Opportunities for Water Efficiency State Agencies & Universities

1. Opportunities for Water EfficiencyState Agencies & Universities Utility Saving Initiative – USI & Water System Protection EO Sharron Rogers/Rusty Harris-Bishop/Terry Albrecht Government Agency Environmental Sustainability Coordinator NC Div. Pollution Prevention and Environmental Assistance

2. NC Drought Status

3. Emergency Restrictions 6 Water Systems Voluntary Restrictions 122 Water Systems NC Water Use Restrictions • Mandatory Restrictions • 76 Water Systems September 9, 2002

4. Executive Order #26Water System Protection • All state government agencies discontinue “non-essential” water use until further notice • All such agencies immediately develop and begin implementing long term, financially feasible conservation measures Signed August 15, 2002

5. Definition of “Non-Essential” Water Use • Do not have any health or safety impacts;  • Are not required by regulation; and  • Are not needed to meet the core functions of the agency

6. Irrigation of lawns and ornamental plants; Washing cars, off-road equipment, and other vehicles unless necessary for operator safety;  Washing of all building exteriors, outside structures, streets, sidewalks and parking lots; Operation of all inside and outside decorative pools and fountains; Routine watering of athletic fields; Recreational water uses such as swimming pools;  Dust suppression with water sources other than treated wastewater;  Operating hoses without hand-operated nozzles;  Using hoses for clean up (i.e. do not use hose as a broom), unless required by health code; Washing partial loads in washing machines and dishwashers; Non-essential ice machines; Don’t supply tap water at eating establishments unless requested; Leaks, drips and other water losses. Examples of ‘non-essential’ water use

7. Install aerators on all faucets Put water-filled plastic bottles (milk jugs) or dams in toilet tanks Install low flow showerheads and other plumbing equipment Reduce water pressure Reduce water flow rates at lavatory faucets and at tank-less toilet valves  Turn off water-using equipment when not in use Reduce or eliminate once-through cooling water Turn off air handling and cooling towers at nights and on weekends Attach shut-off nozzles to all hand held hoses Sweep instead of using a hose to clean and implement other dry cleanup techniques Minimize garbage disposal use Low & No-Cost Measures

8. Long Term Conservation/Efficiency Programs: • Delegation of authority • Inventory water uses • Identification and tracking of daily water use – Establishment of a Baseline • Detection & repair of leaks • Installation of water conservation devices/equipment/fixtures as feasible • Employee education and awareness program • Form a rapid response system for fixing leaks and replacing malfunction equipment

9. State Agencies Actions • Exec Order 26 Water System Protection Participation • Voluntary Compliance with Local Government Restrictions • Establish Baseline Water Use • Prepare for USI participation

10. DID YOU KNOW N C State Government. . . • Owns <12,500 buildings • Manages <82 million sq ft of buildings • 35 facilities with NPDES waste water discharge permits • 4.2 MGPD of waste water permitted • 149 hazardous waste generators • 516K acres land managed • > 140 m miles per yr traveled

11. NC Project Green North Carolina State Government’s Contribution to Environmental Sustainability www.SustainableNC.org Executive Order #156

12. NC Government “Business” Activities

13. Water Balance – Typical

14. Benefits of Water Efficiency Programs • Reduces Water Demand • Generally faster, cheaper & easier • Waste and Wastewater Treatment Savings • Reduce and defers costs & pretreatment req. • Less Environmental Impact • Due to less surface and subsurface withdrawals • Sustained Water Quality • New supplies can be of lesser quality

15. Planning forWater Efficiency • Information Collection • Top management support • Determine internal baselines and/or external benchmarks • Determine target areas • Determine best available techniques and technologies -advantages & disadvantages projects • Develop Action plan with timelines & responsibilities • Track & Communicate Results

16. Establishing a Baseline • Record incoming water and production information. • Identify all points and amounts of water use (intermittent and continuous). • Determine water quality requirements for each area of water use. • Develop a chart of the various operations and the estimated daily water use.

17. Water Management Options Sanitary/Domestic Cooling & Heating Kitchen/Food Preparation Cleaning & Rinsing Reuse Landscaping

18. Sanitary/Domestic Efficiency Driving Factor - 1992 Energy Policy Act • Toilet Retrofits • displacement devices, flapper valve, inserts... • 1.6 gpf Toilets • gravity, flushvalve, pressurized flush units • 1.0 gpf Urinals • Maintenance Checklists

19. Payback for Toilet Replacements

20. Replace highest use toilets first Select type carefully Know sewer/sanitary infrastructure Base decisions on current models Educate employees toilet  trash can Check references Consider noise levels Plan for legal disposal/ recycling options Ensuring a Successful Toilet Replacement Project

21. Domestic/Sanitary Continued • Faucets • aerators, flow restrictor, automatic & metered shut-offs • Payback .05-.7 yrs • Showerheads • behavior, leaks, replacements • Payback .25-2.5 yrs • Infrared/Ultrasonic Sensors • Waterless Urinals

