We have a office building with a restaurant/kitchen. Do i have to calculate the water consumption in the kitchen? I understand the reference guide like that we only have to calculate the water consumption for toilets, lavatories, showers and the kitchen sink faucets. But the kitchen sink faucets are based on the FTE so they are more like a small kitchen for the workers and not a commercial kitchen, i am right?
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Tristan Roberts
RepresentativeVermont House of Representatives
LEEDuser Expert
11477 thumbs up
April 28, 2010 - 10:59 pm
As the WEp1 credit language stipulates, you need to include kitchen sinks and pre-rinse spray valves, but not other common items like dishwashers.When documenting the credit in LEED Online, you would set up a fixture group for the kitchen that shows appropriate FTE/usage numbers.
Patrick Moore
GBD Architects, Inc54 thumbs up
August 5, 2010 - 1:09 pm
Tatjana's question is a good one. In a restaurant scenario, it stands to reason that the number of kitchen sink uses per FTE and duration would be much higher than say in an office breakroom. However, I haven't found any published guidance from USGBC that would differentiate the two.