Abstract
This factsheet gives examples of water conservation techniques and equipment that can be used to reduce water consumption in restaurants and the catering sector. Advice is split into three sections covering water use in kitchens, water used for cooling (refrigeration) and water use in bathrooms. Short case studies demonstrate the cost savings that can be generated through water minimisation measures.
Obtain a copy
www.mwra.state.ma.us/04water/html/bullet3.htm
Source
Massachusetts Water Resources Authority
Country
USA
ISBN
N/A
Year
Unknown
Format
Electronic
Size
2 pages
Amount of water minimisation information
2 pages
Location of information within publication
All webpage
Target sector
Hotels and restaurants
Issues covered
General guidance, Catering
Cost
Free
Availability
Immediate