22. Cooling & Heating Cooling tower schematic

23. Cooling Tower Water Balance

24. Blowdown Optimization blowdown (TDS or µmhos) Concentration Ratio = make-up (TDS or µmhos) • Concentration ratio is typically 2-3 • Can be increased to 6 or more • e.g. increasing CR from 2 to 6 will saving 40% of make-up water • Dependant on feedwater quality • pH, TDS, alkalinity , conductivity, hardness, microorganisms • Sub-metering • Conductivity controllers

25. Cooling Water Treatment • Sulfuric Acid Treatment • Side-stream filtration • Ozone • Magnets • Alternative Source of Make-up Work with your service contractors

26. Boiler Water Management • Chemical metering systems • Biocide selection • Improved blowdown techniques (total dissolved solids >= 2000 ppm) • Optimizing temperature requirements

27. Kitchen & Food Prep & Dishwashers • Behavioral • educate staff • report leaks • run racks only when full • Mechanical • recycle final rinse water • use “electric eye” sensors on conveyor systems • use properly sized dishwashers

28. Dishwasher Water Use

29. Kitchen & Food PrepOther Water Use Option • Kitchen Faucets • leaks, aerators, pedal operated controllers • Pre-rinse Sprayers • 1.6 to 2.65 gpm models available • Ice-making Machines • Air Cooled (<50 gal/100 lbs. ice) vs. Water Cooled (120-300 gal/100 lbs. ice) • Garbage Disposal Use

30. Cleaning and RinsingEfficient Washing/Sanitation Techniques • Conduct “Dry Cleanup” First • Use squeegees, brooms, shovels, vacuums; collect residuals for reuse/recycle • Low Volume - High Pressure Nozzles • Air-Assisted Nozzles • Flow Restrictors • Automatic Shut-offs, Timers • Proper Equipment, Technique, & Training • (e.g. do not use a hose as a broom)

31. Other Process Water Reuse Measures • Reuse of once through, non-contact cooling water for next process bath or for pre-heat • Reuse of oil/water separator filtrate for mop water or paint booth water curtains • Use of reverse osmosis reject water for cooling tower make-up • Condensate recovery & reuse • Other ideas?

32. LandscapingWater Efficiency • Naturescaping • Planning & Design • Soil Analysis & Improvement • Proper Plant Selection • Practical Turf Areas • Efficient Irrigation • Use Mulches • Proper Maintenance • Watering Guidance

33. Remember the Typical Institutional Water Balance

34. The Cost of Water Units of water X $/unit (water) Units of water X $/unit (sewerage charge ) = Your water bill

35. Recycle water Improve maintenance to replace parts Use domestic water efficiency measures Change operational practices Adjust cooling tower blowdown Repair leaks Reduce irrigation schedules Adjust equipment Install spray nozzles Install/replace automatic shut-offs Reduce dishwasher loads Turn off equipment when not in use Top Water Efficiency Measures

36. What utilities do? Water Conservation Drivers • Ordinance / Stage status • “excess use” surcharges • Enforcement & Civil Penalties Negotiate

37. What can utility staff do? • Promote Awareness Media Coverage Highlighting the Champions Billing inserts Website • Communications • Business Roundtables • Council Sessions • “Tell us what you are doing?” on website

38. What can outsiders do? On-site Assistance • In-house Using Self Assessment Checklist, Data surveys, benchmarking, etc • Division of Pollution Prevention & WRP Vendors & Suppliers

39. Things to Remember • Industry regulatory requirements: USDA, FDA, Local health requirements • Local building codes, fire safety • EPA/State – water reuse rules, impacts to discharge • Customer / Product quality expectations & requirements

40. Things to AskYourself • Do we have continuing senior management commitment? • Do we have the information we need? • Have we established a team? • Do we have an Action Plan & schedule? • How are we promoting awareness? • How are we encouraging employee/student participation? • Are contingency plans in the works?

41. Resources • Technical Assistance & On-site Assessments -NCDPPEA – Ron Pridgeon, (919) 715-6517, ron.pridgeon@ncmail.net -Terry Albrecht (828) 251-6622, terry.albrecht@ncmail.net • Fact Sheets, Checklists, Manuals, Posterswww.SustainableNC.org/water.htm • NC Drought Information:www.ncwater.org • State Agency Mandates:www.SustainableNC.org

42. Checklists • Office Buildings • Dormitory/Group Living Operations • Food Service Operations • Hospitals/Medical Facilities • Industrial Laundering Operations • Landscaping/Irrigation • Schools • & bunch of Factsheets • Posters • Water Conservation Poster • Water Conservation Workplace Tips • PosterWater Conservation Message • Drip Reporting Checklists and Posters www.SustainableNC.org/water.htm

43. What Contingency Measures are we seeing in NC? 1. Shutting down of all restrooms, food preparation areas and water fountains. 2. Putting portable restroom facilities in use. 3. Making bottled water available to employees. 4. Drilling wells to supply water to manufacturing processes. 5. Bringing in water by tanker truck from geographical areas with more abundant water supplies. 6. Treating and recycling waste water generated by the manufacturing process back into the manufacturing process and/or cooling towers.

44. "When the well is dry, we know the worth of water." --Benjamin Franklin