other techniques.

Using a push tap can control the flow of water to the user. After the user has released the tap, the water flow will stop after a delay of between one and 20 seconds. These devices have a relatively long payback period of between two and three years.

With an electronic tap an infrared sensor under the tap activates the flow of water. The temperature of the water is preset. As the hand of the user does not touch the tap, hygiene can be a major advantage of this technology.

An 'eco-tap' or 'eco-brake' cartridge stops a user from using the full flow that the tap can provide by stopping the tap lever from moving more than halfway. It offers substantial savings as the potential water flow is halved.

A thermostatic mixer valve within the tap can detect the water pressure or temperature and expand the element within the tap. This alters the proportion of hot and cold water that is mixed within the tap.

It is a common misconception that showers use less water than a bath. Modern power showers can use just as much, if not more than, a bath. There are several technologies that your business can use to reduce the amount of water that showers use.

Efficient shower technologies

An isolating ball valve enables you to control the flow of water through the valve. This adjustment could save up to six litres of water per minute. The valve is easy and cheap to fit. However, it does not regulate water pressure and may block as scale builds up.

A shower aerator is fitted between the shower hose and showerhead. The aerator allows air to mix with the water as it leaves the showerhead. This gives the impression of higher water pressure and flow. Water savings can be as high as six litres per minute.

Operating in the same way as a general shower aerator, an aerating showerhead fits into the showerhead itself. It mixes air with the water as it exits the showerhead to give the impression of higher water flow rates. Water savings are around six litres per minute. This technology is not normally suitable for electrically heated showers.

A thermostatic mixer valve within the shower detects the water pressure or temperature and expands the element within the showerhead. This alters the proportion of hot and cold water that is mixed within the shower. Long paybacks can be an issue with this technology, as it cannot be retrofitted to an existing shower.

Operating like push button light switches, the push button shower delivers its water over a set time period. Water savings vary as the button can be pushed multiple times without any cut-off. Maintenance is also required as the pinhole in the diaphragm that operates the push button can become blocked with scale.

Laundries in commercial premises are significant users of water and producers of wastewater. Reducing your business' consumption of water in its laundry process will reduce fresh water and wastewater bills.

Before you make any changes to how your laundry facility uses water, it is a good idea to perform a water audit and create a benchmark of your water use that you can measure against - see how to monitor your water use.

Re-washing and programme selection

One of the main reasons that your business could be wasting water in its laundry facility is because washing is continuing longer than necessary. Your business should aim for a rate of three to five per cent of items that need rewashing. A rate of less than three per cent indicates you are over-washing. A rate of more than five per cent indicates inadequate washing.

It is important that you use the correct washing programme to ensure no excessive water or detergent is being used. When you are choosing a programme, you should consider the:

• soiling level of the load and its overall weight
• appropriate level of detergent that should be used
• programme time that each load runs for

Efficient use of detergent and softeners

It is important that you use the correct detergent for each load and it is not used excessively. Using too much detergent increases costs and can require each load to be rinsed for longer. Consider:

• automating detergent doses, as this can be more accurate
• using low-temperature detergents, as they reduce energy costs, may rinse more easily, reduce the risk of colour run and retain better colour brightness
• checking that auto dosing pumps are delivering the correct volume
• setting chemical dosing pumps for low, medium and high dip washes

Using a softener with each washing load can deliver a number of key advantages that include:

• reduced levels of detergent use, which then requires less water to rinse
• reduced scale build-up, which prolongs the life of machinery and reduces the likelihood of leaks

As water softeners require regular regeneration of ion exchange columns, make sure you:

• check the salt levels on a daily basis
• avoid manual or timed regeneration as this can be wasteful
• replace the ion exchange resin when necessary

Caterers and businesses that have a catering facility can take major steps to reduce their overall water use.

How you operate your catering facilities can have a significant impact on water use. For example, good forward planning can mean that frozen food is defrosted naturally, rather than rapidly using water.

Water use reduction tips

Excessive water use can often be the result of habit. One such habit is to leave a tap running when cleaning and rinsing. A large tap can have a flow of up to 40 litres a minute. There are a number of steps your business can take to reduce this water use including:

• increasing the awareness of the catering manager or contractor and staff to the amount of water they are using
• fitting spray heads and flow restrictors to reduce the maximum flow
• installing automatic shut-off taps
• using trigger-operated spray guns

See how to reduce water use from taps.

Of all the appliances your business may use in its catering facility, dish and glasswashers can be the most wasteful. To minimise water use from these appliances, you should:

• only use washers when they are fully loaded
• optimise the cycle times of your machines by consulting the instructions
• consider more water efficient machinery when you need to replace old equipment

Keeping catering equipment up to date and in good working order can have a positive knock-on effect on water efficiency. To make water savings you could:

• link a solenoid-operated valve to a machine - this will ensure water is only used when the machine is in use
• review your steamer operations
• alter the flow of water over authentic wok and noodle cookers
• check the overflow on ice machines
• reduce the flow rate of water to automatic potato peelers

Food waste disposal channels

In some catering facilities, waste food is scraped into a channel with constantly flowing water. You could make water savings by considering:

• turning the water on and off manually or via an infrared sensor
• not using multiple disposal channels
• evaluating alternative ways of disposing of food such as bins or a mesh basket over a sink

Maintaining gardens and grounds typically uses high quantities of water. If your business has a garden or any areas of grounds to manage, there are practical steps you can take to minimise your water use.

Water conservation tips

Your business can significantly cut its water use by following some simple steps:

• Systems such as spray irrigation cause high levels of evaporation. Set your irrigation system to operate first thing in the morning before the air temperature has risen.
• Choose sprinkler systems that operate low to the ground and replace any that shoot their water into the air. This reduces losses from evaporation and wind drift.
• Check the weather forecast. If it is likely to rain the next day, switch off any automatic sprinkler or irrigation systems. If the rain fails to arrive you can simply switch your systems back on.
• When watering has to take place, always use a hose that has an automatic shut-off valve. Trigger-operated hosepipes are ideal as they are cheap to buy and have a very short payback period of about two days.
• Always check that the soil you are about to water actually requires it. Consider installing a soil moisture sensor.
• When you are replacing plants and flowers, look for varieties that are hardy and require less watering. Planting more native shrubs and covering exposed soil with mulch (in late winter) will retain moisture and could reduce watering by up to 70 per cent.
• Ensure the soil is properly cultivated to improve the structure and water-retaining properties of the soil
• Keep lawns longer in dryer months. Constant cutting increases the lawn's demands for water.

Alternative water sources

Collecting rainwater is one of the most cost-effective ways of saving water. Installing a water butt or tank that collects rainwater from the roof or drainpipes is a fast and cheap way of reducing your business' overall water bill.

If the rainwater you have collected is not sufficient for your needs consider using grey water, eg from washing machines, before turning to fresh water from the mains supply - see water reviews, policies and action plans.

A garage or vehicle cleaning facility can use large amounts of water. It is important that you look closely at how your business can save water and use it more efficiently in these areas.

Water saving tips

You should avoid using mains water supplies where possible. Using grey water from other areas of your business, such as catering or laundry facilities, can have a significant impact on your business' overall water use and wastewater bills.

You could also:

• collect your own water supplies via rainwater collection systems to supplement the mains water you use
• use high-pressure water and steam cleaners as they offer more efficient use of mains water for cleaning purposes
• use trigger-operated hoses as they prevent water from being wasted when a hose is left on

Make sure garages have an oil separator installed on surface water drainage systems to prevent pollution. Note that you must clean and inspect your oil separators regularly to ensure they are operating at maximum efficiency.

Wastewater that your garage or vehicle facility produces must be handled correctly. Water can become contaminated with waxes, detergent, particulates and hydrocarbons. Where possible use biodegradable, phosphate-free detergents. Carry out cleaning in an impermeable area where the cleaning water is prevented from running off. This water must always be discharged to the foul drain and not to the surface drain.

Your business should also, where possible, recycle water by removing contaminants. This can be carried out using one or more processes, including:

• filtration
• wax removal
• sedimentation
• centrifugal separation
• reverse osmosis

Businesses can typically reduce their water bills by a third if they manage their water use more effectively. There are a number of areas that you could focus on to save water at commercial premises:

• urinals
• toilets
• washroom taps
• showers
• laundry facilities
• catering facilities
• grounds maintenance 
• garages and vehicle cleaning facilities

When trying to save water you should:

• adopt a systematic approach, such as auditing and monitoring, to reduce your water use in the most effective way
• use heating and cooling systems efficiently
• control water pressure
• avoid leaks and overflows
• check water meters and water bills
• reduce your mains water use by collecting rainwater and reusing water

For more information, see water reviews, policies and action plans.

If you have an environmental management system, or are intending to set one up, you should use this to monitor and manage your water use.

If your business also has industrial facilities you should see how to save water at industrial premises.

Urinals can be a major source of wasted water as they typically flush even when they are not being used. An uncontrolled flush can waste around 200-300 cubic metres of water per year.

There are a number of technologies that your business could consider to reduce the water that is wasted from flushing urinals.

Efficient urinal technologies

You can use a hydraulic valve to control the frequency of urinal flushing. This system operates on the water inlet pipework. The valve detects when water is being used elsewhere in the washroom, triggering the valve to open and flush the urinals. When no other water is being used the valve stays closed.

Passive infrared sensors detect when someone enters the washroom. The sensor controls a solenoid valve that allows a pre-set amount of water into the cistern. When the cistern is full, it will flush the urinal.

If the working hours at your premises are highly predictable, you can control the urinal flush with a manual quarter-turn ball valve. At the end of the working day this valve can be turned to stop flushing taking place.

You can add a timer to the flush valve. This technology is more reliable than manual turn-off as it does not rely on someone remembering to shut off the cistern valve at the end of each working day.

You can adjust the amount of water that a urinal uses with a number of different devices. A cistern volume adjuster is available in a variety of designs, including a device that works by retaining a proportion of the cistern water behind a dam.

Waterless urinals

There are currently two types of waterless urinals available:

• Siphonic traps contain a barrier that is inserted into the urinal bowl that the urine passes through to the drain. These types of waterless urinals require specialist cleaning and the replacement of the barrier fluid every one to two weeks depending on use.
• Deodorising pads are devices that use a pad impregnated with a deodorising chemical inserted into the S bend. Depending on use, the pad may require replacing once a week.

Flushing toilets can be a major cause of water wastage within your business. An office fitted with nine-litre toilet cisterns that serve 100 staff could save over £500 a year in water and sewerage costs.

There are a number of technologies that your business could consider to reduce the water used by toilets.

