Log in
LEED v2009
Retail – Commercial Interiors
Water Efficiency
Water use reduction

LEED CREDIT

Retail-CI-v2009 WEp1: Water Use Reduction Required

LEEDuser’s viewpoint

Frank advice from LEED experts

LEED is changing all the time, and every project is unique. Even seasoned professionals can miss a critical detail and lose a credit or even a prerequisite at the last minute. Our expert advice guides our LEEDuser Premium members and saves you valuable time.

Credit language

USGBC logo

© Copyright U.S. Green Building Council, Inc. All rights reserved.

Intent

To increase water efficiency within the tenant space to reduce the burden on municipal water

Requirements

Employ strategies that in aggregate use 20% less water than the water use baseline calculated for the tenant space (not including irrigation).

BUILDING WATER USE
Calculate the baseline according to the commercial baselines outlined below. Calculations are based on estimated occupant usage. Include only the following fixtures and fixture fittings (as applicable): water closets, urinals, lavatory faucets, showers, kitchen sink faucets, and pre-rinse spray valves. [Europe ACP: Water Use Baseline]

Fixtures, Fittings, and Appliances Current Baseline (Imperial Units) Current Baseline (Metric Units)
Commercial Toilets 1.6 gallons per flush (gpf)*
Except blow-out fixtures: 3.5 (gpf)
6 liters per flush (lpf)
Except blow-out fixtures: 13.5 lpf
Commercial Urinals 1.0 (gpf) 4.0 lpf
Commercial Lavatory (restroom) Faucets 2.2 gallons per minute (gpm) at 60 pounds per square inch (psi),private applications only (hotel or motel guest rooms, hospital patient rooms)
0.5 (gpm) at 60 (psi)**all others except private applications
0.25 gallons per cycle for metering faucets
8.5 liters per minute (lpm) at 4 bar (58 psi), private applications only (hotel or motel guest rooms, hospital patient rooms)
2.0 lpm at 4 bar (58 psi), all others except private applications
1 liter per cycle for metering faucets
Shower 2.5 (gpm) at 80 (psi) per shower stall 9.5 lpm  at 5.5 bar (80 psi) per shower stall
Kitchen Faucet 2.2 (gpm) at 60 (psi) 8.5 lpm at 4 bar (58 psi)
Commercial Pre-rinse Spray Valves
(for food service applications)
Flow rate ≤ 1.6 (gpm)
(no pressure specified; no performance requirement)
Flow rate ≤ 6 lpm (no pressure specified; no performance requirement)
*    EPAct 1992 standard for toilets applies to both commercial and residential models.
**  In addition to EPAct requirements, the American Society of Mechanical Engineers standard for public lavatory faucets is 0.5 gpm at 60 psi (2.0 lpm at 4 bar (58 psi)) (ASME A112.18.1–2005).
This maximum has been incorporated into the national Uniform Plumbing Code and the International Plumbing Code.
AND

COMMERCIAL PROCESS WATER USE
Employ strategies that in aggregate use 20% less water than the water use baseline calculated for commercial equipment performance requirements as listed in the following table. Base the calculations on estimated occupant usage. Include only the following fixtures (as applicable): clothes washers, dishwashers, ice machines, food steamers, and combination ovens.

Exemptions from calculations:

  • Appliances and equipment that use water for human consumption may be excluded. Examples: bread misters, produce misters, soda machines, coffee-making machines, and fixtures used to fill sinks for washing produce.
  • Equipment, appliances, fixtures, and fittings not covered by the Energy Policy Act of 1992 (EPAct 1992), do not contribute toward the retail process, and are not commercially rated may also be excluded. Example: a residential dishwasher in an employee break room.
  • Fixtures whose flow rates are regulated by health codes may be excluded. Example: fixtures used for filling dishwashing sinks in which water must be maintained at a certain temperature.

