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Sustainability at Wake Forest

Posts Tagged ‘John Wise’

Comfortable Conservation

Tuesday, January 28th, 2014

North_Campus_Dining_Hall_14Spring 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.

Waste

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.

Furnishings

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.

Landscaping

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

Mews renovation minimizes waste

Thursday, February 2nd, 2012

Only one lonely mattress met its end in the construction dumpster outside Graylyn’s Mews. Every other piece of the furniture displaced by the renovations in the building found a new home in another university-managed building, at Kinnamon’s Consignment store, or with a community member through Habitat for Humanity.

The Mews originally functioned as the stable for the manor house. It was not until the late 1980s that the space was transformed into 45 guest rooms, a conference room, and a dining facility when Graylyn became a hotel and conference center.

After nearly 25 years of occupancy, the time had come for an upgrade to the historic property. As part of the renovation, the number of rooms will decrease to 35 to create more spacious sleeping quarters for guests.

Though John Wise, Assistant Vice President of Hospitality Services, and his team will not pursue LEED certification for the renovation, they are trying to make the new space as open, inviting and sustainable as possible.

“We are using LEED principles as much as we can and following the universities initiatives for new building construction practices,” Wise said.

Most of the new furniture that will furnish these larger rooms is sourced from regional manufacturers; the architects tried to incorporate as much natural light as possible, given the constraints of the space.

“We can’t exactly knock holes in the roof and walls of this building. That’s not the right thing to do for a historic place” Wise said. “We are trying to balance current sustainable practices with the responsibility of taking care of this historic landmark.”

Graylyn is registered on the National Register of Historic Places and is a landmark with local historical importance.

Renovations will be completed this April. An open house is scheduled for April 9th. You can follow the Mews renovations on the Graylyn blog.

By Caitlin Brooks, Wake Forest Fellow