Efficient toilet technologies

Siphon mechanisms are fast, easy to fit and can deliver very low flush levels of around 4.5 litres. However, they do cause the cistern to refill slowly, so you should make sure they meet the needs of your business.

As the cheapest option, many businesses opt for a drop valve mechanism to control the cistern flow in their toilets. These systems are ideal for high frequency use, but they do suffer from leakage and may require regular maintenance to remove scale deposits.

The toilet flush can be controlled accurately by using a siphon mechanism with an air valve fitted to the siphon. As a very low cost option, variable flush technology can offer major water savings, as flushes can be as low as four litres of water. However, the technology is not very robust and overall savings can be highly variable.

Dual flushing gives the user a choice of two flush volumes.

Adjusting the position of the ball float can control the water level in the cistern. This could save one litre of water per flush. Your business will, however, have to regularly check that the ball float is in the correct position.

Cistern volume adjusters use a bag - often referred to as a 'Hippo' or 'save-a-flush' bag - that fits into the cistern of the toilet. These bags are also sometimes referred to as cistern displacement devices.

A cistern dam partitions the cistern with a flexible synthetic material to reduce the overall water use with each flush. This technology is cheap and easy to fit.

You could potentially save up to half a litre of water per flush with a delayed action inlet valve. The system can be retrofitted to the cisterns of most toilets. Your business would need to make regular checks to ensure the delay period is correct.

Taps can potentially be a huge source of wasted water. There are a number of technologies that your business could consider to reduce water use from taps.

Efficient tap technologies

An isolating ball valve enables you to control the flow of water through the valve. This adjustment could save up to six litres of water per minute. The valve is easy and cheap to fit but may block as scale builds up.

Similar in design and function to an isolating ball valve, the same water savings can potentially be made by fitting a flow restrictor. However, these are also prone to blocking with scale build up.

With a spray tap the nozzle is replaced with a nose that dispenses water as a mist or spray. Water savings can be up to ten litres a minute. These systems can be highly effective at saving water, but they can block and cause splashing. They can also be a potential source of legionella if the tap is used infrequently.

With a tap aerator the design of the tap nozzle allows air to mix with water when it exits the tap, giving the appearance of an increase in water flow. These devices are easy to retrofit to existing taps and can deliver similar savings as other techniques.

Using a push tap can control the flow of water to the user. After the user has released the tap, the water flow will stop after a delay of between one and 20 seconds. These devices have a relatively long payback period of between two and three years.

With an electronic tap an infrared sensor under the tap activates the flow of water. The temperature of the water is preset. As the hand of the user does not touch the tap, hygiene can be a major advantage of this technology.

An 'eco-tap' or 'eco-brake' cartridge stops a user from using the full flow that the tap can provide by stopping the tap lever from moving more than halfway. It offers substantial savings as the potential water flow is halved.

A thermostatic mixer valve within the tap can detect the water pressure or temperature and expand the element within the tap. This alters the proportion of hot and cold water that is mixed within the tap.

It is a common misconception that showers use less water than a bath. Modern power showers can use just as much, if not more than, a bath. There are several technologies that your business can use to reduce the amount of water that showers use.

Efficient shower technologies

An isolating ball valve enables you to control the flow of water through the valve. This adjustment could save up to six litres of water per minute. The valve is easy and cheap to fit. However, it does not regulate water pressure and may block as scale builds up.

A shower aerator is fitted between the shower hose and showerhead. The aerator allows air to mix with the water as it leaves the showerhead. This gives the impression of higher water pressure and flow. Water savings can be as high as six litres per minute.

Operating in the same way as a general shower aerator, an aerating showerhead fits into the showerhead itself. It mixes air with the water as it exits the showerhead to give the impression of higher water flow rates. Water savings are around six litres per minute. This technology is not normally suitable for electrically heated showers.

A thermostatic mixer valve within the shower detects the water pressure or temperature and expands the element within the showerhead. This alters the proportion of hot and cold water that is mixed within the shower. Long paybacks can be an issue with this technology, as it cannot be retrofitted to an existing shower.

Operating like push button light switches, the push button shower delivers its water over a set time period. Water savings vary as the button can be pushed multiple times without any cut-off. Maintenance is also required as the pinhole in the diaphragm that operates the push button can become blocked with scale.

Laundries in commercial premises are significant users of water and producers of wastewater. Reducing your business' consumption of water in its laundry process will reduce fresh water and wastewater bills.

Before you make any changes to how your laundry facility uses water, it is a good idea to perform a water audit and create a benchmark of your water use that you can measure against - see how to monitor your water use.

Re-washing and programme selection

One of the main reasons that your business could be wasting water in its laundry facility is because washing is continuing longer than necessary. Your business should aim for a rate of three to five per cent of items that need rewashing. A rate of less than three per cent indicates you are over-washing. A rate of more than five per cent indicates inadequate washing.

It is important that you use the correct washing programme to ensure no excessive water or detergent is being used. When you are choosing a programme, you should consider the:

• soiling level of the load and its overall weight
• appropriate level of detergent that should be used
• programme time that each load runs for

Efficient use of detergent and softeners

It is important that you use the correct detergent for each load and it is not used excessively. Using too much detergent increases costs and can require each load to be rinsed for longer. Consider:

• automating detergent doses, as this can be more accurate
• using low-temperature detergents, as they reduce energy costs, may rinse more easily, reduce the risk of colour run and retain better colour brightness
• checking that auto dosing pumps are delivering the correct volume
• setting chemical dosing pumps for low, medium and high dip washes

Using a softener with each washing load can deliver a number of key advantages that include:

• reduced levels of detergent use, which then requires less water to rinse
• reduced scale build-up, which prolongs the life of machinery and reduces the likelihood of leaks

As water softeners require regular regeneration of ion exchange columns, make sure you:

• check the salt levels on a daily basis
• avoid manual or timed regeneration as this can be wasteful
• replace the ion exchange resin when necessary

Caterers and businesses that have a catering facility can take major steps to reduce their overall water use.

How you operate your catering facilities can have a significant impact on water use. For example, good forward planning can mean that frozen food is defrosted naturally, rather than rapidly using water.

Water use reduction tips

Excessive water use can often be the result of habit. One such habit is to leave a tap running when cleaning and rinsing. A large tap can have a flow of up to 40 litres a minute. There are a number of steps your business can take to reduce this water use including:

• increasing the awareness of the catering manager or contractor and staff to the amount of water they are using
• fitting spray heads and flow restrictors to reduce the maximum flow
• installing automatic shut-off taps
• using trigger-operated spray guns

See how to reduce water use from taps.

Of all the appliances your business may use in its catering facility, dish and glasswashers can be the most wasteful. To minimise water use from these appliances, you should:

• only use washers when they are fully loaded
• optimise the cycle times of your machines by consulting the instructions
• consider more water efficient machinery when you need to replace old equipment

Keeping catering equipment up to date and in good working order can have a positive knock-on effect on water efficiency. To make water savings you could:

• link a solenoid-operated valve to a machine - this will ensure water is only used when the machine is in use
• review your steamer operations
• alter the flow of water over authentic wok and noodle cookers
• check the overflow on ice machines
• reduce the flow rate of water to automatic potato peelers

Food waste disposal channels

In some catering facilities, waste food is scraped into a channel with constantly flowing water. You could make water savings by considering:

• turning the water on and off manually or via an infrared sensor
• not using multiple disposal channels
• evaluating alternative ways of disposing of food such as bins or a mesh basket over a sink

Maintaining gardens and grounds typically uses high quantities of water. If your business has a garden or any areas of grounds to manage, there are practical steps you can take to minimise your water use.

Water conservation tips

Your business can significantly cut its water use by following some simple steps:

• Systems such as spray irrigation cause high levels of evaporation. Set your irrigation system to operate first thing in the morning before the air temperature has risen.
• Choose sprinkler systems that operate low to the ground and replace any that shoot their water into the air. This reduces losses from evaporation and wind drift.
• Check the weather forecast. If it is likely to rain the next day, switch off any automatic sprinkler or irrigation systems. If the rain fails to arrive you can simply switch your systems back on.
• When watering has to take place, always use a hose that has an automatic shut-off valve. Trigger-operated hosepipes are ideal as they are cheap to buy and have a very short payback period of about two days.
• Always check that the soil you are about to water actually requires it. Consider installing a soil moisture sensor.
• When you are replacing plants and flowers, look for varieties that are hardy and require less watering. Planting more native shrubs and covering exposed soil with mulch (in late winter) will retain moisture and could reduce watering by up to 70 per cent.
• Ensure the soil is properly cultivated to improve the structure and water-retaining properties of the soil
• Keep lawns longer in dryer months. Constant cutting increases the lawn's demands for water.

Alternative water sources

Collecting rainwater is one of the most cost-effective ways of saving water. Installing a water butt or tank that collects rainwater from the roof or drainpipes is a fast and cheap way of reducing your business' overall water bill.

If the rainwater you have collected is not sufficient for your needs consider using grey water, eg from washing machines, before turning to fresh water from the mains supply - see water reviews, policies and action plans.

A garage or vehicle cleaning facility can use large amounts of water. It is important that you look closely at how your business can save water and use it more efficiently in these areas.

Water saving tips

You should avoid using mains water supplies where possible. Using grey water from other areas of your business, such as catering or laundry facilities, can have a significant impact on your business' overall water use and wastewater bills.

You could also:

• collect your own water supplies via rainwater collection systems to supplement the mains water you use
• use high-pressure water and steam cleaners as they offer more efficient use of mains water for cleaning purposes
• use trigger-operated hoses as they prevent water from being wasted when a hose is left on

Make sure garages have an oil separator installed on surface water drainage systems to prevent pollution. Note that you must clean and inspect your oil separators regularly to ensure they are operating at maximum efficiency.

Wastewater that your garage or vehicle facility produces must be handled correctly. Water can become contaminated with waxes, detergent, particulates and hydrocarbons. Where possible use biodegradable, phosphate-free detergents. Carry out cleaning in an impermeable area where the cleaning water is prevented from running off. This water must always be discharged to the foul drain and not to the surface drain.

Your business should also, where possible, recycle water by removing contaminants. This can be carried out using one or more processes, including:

• filtration
• wax removal
• sedimentation
• centrifugal separation
• reverse osmosis

Businesses can typically reduce their water bills by a third if they manage their water use more effectively. There are a number of areas that you could focus on to save water at commercial premises:

• urinals
• toilets
• washroom taps
• showers
• laundry facilities
• catering facilities
• grounds maintenance 
• garages and vehicle cleaning facilities

When trying to save water you should:

• adopt a systematic approach, such as auditing and monitoring, to reduce your water use in the most effective way
• use heating and cooling systems efficiently
• control water pressure
• avoid leaks and overflows
• check water meters and water bills
• reduce your mains water use by collecting rainwater and reusing water

For more information, see water reviews, policies and action plans.

