Wake Forest moved to its current home on the Reynolda Campus in 1956. The majority of existing campus buildings were constructed in the early days. These fifty-year-old facilities are due for comprehensive renewal and modernization.
Environmentally preferable construction
- Dianne Dailey Golf Education Center was the first building on campus to receive LEED certification in the Fall of 2010. The education center earned LEED Gold certification.
- South Hall, a first-year residence hall, received LEED Gold certification in May 2011.
- Porter B. Byrum Welcome Center received LEED Gold certification in July 2011.
- The Barn, an on-campus social venue, received LEED Silver certification in April 2012.
- Farrell Hall is the new home for the Wake Forest University School of Business. Farrell Hall received LEED Gold certification in February 2016.
- Dogwood Residence Hall received LEED Silver certification in January 2015.
- Magnolia Residence Hall also received LEED Silver certification in January 2015.
- North Dining Hall is the newest gathering place on campus. North Dining Hall received LEED Silver certification in February 2015.
Farrell Hall, the 130,000 square-foot home to Wake Forest University’s School of Business, recently received LEED (Leadership in Energy and Environmental Design) Gold certification.
Among the strategies that contributed to Farrell Hall’s Gold-level certification is its inclusion of Forest Stewardship Council (FSC) certified wood paneling and regional materials. Almost 30% of the building materials by value were manufactured within 500 miles of the project site. More than 80% of on-site generated construction waste from the project was diverted from landfills. The incorporation of bicycle storage facilities also encourages alternative transportation.
One of the most notable features of the building is its open floor plan with classrooms, offices and social spaces on every floor—an intentional design aspect that encourages faculty-student interaction. Before Farrell Hall’s opening in 2013, School of Business faculty, staff, undergraduates and graduates were housed in two separate buildings on the Reynolda campus.
“Farrell Hall was designed to be an innovative space from the ground up. Our aim was to provide a remarkable home for our school, without compromising our commitment to sustainability. Our open, collaborative environment fosters business education and encourages engagement between faculty, staff and students,” said Charles Iacovou, Sisel Distinguished Dean of the School of Business. “Achieving LEED Gold certification places the School of Business in excellent company at Wake Forest.”
Georgian-style façades facing east, north and south feature Wake Forest’s classic Deacon Blend brick. The building’s modern, glass-covered west side is shaded by a loggia and overlooks a terrace surrounded by a wooded lawn. A minimal number of trees were removed for the project’s construction. “Farrell Hall was sited and organized to take advantage of an existing grove of mature pin oak trees,” said Marek Turzynski, LEED Accredited Senior Associate at Robert A.M. Stern Architects, who served as the firm’s project manager for Farrell Hall.
All new buildings on Wake Forest’s campus are designed to meet a minimum LEED Silver standard. Farrell Hall was made possible by a generous gift from Mike and Mary Farrell in 2010, broke ground in 2011, and opened its doors to students in July of 2013. Prior to any project receiving certification from the US Green Building Council, a post-occupancy performance verification is required. The process to certify projects isn’t quick, as “commissioning of building systems is a complicated process,” explained Turzynski. “A lot of documentation has to be compiled and verified.”
Farrell Hall features 18 total classrooms, 16 of which have natural light—a contributing factor in decreasing energy usage. The building can house 1,250+ students and features office/work areas for 170 faculty and staff. Click here to learn more about Farrell Hall.
Optimized energy performance may seem like a dry topic, but it’s one of the features that earned Magnolia and Dogwood residence halls and North Dining Hall LEED (Leadership in Energy and Environmental Design) Silver certifications this semester. Undergraduate residents have occupied the residence halls since fall 2013. North Dining Hall welcomed students in January 2014. Prior to receiving certification from the US Green Building Council, however, each required post-occupancy performance verification. All new buildings on campus are designed to meet at least LEED-Silver standards.
The buildings include hi-tech occupancy sensor lights, an interactive energy and water usage dashboard, and low- flow plumbing fixtures. Natural light and high performance lighting in the buildings also decrease energy usage.
