Retail-NC-v2009 WEp1: Water use reduction Required

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Requirements

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]

AND

• 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 that are not covered by the Energy Policy Act of 1992 (EPAct 1992), do not contribute toward the retail process, and are not commercially rated may 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
  Ice machine, IMH (ice-making head)  H > 450 lbs/day (>204.11 kg/day)
  Ice machine, RCU (no remote compressor) H
  Ice machine, RCU (no remote compressor)  H > 1,000 lbs/day (>453.59 kg/day)
  Ice machine, RCU (remote compressor)  H
  Ice machine, RCU (remote compressor)  H > 934 lbs/day (>423.66 kg/day)
  Ice machine, SCU (self-contained unit)
  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 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

Frequently asked questions

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.

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