If you have an environmental management system, or are intending to set one up, you should use this to monitor and manage your water use.

If your business also has industrial facilities you should see how to save water at industrial premises.

Urinals can be a major source of wasted water as they typically flush even when they are not being used. An uncontrolled flush can waste around 200-300 cubic metres of water per year.

There are a number of technologies that your business could consider to reduce the water that is wasted from flushing urinals.

Efficient urinal technologies

You can use a hydraulic valve to control the frequency of urinal flushing. This system operates on the water inlet pipework. The valve detects when water is being used elsewhere in the washroom, triggering the valve to open and flush the urinals. When no other water is being used the valve stays closed.

Passive infrared sensors detect when someone enters the washroom. The sensor controls a solenoid valve that allows a pre-set amount of water into the cistern. When the cistern is full, it will flush the urinal.

If the working hours at your premises are highly predictable, you can control the urinal flush with a manual quarter-turn ball valve. At the end of the working day this valve can be turned to stop flushing taking place.

You can add a timer to the flush valve. This technology is more reliable than manual turn-off as it does not rely on someone remembering to shut off the cistern valve at the end of each working day.

You can adjust the amount of water that a urinal uses with a number of different devices. A cistern volume adjuster is available in a variety of designs, including a device that works by retaining a proportion of the cistern water behind a dam.

Waterless urinals

There are currently two types of waterless urinals available:

• Siphonic traps contain a barrier that is inserted into the urinal bowl that the urine passes through to the drain. These types of waterless urinals require specialist cleaning and the replacement of the barrier fluid every one to two weeks depending on use.
• Deodorising pads are devices that use a pad impregnated with a deodorising chemical inserted into the S bend. Depending on use, the pad may require replacing once a week.

Flushing toilets can be a major cause of water wastage within your business. An office fitted with nine-litre toilet cisterns that serve 100 staff could save over £500 a year in water and sewerage costs.

There are a number of technologies that your business could consider to reduce the water used by toilets.

Efficient toilet technologies

Siphon mechanisms are fast, easy to fit and can deliver very low flush levels of around 4.5 litres. However, they do cause the cistern to refill slowly, so you should make sure they meet the needs of your business.

As the cheapest option, many businesses opt for a drop valve mechanism to control the cistern flow in their toilets. These systems are ideal for high frequency use, but they do suffer from leakage and may require regular maintenance to remove scale deposits.

The toilet flush can be controlled accurately by using a siphon mechanism with an air valve fitted to the siphon. As a very low cost option, variable flush technology can offer major water savings, as flushes can be as low as four litres of water. However, the technology is not very robust and overall savings can be highly variable.

Dual flushing gives the user a choice of two flush volumes.

Adjusting the position of the ball float can control the water level in the cistern. This could save one litre of water per flush. Your business will, however, have to regularly check that the ball float is in the correct position.

Cistern volume adjusters use a bag - often referred to as a 'Hippo' or 'save-a-flush' bag - that fits into the cistern of the toilet. These bags are also sometimes referred to as cistern displacement devices.

A cistern dam partitions the cistern with a flexible synthetic material to reduce the overall water use with each flush. This technology is cheap and easy to fit.

You could potentially save up to half a litre of water per flush with a delayed action inlet valve. The system can be retrofitted to the cisterns of most toilets. Your business would need to make regular checks to ensure the delay period is correct.

Taps can potentially be a huge source of wasted water. There are a number of technologies that your business could consider to reduce water use from taps.

Efficient tap technologies

An isolating ball valve enables you to control the flow of water through the valve. This adjustment could save up to six litres of water per minute. The valve is easy and cheap to fit but may block as scale builds up.

Similar in design and function to an isolating ball valve, the same water savings can potentially be made by fitting a flow restrictor. However, these are also prone to blocking with scale build up.

With a spray tap the nozzle is replaced with a nose that dispenses water as a mist or spray. Water savings can be up to ten litres a minute. These systems can be highly effective at saving water, but they can block and cause splashing. They can also be a potential source of legionella if the tap is used infrequently.

With a tap aerator the design of the tap nozzle allows air to mix with water when it exits the tap, giving the appearance of an increase in water flow. These devices are easy to retrofit to existing taps and can deliver similar savings as other techniques.

Using a push tap can control the flow of water to the user. After the user has released the tap, the water flow will stop after a delay of between one and 20 seconds. These devices have a relatively long payback period of between two and three years.

With an electronic tap an infrared sensor under the tap activates the flow of water. The temperature of the water is preset. As the hand of the user does not touch the tap, hygiene can be a major advantage of this technology.

An 'eco-tap' or 'eco-brake' cartridge stops a user from using the full flow that the tap can provide by stopping the tap lever from moving more than halfway. It offers substantial savings as the potential water flow is halved.

A thermostatic mixer valve within the tap can detect the water pressure or temperature and expand the element within the tap. This alters the proportion of hot and cold water that is mixed within the tap.

It is a common misconception that showers use less water than a bath. Modern power showers can use just as much, if not more than, a bath. There are several technologies that your business can use to reduce the amount of water that showers use.

Efficient shower technologies

An isolating ball valve enables you to control the flow of water through the valve. This adjustment could save up to six litres of water per minute. The valve is easy and cheap to fit. However, it does not regulate water pressure and may block as scale builds up.

A shower aerator is fitted between the shower hose and showerhead. The aerator allows air to mix with the water as it leaves the showerhead. This gives the impression of higher water pressure and flow. Water savings can be as high as six litres per minute.

Operating in the same way as a general shower aerator, an aerating showerhead fits into the showerhead itself. It mixes air with the water as it exits the showerhead to give the impression of higher water flow rates. Water savings are around six litres per minute. This technology is not normally suitable for electrically heated showers.

A thermostatic mixer valve within the shower detects the water pressure or temperature and expands the element within the showerhead. This alters the proportion of hot and cold water that is mixed within the shower. Long paybacks can be an issue with this technology, as it cannot be retrofitted to an existing shower.

Operating like push button light switches, the push button shower delivers its water over a set time period. Water savings vary as the button can be pushed multiple times without any cut-off. Maintenance is also required as the pinhole in the diaphragm that operates the push button can become blocked with scale.

Laundries in commercial premises are significant users of water and producers of wastewater. Reducing your business' consumption of water in its laundry process will reduce fresh water and wastewater bills.

Before you make any changes to how your laundry facility uses water, it is a good idea to perform a water audit and create a benchmark of your water use that you can measure against - see how to monitor your water use.

Re-washing and programme selection

One of the main reasons that your business could be wasting water in its laundry facility is because washing is continuing longer than necessary. Your business should aim for a rate of three to five per cent of items that need rewashing. A rate of less than three per cent indicates you are over-washing. A rate of more than five per cent indicates inadequate washing.

It is important that you use the correct washing programme to ensure no excessive water or detergent is being used. When you are choosing a programme, you should consider the:

• soiling level of the load and its overall weight
• appropriate level of detergent that should be used
• programme time that each load runs for

Efficient use of detergent and softeners

It is important that you use the correct detergent for each load and it is not used excessively. Using too much detergent increases costs and can require each load to be rinsed for longer. Consider:

• automating detergent doses, as this can be more accurate
• using low-temperature detergents, as they reduce energy costs, may rinse more easily, reduce the risk of colour run and retain better colour brightness
• checking that auto dosing pumps are delivering the correct volume
• setting chemical dosing pumps for low, medium and high dip washes

Using a softener with each washing load can deliver a number of key advantages that include:

• reduced levels of detergent use, which then requires less water to rinse
• reduced scale build-up, which prolongs the life of machinery and reduces the likelihood of leaks

As water softeners require regular regeneration of ion exchange columns, make sure you:

• check the salt levels on a daily basis
• avoid manual or timed regeneration as this can be wasteful
• replace the ion exchange resin when necessary

Caterers and businesses that have a catering facility can take major steps to reduce their overall water use.

How you operate your catering facilities can have a significant impact on water use. For example, good forward planning can mean that frozen food is defrosted naturally, rather than rapidly using water.

Water use reduction tips

Excessive water use can often be the result of habit. One such habit is to leave a tap running when cleaning and rinsing. A large tap can have a flow of up to 40 litres a minute. There are a number of steps your business can take to reduce this water use including:

• increasing the awareness of the catering manager or contractor and staff to the amount of water they are using
• fitting spray heads and flow restrictors to reduce the maximum flow
• installing automatic shut-off taps
• using trigger-operated spray guns

See how to reduce water use from taps.

Of all the appliances your business may use in its catering facility, dish and glasswashers can be the most wasteful. To minimise water use from these appliances, you should:

• only use washers when they are fully loaded
• optimise the cycle times of your machines by consulting the instructions
• consider more water efficient machinery when you need to replace old equipment

Keeping catering equipment up to date and in good working order can have a positive knock-on effect on water efficiency. To make water savings you could:

• link a solenoid-operated valve to a machine - this will ensure water is only used when the machine is in use
• review your steamer operations
• alter the flow of water over authentic wok and noodle cookers
• check the overflow on ice machines
• reduce the flow rate of water to automatic potato peelers

Food waste disposal channels

In some catering facilities, waste food is scraped into a channel with constantly flowing water. You could make water savings by considering:

• turning the water on and off manually or via an infrared sensor
• not using multiple disposal channels
• evaluating alternative ways of disposing of food such as bins or a mesh basket over a sink

Maintaining gardens and grounds typically uses high quantities of water. If your business has a garden or any areas of grounds to manage, there are practical steps you can take to minimise your water use.

Water conservation tips

Your business can significantly cut its water use by following some simple steps:

• Systems such as spray irrigation cause high levels of evaporation. Set your irrigation system to operate first thing in the morning before the air temperature has risen.
• Choose sprinkler systems that operate low to the ground and replace any that shoot their water into the air. This reduces losses from evaporation and wind drift.
• Check the weather forecast. If it is likely to rain the next day, switch off any automatic sprinkler or irrigation systems. If the rain fails to arrive you can simply switch your systems back on.
• When watering has to take place, always use a hose that has an automatic shut-off valve. Trigger-operated hosepipes are ideal as they are cheap to buy and have a very short payback period of about two days.
• Always check that the soil you are about to water actually requires it. Consider installing a soil moisture sensor.
• When you are replacing plants and flowers, look for varieties that are hardy and require less watering. Planting more native shrubs and covering exposed soil with mulch (in late winter) will retain moisture and could reduce watering by up to 70 per cent.
• Ensure the soil is properly cultivated to improve the structure and water-retaining properties of the soil
• Keep lawns longer in dryer months. Constant cutting increases the lawn's demands for water.

