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Multiple sources of potable or alternative water in a project boundary Teams must identify if multiple sources of potable water or alternative water are used within the project boundary. A single meter per water source can meet the requirement if the design allows for the proper placement of the meter.

Commitment to sharing data with USGBC USGBC aims to collect data on water usage from all LEED ID+C projects. Having this data allows USGBC to identify similarities between high-performing projects and recommend solutions with proven results.

Projects must commit to reporting the total water consumption to USGBC at least annually. Data must be shared for five years or until the building changes ownership or lessee. Share data using a USGBC-approved data template or an approved third-party data source, like ENERGY STAR® Portfolio Manager.

Option 2. Submeters

Teams must install submeters for indoor plumbing fixtures and fittings, commercial kitchen water use, and laundry water use.

Facility managers and/or tenants must have access to the real-time data via the project’s local network, BMS, cloud service, web-based application, or an online database.

Indoor plumbing fixtures and fittings Most projects have indoor plumbing fixtures and fittings. Water use from water closets and lavatories represents a significant amount of a building’s total water consumption for many project types. Additionally, leaks from indoor fixtures and fittings often go unnoticed until water damage occurs on walls, ceilings, or floors.

Projects must submeter at least 80% of the total indoor fixtures and fittings, as identified in WEp1: Minimum Water Efficiency .

Depending on the distribution piping and the metering strategy, projects can directly meter water consumption from indoor plumbing fixtures and fittings or calculate the consumption by subtracting all other subsystems from the total water consumption on the building and the grounds.

Commercial kitchens Typical commercial kitchen systems such as dishwashers, food steamers, and combination ovens require large quantities of potable water. Even when using water-efficient equipment, it is

U.S. Green Building Council LEED v5 Reference Guide for Interior Design and Construction, April 2025 Launch Edition 80