LEED for new construction

UC Davis Brewery, Winery, and Food Pilot Facility

California is home to many wineries, breweries, and farms. The University of California at Davis is an important research and education center for activities related to brewing, winemaking, and food processing.

UC Davis wanted a facility that would allow viticulture and enology faculty and students to better understand how environmental factors, such as vineyard sunlight levels, impact the subtle aspects of wine quality, in order to precisely control the winemaking process. For the brewery, it wanted to showcase the complicated processing required in beer making, and provide a place for commercial brewers and suppliers to test new recipes or processes in small-scale batches. On the food processing side, it wanted to support research-driven innovations that would reduce the industry’s water and energy use, and make beneficial use of byproducts. In 2008, UC Davis commissioned the construction of the new Brewery, Winery, and Food Pilot Facility, which would house all three departments and incorporate these features.

Project
As LEED® coordinator, KEMA worked with the design-build team to formulate and execute a LEED strategy for the new 32,000-square-foot facility, and to maintain an integrated design approach. KEMA provided continuous guidance and tracking tools for LEED requirements, including documentation review and data submittal to the U.S. Green Building Council. Key sustainability features of the new facility include
> Reduce water use Rainwater collection and re-use for landscape irrigation & toilet flushing, water metering, and water-cooled compressor/condensers for walk-in freezers & refrigerators
> Reduce energy use Waste heat from walk-in freezers & refrigerators used for space heating, night cooling & CO2 purging, high-performance glazing & natural daylighting technologies, advanced lighting controls, high thermal efficiencies, rooftop solar array, power metering
> Use of Sustainable materials Landscaping with native plants and grasses; non-chemical filtering water treatment process; lumber from sustainable forest operations; locally sourced, low-emitting or recycled-content building materials

Objectives
> To achieve LEED-Platinum certification (highest rating) for the new facility, so UC Davis could demonstrate the latest technologies and approaches to sustainable design.

Key results
> The new facility saves 36.3% energy use each year, which equals an annual energy cost saving of $42,729 (USD) when compared to ASHRAE 90.1-2004
> Efficient fixtures reduce water use by 57%
> Average lighting power density for the entire building is 0.69 W/SF (67 W/m2) as a result of efficient lighting, which is 50.7% better than the ASHRAE 90.1 2004 standard
> The UC Davis Brewery, Winery, and Food Pilot Facility is the first LEED-Platinum winery, brewery, food-processing pilot plant and milk-processing lab in the United States

Client
> BNBuilders, United States
> University of California, Davis, United States

Project partners
> Eight project partners including KEMA

Project details
> Duration: July 2009 – July 2010