Alternative water sources

Collecting rainwater is one of the most cost-effective ways of saving water. Installing a water butt or tank that collects rainwater from the roof or drainpipes is a fast and cheap way of reducing your business' overall water bill.

If the rainwater you have collected is not sufficient for your needs consider using grey water, eg from washing machines, before turning to fresh water from the mains supply - see water reviews, policies and action plans.

A garage or vehicle cleaning facility can use large amounts of water. It is important that you look closely at how your business can save water and use it more efficiently in these areas.

Water saving tips

You should avoid using mains water supplies where possible. Using grey water from other areas of your business, such as catering or laundry facilities, can have a significant impact on your business' overall water use and wastewater bills.

You could also:

• collect your own water supplies via rainwater collection systems to supplement the mains water you use
• use high-pressure water and steam cleaners as they offer more efficient use of mains water for cleaning purposes
• use trigger-operated hoses as they prevent water from being wasted when a hose is left on

Make sure garages have an oil separator installed on surface water drainage systems to prevent pollution. Note that you must clean and inspect your oil separators regularly to ensure they are operating at maximum efficiency.

Wastewater that your garage or vehicle facility produces must be handled correctly. Water can become contaminated with waxes, detergent, particulates and hydrocarbons. Where possible use biodegradable, phosphate-free detergents. Carry out cleaning in an impermeable area where the cleaning water is prevented from running off. This water must always be discharged to the foul drain and not to the surface drain.

Your business should also, where possible, recycle water by removing contaminants. This can be carried out using one or more processes, including:

• filtration
• wax removal
• sedimentation
• centrifugal separation
• reverse osmosis

Businesses can typically reduce their water bills by a third if they manage their water use more effectively. There are a number of areas that you could focus on to save water at commercial premises:

• urinals
• toilets
• washroom taps
• showers
• laundry facilities
• catering facilities
• grounds maintenance 
• garages and vehicle cleaning facilities

When trying to save water you should:

• adopt a systematic approach, such as auditing and monitoring, to reduce your water use in the most effective way
• use heating and cooling systems efficiently
• control water pressure
• avoid leaks and overflows
• check water meters and water bills
• reduce your mains water use by collecting rainwater and reusing water

For more information, see water reviews, policies and action plans.

If you have an environmental management system, or are intending to set one up, you should use this to monitor and manage your water use.

If your business also has industrial facilities you should see how to save water at industrial premises.

Urinals can be a major source of wasted water as they typically flush even when they are not being used. An uncontrolled flush can waste around 200-300 cubic metres of water per year.

There are a number of technologies that your business could consider to reduce the water that is wasted from flushing urinals.

Efficient urinal technologies

You can use a hydraulic valve to control the frequency of urinal flushing. This system operates on the water inlet pipework. The valve detects when water is being used elsewhere in the washroom, triggering the valve to open and flush the urinals. When no other water is being used the valve stays closed.

Passive infrared sensors detect when someone enters the washroom. The sensor controls a solenoid valve that allows a pre-set amount of water into the cistern. When the cistern is full, it will flush the urinal.

If the working hours at your premises are highly predictable, you can control the urinal flush with a manual quarter-turn ball valve. At the end of the working day this valve can be turned to stop flushing taking place.

You can add a timer to the flush valve. This technology is more reliable than manual turn-off as it does not rely on someone remembering to shut off the cistern valve at the end of each working day.

You can adjust the amount of water that a urinal uses with a number of different devices. A cistern volume adjuster is available in a variety of designs, including a device that works by retaining a proportion of the cistern water behind a dam.

Waterless urinals

There are currently two types of waterless urinals available:

• Siphonic traps contain a barrier that is inserted into the urinal bowl that the urine passes through to the drain. These types of waterless urinals require specialist cleaning and the replacement of the barrier fluid every one to two weeks depending on use.
• Deodorising pads are devices that use a pad impregnated with a deodorising chemical inserted into the S bend. Depending on use, the pad may require replacing once a week.

Flushing toilets can be a major cause of water wastage within your business. An office fitted with nine-litre toilet cisterns that serve 100 staff could save over £500 a year in water and sewerage costs.

There are a number of technologies that your business could consider to reduce the water used by toilets.

Efficient toilet technologies

Siphon mechanisms are fast, easy to fit and can deliver very low flush levels of around 4.5 litres. However, they do cause the cistern to refill slowly, so you should make sure they meet the needs of your business.

As the cheapest option, many businesses opt for a drop valve mechanism to control the cistern flow in their toilets. These systems are ideal for high frequency use, but they do suffer from leakage and may require regular maintenance to remove scale deposits.

The toilet flush can be controlled accurately by using a siphon mechanism with an air valve fitted to the siphon. As a very low cost option, variable flush technology can offer major water savings, as flushes can be as low as four litres of water. However, the technology is not very robust and overall savings can be highly variable.

Dual flushing gives the user a choice of two flush volumes.

Adjusting the position of the ball float can control the water level in the cistern. This could save one litre of water per flush. Your business will, however, have to regularly check that the ball float is in the correct position.

Cistern volume adjusters use a bag - often referred to as a 'Hippo' or 'save-a-flush' bag - that fits into the cistern of the toilet. These bags are also sometimes referred to as cistern displacement devices.

A cistern dam partitions the cistern with a flexible synthetic material to reduce the overall water use with each flush. This technology is cheap and easy to fit.

You could potentially save up to half a litre of water per flush with a delayed action inlet valve. The system can be retrofitted to the cisterns of most toilets. Your business would need to make regular checks to ensure the delay period is correct.

Taps can potentially be a huge source of wasted water. There are a number of technologies that your business could consider to reduce water use from taps.

Efficient tap technologies

An isolating ball valve enables you to control the flow of water through the valve. This adjustment could save up to six litres of water per minute. The valve is easy and cheap to fit but may block as scale builds up.

Similar in design and function to an isolating ball valve, the same water savings can potentially be made by fitting a flow restrictor. However, these are also prone to blocking with scale build up.

With a spray tap the nozzle is replaced with a nose that dispenses water as a mist or spray. Water savings can be up to ten litres a minute. These systems can be highly effective at saving water, but they can block and cause splashing. They can also be a potential source of legionella if the tap is used infrequently.

With a tap aerator the design of the tap nozzle allows air to mix with water when it exits the tap, giving the appearance of an increase in water flow. These devices are easy to retrofit to existing taps and can deliver similar savings as other techniques.

Using a push tap can control the flow of water to the user. After the user has released the tap, the water flow will stop after a delay of between one and 20 seconds. These devices have a relatively long payback period of between two and three years.

With an electronic tap an infrared sensor under the tap activates the flow of water. The temperature of the water is preset. As the hand of the user does not touch the tap, hygiene can be a major advantage of this technology.

An 'eco-tap' or 'eco-brake' cartridge stops a user from using the full flow that the tap can provide by stopping the tap lever from moving more than halfway. It offers substantial savings as the potential water flow is halved.

A thermostatic mixer valve within the tap can detect the water pressure or temperature and expand the element within the tap. This alters the proportion of hot and cold water that is mixed within the tap.

It is a common misconception that showers use less water than a bath. Modern power showers can use just as much, if not more than, a bath. There are several technologies that your business can use to reduce the amount of water that showers use.

Efficient shower technologies

An isolating ball valve enables you to control the flow of water through the valve. This adjustment could save up to six litres of water per minute. The valve is easy and cheap to fit. However, it does not regulate water pressure and may block as scale builds up.

A shower aerator is fitted between the shower hose and showerhead. The aerator allows air to mix with the water as it leaves the showerhead. This gives the impression of higher water pressure and flow. Water savings can be as high as six litres per minute.

Operating in the same way as a general shower aerator, an aerating showerhead fits into the showerhead itself. It mixes air with the water as it exits the showerhead to give the impression of higher water flow rates. Water savings are around six litres per minute. This technology is not normally suitable for electrically heated showers.

A thermostatic mixer valve within the shower detects the water pressure or temperature and expands the element within the showerhead. This alters the proportion of hot and cold water that is mixed within the shower. Long paybacks can be an issue with this technology, as it cannot be retrofitted to an existing shower.

Operating like push button light switches, the push button shower delivers its water over a set time period. Water savings vary as the button can be pushed multiple times without any cut-off. Maintenance is also required as the pinhole in the diaphragm that operates the push button can become blocked with scale.

Laundries in commercial premises are significant users of water and producers of wastewater. Reducing your business' consumption of water in its laundry process will reduce fresh water and wastewater bills.

Before you make any changes to how your laundry facility uses water, it is a good idea to perform a water audit and create a benchmark of your water use that you can measure against - see how to monitor your water use.

Re-washing and programme selection

One of the main reasons that your business could be wasting water in its laundry facility is because washing is continuing longer than necessary. Your business should aim for a rate of three to five per cent of items that need rewashing. A rate of less than three per cent indicates you are over-washing. A rate of more than five per cent indicates inadequate washing.

It is important that you use the correct washing programme to ensure no excessive water or detergent is being used. When you are choosing a programme, you should consider the:

• soiling level of the load and its overall weight
• appropriate level of detergent that should be used
• programme time that each load runs for

Efficient use of detergent and softeners

It is important that you use the correct detergent for each load and it is not used excessively. Using too much detergent increases costs and can require each load to be rinsed for longer. Consider:

• automating detergent doses, as this can be more accurate
• using low-temperature detergents, as they reduce energy costs, may rinse more easily, reduce the risk of colour run and retain better colour brightness
• checking that auto dosing pumps are delivering the correct volume
• setting chemical dosing pumps for low, medium and high dip washes

Using a softener with each washing load can deliver a number of key advantages that include:

• reduced levels of detergent use, which then requires less water to rinse
• reduced scale build-up, which prolongs the life of machinery and reduces the likelihood of leaks

As water softeners require regular regeneration of ion exchange columns, make sure you:

• check the salt levels on a daily basis
• avoid manual or timed regeneration as this can be wasteful
• replace the ion exchange resin when necessary

Caterers and businesses that have a catering facility can take major steps to reduce their overall water use.

How you operate your catering facilities can have a significant impact on water use. For example, good forward planning can mean that frozen food is defrosted naturally, rather than rapidly using water.

