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In order to help the
restaurant trade reduce water usage, which enhances cost saving and
cultivates good environmental practices (less sewage), the Chinese Cuisine
Training Institute (CCTI) and the Environmental Protection Department (EPD)
have implemented a pilot project on water saving since September 2003. This
water saving pilot project aims to examine the effectiveness of installing
water throttles for water saving, which have been widely adopted in
Japanese restaurants.
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A double blind test
method was adopted in this project to enhance the reliability and validity
of the findings. In order to avoid bias in the process of completing the
water flow rate questionnaire, water throttles were installed inside sinks,
hand-basins, etc. The instructors and trainees were entirely unaware of the
installation of these water throttles.
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Data on water usage
rate and user's comments on the water flow rate were collected before and
after the installation of water throttles for comparison purposes.
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The whole project was
completed in April 2004. Based on the collected data and after analysis, an
average of 20% to 25% water saving was achieved after the installation of
water throttles.
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Water Throttles
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Comparison of Average
Daily Water Consumption at CCTI before and
after installation of water throttles ( September 2003- April 2004 )
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