Education Business

When the Prime Minister and Chancellor say, as they did in December last year, that it’s one of the five big challenges facing Britain1, you know something has changed for the most vital of our natural resources and the one we most take for granted.

In the light of current evidence on our changing population, lifestyles and climate this is certainly ‘a good thing’. It is also, frankly, a bit of a surprise. Who would have thought that sustainability (in the sense of efforts to take account of social, economic and environmental needs) would have survived the attention of cynics and tree-huggers as a sensible policy goal? Well, it has and that means a stronger focus on water – central to all three dimensions. The government report says of climate change that “the effects will be mainly mediated through water" with more floods and droughts expected.

How should the public sector respond in its own interest and that of the planet? My answer, and I hope yours, is “like other progressive businesses”. This article looks at how to learn from the best. But business is business so the key lesson is: keep it simple and cheap.

Efficient water use
First, some analysis. Companies are seeing that they can save money on water and sewerage bills, but also that water efficiency is a natural part of process efficiency and thus of good governance as a whole. It is helpful to classify firms into three different types: municipal, retail and industrial. The chart shows where water efficiency and conservation2 action can be expected in each.

• Domestic: Relates to the sort of savings you could make in your own home, particularly with toilet flushing;
• Hospitality: Covers catering and where applicable accommodation blocks, where you can make big savings on showers;
• Cleaning: The best way to save here is the simplest: motivation. Talk to your cleaners. Get them on board with the project. But if they say there are limits, respect their view, hygiene is non-negotiable.
• Process: Normally industry use. Again, no compromises with health and safety;
• Garden: Big savings possible through rainwater re-use by means of water butt.
• Facility: Relates to how your buildings perform. Plumbing systems should be in good condition, without leaking pipes. Ideally arrange a water audit – familiar by now to all FM practitioners and available through water companies.
  

Simple, cheap, effective
A recent survey of business Thames Water’s business customers showed that more than 75 per cent of offices were probably using too much water. The firm estimated that half the offices they supply could cut consumption by a quarter and some by an amazing three quarters. The focus is on preventing waste and the methods obvious: fix dripping taps and overflowing cisterns; fit water saving taps and showerheads, adapt toilets to a lower flush; fit urinal controls.

Business water efficiency checklist:

• Maintenance: Appliances in good condition save water and money and improve the working environment for staff and students. What message is conveyed to them and visitors by dripping taps or leaking toilet?
• Washrooms: Friendly posters asking everyone to turn off taps and report leaks. Free or very low cost cistern displacement devices and tap inserts can reduce flush volumes and turn ordinary taps into spray taps.
• Replacing ‘expensive’ appliances: If you’re upgrading washrooms or are in the lucky position of being able to ‘spend-to-save’ (OK, well it has been known) many water-saving options are available. Percussion taps, which turn themselves off; infrared switches for urinals, or timers so that they only flush during office hours; dual flush toilets; and low-flow shower heads are all effective in cutting waste. However, you should survey your water use and consult staff before making changes: cleaners who use a tap for filling a bucket will not appreciate a low-flow or sprinkler tap. If at all possible showers in accommodation and sports facilities should be fitted with aerated shower heads, flow restrictors or shower timers.
• Catering: Cafes or catering areas provide major conservation opportunities. Brief staff on water management. Install automatic cut-off taps. Reduce costs by using tap water rather than bottled water (some water companies and councils have special deals on mains-fed water coolers) but never cut back on drinking water provision.
• Sort the plumbing: The technical term is ‘optimise’. Save water and energy by reducing the cost of water heating. Lag pipes and reduce ‘dead runs’ to keep water at the right temperature longer, reduce pumping and minimise open-tap time. ‘Smart’ meter systems can show when consumption targets are reached or exceeded.
  

Notes
1. Long-term opportunities and challenges for the UK – analysis for the 2007 Comprehensive Spending Review, The Treasury, December 2006
2. waterwise, www.waterwise.org.uk