Water use reduction tips

Excessive water use can often be the result of habit. One such habit is to leave a tap running when cleaning and rinsing. A large tap can have a flow of up to 40 litres a minute. There are a number of steps your business can take to reduce this water use including:

• increasing the awareness of the catering manager or contractor and staff to the amount of water they are using
• fitting spray heads and flow restrictors to reduce the maximum flow
• installing automatic shut-off taps
• using trigger-operated spray guns

See how to reduce water use from taps.

Of all the appliances your business may use in its catering facility, dish and glasswashers can be the most wasteful. To minimise water use from these appliances, you should:

• only use washers when they are fully loaded
• optimise the cycle times of your machines by consulting the instructions
• consider more water efficient machinery when you need to replace old equipment

Keeping catering equipment up to date and in good working order can have a positive knock-on effect on water efficiency. To make water savings you could:

• link a solenoid-operated valve to a machine - this will ensure water is only used when the machine is in use
• review your steamer operations
• alter the flow of water over authentic wok and noodle cookers
• check the overflow on ice machines
• reduce the flow rate of water to automatic potato peelers

Food waste disposal channels

In some catering facilities, waste food is scraped into a channel with constantly flowing water. You could make water savings by considering:

• turning the water on and off manually or via an infrared sensor
• not using multiple disposal channels
• evaluating alternative ways of disposing of food such as bins or a mesh basket over a sink

Maintaining gardens and grounds typically uses high quantities of water. If your business has a garden or any areas of grounds to manage, there are practical steps you can take to minimise your water use.

Water conservation tips

Your business can significantly cut its water use by following some simple steps:

• Systems such as spray irrigation cause high levels of evaporation. Set your irrigation system to operate first thing in the morning before the air temperature has risen.
• Choose sprinkler systems that operate low to the ground and replace any that shoot their water into the air. This reduces losses from evaporation and wind drift.
• Check the weather forecast. If it is likely to rain the next day, switch off any automatic sprinkler or irrigation systems. If the rain fails to arrive you can simply switch your systems back on.
• When watering has to take place, always use a hose that has an automatic shut-off valve. Trigger-operated hosepipes are ideal as they are cheap to buy and have a very short payback period of about two days.
• Always check that the soil you are about to water actually requires it. Consider installing a soil moisture sensor.
• When you are replacing plants and flowers, look for varieties that are hardy and require less watering. Planting more native shrubs and covering exposed soil with mulch (in late winter) will retain moisture and could reduce watering by up to 70 per cent.
• Ensure the soil is properly cultivated to improve the structure and water-retaining properties of the soil
• Keep lawns longer in dryer months. Constant cutting increases the lawn's demands for water.

Alternative water sources

Collecting rainwater is one of the most cost-effective ways of saving water. Installing a water butt or tank that collects rainwater from the roof or drainpipes is a fast and cheap way of reducing your business' overall water bill.

If the rainwater you have collected is not sufficient for your needs consider using grey water, eg from washing machines, before turning to fresh water from the mains supply - see water reviews, policies and action plans.

A garage or vehicle cleaning facility can use large amounts of water. It is important that you look closely at how your business can save water and use it more efficiently in these areas.

Water saving tips

You should avoid using mains water supplies where possible. Using grey water from other areas of your business, such as catering or laundry facilities, can have a significant impact on your business' overall water use and wastewater bills.

You could also:

• collect your own water supplies via rainwater collection systems to supplement the mains water you use
• use high-pressure water and steam cleaners as they offer more efficient use of mains water for cleaning purposes
• use trigger-operated hoses as they prevent water from being wasted when a hose is left on

Make sure garages have an oil separator installed on surface water drainage systems to prevent pollution. Note that you must clean and inspect your oil separators regularly to ensure they are operating at maximum efficiency.

Wastewater that your garage or vehicle facility produces must be handled correctly. Water can become contaminated with waxes, detergent, particulates and hydrocarbons. Where possible use biodegradable, phosphate-free detergents. Carry out cleaning in an impermeable area where the cleaning water is prevented from running off. This water must always be discharged to the foul drain and not to the surface drain.

Your business should also, where possible, recycle water by removing contaminants. This can be carried out using one or more processes, including:

• filtration
• wax removal
• sedimentation
• centrifugal separation
• reverse osmosis

Businesses can typically reduce their water bills by a third if they manage their water use more effectively. There are a number of areas that you could focus on to save water at commercial premises:

• urinals
• toilets
• washroom taps
• showers
• laundry facilities
• catering facilities
• grounds maintenance 
• garages and vehicle cleaning facilities

When trying to save water you should:

• adopt a systematic approach, such as auditing and monitoring, to reduce your water use in the most effective way
• use heating and cooling systems efficiently
• control water pressure
• avoid leaks and overflows
• check water meters and water bills
• reduce your mains water use by collecting rainwater and reusing water

For more information, see water reviews, policies and action plans.

If you have an environmental management system, or are intending to set one up, you should use this to monitor and manage your water use.

If your business also has industrial facilities you should see how to save water at industrial premises.

Urinals can be a major source of wasted water as they typically flush even when they are not being used. An uncontrolled flush can waste around 200-300 cubic metres of water per year.

There are a number of technologies that your business could consider to reduce the water that is wasted from flushing urinals.

Efficient urinal technologies

You can use a hydraulic valve to control the frequency of urinal flushing. This system operates on the water inlet pipework. The valve detects when water is being used elsewhere in the washroom, triggering the valve to open and flush the urinals. When no other water is being used the valve stays closed.

Passive infrared sensors detect when someone enters the washroom. The sensor controls a solenoid valve that allows a pre-set amount of water into the cistern. When the cistern is full, it will flush the urinal.

If the working hours at your premises are highly predictable, you can control the urinal flush with a manual quarter-turn ball valve. At the end of the working day this valve can be turned to stop flushing taking place.

You can add a timer to the flush valve. This technology is more reliable than manual turn-off as it does not rely on someone remembering to shut off the cistern valve at the end of each working day.

You can adjust the amount of water that a urinal uses with a number of different devices. A cistern volume adjuster is available in a variety of designs, including a device that works by retaining a proportion of the cistern water behind a dam.

Waterless urinals

There are currently two types of waterless urinals available:

• Siphonic traps contain a barrier that is inserted into the urinal bowl that the urine passes through to the drain. These types of waterless urinals require specialist cleaning and the replacement of the barrier fluid every one to two weeks depending on use.
• Deodorising pads are devices that use a pad impregnated with a deodorising chemical inserted into the S bend. Depending on use, the pad may require replacing once a week.

Flushing toilets can be a major cause of water wastage within your business. An office fitted with nine-litre toilet cisterns that serve 100 staff could save over £500 a year in water and sewerage costs.

There are a number of technologies that your business could consider to reduce the water used by toilets.

Efficient toilet technologies

Siphon mechanisms are fast, easy to fit and can deliver very low flush levels of around 4.5 litres. However, they do cause the cistern to refill slowly, so you should make sure they meet the needs of your business.

As the cheapest option, many businesses opt for a drop valve mechanism to control the cistern flow in their toilets. These systems are ideal for high frequency use, but they do suffer from leakage and may require regular maintenance to remove scale deposits.

The toilet flush can be controlled accurately by using a siphon mechanism with an air valve fitted to the siphon. As a very low cost option, variable flush technology can offer major water savings, as flushes can be as low as four litres of water. However, the technology is not very robust and overall savings can be highly variable.

Dual flushing gives the user a choice of two flush volumes.

Adjusting the position of the ball float can control the water level in the cistern. This could save one litre of water per flush. Your business will, however, have to regularly check that the ball float is in the correct position.

Cistern volume adjusters use a bag - often referred to as a 'Hippo' or 'save-a-flush' bag - that fits into the cistern of the toilet. These bags are also sometimes referred to as cistern displacement devices.

A cistern dam partitions the cistern with a flexible synthetic material to reduce the overall water use with each flush. This technology is cheap and easy to fit.

You could potentially save up to half a litre of water per flush with a delayed action inlet valve. The system can be retrofitted to the cisterns of most toilets. Your business would need to make regular checks to ensure the delay period is correct.

Taps can potentially be a huge source of wasted water. There are a number of technologies that your business could consider to reduce water use from taps.

Efficient tap technologies

An isolating ball valve enables you to control the flow of water through the valve. This adjustment could save up to six litres of water per minute. The valve is easy and cheap to fit but may block as scale builds up.

Similar in design and function to an isolating ball valve, the same water savings can potentially be made by fitting a flow restrictor. However, these are also prone to blocking with scale build up.

With a spray tap the nozzle is replaced with a nose that dispenses water as a mist or spray. Water savings can be up to ten litres a minute. These systems can be highly effective at saving water, but they can block and cause splashing. They can also be a potential source of legionella if the tap is used infrequently.

With a tap aerator the design of the tap nozzle allows air to mix with water when it exits the tap, giving the appearance of an increase in water flow. These devices are easy to retrofit to existing taps and can deliver similar savings as other techniques.

Using a push tap can control the flow of water to the user. After the user has released the tap, the water flow will stop after a delay of between one and 20 seconds. These devices have a relatively long payback period of between two and three years.

With an electronic tap an infrared sensor under the tap activates the flow of water. The temperature of the water is preset. As the hand of the user does not touch the tap, hygiene can be a major advantage of this technology.

An 'eco-tap' or 'eco-brake' cartridge stops a user from using the full flow that the tap can provide by stopping the tap lever from moving more than halfway. It offers substantial savings as the potential water flow is halved.

A thermostatic mixer valve within the tap can detect the water pressure or temperature and expand the element within the tap. This alters the proportion of hot and cold water that is mixed within the tap.

It is a common misconception that showers use less water than a bath. Modern power showers can use just as much, if not more than, a bath. There are several technologies that your business can use to reduce the amount of water that showers use.

Efficient shower technologies

An isolating ball valve enables you to control the flow of water through the valve. This adjustment could save up to six litres of water per minute. The valve is easy and cheap to fit. However, it does not regulate water pressure and may block as scale builds up.

A shower aerator is fitted between the shower hose and showerhead. The aerator allows air to mix with the water as it leaves the showerhead. This gives the impression of higher water pressure and flow. Water savings can be as high as six litres per minute.

Operating in the same way as a general shower aerator, an aerating showerhead fits into the showerhead itself. It mixes air with the water as it exits the showerhead to give the impression of higher water flow rates. Water savings are around six litres per minute. This technology is not normally suitable for electrically heated showers.

A thermostatic mixer valve within the shower detects the water pressure or temperature and expands the element within the showerhead. This alters the proportion of hot and cold water that is mixed within the shower. Long paybacks can be an issue with this technology, as it cannot be retrofitted to an existing shower.

