Each year, the average restaurant uses about 300,000 gallons of water, according to estimates from the Green Restaurant Association (GRA). A major supplier such as Coca-Cola can use 350,000 gallons in a manufacturing plant in a single day. Considering that somewhere between 70 and 75 percent of the earth’s surface is covered by water, you might view water usage levels such as these to be just a couple of drops in the bucket.

But, the United States Environmental Protection Agency (EPA) cautions that less than 1 percent of the planet’s water is actually for human use. And, though the earth’s population is constantly increasing (the U.S. alone experienced a nearly 90 percent population jump and a corresponding 209 percent increase in demand for water between 1950 and 2000), the amount of available water is not. Many areas in the United States already face water shortages, says the EPA, and a Government Accountability Office survey of water managers across the country revealed that 36 states were anticipating local, regional, or statewide shortages by 2013, even under non-drought conditions.

Along with risking supply shortages down the line, businesses are literally dripping, pouring, and flushing money down the drain as their utility bills continue to rise. Recently, the industry has partnered with the government (on both the national and local levels) and has launched initiatives to reduce the high environmental, operational, and financial costs of using water.

Last August, the National Restaurant Association (NRA) announced its intention to develop a “roadmap to sustainable restaurant operations,” identifying practices, partnerships, and public policy initiatives that are both “eco-smart and business-smart.” Among the areas targeted for exploration during the multi-year development program are water-saving equipment upgrades such as faucet aerators, high efficiency toilets and waterless urinals, air-cooled ice machines, and low-flow spray valves, says NRA spokesperson Annika Stensson.

Ditto for WaterSense, a voluntary program sponsored by the EPA in partnership with drinking water utilities, environmental advocates, and businesses. Just as the agency’s Energy Star labeling identifies power-prudent products and services, a WaterSense designation is a guide to water-efficient selections for consumers and businesses. According to an EPA statement, “using WaterSense-labeled products and services will save you 20 percent of water over average counterparts.”

Even a small switch can result in big savings, as participants in California’s Rinse and Save water conservation program for foodservice operations discovered. According to the California Urban Water Conservation Council (CUWCC), dishwashing in a typical restaurant consumes over two-thirds of all of the water used in the establishment. In some cases, nearly one-half of this water is used for pre-rinsing dishes, utensils, and cookware with spray valves that use somewhere between 3.0 and 4.5 gallons per minute (GPM) of water.