MONTHS OF ACTION
LOSSES REDUCED BY
KILO-LITRES WATER SAVED
To measure effluent volumes, measure demand volumes, reduce consumption, introduce alternative sources, storage and filtration and provide water backup.
Electronic monitoring of effluent and demand volumes. Rainwater harvesting system and borehole optimisation. Storage, reticulation and filtration installed
Effluent calculation reduced from a billed 95% of total demand to a measured 11%. Leaks were identified and rectified and all toilets at the winery, bistro, restaurant, hotel and spa were converted to InfintyFLUSH units to reduce demand. The whole roof of the winery and bistro was connected to the underground water tanks for rainwater harvesting. Borehole water was added along with the council supply. The second phase included the restaurant and spa, with surface tanks, filtration and reticulation pump, providing clean water on demand, with a purification plant running 24 hours a day.