Operating like push button light switches, the push button shower delivers its water over a set time period. Water savings vary as the button can be pushed multiple times without any cut-off. Maintenance is also required as the pinhole in the diaphragm that operates the push button can become blocked with scale.

Laundries in commercial premises are significant users of water and producers of wastewater. Reducing your business' consumption of water in its laundry process will reduce fresh water and wastewater bills.

Before you make any changes to how your laundry facility uses water, it is a good idea to perform a water audit and create a benchmark of your water use that you can measure against - see how to monitor your water use.

Re-washing and programme selection

One of the main reasons that your business could be wasting water in its laundry facility is because washing is continuing longer than necessary. Your business should aim for a rate of three to five per cent of items that need rewashing. A rate of less than three per cent indicates you are over-washing. A rate of more than five per cent indicates inadequate washing.

It is important that you use the correct washing programme to ensure no excessive water or detergent is being used. When you are choosing a programme, you should consider the:

• soiling level of the load and its overall weight
• appropriate level of detergent that should be used
• programme time that each load runs for

Efficient use of detergent and softeners

It is important that you use the correct detergent for each load and it is not used excessively. Using too much detergent increases costs and can require each load to be rinsed for longer. Consider:

• automating detergent doses, as this can be more accurate
• using low-temperature detergents, as they reduce energy costs, may rinse more easily, reduce the risk of colour run and retain better colour brightness
• checking that auto dosing pumps are delivering the correct volume
• setting chemical dosing pumps for low, medium and high dip washes

Using a softener with each washing load can deliver a number of key advantages that include:

• reduced levels of detergent use, which then requires less water to rinse
• reduced scale build-up, which prolongs the life of machinery and reduces the likelihood of leaks

As water softeners require regular regeneration of ion exchange columns, make sure you:

• check the salt levels on a daily basis
• avoid manual or timed regeneration as this can be wasteful
• replace the ion exchange resin when necessary

Caterers and businesses that have a catering facility can take major steps to reduce their overall water use.

How you operate your catering facilities can have a significant impact on water use. For example, good forward planning can mean that frozen food is defrosted naturally, rather than rapidly using water.

Water use reduction tips

Excessive water use can often be the result of habit. One such habit is to leave a tap running when cleaning and rinsing. A large tap can have a flow of up to 40 litres a minute. There are a number of steps your business can take to reduce this water use including:

• increasing the awareness of the catering manager or contractor and staff to the amount of water they are using
• fitting spray heads and flow restrictors to reduce the maximum flow
• installing automatic shut-off taps
• using trigger-operated spray guns

See how to reduce water use from taps.

Of all the appliances your business may use in its catering facility, dish and glasswashers can be the most wasteful. To minimise water use from these appliances, you should:

• only use washers when they are fully loaded
• optimise the cycle times of your machines by consulting the instructions
• consider more water efficient machinery when you need to replace old equipment

Keeping catering equipment up to date and in good working order can have a positive knock-on effect on water efficiency. To make water savings you could:

• link a solenoid-operated valve to a machine - this will ensure water is only used when the machine is in use
• review your steamer operations
• alter the flow of water over authentic wok and noodle cookers
• check the overflow on ice machines
• reduce the flow rate of water to automatic potato peelers

Food waste disposal channels

In some catering facilities, waste food is scraped into a channel with constantly flowing water. You could make water savings by considering:

• turning the water on and off manually or via an infrared sensor
• not using multiple disposal channels
• evaluating alternative ways of disposing of food such as bins or a mesh basket over a sink

Maintaining gardens and grounds typically uses high quantities of water. If your business has a garden or any areas of grounds to manage, there are practical steps you can take to minimise your water use.

Water conservation tips

Your business can significantly cut its water use by following some simple steps:

• Systems such as spray irrigation cause high levels of evaporation. Set your irrigation system to operate first thing in the morning before the air temperature has risen.
• Choose sprinkler systems that operate low to the ground and replace any that shoot their water into the air. This reduces losses from evaporation and wind drift.
• Check the weather forecast. If it is likely to rain the next day, switch off any automatic sprinkler or irrigation systems. If the rain fails to arrive you can simply switch your systems back on.
• When watering has to take place, always use a hose that has an automatic shut-off valve. Trigger-operated hosepipes are ideal as they are cheap to buy and have a very short payback period of about two days.
• Always check that the soil you are about to water actually requires it. Consider installing a soil moisture sensor.
• When you are replacing plants and flowers, look for varieties that are hardy and require less watering. Planting more native shrubs and covering exposed soil with mulch (in late winter) will retain moisture and could reduce watering by up to 70 per cent.
• Ensure the soil is properly cultivated to improve the structure and water-retaining properties of the soil
• Keep lawns longer in dryer months. Constant cutting increases the lawn's demands for water.

Alternative water sources

Collecting rainwater is one of the most cost-effective ways of saving water. Installing a water butt or tank that collects rainwater from the roof or drainpipes is a fast and cheap way of reducing your business' overall water bill.

If the rainwater you have collected is not sufficient for your needs consider using grey water, eg from washing machines, before turning to fresh water from the mains supply - see water reviews, policies and action plans.

A garage or vehicle cleaning facility can use large amounts of water. It is important that you look closely at how your business can save water and use it more efficiently in these areas.

Water saving tips

You should avoid using mains water supplies where possible. Using grey water from other areas of your business, such as catering or laundry facilities, can have a significant impact on your business' overall water use and wastewater bills.

You could also:

• collect your own water supplies via rainwater collection systems to supplement the mains water you use
• use high-pressure water and steam cleaners as they offer more efficient use of mains water for cleaning purposes
• use trigger-operated hoses as they prevent water from being wasted when a hose is left on

Make sure garages have an oil separator installed on surface water drainage systems to prevent pollution. Note that you must clean and inspect your oil separators regularly to ensure they are operating at maximum efficiency.

Wastewater that your garage or vehicle facility produces must be handled correctly. Water can become contaminated with waxes, detergent, particulates and hydrocarbons. Where possible use biodegradable, phosphate-free detergents. Carry out cleaning in an impermeable area where the cleaning water is prevented from running off. This water must always be discharged to the foul drain and not to the surface drain.

Your business should also, where possible, recycle water by removing contaminants. This can be carried out using one or more processes, including:

• filtration
• wax removal
• sedimentation
• centrifugal separation
• reverse osmosis

Businesses can typically reduce their water bills by a third if they manage their water use more effectively. There are a number of areas that you could focus on to save water at commercial premises:

• urinals
• toilets
• washroom taps
• showers
• laundry facilities
• catering facilities
• grounds maintenance 
• garages and vehicle cleaning facilities

When trying to save water you should:

• adopt a systematic approach, such as auditing and monitoring, to reduce your water use in the most effective way
• use heating and cooling systems efficiently
• control water pressure
• avoid leaks and overflows
• check water meters and water bills
• reduce your mains water use by collecting rainwater and reusing water

For more information, see water reviews, policies and action plans.

If you have an environmental management system, or are intending to set one up, you should use this to monitor and manage your water use.

If your business also has industrial facilities you should see how to save water at industrial premises.

Urinals can be a major source of wasted water as they typically flush even when they are not being used. An uncontrolled flush can waste around 200-300 cubic metres of water per year.

There are a number of technologies that your business could consider to reduce the water that is wasted from flushing urinals.

Efficient urinal technologies

You can use a hydraulic valve to control the frequency of urinal flushing. This system operates on the water inlet pipework. The valve detects when water is being used elsewhere in the washroom, triggering the valve to open and flush the urinals. When no other water is being used the valve stays closed.

Passive infrared sensors detect when someone enters the washroom. The sensor controls a solenoid valve that allows a pre-set amount of water into the cistern. When the cistern is full, it will flush the urinal.

If the working hours at your premises are highly predictable, you can control the urinal flush with a manual quarter-turn ball valve. At the end of the working day this valve can be turned to stop flushing taking place.

You can add a timer to the flush valve. This technology is more reliable than manual turn-off as it does not rely on someone remembering to shut off the cistern valve at the end of each working day.

You can adjust the amount of water that a urinal uses with a number of different devices. A cistern volume adjuster is available in a variety of designs, including a device that works by retaining a proportion of the cistern water behind a dam.

Waterless urinals

There are currently two types of waterless urinals available:

• Siphonic traps contain a barrier that is inserted into the urinal bowl that the urine passes through to the drain. These types of waterless urinals require specialist cleaning and the replacement of the barrier fluid every one to two weeks depending on use.
• Deodorising pads are devices that use a pad impregnated with a deodorising chemical inserted into the S bend. Depending on use, the pad may require replacing once a week.

Flushing toilets can be a major cause of water wastage within your business. An office fitted with nine-litre toilet cisterns that serve 100 staff could save over £500 a year in water and sewerage costs.

There are a number of technologies that your business could consider to reduce the water used by toilets.

Efficient toilet technologies

Siphon mechanisms are fast, easy to fit and can deliver very low flush levels of around 4.5 litres. However, they do cause the cistern to refill slowly, so you should make sure they meet the needs of your business.

As the cheapest option, many businesses opt for a drop valve mechanism to control the cistern flow in their toilets. These systems are ideal for high frequency use, but they do suffer from leakage and may require regular maintenance to remove scale deposits.

The toilet flush can be controlled accurately by using a siphon mechanism with an air valve fitted to the siphon. As a very low cost option, variable flush technology can offer major water savings, as flushes can be as low as four litres of water. However, the technology is not very robust and overall savings can be highly variable.

Dual flushing gives the user a choice of two flush volumes.

Adjusting the position of the ball float can control the water level in the cistern. This could save one litre of water per flush. Your business will, however, have to regularly check that the ball float is in the correct position.

Cistern volume adjusters use a bag - often referred to as a 'Hippo' or 'save-a-flush' bag - that fits into the cistern of the toilet. These bags are also sometimes referred to as cistern displacement devices.

A cistern dam partitions the cistern with a flexible synthetic material to reduce the overall water use with each flush. This technology is cheap and easy to fit.

You could potentially save up to half a litre of water per flush with a delayed action inlet valve. The system can be retrofitted to the cisterns of most toilets. Your business would need to make regular checks to ensure the delay period is correct.

Taps can potentially be a huge source of wasted water. There are a number of technologies that your business could consider to reduce water use from taps.

Efficient tap technologies

An isolating ball valve enables you to control the flow of water through the valve. This adjustment could save up to six litres of water per minute. The valve is easy and cheap to fit but may block as scale builds up.

Similar in design and function to an isolating ball valve, the same water savings can potentially be made by fitting a flow restrictor. However, these are also prone to blocking with scale build up.