Strike up a conversation with John Shenette, Associate Vice President for Facilities and Campus Services, and along with that genuine smile and deep Bostonian accent you will find a wealth of knowledge and passion about the role of facilities in higher education. Shenette joined Wake Forest University in March and has been a prominent figure on campus ever since. Facilities and Campus Services plays an important role in our effort to transform the campus, bringing strategic sustainability goals to fruition and providing metrics for continuous improvement.
What attracted you to Wake Forest?
I toured the university in 1997 and was struck by the uniqueness of the campus. However, the more research I did, the more I learned about the quality of education Wake provides and the presence Wake Forest has in the US and internationally. It was also evident to me that at Wake I would have the opportunity to engage with faculty and staff and continue to grow and learn in the profession, both of which were important to me.
Why are you interested in sustainability?
Sustainability in its definition is integral to facilitates. When you’re in facilities, it’s all about being a good steward. If you’re replacing equipment and buildings, everything hinges on the right materials. Awareness and adaptability is important. Technology changes and student lifestyles change and we must embrace that changing mindset. Facilities is no longer viewed as just a “physical plant,” it is now much more broad and engaging. It’s important for facilities to be a financial steward and support the mission and vision of the institution, which includes staying modern and incorporating sustainability.
What are you most looking forward to?
I look forward to embracing the Wake Forest culture and bringing Facilities and Campus Services from the background to the forefront so we’re seen as part of the fabric of the university. We can and should use our physical structures and lands as living, learning laboratories.
Faces of Sustainability is a regular feature on our website. You can read about past Faces of Sustainability here.
Wake Forest’s celebration of Earth Day this year included the announcement of Champions of Change award winners. This was the first year of the program, which recognizes the creativity and innovation of individuals and teams who work to integrate principles of sustainability across campus. Provost Rogan Kersh and Sr. VP/CFO Hof Milam presented the awards.
Winners were recognized in four categories: Resource Conservation, Service and Social Action, Teaching Research and Engagement, and Bright Ideas.
- Residence Life & Housing and Financial Services were jointly named champions of change in Resource Conservation. Residence Life and Housing dramatically reduced solid waste and conserved water through renovation and retrofit programs this past year; Financial Services supported the conversion to electronic business processes campus-wide.
- Campus Kitchen was named as a winner in the Service and Social Action category. Campus Kitchen repurposes prepared, but not served, food from our campus dining facilities into balanced meals for members of the broader Winston-Salem community.
- For Teaching, Research and Engagement, Lynn Book and her faculty colleagues Angela Kocze and Wanda Balzano were recognized for their work in the new course, “Women, Entrepreneurship and Sustainability.” Students collaborated with community partners Margaret Norfleet-Neff and Salem Neff, the mother-daughter team who founded the Old Salem Cobblestone Farmers Market.
- Abby McNeal was recognized for her Bright Idea in turf management and the installation of the UgMo Wireless Soil Sensor System at Spry Soccer Field. UgMo is an underground monitoring system that measures soil moisture at the root level and determines when and how much to water on a zone-to-zone basis.
Thirty nominations were received for the four awards. A committee evaluated the nominations based on:
- The ways in which the nominees have helped advance one or more of the Wake Forest University campus sustainability strategic goals
- The level of participation by colleagues within the department or unit
- The measurable impact among constituents across campus or in the community served
Additionally, Green Team captains Peter Romanov, Darlene Starnes and Carol Lavis were named champions of change for their departmental leadership. 65% of our departments and units across campus are now led by Green Team captains – they support their colleagues with the resources and encouragement to integrate sustainability into everyday workplace decisions.
Spring semester is here: new classes, new students, and the highly anticipated opening of North Campus Dining Hall. The 21,000 square foot-facility was designed and constructed to LEED-silver standards. From equipment to furnishings, it showcases some unique – even one-of-a-kind – sustainable design features.
John Wise, Associate Vice President of Hospitality & Auxiliary Services at WFU, who helped oversee the project, emphasizes the value of creating a building that does more than just meet the functional needs of campus: “Beyond simply meeting the needs of a growing student population, it is important that we create an environment that showcases sustainable practices that students can adopt and learn about now, so that when they leave Wake Forest, they will bring an understanding of what’s possible with them.”
