Water Efficiency

Introduction

More than 70% of the planet’s surface is water, but only about 1% is accessible freshwater: a reminder of the narrow gap between available resources and demand.

All living things depend on water. Our bodies are about 65% water and we need at least 2 litres every day just to stay alive 1. Throughout history, communities have settled near water. Almost every town and city in the North West has a river running through it – the Lake District is a major water supplier to towns and cities in the Northwest. Power generation, industrial processes, agriculture, commercial activities and many domestic appliances all need water.

Rivers, reservoirs, lakes and estuaries are very much part of the North West landscape. The rich diversity of wildlife and marine life, including many rare species, would not survive without water. It’s this unique combination of landscape and water which draws thousands of visitors to the region every year.

These days we take water for granted. It’s there when we turn on the tap, take a shower, wash the dishes and water the garden. We rarely take account of how much we use, how much it costs or what happens to it when it disappears down the drain.

The North West has generally had sufficient rainfall to replenish resources. But demand is expected to rise by between 20 and 40% over the next thirty years putting pressure on supplies. Global warming may also affect supplies: a predicted increase in winter rainfall can be undermined by an unseasonable summer drought. Hosepipe bans and drought orders were imposed during the droughts of 1995 and 1996 in order to sustain industrial and domestic supply.

Balancing supply and demand is one problem: water pollution is another. Rivers, lakes, reservoirs and groundwaters from where we get our drinking water, as well as canals, are known as ‘controlled waters’. It is an offence to cause or knowingly permit any direct discharge of polluting matter to enter controlled waters. A discharge to controlled water requires a ‘consent’ from the Environment Agency. Even with these controls, local resources are still polluted by illegal or accidental discharges. Many premises have storm drains which discharge directly into a watercourse - does yours?

Most of the wastewater from hotels and other tourist outlets is discharged into sewers for treatment at the local sewage treatment works. Discharges to sewer include wastewater from sinks, basins and toilets, together with effluents from washing, cleaning and general maintenance. United Utilities is the sewerage undertaker and it is they who issue discharge consents.

Discharge consents are legally binding. They are there to protect drinking water resources and the environment. An unauthorised discharge or a breach of consent either to controlled waters or to sewage treatment works is a criminal offence, even where the cause of the problem is accidental. Heavy fines and even imprisonment can result from breaches of discharge consents.

Tracking Water

Water is vital to our health and wellbeing: the region’s economy depends on it and the long term future of the tourist industry is unsustainable without a plentiful supply of clean water. Tourism is a major consumer of water, both for general use such refreshment, washing and sanitation and, for commercial use such as cleaning, heating and maintenance.

Wash basins, toilets and baths all use large quantities of water. Flushing the toilets uses 10 litres per flush. Kitchens and canteens use considerable amounts of water for washing and in the disposal of waste; oil, grease and  leftovers, bleach and chemical cleansing agents are sometimes flushed down the sink with a plentiful supply of drinking water. Customers too can waste gallons of water by leaving taps running.

Water supplies to most tourist facilities are metered - wasting water is wasting money.

Tips for conserving water

• Dripping taps - repair immediately. A slow dripping tap can waste over 70 bathfuls in a year 1.
• Sinks and Basins - Use a plug or washing-up bowl. A running tap consumes more than a gallon per minute
• Hosepipes - use sparingly. They use 9 litres (2 gallons) per minute
• Lavatories - consume 9 litres per flush. Reduce this amount by placing a large bottle of water or a ‘hippo’ in your water closet
• Put signs up in hotel rooms and toilets to encourage customers to turn off taps after use
• Electrical Appliances - Do not overfill kettles etc. This saves water and electricity
• Dishwashers - essential for commercial catering. They use up to 50 litres per wash. Use only when you have a full load
• Washing machines - use as much as 136 litres per wash. Use environment-friendly detergents to reduce pollution
• Look for ways of reusing or recycling the wastewater. Collect water in a rain butt for use in the garden
• Use appliances which reduce consumption. Spring-loaded taps and dual flush toilets can save water
• Leakage - Water companies are not responsible for leaks on your premises. Better maintenance and inspection could save thousands of pounds annually.