With a spray tap the nozzle is replaced with a nose that dispenses water as a mist or spray. Water savings can be up to ten litres a minute. These systems can be highly effective at saving water, but they can block and cause splashing. They can also be a potential source of legionella if the tap is used infrequently.

With a tap aerator the design of the tap nozzle allows air to mix with water when it exits the tap, giving the appearance of an increase in water flow. These devices are easy to retrofit to existing taps and can deliver similar savings as other techniques.

Using a push tap can control the flow of water to the user. After the user has released the tap, the water flow will stop after a delay of between one and 20 seconds. These devices have a relatively long payback period of between two and three years.

With an electronic tap an infrared sensor under the tap activates the flow of water. The temperature of the water is preset. As the hand of the user does not touch the tap, hygiene can be a major advantage of this technology.

An 'eco-tap' or 'eco-brake' cartridge stops a user from using the full flow that the tap can provide by stopping the tap lever from moving more than halfway. It offers substantial savings as the potential water flow is halved.

A thermostatic mixer valve within the tap can detect the water pressure or temperature and expand the element within the tap. This alters the proportion of hot and cold water that is mixed within the tap.

It is a common misconception that showers use less water than a bath. Modern power showers can use just as much, if not more than, a bath. There are several technologies that your business can use to reduce the amount of water that showers use.

Efficient shower technologies

An isolating ball valve enables you to control the flow of water through the valve. This adjustment could save up to six litres of water per minute. The valve is easy and cheap to fit. However, it does not regulate water pressure and may block as scale builds up.

A shower aerator is fitted between the shower hose and showerhead. The aerator allows air to mix with the water as it leaves the showerhead. This gives the impression of higher water pressure and flow. Water savings can be as high as six litres per minute.

Operating in the same way as a general shower aerator, an aerating showerhead fits into the showerhead itself. It mixes air with the water as it exits the showerhead to give the impression of higher water flow rates. Water savings are around six litres per minute. This technology is not normally suitable for electrically heated showers.

A thermostatic mixer valve within the shower detects the water pressure or temperature and expands the element within the showerhead. This alters the proportion of hot and cold water that is mixed within the shower. Long paybacks can be an issue with this technology, as it cannot be retrofitted to an existing shower.

Operating like push button light switches, the push button shower delivers its water over a set time period. Water savings vary as the button can be pushed multiple times without any cut-off. Maintenance is also required as the pinhole in the diaphragm that operates the push button can become blocked with scale.

Laundries in commercial premises are significant users of water and producers of wastewater. Reducing your business' consumption of water in its laundry process will reduce fresh water and wastewater bills.

Before you make any changes to how your laundry facility uses water, it is a good idea to perform a water audit and create a benchmark of your water use that you can measure against - see how to monitor your water use.

Re-washing and programme selection

One of the main reasons that your business could be wasting water in its laundry facility is because washing is continuing longer than necessary. Your business should aim for a rate of three to five per cent of items that need rewashing. A rate of less than three per cent indicates you are over-washing. A rate of more than five per cent indicates inadequate washing.

It is important that you use the correct washing programme to ensure no excessive water or detergent is being used. When you are choosing a programme, you should consider the:

• soiling level of the load and its overall weight
• appropriate level of detergent that should be used
• programme time that each load runs for

Efficient use of detergent and softeners

It is important that you use the correct detergent for each load and it is not used excessively. Using too much detergent increases costs and can require each load to be rinsed for longer. Consider:

• automating detergent doses, as this can be more accurate
• using low-temperature detergents, as they reduce energy costs, may rinse more easily, reduce the risk of colour run and retain better colour brightness
• checking that auto dosing pumps are delivering the correct volume
• setting chemical dosing pumps for low, medium and high dip washes

Using a softener with each washing load can deliver a number of key advantages that include:

• reduced levels of detergent use, which then requires less water to rinse
• reduced scale build-up, which prolongs the life of machinery and reduces the likelihood of leaks

As water softeners require regular regeneration of ion exchange columns, make sure you:

• check the salt levels on a daily basis
• avoid manual or timed regeneration as this can be wasteful
• replace the ion exchange resin when necessary

Caterers and businesses that have a catering facility can take major steps to reduce their overall water use.

How you operate your catering facilities can have a significant impact on water use. For example, good forward planning can mean that frozen food is defrosted naturally, rather than rapidly using water.

Water use reduction tips

Excessive water use can often be the result of habit. One such habit is to leave a tap running when cleaning and rinsing. A large tap can have a flow of up to 40 litres a minute. There are a number of steps your business can take to reduce this water use including:

• increasing the awareness of the catering manager or contractor and staff to the amount of water they are using
• fitting spray heads and flow restrictors to reduce the maximum flow
• installing automatic shut-off taps
• using trigger-operated spray guns

See how to reduce water use from taps.

Of all the appliances your business may use in its catering facility, dish and glasswashers can be the most wasteful. To minimise water use from these appliances, you should:

• only use washers when they are fully loaded
• optimise the cycle times of your machines by consulting the instructions
• consider more water efficient machinery when you need to replace old equipment

Keeping catering equipment up to date and in good working order can have a positive knock-on effect on water efficiency. To make water savings you could:

• link a solenoid-operated valve to a machine - this will ensure water is only used when the machine is in use
• review your steamer operations
• alter the flow of water over authentic wok and noodle cookers
• check the overflow on ice machines
• reduce the flow rate of water to automatic potato peelers

Food waste disposal channels

In some catering facilities, waste food is scraped into a channel with constantly flowing water. You could make water savings by considering:

• turning the water on and off manually or via an infrared sensor
• not using multiple disposal channels
• evaluating alternative ways of disposing of food such as bins or a mesh basket over a sink

Maintaining gardens and grounds typically uses high quantities of water. If your business has a garden or any areas of grounds to manage, there are practical steps you can take to minimise your water use.

Water conservation tips

Your business can significantly cut its water use by following some simple steps:

• Systems such as spray irrigation cause high levels of evaporation. Set your irrigation system to operate first thing in the morning before the air temperature has risen.
• Choose sprinkler systems that operate low to the ground and replace any that shoot their water into the air. This reduces losses from evaporation and wind drift.
• Check the weather forecast. If it is likely to rain the next day, switch off any automatic sprinkler or irrigation systems. If the rain fails to arrive you can simply switch your systems back on.
• When watering has to take place, always use a hose that has an automatic shut-off valve. Trigger-operated hosepipes are ideal as they are cheap to buy and have a very short payback period of about two days.
• Always check that the soil you are about to water actually requires it. Consider installing a soil moisture sensor.
• When you are replacing plants and flowers, look for varieties that are hardy and require less watering. Planting more native shrubs and covering exposed soil with mulch (in late winter) will retain moisture and could reduce watering by up to 70 per cent.
• Ensure the soil is properly cultivated to improve the structure and water-retaining properties of the soil
• Keep lawns longer in dryer months. Constant cutting increases the lawn's demands for water.

Alternative water sources

Collecting rainwater is one of the most cost-effective ways of saving water. Installing a water butt or tank that collects rainwater from the roof or drainpipes is a fast and cheap way of reducing your business' overall water bill.

If the rainwater you have collected is not sufficient for your needs consider using grey water, eg from washing machines, before turning to fresh water from the mains supply - see water reviews, policies and action plans.

A garage or vehicle cleaning facility can use large amounts of water. It is important that you look closely at how your business can save water and use it more efficiently in these areas.

Water saving tips

You should avoid using mains water supplies where possible. Using grey water from other areas of your business, such as catering or laundry facilities, can have a significant impact on your business' overall water use and wastewater bills.

You could also:

• collect your own water supplies via rainwater collection systems to supplement the mains water you use
• use high-pressure water and steam cleaners as they offer more efficient use of mains water for cleaning purposes
• use trigger-operated hoses as they prevent water from being wasted when a hose is left on

Make sure garages have an oil separator installed on surface water drainage systems to prevent pollution. Note that you must clean and inspect your oil separators regularly to ensure they are operating at maximum efficiency.

Wastewater that your garage or vehicle facility produces must be handled correctly. Water can become contaminated with waxes, detergent, particulates and hydrocarbons. Where possible use biodegradable, phosphate-free detergents. Carry out cleaning in an impermeable area where the cleaning water is prevented from running off. This water must always be discharged to the foul drain and not to the surface drain.

Your business should also, where possible, recycle water by removing contaminants. This can be carried out using one or more processes, including:

• filtration
• wax removal
• sedimentation
• centrifugal separation
• reverse osmosis

Businesses can typically reduce their water bills by a third if they manage their water use more effectively. There are a number of areas that you could focus on to save water at commercial premises:

• urinals
• toilets
• washroom taps
• showers
• laundry facilities
• catering facilities
• grounds maintenance 
• garages and vehicle cleaning facilities

When trying to save water you should:

• adopt a systematic approach, such as auditing and monitoring, to reduce your water use in the most effective way
• use heating and cooling systems efficiently
• control water pressure
• avoid leaks and overflows
• check water meters and water bills
• reduce your mains water use by collecting rainwater and reusing water

For more information, see water reviews, policies and action plans.

If you have an environmental management system, or are intending to set one up, you should use this to monitor and manage your water use.

If your business also has industrial facilities you should see how to save water at industrial premises.

Urinals can be a major source of wasted water as they typically flush even when they are not being used. An uncontrolled flush can waste around 200-300 cubic metres of water per year.

There are a number of technologies that your business could consider to reduce the water that is wasted from flushing urinals.

Efficient urinal technologies

You can use a hydraulic valve to control the frequency of urinal flushing. This system operates on the water inlet pipework. The valve detects when water is being used elsewhere in the washroom, triggering the valve to open and flush the urinals. When no other water is being used the valve stays closed.

Passive infrared sensors detect when someone enters the washroom. The sensor controls a solenoid valve that allows a pre-set amount of water into the cistern. When the cistern is full, it will flush the urinal.

If the working hours at your premises are highly predictable, you can control the urinal flush with a manual quarter-turn ball valve. At the end of the working day this valve can be turned to stop flushing taking place.

You can add a timer to the flush valve. This technology is more reliable than manual turn-off as it does not rely on someone remembering to shut off the cistern valve at the end of each working day.

You can adjust the amount of water that a urinal uses with a number of different devices. A cistern volume adjuster is available in a variety of designs, including a device that works by retaining a proportion of the cistern water behind a dam.

Waterless urinals

There are currently two types of waterless urinals available:

• Siphonic traps contain a barrier that is inserted into the urinal bowl that the urine passes through to the drain. These types of waterless urinals require specialist cleaning and the replacement of the barrier fluid every one to two weeks depending on use.
• Deodorising pads are devices that use a pad impregnated with a deodorising chemical inserted into the S bend. Depending on use, the pad may require replacing once a week.