Energy and Water
Behind-the-scenes technical features create a relaxed campus hangout that is also energy efficient. The variable air volume heating and cooling system and exhaust hoods are expected to be at least 12 percent more efficient than a standard system. A leading-edge, real-time exhaust hood system will also reduce energy use in the kitchen. Fluorescent and LED lighting, combined with occupancy sensors in numerous spaces, lower the electricity load of the building as well. Dual flush toilets and low flow faucets, part of the campus standard adopted four years ago, reduce water usage in the facility.
On the South side of the dining hall, a unique solar photovoltaic “awning” covers an outside seating area. This, the third small-scale solar array on the WFU campus will provide up to 10 kilowatts (kW) of power during peak hours. Numerous wide-framed windows also allow natural light to fill the space, reducing electric lighting needs.
The facility’s real-time water and energy footprint can be viewed online or on screens in the building via WFU’s building dashboard system.
All of the dining hall’s pre-consumer and post-consumer waste (e.g. vegetable peels, food scraps, and biodegradable napkins) are fed into a state-of-the-art pulper. The industrial pulper macerates food waste, from banana peels to chicken bones. With water that is recycled through the system, the ground “meal” is transported out of the kitchen into bins that are collected regularly by Gallin’s Family Farm. “The pulper is the first big step towards the campus-wide goal of developing a comprehensive pre and post-consumer composting program,” says Megan Anderson, WFU Waste Reduction and Recycling Manager.
An electronically monitored, direct plumbed waste oil management system filters and pumps fryer oil to a sealed outdoor storage tank with the touch of a button. This feature reduces the possibility of oil spillage and contaminations, maintaining the quality of the oil so it can be efficiently repurposed into biodiesel.
Carefully chosen furnishings contribute to the comfort and sustainability of the space. The project team collaborated with local companies for the construction and sourcing of the majority of the furniture: Bistro ’34 lunch chairs and tables were created in Winston-Salem and High Point, cushioned banquettes were sourced from Newport, TN, Starbucks lounge furniture was built in Hickory, NC, and communal oak tables were cut and milled in Lincolnton, NC. The most local of all of the furnishings, however, are the four benches that line the atrium. The wood for the seats was milled in Durham and comes from oak trees that were removed from the project site; the frames were crafted in Winston-Salem.
To get to the dining hall from points south, visitors cross a unique pedestrian bridge. Although also visually pleasing, the bridge was required in order to preserve several of the heritage trees that surround the atrium of Farrell Hall. A traditional walkway would have resulted in significant root cutting and soil compaction, likely killing the trees.
David Davis, Associate Director of Landscaping Services and member of the WFU Tree Care Plan Committee, commented on the bridge: “I think this project makes a strong statement about the university’s commitment to preserving heritage trees.” The native, low-irrigation landscaping that surrounds the building also reflects a holistic approach to low-impact design and operation.
While all of these features translate into quantifiable energy and water efficiency, they also signify something greater: a comfortable space that supports the wellbeing of its occupants and the environment.
By Hannah Slodounik, Program Coordinator
This coming April, Wake Forest will host our inaugural Champions of Change award ceremony.
In March, we will accept nominations for awards that honor sustainability through:
- resource conservation (energy, water, or waste reduction),
- academics (teaching, research, engaged learning),
- service and social action, and
- bright ideas (innovative ideas that have been or could be implemented).
We look forward to hearing about the work of all the inspiring change agents across campus.
Refilling stations are becoming the norm at Wake Forest University, with a total of 46 water bottle refill stations across campus. What started with 2010-11 Choose to Reuse intern Frannie Speer, a grant from Brita’s Filter for Good program, and a pilot refill station outside the Office of Sustainability in Reynolda Hall, has propelled into a campus-wide initiative.