Commercial Equipment Baseline (Imperial Units) Baseline (Metric Units)
Commercial clothes washer, less than 80 lbs (36.3 kg) 9 gallons/cf/cycle 1,200 liters/m3/cycle
Commercial dishwasher
    Under counter, high temperature 1.98 gallons/rack 7.50  liters/rack
    Under counter, low temperature 1.95 gallons/rack 7.38 liters/rack
    Door type, high temperature 1.44 gallons/rack 5.45 liters/rack
    Door type, low temperature 1.85 gallons/rack 7.00 liters/rack
    Single tank rack conveyor, high temperature 1.13 gallons/rack 4.28 liters/rack
    Single tank rack conveyor, low temperature 1.23 gallons/rack 4.66 liters/rack
    Multi- tank rack conveyor, high temperature 1.1 gallons/rack 4.16 liters/rack
    Multi- tank rack conveyor, low temperature 0.99 gallon/rack 3.75 liters/rack
    Flight type 180 gph 681.37 lph
Commercial ice machines
    Ice machine, IMH (ice-making head) H < 450 lbs/day (<204.11 kg/day) < 25 gal/100 lbs ice < 95 liters/46 kg ice
    Ice machine, IMH (ice-making head)  H > 450 lbs/day (>204.11 kg/day) < 25 gal/100 lbs ice < 95 liters/46 kg ice
    Ice machine, RCU (no remote compressor) H < 1,000 lbs/day (<453.59 kg/day) < 25 gal/100 lbs ice < 95 liters/46 kg ice
    Ice machine, RCU (no remote compressor)  H > 1,000 lbs/day (>453.59 kg/day) < 25 gal/100 lbs ice < 95 liters/46 kg ice
    Ice machine, RCU (remote compressor)  H < 934 lbs/day (<423.66 kg/day) < 25 gal/100 lbs ice < 95 liters/46 kg ice
    Ice machine, RCU (remote compressor)  H > 934 lbs/day (>423.66 kg/day) < 25 gal/100 lbs ice < 95 liters/46 kg ice
    Ice machine, SCU (self-contained unit) < 35 gal/100 lbs ice < 133liters/46 kg ice
    Ice machine, water-cooled Must be on chilled loop Must be on chilled loop
    Ice machine, once-through water-cooled Banned Banned
Food steamer
    Steam cooker, batch cooking 8 gph/pan 3085.11 lph/pan
    Steam cooker, high production or cook to order 8 gph/pan 317.97 lph/pan
Combination oven  
    Countertop or stand mounted 40 gph 151.42 lph
    Roll-in 60 gph 227.12 lph
Other equipment Based on industry standards Based on industry standards
Notes: gph = gallons per hour; cf = cubic feet; lph = liters per hour; H = ice production.

For equipment not listed in the above tables, the project team may propose performance baseline requirements, with documentation supporting the proposed benchmark.

Alternative Compliance Paths (ACPs)

Europe ACP: Water Use Baseline

Projects in Europe may use the values defined by European Standards.

See all forum discussions about this credit »

What does it cost?

Cost estimates for this credit

On each BD+C v4 credit, LEEDuser offers the wisdom of a team of architects, engineers, cost estimators, and LEED experts with hundreds of LEED projects between then. They analyzed the sustainable design strategies associated with each LEED credit, but also to assign actual costs to those strategies.

Our tab contains overall cost guidance, notes on what “soft costs” to expect, and a strategy-by-strategy breakdown of what to consider and what it might cost, in percentage premiums, actual costs, or both.

This information is also available in a full PDF download in The Cost of LEED v4 report.

Learn more about The Cost of LEED v4 »

Documentation toolkit

The motherlode of cheat sheets

LEEDuser’s Documentation Toolkit is loaded with calculators to help assess credit compliance, tracking spreadsheets for materials, sample templates to help guide your narratives and LEED Online submissions, and examples of actual submissions from certified LEED projects for you to check your work against. To get your plaque, start with the right toolkit.

Get the inside scoop

Our editors have written a detailed analysis of nearly every LEED credit, and LEEDuser premium members get full access. We’ll tell you whether the credit is easy to accomplish or better left alone, and we provide insider tips on how to document it successfully.

USGBC logo

© Copyright U.S. Green Building Council, Inc. All rights reserved.

Intent

To increase water efficiency within the tenant space to reduce the burden on municipal water

Requirements

Employ strategies that in aggregate use 20% less water than the water use baseline calculated for the tenant space (not including irrigation).

BUILDING WATER USE
Calculate the baseline according to the commercial baselines outlined below. Calculations are based on estimated occupant usage. Include only the following fixtures and fixture fittings (as applicable): water closets, urinals, lavatory faucets, showers, kitchen sink faucets, and pre-rinse spray valves. [Europe ACP: Water Use Baseline]

Fixtures, Fittings, and Appliances Current Baseline (Imperial Units) Current Baseline (Metric Units)
Commercial Toilets 1.6 gallons per flush (gpf)*
Except blow-out fixtures: 3.5 (gpf)
6 liters per flush (lpf)
Except blow-out fixtures: 13.5 lpf
Commercial Urinals 1.0 (gpf) 4.0 lpf
Commercial Lavatory (restroom) Faucets 2.2 gallons per minute (gpm) at 60 pounds per square inch (psi),private applications only (hotel or motel guest rooms, hospital patient rooms)
0.5 (gpm) at 60 (psi)**all others except private applications
0.25 gallons per cycle for metering faucets
8.5 liters per minute (lpm) at 4 bar (58 psi), private applications only (hotel or motel guest rooms, hospital patient rooms)
2.0 lpm at 4 bar (58 psi), all others except private applications
1 liter per cycle for metering faucets
Shower 2.5 (gpm) at 80 (psi) per shower stall 9.5 lpm  at 5.5 bar (80 psi) per shower stall
Kitchen Faucet 2.2 (gpm) at 60 (psi) 8.5 lpm at 4 bar (58 psi)
Commercial Pre-rinse Spray Valves
(for food service applications)
Flow rate ≤ 1.6 (gpm)
(no pressure specified; no performance requirement)
Flow rate ≤ 6 lpm (no pressure specified; no performance requirement)
*    EPAct 1992 standard for toilets applies to both commercial and residential models.
**  In addition to EPAct requirements, the American Society of Mechanical Engineers standard for public lavatory faucets is 0.5 gpm at 60 psi (2.0 lpm at 4 bar (58 psi)) (ASME A112.18.1–2005).
This maximum has been incorporated into the national Uniform Plumbing Code and the International Plumbing Code.
AND

