Excerpted from LEED 2009 for Retail: New Construction and Major Renovations
To increase water efficiency within buildings to reduce the burden on municipal water supply and wastewater systems.
Employ strategies that in aggregate use 20% less water than the water use baseline calculated for the building (not including irrigation).
BUILDING WATER USE
Calculate the baseline according to the commercial baselines outlined below.1 Calculations are based on estimated occupant usage. Include only the following fixtures and fixture fittings (as applicable to the project scope): water closets, urinals, lavatory faucets, showers, kitchen sink faucets and pre-rinse spray valves. [Europe ACP: Water Use Baseline]
COMMERCIAL PROCESS WATERProcess water is used for industrial processes and building systems such as cooling towers, boilers, and chillers. It can also refer to water used in operational processes, such as dishwashing, clothes washing, and ice making. USE
Employ strategies that in aggregate use 20% less water than the water use baseline calculated performance requirements for commercial equipment as listed in Table 2. Base the calculations on estimated occupant usage. Include only the following fixtures (as applicable): clothes washers, dishwashers, ice machines, food steamers, and combination ovens.(insert table) Exemptions from calculations:
For equipment not listed in in the above tables, the project team may propose performance baseline requirements, with documentation supporting the proposed benchmark.
Projects in Europe may use the values defined by European Standards.
How to calculate the water saving if we use metering faucets for kitchen sink?
Have you reviewed the guidance on this that's contained in the Water Use Reduction Additional Guidance document from USGBC? (You can find this through Google, or on the Resources section of the USGBC site.)
Yes, I checked the document, but it talks about the lavatory faucets, not about kitchen sinks. Does this means that we can follow the same procedure for the kitchen sink faucets as well.
Further, In the template, metering faucet option is available only for the public lavatories not for the kitchen sinks. so, should I select the "Other" under fixture type and specify as "Metering" ?
I suggest documenting the credit as an alternative compliance path and following the Water Use Reduction Additional Guidance document by applying the same logic used for metered lavs to metered kitchen sinks. Table 1 of the document shows the design case duration for the kitchen sink. Be sure that the plumbing schedule states the fixture model, flow rate, and duration. Having the product cutsheet will also help clarify the issue with the review team and note if the default duration will be used. Also, clearly explain the conditions around why the faucet is metered and show your calculations.
It's important to let the reviewer know if the kitchen hand‐washing faucets are regulated for health codes (they likely will be in a restaurant). If it is NOT regulated by health codes, then it must be included as a lavatory faucet. If they are regulated by health codes, then they may be included as a kitchen sink and use the higher allowable flow rate as the baseline.
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