Flushing toilets can be a major cause of water wastage within your business. An office fitted with nine-litre toilet cisterns that serve 100 staff could save over £500 a year in water and sewerage costs.

There are a number of technologies that your business could consider to reduce the water used by toilets.

Efficient toilet technologies

Siphon mechanisms are fast, easy to fit and can deliver very low flush levels of around 4.5 litres. However, they do cause the cistern to refill slowly, so you should make sure they meet the needs of your business.

As the cheapest option, many businesses opt for a drop valve mechanism to control the cistern flow in their toilets. These systems are ideal for high frequency use, but they do suffer from leakage and may require regular maintenance to remove scale deposits.

The toilet flush can be controlled accurately by using a siphon mechanism with an air valve fitted to the siphon. As a very low cost option, variable flush technology can offer major water savings, as flushes can be as low as four litres of water. However, the technology is not very robust and overall savings can be highly variable.

Dual flushing gives the user a choice of two flush volumes.

Adjusting the position of the ball float can control the water level in the cistern. This could save one litre of water per flush. Your business will, however, have to regularly check that the ball float is in the correct position.

Cistern volume adjusters use a bag - often referred to as a 'Hippo' or 'save-a-flush' bag - that fits into the cistern of the toilet. These bags are also sometimes referred to as cistern displacement devices.

A cistern dam partitions the cistern with a flexible synthetic material to reduce the overall water use with each flush. This technology is cheap and easy to fit.

You could potentially save up to half a litre of water per flush with a delayed action inlet valve. The system can be retrofitted to the cisterns of most toilets. Your business would need to make regular checks to ensure the delay period is correct.

Taps can potentially be a huge source of wasted water. There are a number of technologies that your business could consider to reduce water use from taps.

Efficient tap technologies

An isolating ball valve enables you to control the flow of water through the valve. This adjustment could save up to six litres of water per minute. The valve is easy and cheap to fit but may block as scale builds up.

Similar in design and function to an isolating ball valve, the same water savings can potentially be made by fitting a flow restrictor. However, these are also prone to blocking with scale build up.

With a spray tap the nozzle is replaced with a nose that dispenses water as a mist or spray. Water savings can be up to ten litres a minute. These systems can be highly effective at saving water, but they can block and cause splashing. They can also be a potential source of legionella if the tap is used infrequently.

With a tap aerator the design of the tap nozzle allows air to mix with water when it exits the tap, giving the appearance of an increase in water flow. These devices are easy to retrofit to existing taps and can deliver similar savings as other techniques.

Using a push tap can control the flow of water to the user. After the user has released the tap, the water flow will stop after a delay of between one and 20 seconds. These devices have a relatively long payback period of between two and three years.

With an electronic tap an infrared sensor under the tap activates the flow of water. The temperature of the water is preset. As the hand of the user does not touch the tap, hygiene can be a major advantage of this technology.

An 'eco-tap' or 'eco-brake' cartridge stops a user from using the full flow that the tap can provide by stopping the tap lever from moving more than halfway. It offers substantial savings as the potential water flow is halved.

A thermostatic mixer valve within the tap can detect the water pressure or temperature and expand the element within the tap. This alters the proportion of hot and cold water that is mixed within the tap.

It is a common misconception that showers use less water than a bath. Modern power showers can use just as much, if not more than, a bath. There are several technologies that your business can use to reduce the amount of water that showers use.

Efficient shower technologies

An isolating ball valve enables you to control the flow of water through the valve. This adjustment could save up to six litres of water per minute. The valve is easy and cheap to fit. However, it does not regulate water pressure and may block as scale builds up.

A shower aerator is fitted between the shower hose and showerhead. The aerator allows air to mix with the water as it leaves the showerhead. This gives the impression of higher water pressure and flow. Water savings can be as high as six litres per minute.

Operating in the same way as a general shower aerator, an aerating showerhead fits into the showerhead itself. It mixes air with the water as it exits the showerhead to give the impression of higher water flow rates. Water savings are around six litres per minute. This technology is not normally suitable for electrically heated showers.

A thermostatic mixer valve within the shower detects the water pressure or temperature and expands the element within the showerhead. This alters the proportion of hot and cold water that is mixed within the shower. Long paybacks can be an issue with this technology, as it cannot be retrofitted to an existing shower.

Operating like push button light switches, the push button shower delivers its water over a set time period. Water savings vary as the button can be pushed multiple times without any cut-off. Maintenance is also required as the pinhole in the diaphragm that operates the push button can become blocked with scale.

Laundries in commercial premises are significant users of water and producers of wastewater. Reducing your business' consumption of water in its laundry process will reduce fresh water and wastewater bills.

Before you make any changes to how your laundry facility uses water, it is a good idea to perform a water audit and create a benchmark of your water use that you can measure against - see how to monitor your water use.

Re-washing and programme selection

One of the main reasons that your business could be wasting water in its laundry facility is because washing is continuing longer than necessary. Your business should aim for a rate of three to five per cent of items that need rewashing. A rate of less than three per cent indicates you are over-washing. A rate of more than five per cent indicates inadequate washing.

It is important that you use the correct washing programme to ensure no excessive water or detergent is being used. When you are choosing a programme, you should consider the:

• soiling level of the load and its overall weight
• appropriate level of detergent that should be used
• programme time that each load runs for

Efficient use of detergent and softeners

It is important that you use the correct detergent for each load and it is not used excessively. Using too much detergent increases costs and can require each load to be rinsed for longer. Consider:

• automating detergent doses, as this can be more accurate
• using low-temperature detergents, as they reduce energy costs, may rinse more easily, reduce the risk of colour run and retain better colour brightness
• checking that auto dosing pumps are delivering the correct volume
• setting chemical dosing pumps for low, medium and high dip washes

Using a softener with each washing load can deliver a number of key advantages that include:

• reduced levels of detergent use, which then requires less water to rinse
• reduced scale build-up, which prolongs the life of machinery and reduces the likelihood of leaks

As water softeners require regular regeneration of ion exchange columns, make sure you:

• check the salt levels on a daily basis
• avoid manual or timed regeneration as this can be wasteful
• replace the ion exchange resin when necessary

Caterers and businesses that have a catering facility can take major steps to reduce their overall water use.

How you operate your catering facilities can have a significant impact on water use. For example, good forward planning can mean that frozen food is defrosted naturally, rather than rapidly using water.

Water use reduction tips

Excessive water use can often be the result of habit. One such habit is to leave a tap running when cleaning and rinsing. A large tap can have a flow of up to 40 litres a minute. There are a number of steps your business can take to reduce this water use including:

• increasing the awareness of the catering manager or contractor and staff to the amount of water they are using
• fitting spray heads and flow restrictors to reduce the maximum flow
• installing automatic shut-off taps
• using trigger-operated spray guns

See how to reduce water use from taps.

Of all the appliances your business may use in its catering facility, dish and glasswashers can be the most wasteful. To minimise water use from these appliances, you should:

• only use washers when they are fully loaded
• optimise the cycle times of your machines by consulting the instructions
• consider more water efficient machinery when you need to replace old equipment

Keeping catering equipment up to date and in good working order can have a positive knock-on effect on water efficiency. To make water savings you could:

• link a solenoid-operated valve to a machine - this will ensure water is only used when the machine is in use
• review your steamer operations
• alter the flow of water over authentic wok and noodle cookers
• check the overflow on ice machines
• reduce the flow rate of water to automatic potato peelers

Food waste disposal channels

In some catering facilities, waste food is scraped into a channel with constantly flowing water. You could make water savings by considering:

• turning the water on and off manually or via an infrared sensor
• not using multiple disposal channels
• evaluating alternative ways of disposing of food such as bins or a mesh basket over a sink

Maintaining gardens and grounds typically uses high quantities of water. If your business has a garden or any areas of grounds to manage, there are practical steps you can take to minimise your water use.

Water conservation tips

Your business can significantly cut its water use by following some simple steps:

• Systems such as spray irrigation cause high levels of evaporation. Set your irrigation system to operate first thing in the morning before the air temperature has risen.
• Choose sprinkler systems that operate low to the ground and replace any that shoot their water into the air. This reduces losses from evaporation and wind drift.
• Check the weather forecast. If it is likely to rain the next day, switch off any automatic sprinkler or irrigation systems. If the rain fails to arrive you can simply switch your systems back on.
• When watering has to take place, always use a hose that has an automatic shut-off valve. Trigger-operated hosepipes are ideal as they are cheap to buy and have a very short payback period of about two days.
• Always check that the soil you are about to water actually requires it. Consider installing a soil moisture sensor.
• When you are replacing plants and flowers, look for varieties that are hardy and require less watering. Planting more native shrubs and covering exposed soil with mulch (in late winter) will retain moisture and could reduce watering by up to 70 per cent.
• Ensure the soil is properly cultivated to improve the structure and water-retaining properties of the soil
• Keep lawns longer in dryer months. Constant cutting increases the lawn's demands for water.

Alternative water sources

Collecting rainwater is one of the most cost-effective ways of saving water. Installing a water butt or tank that collects rainwater from the roof or drainpipes is a fast and cheap way of reducing your business' overall water bill.

If the rainwater you have collected is not sufficient for your needs consider using grey water, eg from washing machines, before turning to fresh water from the mains supply - see water reviews, policies and action plans.

A garage or vehicle cleaning facility can use large amounts of water. It is important that you look closely at how your business can save water and use it more efficiently in these areas.

Water saving tips

You should avoid using mains water supplies where possible. Using grey water from other areas of your business, such as catering or laundry facilities, can have a significant impact on your business' overall water use and wastewater bills.

You could also:

• collect your own water supplies via rainwater collection systems to supplement the mains water you use
• use high-pressure water and steam cleaners as they offer more efficient use of mains water for cleaning purposes
• use trigger-operated hoses as they prevent water from being wasted when a hose is left on

Make sure garages have an oil separator installed on surface water drainage systems to prevent pollution. Note that you must clean and inspect your oil separators regularly to ensure they are operating at maximum efficiency.

Wastewater that your garage or vehicle facility produces must be handled correctly. Water can become contaminated with waxes, detergent, particulates and hydrocarbons. Where possible use biodegradable, phosphate-free detergents. Carry out cleaning in an impermeable area where the cleaning water is prevented from running off. This water must always be discharged to the foul drain and not to the surface drain.

Your business should also, where possible, recycle water by removing contaminants. This can be carried out using one or more processes, including:

• filtration
• wax removal
• sedimentation
• centrifugal separation
• reverse osmosis