How long should a commercial kitchen prep sink be metered to establish a baseline when pursuing the Water Efficiency Prerequisite, Indoor Water Use Reduction, Option 2?

How long should a commercial kitchen prep sink be metered to establish a baseline when pursuing the Water Efficiency Prerequisite, Indoor Water Use Reduction, Option 2?
A . Six months
B . 12 months
C . 18 months
D . This type of fixture should not be metered

Answer: B

Explanation:

For establishing a baseline in the context of the Water Efficiency Prerequisite, Indoor Water Use Reduction, Option 2, it’s critical to have an accurate understanding of the current water usage patterns. This involves metering various water fixtures, including those in commercial kitchens. The goal is to determine the potential for water savings by comparing the baseline data to reduced usage scenarios through efficiency measures.

A 12-month metering period is typically recommended for a few key reasons:

Seasonal Variability: A year-long period captures the seasonal variations in water use, providing a comprehensive understanding of usage patterns. Commercial kitchens might have fluctuating usage based on seasonal menus, events, and peak times, which shorter periods might not fully capture. Data Reliability: A longer data collection period enhances the reliability of the data. It mitigates the impact of any anomalies or outliers that could skew the results in shorter metering durations. Consistency with LEED Requirements: LEED guidelines emphasize the importance of thorough and accurate baseline measurements to inform effective water reduction strategies. A 12-month period aligns with the comprehensive approach LEED encourages for sustainable practices.

Operational Changes: A year gives enough time to observe the effects of any operational changes,

special events, or other factors that might influence water usage. This ensures that the baseline is

representative of typical operations.

Reference: The approach aligns with the general LEED principles for establishing baselines for water and energy use, which advocate for capturing data over significant periods to ensure accuracy and reliability. Although the specific LEED BD+C or O+M documentation does not detail the metering period for each specific fixture type, the 12-month period is a widely accepted standard for establishing baselines in building operations, including water usage in commercial kitchens. This duration provides a comprehensive view of water use, accommodating seasonal changes and varying operational activities, which is essential for setting realistic and achievable water reduction goals in line with LEED’s sustainability objectives.