In addition to reducing the area of land that is irrigated, the frequency and duration of watering has been decreased by more than 50 percent. Plus, the Washington Duke Inn has cut water consumption through measures such as making operational changes to the chiller unit that cools the inn and offering guests the option of not having towels and linens changed daily.

“When people ask, we explain that we’re not using city water or potable water to irrigate the course; we’re using well water or storm run-off water," said Bill Sessums, certified course superintendent at Duke University Golf Club. “We haven't used city water to increase irrigation pond levels in about three months, and we’re restricting our usage of the storm water in the holding ponds.”

“Even the old Lakewood Shopping Center Parking Area feeds this stream,” Sessums said. “Our two ponds total 2.7 surface acres and supply 100 percent of the water for turfgrass irrigation, as needed between rains. Another good thing is that the ponds are designed to discharge back into the stream when full so that excess water can be used downstream.”

Along with reducing the area of land that is irrigated, the putting greens are now being irrigated a total of 18 minutes weekly, instead of 40 minutes.

The color on other areas of the course can be attributed in part to the staff’s “green thumbs,” he said.  The green grass on the fairways, roughs and tees is from perennial rye grass seeded in September, which requires less water than Bermuda turfgrass, the course’s primary groundcover.

Plus, plant growth regulators, the same type used on nursery stock, have been applied on the fairways, roughs, tees and greens to control growth and ease the need for water.

“When in drought, extreme high temperatures are present or even forecasted, we adjust our agronomic maintenance, which reduces the need of addition irrigation applications,” Sessums said.

In addition, the golf club has reduced equipment washing to a minimal amount needed to prevent corrosion, which “provides a 30 to 40 percent reduction in city water usage,” Sessums said.

Ed Ibarguen, general manager of the Duke University Golf Club, said golf carts will be equipped this week with signs explaining the conservation efforts and irrigation policies.

“We get phone calls every day from people who are using the Duke fitness trails next to the course inquiring about our use of water.”  Ibarguen said. “We want to make sure that everyone knows we’re not using city water to irrigate the course.”

Other changes at the Washington Duke Inn are also saving water.

Overnight guests are greeted by a note in their room that explains Durham’s drought situation and offers the option of not having linens and towels changed daily.

“The guests seem to appreciate our efforts and many of them are opting to not have linens and towels changed daily, which is one way to save a substantial amount of water,” said Randy Kolls, general manager of Washington Duke Inn & Golf Club.

Per city requirement, diners must now request drinking water, which is also adding up to savings.

“It used to be standard for us to put glasses of water on each table, but now we only do that upon request,” Kolls said. “Customers can specify whether they want bottled water or tap water.”

In addition, all plumbing fixtures have been inspected to repair leaks and ensure shut off valves are working properly. Other operational initiatives include shifting to one air-conditioning chiller, instead of two, to conserve condenser water evaporation.

“We want to do our part to be a good neighbor within the Durham community, so we’re cutting back on water in every way possible,” Kolls said.