Water

Website Numbers Water

CY2011 Water
Concerted efforts to reduce water consumption on campus have been ongoing for two decades. On the Charles River Campus, consumption has dropped 31% since 1991. Since 2002, when data became available for the Medical Campus, combined water consumption has dropped by 10%. While progress has certainly been made, there’s still much more work to be done.

Our stellar location in the heart of the city and a few short miles from the Atlantic Ocean has given the Boston University community a particular appreciation for water and the need to conserve it.

We’re continuously working to identify and implement opportunities throughout the campus, from innovative technologies to behavior change. Some of the strategies in place include:

“I’ve empowered the staff to ensure that they incorporate best practices to conserve water,” says William J. Walter, assistant vice president for Facilities Management & Planning. Staff, he says, are able to implement changes on their own by working within their budgets to purchase items such as energy-saving shower heads, without having to go through time consuming approval channels.

“Everything we do is  working toward the ultimate goal of conserving resources and best practices,” says Walter.

Water Efficiency:

  • Using 0.5 GPM Lavs and 1.5 GPM Showers
  • Testing 1.28/0.8 GPF Toilets and 0.5 & 0.25 GPF Urinals

Technology under discussion includes:

To help conserve water on campus:

  • Report all water leaks and clogs to Facilities Management & Planning
  • Limit showers to five minutes or less
  • Shut off faucets when brushing your teeth, shaving, and washing dishes
  • Operate washing machines and dishwashers only when full and on economy cycle
  • Keep a bottle in the refrigerator instead of running the tap water until it’s cold
  • Instead of discarding small amounts of water left in drinking glasses, your pet’s bowl, or from cooking, use it to water house plants.

Have a water-saving tip? Contact us so we can add it to our list.

Also see:

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