water conservation extremely seriously and has worked quickly to make water
conservation a priority on all campuses. Recent droughts in the area have brought
into clear focus the need to conserve water, and in response, ECU is addressing
the issue in a variety of ways.
irrigation is necessary, ECU uses an advanced system equipped with a weather
station that determines how much water is lost in a day. The irrigation system
is then able to deliver the precise amount of water needed to the landscape,
effectively eliminating over watering.
Facilities Services has worked to reduce water usage in campus buildings for
the past five years. In that time the university has seen water consumption
decrease 33 percent annually per square foot. Apart from the traditional
water-saving initiatives, such as installing low-flow faucets, toilets, and
shower heads across campus, ECU is working on more creative ways to save water.
This is a photo of the water reclamation system at Coastal Studies Institute. Water is captured from the roof of the facility then piped down through a filtration system. Once the water has been treated, it is transferred into four 12,000 gallon underground storage tanks. Finally, the water in the tanks is connected to the indoor plumbing system and used to flush toilets and urinals.
ECU Facilities Services has worked to reduce water usage in campus
buildings through traditional water-saving initiatives, such as installing
low-flow faucets, toilets, and shower heads across campus.
For example, over 20 academic and administrative buildings have
been completely upgraded with low-flow fixtures. In addition, West End Dining,
Dowdy-Ficklen Stadium, Clark-LeClair Stadium, and CRW facilities now have
low-flow fixtures. Nearly all the dorms
have also upgraded to low flow shower heads and, in the Health Sciences
Building alone, ECU has replaced 137 toilet valves with 2-flush type.
Did you know that Dining Services has been trayless since 2007? By
dining trayless, you have helped positively impact the waste stream. Dining trayless minimizes food waste,
conserves energy and water, and reduces the amount of cleaning chemicals entering
the sanitary sewer.