HEILMAN DINING CENTER Addition Presented by: Trey McDonald, LEED AP - PowerPoint PPT Presentation

HEILMAN DINING CENTER Addition

Presented by: Trey McDonald, LEED AP Charles Tilley, AIA, REFP, LEED AP Sustainability Coordinator BCWH Architects, Associate University of Richmond ctilley@bcwh.com tmcdonald@richmond.edu

Campus Sustainability Overview Heilman Dining Center Addition LEED Features

UR’s COMMITMENT TO SUSTAINABILITY • Signed ACUPCC and Talloires Declaration • Climate Action Plan - draft completion • Environmental Awareness Week: 10/26 – 10/30  Dorm energy conservation competition  Waste audits • Recycling  Diverted 35.6% of waste in 2008-09  Hired first recycling intern this semester  RecycleMania participant • Began “Green Bikes” program in Fall • LEED  Weinstein Hall - 2 nd LEED building in VA  PCC - All new construction must meet LEED Silver  2 certified, 7 pending  Integral part of UR’s commitment Signed the Presidents Climate Commitment and the Talloires Declaration

UR SUSTAINABILITY MAP

HEILMAN DINING CENTER ADDITION

NORTH VIEW

KITCHEN SERVERY LOBBY RETAIL DINING EXISTING MAIN LEVEL PLAN

MAIN LEVEL PLAN

Offices Post Office Offices Roof Area NEW MEZZANINE LEVEL PLAN

BEFORE

BEFORE

LEED SITE BORDER

LEED BUILDING

LEED – Prerequisites - Smoke free environment - Recycling - Paper, aluminum, etc - Used cooking oil - E & S Plan - Fundamental Commissioning - Minimum Energy Performance - Refrigerant Management - Minimum IAQ

LEED – Sustainable Sites • Lake serves as BMP • preserved open space • community connectivity • parking capacity

LEED – Sustainable Sites • Community Connectivity

LEED – Sustainable Sites • Preferred parking • High Occupancy - Vanpool • Low Emissions

LEED – Water Efficiency • No irrigation • All native or adaptive species • Non-invasive

LEED – Water Efficiency - water conserving fixtures – aerators, dual flush and waterless fixtures

LEED – Water Efficiency - Process water for equipment - ice makers air cooled – not water cooled

LEED – Water Efficiency - Process water for equipment - Combi-steamer intelligent technology - Includes software to alert staff for cleaning - savings of 15% over traditional units

LEED – Water Efficiency - Process water for equipment - Dishwashing – water saving - Steam operated booster heat

LEED – Water Efficiency - Process water for equipment - Pulper system – reduces waste and recycles water

LEED – Energy and Atmosphere - Fundamental Commissioning - All new and replacement equipment contains CFC free refrigerant - Energy efficient cooking equipment - Low voltage lighting and compact fluorescent lighting

LEED – Energy and Atmosphere - Refrigeration - For food service – accounts for 5% of energy costs - CFC Free refrigerants - Electronic / remote controls and off site monitoring - 4” thick insulated walls meet 2009 energy standards

LEED – Energy and Atmosphere - Cooking Hood Operations • Hoods located against walls – shielding • Every hood has this system • Sensors control roof top fans by monitoring heat and smoke vapor • Fully automatic – fans run 25% speed to start • Payback estimated at 2 – 3 years

LEED – Materials and Resources - 79% of ALL project waste diverted - 800 Tons generated - 638 Tons diverted - 42% of all materials used were from Regional Sources - Lyptus Veneer Plywood - Refurbished or donated existing cooking equipment

LEED – Innovation in Design - Environmental Studies & LEED Education - Part of the “The Built Environment and Creating a Sustainable World” course - LEED Informational Poster - Campus “Green” Tour - Integrated Pest Management - Exemplary Performance – Maximize Open Space - More than doubled the open space requirement - Protected land adjacent to HDC along the Lake - Exemplary Performance – Regional Materials - 42% of building materials were harvested & manufactured within 500 miles - Steel, CMU, Brick, Concrete, Ceiling Tiles

