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

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

Jul 25, 2023 558 likes •1.2k views

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

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HEILMAN DINING CENTER

Addition

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

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Campus Sustainability Overview Heilman Dining Center Addition

LEED Features

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  • 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 - 2nd 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’s COMMITMENT TO SUSTAINABILITY

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UR SUSTAINABILITY MAP

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HEILMAN DINING CENTER ADDITION

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NORTH VIEW

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EXISTING MAIN LEVEL PLAN

SERVERY KITCHEN DINING LOBBY RETAIL

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MAIN LEVEL PLAN

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Offices Offices Post Office Roof Area

NEW MEZZANINE LEVEL PLAN

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BEFORE

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BEFORE

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LEED SITE BORDER

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LEED BUILDING

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

LEED – Prerequisites

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  • Lake serves as BMP
  • preserved open space
  • community connectivity
  • parking capacity

LEED – Sustainable Sites

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  • Community Connectivity

LEED – Sustainable Sites

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  • Preferred parking
  • High Occupancy - Vanpool
  • Low Emissions

LEED – Sustainable Sites

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LEED – Water Efficiency

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

  • water conserving fixtures – aerators, dual flush and

waterless fixtures

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LEED – Water Efficiency

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

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

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

  • Process water for equipment
  • Pulper system – reduces waste and recycles water
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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
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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
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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
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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

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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
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  • Informational and

Educational Poster

  • Highlights
  • General Benefits of

green building

  • LEED overview
  • Specific building

features

  • To be part of a

campus ‘green’ tour

LEED – Education

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UR SUSTAINABILITY MAP

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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.

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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

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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

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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

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Many more resources available now for energy efficient kitchen equipment and water conservation

Innovation Credits Change overtime

Process – develop a consistent process for projects over time

Lessons Learned

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LEED – Kitchen Equipment Resources

  • Consortium for Energy Efficiency
  • Food Service Technology Center
  • Energy Star
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  • 2009 LEED for Retail NC – Prescriptive Path

LEED – Kitchen Equipment Resources

Base Line Model

  • Efficiency
  • Water usage
  • Listing Agencies
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LEED – Sustainable Kitchen Equipment

  • New List for energy modeling including kitchen equipment

LEED Goals for Prescriptive Path

  • Minimum efficiency
  • Water usage
  • Listing Agencies
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LEED – Sustainable Kitchen Equipment

  • New List for energy modeling including kitchen equipment

Energy Star

  • Current Energy Star

acceptance

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Questions ????

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Thank You

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

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