Missouri State University

Water Conservation Plan

Due to 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
    • John Q. Hammons Fountain
    • Juanita K. Hammons Hall for the Performing Arts
    • Sunvilla Tower
  • Adapt conservative irrigation and landscaping practices
  • Do not irrigate during mid-day or in windy conditions
    • Use the campus irrigation well
    • Limit new plants
      • If materials have been purchased, concentrate on a few high visibility areas
  • Limit power washing
  • Adapt plumbing practices
    • Make repairs of all leaking pipes and hardware an emergency priority
  • Reduce steam load
    • Turn off heat as soon as practical
  • Adapt Food Service practices
    • Use refrigerator thaw versus running water
    • Run dishwashers only when full
    • Run garbage disposals only when needed
  • Eliminate on and off campus vehicle washing
  • Educate the campus community
    • Tips will be published for everyone to do their part
    • Landscaping will brown and vehicles will be dirty
    • 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
    • Limit irrigation to 1 inch per week on established turf (only when moisture is required)
  • No new plantings
  • Eliminate power washing
  • Adapt plumbing practices
    • Shutdown leaking hardware where practical
  • Reduce steam load
    • Turn off heat exchangers for tempering pool water
  • Adapt Food Service practices
    • Reduce ice making capabilities by 50 percent in all dining halls and catering operations
    • Do not pre-fill glasses and offer ice tea or water from carafes 
  • Educate the campus community
    • 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
    • Only water from hand-held hose or container, or drip irrigation
    • Give attention to the most valuable assets, in terms of cost and impact to the campus
  • Adapt Residence Life and Services practices
    • Eliminate contract window cleaning
    • 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
    • Adjust to higher temperature setting
  • Reduce steam load
    • Stop supplying steam to buildings that only use it for providing hot water to public restrooms
  • Adapt Food Service practices
    • Use paper products for some meals (increased expense)