A strong show of support from students, faculty, and staff has spurred the installation of refilling stations throughout campus. The impetus to install a station in Greene Hall originated from administrative assistant Tara Ogletree, in the Department of German and Russian. “I thought that having the refilling station installed on the third floor of Greene Hall would be a small contribution to our growing eco-friendly campus.” In another show of departmental backing, the Office of Budget and Financial Planning co-sponsored the installation of the refilling station outside the Fresh Food Company in 2012. Residence Life & Housing installed stations in nearly every residence hall this year.
Each water bottle refill station located around campus has a built-in sensor that starts the flow of chilled, filtered water from an overhead port when a bottle is placed in front of it. The refill stations are “no-touch” and provide immediate feedback that tracks the number of “disposable plastic bottles” that are avoided through use of the refill station.
The amount of waste refilling stations reduce is one of many benefits to having the stations on campus. Additionally, water from the refill stations does not bear the same transportation fuel waste burden as bottled and distributed water, nor does it generate the same resultant greenhouse gas emissions. When compared to single-use plastic water bottles, that are sometimes shipped internationally, this equates to notable emissions reduction. Looking at the bigger picture, it translates to better air quality and natural resource management, all of which contribute to a healthier environment.
It is clear that refilling stations have much to offer campus — convenient, good tasting, filtered, chilled hydration. As Ogletree puts it, simply, “Hopefully, the installations will encourage others to participate in the program and promote healthier lifestyles.”
By Hannah Slodounik, Program Coordinator
Behind every green building, there is a team of designers and builders who imagined and built it. For several buildings at Wake Forest, Paul Borick is an important member of that team. Borick is a Registered Architect and Senior Project Manager for WFU Facilities & Campus Services. He manages design and construction projects anywhere from $1,000 to over $50 million.
This Senior Project Manager incorporates sustainability into both his work and daily life. The majority of the larger capital projects that he manages are designed to meet at least LEED Silver certification. With this standard, design and construction of facilities must consider all facets of sustainability in buildings and site selection.
The new residence halls and dining hall on the North campus are no exception to this standard. As one of his favorite LEED projects thus far, he believes that the new residence halls feature many important sustainable design features. In particular, an air driven mechanical system, will help alleviate bad-smelling fan coils and satisfy residents climatic requirements while saving energy. He is also excited to show off the new glass solar canopy trellis at the new North Dining Hall. Ultimately, he hopes that “the solar trellis will make people think: ‘I could do that. That would look great on my back patio or maybe on the facade of a building I may commission or design in the future.’ Seeing technology like this displayed prominently may inspire people to think of other ways to use technology, such as tidal power or the moons gravitational forces to generate power.”
Mr. Borick is a strong supporter of photovoltaic technology. He is currently lobbying for for the installation of a solar canopy on our facilities building. “What better place to show off this technology than right next to our power plant?” he asks. The project could help power our campus, while inspiring others to be more sustainable. Borick says, “I really do feel it is the future solution to all of our energy needs. I have this vision of producing power all day with solar energy and then turning it into hydrogen and then using hydrogen to fuel our cars, homes and factories. When hydrogen is burned, all it produces is water — kind of a win-win.”
In addition to his work on campus, Paul Borick has grown up to incorporate sustainable decisions in his everyday life. “I think I have always thought of myself as kind of an ‘earth man.’ I feel we have been put on this planet to be good stewards for all of God’s creations,” Borick says. “I think this mindset comes from early hiking and Boy Scout experience. I always strive to leave things better than I found them. That goes for something as little as picking up a piece of trash to making sure we leave things in good order for generations to come.” As a promoter of being a good steward to the Earth, Borick is also a bit of a recycling junkie. While the north campus project has recycled about 85% of its construction and demolition waste, he also prides himself on his recycling bin always being fuller than the trash bin.
As we move towards a more sustainable future, Mr. Borick encourages everyone to think through their decisions more completely: “I always like to remind people to think about the final outcome. Did I do the most good using as few resources as I could? I think that is why I am such a big solar technology fan because other than the production of the PV itself the impact to the environment is somewhat minimal.” His final words of encouragement for living a sustainable life are to “never forget the little things like turning off a light when no one is around or turning off a dripping faucet. Use one paper towel instead of two. If everyone does that just think how big the impact can be.
