Restaurant Reformer

The 19,2000 square-foot, $5.7 million school cafeteria for the Flying Eagles, includes kitchen, stage, dressing rooms, restrooms, a 750-person capacity dining hall and separate faculty dining room. The facility, designed by Ferraro Choi and Associates, is described in great detail in the case studies from the firm. Extensive analysis and modeling results in a dining hall that operates without any electric lighting or ceiling fans.

The facility is LEED-NC Certified [pdf], achieves a 16% energy savings, and a 63% water savings. Sources indicate a $3000/year energy savings.

The project is discussed in the Honolulu Star-Bulletin, the Honolulu Advertiser, the American Council of Engineering Companies of Hawai’i, and in a press release from the school district.

A 120,000 square-foot, $10 million warehouse and distribution facility in Cleveland, operated by the Cleveland Foodbank is certified [pdf] under the LEED-NC standard. The new sustainable building contributed to Cleveland Foodbank’s selection by America’s Second Harvest as their 2006 Member of the Year.

More information on the facility is available from Builders Exchange and the Cleveland Green Building Coalition [pdf].

If you’re in the are and hurry (deadline February 15, 2008), you can catch a tour.