COMMERCIAL PROCESS WATER USE
Employ strategies that in aggregate use 20% less water than the water use baseline calculated for commercial equipment performance requirements as listed in the following table. Base the calculations on estimated occupant usage. Include only the following fixtures (as applicable): clothes washers, dishwashers, ice machines, food steamers, and combination ovens.

Exemptions from calculations:

  • Appliances and equipment that use water for human consumption may be excluded. Examples: bread misters, produce misters, soda machines, coffee-making machines, and fixtures used to fill sinks for washing produce.
  • Equipment, appliances, fixtures, and fittings not covered by the Energy Policy Act of 1992 (EPAct 1992), do not contribute toward the retail process, and are not commercially rated may also be excluded. Example: a residential dishwasher in an employee break room.
  • Fixtures whose flow rates are regulated by health codes may be excluded. Example: fixtures used for filling dishwashing sinks in which water must be maintained at a certain temperature.

Commercial Equipment Baseline (Imperial Units) Baseline (Metric Units)
Commercial clothes washer, less than 80 lbs (36.3 kg) 9 gallons/cf/cycle 1,200 liters/m3/cycle
Commercial dishwasher
    Under counter, high temperature 1.98 gallons/rack 7.50  liters/rack
    Under counter, low temperature 1.95 gallons/rack 7.38 liters/rack
    Door type, high temperature 1.44 gallons/rack 5.45 liters/rack
    Door type, low temperature 1.85 gallons/rack 7.00 liters/rack
    Single tank rack conveyor, high temperature 1.13 gallons/rack 4.28 liters/rack
    Single tank rack conveyor, low temperature 1.23 gallons/rack 4.66 liters/rack
    Multi- tank rack conveyor, high temperature 1.1 gallons/rack 4.16 liters/rack
    Multi- tank rack conveyor, low temperature 0.99 gallon/rack 3.75 liters/rack
    Flight type 180 gph 681.37 lph
Commercial ice machines
    Ice machine, IMH (ice-making head) H < 450 lbs/day (<204.11 kg/day) < 25 gal/100 lbs ice < 95 liters/46 kg ice
    Ice machine, IMH (ice-making head)  H > 450 lbs/day (>204.11 kg/day) < 25 gal/100 lbs ice < 95 liters/46 kg ice
    Ice machine, RCU (no remote compressor) H < 1,000 lbs/day (<453.59 kg/day) < 25 gal/100 lbs ice < 95 liters/46 kg ice
    Ice machine, RCU (no remote compressor)  H > 1,000 lbs/day (>453.59 kg/day) < 25 gal/100 lbs ice < 95 liters/46 kg ice
    Ice machine, RCU (remote compressor)  H < 934 lbs/day (<423.66 kg/day) < 25 gal/100 lbs ice < 95 liters/46 kg ice
    Ice machine, RCU (remote compressor)  H > 934 lbs/day (>423.66 kg/day) < 25 gal/100 lbs ice < 95 liters/46 kg ice
    Ice machine, SCU (self-contained unit) < 35 gal/100 lbs ice < 133liters/46 kg ice
    Ice machine, water-cooled Must be on chilled loop Must be on chilled loop
    Ice machine, once-through water-cooled Banned Banned
Food steamer
    Steam cooker, batch cooking 8 gph/pan 3085.11 lph/pan
    Steam cooker, high production or cook to order 8 gph/pan 317.97 lph/pan
Combination oven  
    Countertop or stand mounted 40 gph 151.42 lph
    Roll-in 60 gph 227.12 lph
Other equipment Based on industry standards Based on industry standards
Notes: gph = gallons per hour; cf = cubic feet; lph = liters per hour; H = ice production.

For equipment not listed in the above tables, the project team may propose performance baseline requirements, with documentation supporting the proposed benchmark.

Alternative Compliance Paths (ACPs)

Europe ACP: Water Use Baseline

Projects in Europe may use the values defined by European Standards.

See all LEEDuser forum discussions about this credit » Subscribe to new discussions about Retail-CI-v2009 WEp1