Written by Kiana Courtney, Communications and Outreach Intern
It only seems appropriate to mark the anniversary of the Reynolda Gardens’ greenhouses and conservatory with a modern addition. Mr. and Mrs. Reynolds set out over a hundred years ago to use Reynolda Gardens as a model of self-sufficiency for local gardeners and, even more,for the community.
These values are similarly shared with the larger community of Wake Forest University, whose motto is “Pro Humanitate,” which is translated as “for the betterment of humanity.” Ravish Paul, Energy Manager for the university, says his office is “always on the lookout for opportunities that benefit all.” Therefore, the decision to put solar panels on the education wing at Reynolda Gardens was not just a small demonstration of solar energy potential for the university, but also an opportunity to “educate and encourage the community to invest in a living which is in harmony with nature,” according to Paul.
During the spring 2011 semester, students in Physics and Chemistry of the Environment (PHY/ CHM 120) researched and reported on a variety of energy efficiency and alternative energy proposals for the greenhouse education wing. Among the recommendations was a report on the feasibility of a solar photovoltaic installation. Based in part on this hands-on learning exercise, Professor Richard Williams secured a donation of a solar photovoltaic array for the gardens. Though the donation did not match up with the specific requirements of the historic structure, the university’s energy manager was able to find a unit that was a good fit.
In February 2013, we installed the array on the south-facing roof of the education wing. Photovoltaics use solar cells to convert sunlight into energy. When several cells are connected in a panel or array, the power generation capacity is increased. Once the energy is generated, it is sent to the inverter, which converts it into a usable form. The usable energy is then supplied to the utility company’s electric meter to either slow it down or spin it in reverse. It is projected that these panels will offset ten percent of the greenhouses’ energy usage each year.
Why solar? The Environment North Carolina Research and Policy Center found that our state has the potential to collect twice as much sunlight as Germany, the world’s leader in solar energy production. Photovoltaics are a common sustainable energy source and, in terms of global importance, rank third, behind wind and hydropower, in providing renewable energy. At the end of 2012, one hundred countries worldwide were using photovoltaics.
In many international cases, photovoltaic usage has become more economically viable than traditional energy sources. For example, citizens in Cambodia can purchase a solar lantern at the equivalent of twenty-five U.S. dollars and use it for years without any additional cost, while fuel for a kerosene lantern runs around thirty U.S. dollars per year.
One of the most influential thinkers of our time, Lester Brown, founder of the World Watch Institute, had this to say about solar power, “The growth in the use of solar cells that convert sunlight into electricity can only be described as explosive, expanding by seventy-four percent in 2011. The world’s current 70,000 megawatts of photovoltaic installations can, when operating at peak power, match the output of seventy nuclear power plants.” Photovoltaics are not the only way to use the sun’s energy. The pace of solar energy development is accelerating as the installation of rooftop solar water heaters takes off. Unlike solar photovoltaic panels that convert solar radiation into electricity, these “solar thermal collectors” use the sun’s energy to heat water, space, or both.
With issues of poor air quality, the destruction of natural areas, and the possible degradation of our groundwater arising from the use of fossil fuels, it is our privilege and responsibility to explore energy production in renewable and healthy ways. I am reminded of a quote by Thomas Edison, “I’d put my money on the Sun, what a source of Power! I hope we don’t have to wait until oil and coal run out, before we tackle that.” We hope that the installation at Reynolda Gardens is a step towards a better understanding of solar power’s place in the energy spectrum and a cleaner environment.
Since its inception, Reynolda has served as a model of natural innovation and education. Just as Mr. and Mrs. Reynolds used the Gardens to show others what could be done if given the means, we invite that same spirit in the work we do today. The greenhouses and conservatory, even after one hundred years, are an integral part of our mission. It is our vision that through our educational endeavors and our example we will inspire awareness and an improved understanding of our natural world.
By Amanda Lanier, Curator of Education, Reynolda Gardens of Wake Forest University
Throughout the planning and construction of Farrell Hall, the two new north campus residence halls, and the new dining facility the architects have kept an eye on the incorporation of principles of sustainable design.
