Water conservation is something that should not just be practiced on the golf course but in the clubhouse as well. Why? Because although 70 per cent of the world is water, just 2.5 per cent of it is fresh water, and only one per cent of the total water resources on earth are available for human use.
If that’s not an in your face reason to think twice about our water usage, or in some cases wastage, I’m not sure what is.
A typical golf course requires 379 to 3785 cubic metres of water per week in summer just to maintain healthy vegetation. This does not represent any of the water being used within the clubhouse.
Regardless of whether you are on a well, use city water or a cistern, you should always manage your water consumption, if not for the environment but for the financial benefits.
Obviously, if you are on a well there is a lot involved in managing and treating the water. Expense goes into UV bulbs, salt for the water softener, and electricity for the pumps, not to mention the man hours involved managing all of this, including the testing of the water weekly.
City water’s expense is fairly straightforward; you pay for it coming in and you pay for it going out.
A cistern system has the cost of the water being delivered; in most cases on a daily basis, and the testing of water quality on a regular basis.
No matter how you get your water, it’s anything but free, so how do we reduce the expense and try and save some of this valuable resource?
Obviously, ensure we are not overwatering the course. If Mother Nature gives us a hand make sure you reduce the watering accordingly.
In the clubhouse, if you don’t already have the automatic faucets, installing them could save you a bundle. The biggest place you will be able to make a difference will be in your kitchen. We’ve all seen it – the pot sinks are all filled with water when one would do, or the pots that get run through the dishwasher several times to get cleaned because it’s easier than using a little elbow grease.
Also, take the time to review defrosting practices. Is your crew constantly running gallons of water over frozen items in an attempt to defrost them at the last minute? Initiate a freezer pull sheet if it doesn’t already exist.
The glass washer at the bar can also waste a lot of water as it often gets left running even when there are no glasses in it. Take the time to make your bar staff aware of the importance of water conservation.
Whether your reason for conserving water is the environment or your bottom line, the responsibility falls on all of us to do our part.
