Case Study: Shelter Restaurant
For Shelter Restaurant, water conservation measures undertaken during water restrictions in Tofino only add to what is already common practice at the busy eatery.
The restaurant uses low flush toilets that are connected to a rainwater tank on a year-round basis, as well as water free urinals.
Restaurant manager Shawna Gardham said their collection tank did run a bit low during the recent stage two water restrictions, but the plan was to have a local construction company fill it with grey water from their gravel pits.
Recent rainfall meant they didn’t have to take this step, but Gardham said the plan is ready to go if the district goes back on level two restrictions. “We are back on rainwater for the toilets now,” she said.
Signs in the washrooms also encourage guests to take their own conservation measures, such as turning off taps while lathering their hands.
Shelter provided complimentary bottled water to guests during the stage two restrictions period, and they will revert back to this practice if need be.
The initiative the restaurant introduced that is the most innovative, however, is their “Shelter shower in a tote” project.
The management is encouraging its staff members to use a plastic tote in the shower.
They’re even providing a tote to those who don’t already have one.
The idea is to take the tote into the shower and stand it up so that grey water is collected, as well as water that normally goes down the drain while you wait for it to heat up.
“Get wet, turn off water, lather up, rinse,” instructs Gardham. This water can then be used to flush toilets.
“We have told staff to tell their roommates and friends,” she said. “We have 75 people on staff so we figure that is a lot less flushes!”
During daily briefings, Shelter’s management is letting staff know what the restaurant’s daily water use is as a way of
keeping the issue at the forefront for their staff and by extension, visitors to Tofino.
“Every little bit helps!” said Gardham.