In an interview with Paul Borick, a senior project manager with Facilities and Campus Services, he defined the sustainable vision for the projects and identified several of the differences between the new projects and existing campus buildings. Each building, from its foundation, to the landscape that surrounds it, will feature new measures of sustainability that meet the criteria for LEED certification. These features include uniquely designed ventilation systems, recycled material used in the buildings’ structure, the preservation of parts of the original landscape, communal and open spaces that benefit from outside light, and more.
Borick, who is a LEED-accredited professional, stated that the goal of these projects is to “do the right thing,” by creating a focus on sustainable features. Students can breathe a little bit easier knowing that the new Residence Halls will utilize a centralized air distribution system using a sophisticated energy control system, meaning the quality increases because there are no fan coil units in each room. Fan coils tend to be problematic, do not allow for as much control over the heating and cooling and can be damaged by spills into the unit, therefore reducing air quality. Fan coil units also tend to have a limited lifespan so a centralized air distribution system will lead to reduced building life cycle cost and maintenance. In addition, the controlled system allows outside air to be brought in and used to further increase efficiency and air quality. On clear, cool days the system will almost be able to operate on 100% outside air so that minimal conditioning of the air is required.
The structure of the building itself will also be more environmentally friendly, using post-consumer recycled materials. It will consist of a steel stud system made of recycled content that allows for better insulation than traditional concrete block construction. Other benefits of this system include more rigid floors and flexibility in the wall placement, which can allow for ease of future suite modifications.
Inside the buildings, the furniture will be made of recycled content and wood from sustainably managed forests, and the paint will be low in volatile organic compounds (VOCs). During construction, all construction waste is being collected and sorted for recycling. The quantity of drywall, steel, glass, copper and other miscellaneous metals being recycled is currently approaching 90%.
There will also be carbon dioxide sensors in the new dining facility and Farrell Hall to further improve control of building ventilation. All four buildings will be supplied with steam and chilled water from a campus central plant through underground pipes as opposed to having an air conditioning system or boiler located in each building. Touch-screen panels will connect to the campus building dashboard in order to educate occupants and visitors about how the buildings are performing.
Although, these buildings have been constructed over existing roads and parts of parking lot Q, the grove of trees on the site still stands. The willow oaks, which will be transformed into a park-like setting, are part of the original farmland on which the Reynolda campus was built. The entrance to Farrell Hall will showcase and honor the grove by creating a symbiotic relationship with the indoor atrium and grove of trees, allowing views and natural light to dominate the area. A major portion of the landscaping will feature plants that are indigenous to North Carolina. Additional caution will be taken in the creek bed area on the site. In the first year, plants will be hand-watered allowing the native plants to take root and to stabilize the banks of the creek. In the following years, the water-efficient natives will require only a minimal amount of irrigation.
Each building will also offer more open spaces for students, faculty, and staff to create a greater sense of community. As you walk into Farrell Hall, you will enter a lobby (or living room), with your back oriented to the glass and columns and towards the trees and Wait Chapel. This is a space where people can convene, work, and connect with the natural setting.
Like Farrell Hall, the new dining hall will offer that same sense of openness and community, as well as several other sustainable features. Rather than the all-you-care-to-eat style of the Fresh Food Company (affectionately known as the Pit) where patrons are separated from other dining venues, the new dining hall will feature areas similar to the Pit, Shorty’s, the P.O.D. and Starbucks. These four beloved concepts on campus will all exist under one roof, creating an all-you-can-carry dining area, so students who want to order from different places can still share a meal. Diners might choose to eat inside or outside on the terrace, under the solar-paneled pergola looking out onto Wait Chapel or the trees.
The new dining hall will also incorporate more measures of efficiency. The dishwasher will use recirculated water for its pre-rinse and the lowest water consumption in its class, with less than .43 gallons per rack, for its main cycle. Almost all appliances will be Energy Star-rated.
Through these sustainable measures and features, the university is, as Borick says, “doing the right things because this is the way building should be built.”
By Kiana Courtney, Communications and Outreach Intern