California Campus Cooks Up Kitchen Water Savings

Publication Type:
Case Study

Published / Updated:

Project Summary
In 2014, California entered its third consecutive year of statewide drought conditions, with water and sewer costs in Los Angeles expected to increase by 8 percent annually over the next five years. For institutions of higher education, these cost increases can affect tuition rates and other student expenses. Loyola Marymount University in Los Angeles has worked to curb water waste and cut utility costs by instituting best management practices in one of its major sources of water use: commercial kitchens. The university operates four commercial kitchens and approximately 14 satellite venues, collectively serving 45,000 customers per week. The Lair Marketplace, Loyola Marymount’s largest dining hall, serves 25,000 guests in one week alone.

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