LEED – Education • Informational and Educational Poster • Highlights • General Benefits of green building • LEED overview • Specific building features • To be part of a campus ‘green’ tour

UR SUSTAINABILITY MAP

Sustainable Dining Services Initiatives LOCALLY GROWN AND PRODUCED FOOD • Locally Grown Food (within 150 miles) • Locally Processed Food (within 150 miles) ORGANIC AND SUSTAINABLY PRODUCED FOOD • Antibiotics and Hormone Free Dairy Products • Organically Grown Products DISHWARE AND ECO-FRIENDLY INCENTIVES • Reusable and Disposable Dishware • Trayless Program • Lug-a-Mug Program FOOD COMPOSTING AND WASTE DIVERSION • Utilize pulper to minimize waste • Excess food donated to food bank • Monthly waste audits • Recycling oil and protein products for biodiesel http://dining.richmond.edu .

Sustainable Dining Services Initiatives LOCALLY GROWN AND PRODUCED FOOD • Locally Grown Food (within 150 miles) • Locally Processed Food (within 150 miles) ORGANIC AND SUSTAINABLY PRODUCED FOOD • Antibiotics and Hormone Free Dairy Products • Organically Grown Products DISHWARE AND ECO-FRIENDLY INCENTIVES • Reusable and Disposable Dishware • Trayless Program • Lug-a-Mug Program FOOD COMPOSTING AND WASTE DIVERSION • Utilize pulper to minimize waste • Excess food donated to food bank • Monthly waste audits • Recycling oil and protein products for biodiesel http://dining.richmond.edu .

Sustainable Dining Services Initiatives LOCALLY GROWN AND PRODUCED FOOD • Locally Grown Food (within 150 miles) • Locally Processed Food (within 150 miles) ORGANIC AND SUSTAINABLY PRODUCED FOOD • Antibiotics and Hormone Free Dairy Products • Organically Grown Products DISHWARE AND ECO-FRIENDLY INCENTIVES • Reusable and Disposable Dishware • Trayless Program • Lug-a-Mug Program FOOD COMPOSTING AND WASTE DIVERSION • Utilize pulper to minimize waste • Excess food donated to food bank • Monthly waste audits • Recycling oil and protein products for biodiesel http://dining.richmond.edu .

Sustainable Dining Services Initiatives LOCALLY GROWN AND PRODUCED FOOD • Locally Grown Food (within 150 miles) • Locally Processed Food (within 150 miles) ORGANIC AND SUSTAINABLY PRODUCED FOOD • Antibiotics and Hormone Free Dairy Products • Organically Grown Products DISHWARE AND ECO-FRIENDLY INCENTIVES • Reusable and Disposable Dishware • Trayless Program • Lug-a-Mug Program FOOD COMPOSTING AND WASTE DIVERSION • Utilize pulper to minimize waste • Excess food donated to food bank • Monthly waste audits • Recycling oil and protein products for biodiesel http://dining.richmond.edu .

Many more resources available now for energy efficient kitchen equipment and water conservation Lessons Learned Innovation Credits Change overtime Process – develop a consistent process for projects over time

LEED – Kitchen Equipment Resources - Consortium for Energy Efficiency - Food Service Technology Center - Energy Star

LEED – Kitchen Equipment Resources - 2009 LEED for Retail NC – Prescriptive Path Base Line Model • Efficiency • Water usage • Listing Agencies

LEED – Sustainable Kitchen Equipment - New List for energy modeling including kitchen equipment LEED Goals for Prescriptive Path • Minimum efficiency • Water usage • Listing Agencies

LEED – Sustainable Kitchen Equipment - New List for energy modeling including kitchen equipment Energy Star • Current Energy Star acceptance

Questions ????

Thank You Trey McDonald, LEED AP Charles Tilley, AIA, REFP, LEED AP Sustainability Coordinator BCWH Architects, Associate University of Richmond ctilley@bcwh.com tmcdonald@richmond.edu