Missouri State University
OP-26: Water Use

Missouri State University and Watershed Committee of the Ozarks have completed the construction of a rainwater collection system at the MSU William H. Darr Agricultural Center. This project is part of the Big Urbie stormwater grant to improve water quality and reduce stormwater runoff. The rainwater collection system can capture 20,000 gallons of water from the roof of Pinegar Arena to store in underground tanks. The water is used for dust suppression inside the arena. Rainwater harvesting reduces the amount of runoff and conserves drinking water.

The University has 10 dedicated meters installed on buildings connected to the Building Automation System which are constantly trended and monitored. Some of the meters are displayed on the “Green Kiosk” which can be accessed at http://bedashboard.com/kiosk/86?autoplay=true

Missouri State University’s WaterSense purchasing procedure is designed for water conservation, through the purchasing of WaterSense products, yielding savings through reduced water consumption. The procedure states that water-using products purchased by MSU shall meet the U.S. EPA WaterSense certification when available and practical.

Missouri State University’s WaterSense purchasing procedure is designed for water conservation, through the purchasing of WaterSense products, yielding savings through reduced water consumption. The procedure states that water-using products purchased by MSU shall meet the U.S. EPA WaterSense certification when available and practical.

All trees and shrubs planted with no irrigation needs once the plants are established.

Rain sensors are attached to all irrigation clocks.

Energy Management schedules the university water fountains to be ON only during the day and restricts hours during the weekends. The fountains are turned off during holidays, breaks and from October until April every year. There are wind sensors installed on water fountains which stop the pumps when excessive wind speeds. During the month of August and September, Energy Management limits the fountains use time, shutting them down for hours or full days when the outdoor temperatures are above 90 F. During drought conditions throughout the Springfield area, the following Missouri State University Water Conservation Plan will be implemented to reduce the University’s water consumption. The stages noted in this plan are in accordance with the City Utilities Emergency Water Conservation Plan that will be implemented when stored water volume is equal to or less than 60 percent of lake storage capacity. These measures will end when it is determined, through communication with City Utilities, the Springfield water supply has returned to acceptable levels for normal water consumption. Proactive Measures – Water Shortage • Shut down exterior fountains o John Q. Hammons Fountain o Juanita K. Hammons Hall for the Performing Arts • Adapt conservative irrigation and landscaping practices • Do not irrigate during mid-day or in windy conditions o Use the campus irrigation well o Limit new plants - If materials have been purchased, concentrate on a few high visibility areas • Limit power washing • Adapt plumbing practices o Make repairs of all leaking pipes and hardware an emergency priority • Reduce steam load o Turn off heat as soon as practical • Adapt Food Service practices o Use refrigerator thaw versus running water o Run dishwashers only when full o Run garbage disposals only when needed • Eliminate on and off campus vehicle washing • Educate the campus community o Tips will be published for everyone to do their part o Landscaping will brown and vehicles will be dirty o Utilize City Utilities facilitator, in conjunction with University personnel, to educate students Stage One – Water Shortage Begins when stored water volume is equal to or less than 60 percent of lake storage capacity. This stage is designed to accomplish an overall system reduction in water consumption of 15 percent. All proactive measures remain in effect, except as modified below: • Sunvilla Tower pool will be closed • Adapt irrigation practices o Limit irrigation to 1 inch per week on established turf (only when moisture is required) • No new plantings • Eliminate power washing • Adapt plumbing practices o Shutdown leaking hardware where practical • Reduce steam load o Turn off heat exchangers for tempering pool water • Adapt Food Service practices o Reduce ice making capabilities by 50 percent in all dining halls and catering operations o Do not pre-fill glasses and offer ice tea or water from carafes • Educate the campus community o Provide frequent updates regarding drought conditions and how Missouri State University is carrying our share of the burden Stage Two – Water Emergency Begins when stored water volume is equal to or less than 55 percent of capacity and/or stage one has not accomplished a 15 percent reduction in water consumption. Stage two is intended to accomplish an overall system reduction in water consumption of 20 percent. Restrictions of proactive measures and stage one remain in effect, except as modified below: • Eliminate automatic sprinkler system irrigation o Only water from hand-held hose or container, or drip irrigation o Give attention to the most valuable assets, in terms of cost and impact to the campus • Adapt Residence Life and Services practices o Eliminate contract window cleaning o Disconnect ice machines within Residence Life and Services Stage Three – Water Crisis Stage three is effective when stored water volume is equal to or less than 50 percent of capacity, and/or stage two has not accomplished a 20 percent reduction in water consumption. Stage three is intended to accomplish an overall system reduction in water consumption of 25 percent. All requirements of proactive measures, stages one and two remain in effect, except as modified below: • Pools will not be refilled • Reduce use of air conditioning in buildings o Adjust to higher temperature setting • Reduce steam load o Stop supplying steam to buildings that only use it for providing hot water to public restrooms • Adapt Food Service practices o Use paper products for some meals (increased expense)