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UID:http://sitemason.vanderbilt.edu/element/a6yrypb/id/94944
SUMMARY:Chef James Bistro receives LEED-CI Certification and design awards
DESCRIPTION:The Chef James Bistro\, a 2\,000-square-foot student dining facility located within Rand Hall\,  has received certification by the Leadership in Energy and Environmental Design (LEED) Commercial Interiors (CI) program of the U.S. Green Building Council (USGBC).\nIn order to receive LEED-CI certification\, the design team incorporated several sustainable and environmentally-friendly elements including the specification of design materials located within a 500-mile radius of Nashville\, drastically reducing the carbon footprint of the project. These materials accounted for nearly 75 percent of the total material cost and included tile and millwork among other construction materials.\nAdditionally\, materials emitting little to no volatile organic compounds (VOCs) and materials with high recycled content were also used. To improve energy consumption and support energy efficiency\, 95 percent of all kitchen equipment installed is Energy Star-rated.\n“Vanderbilt is committed to incorporating sustainable building practices to design projects\, whether in new construction or renovations of existing buildings\,” said Keith Loiseau\, university architect. “We are very pleased to achieve a LEED-CI designation because often the restraints of working in an existing building are more difficult.”\nGresham\, Smith and Partners completed the 10-month renovation in August 2008. The facility was renovated to meet Vanderbilt’s desire for a clean\, inviting and timeless look which showcases the hot and grab-and-go cold items offered within. Finishes were kept neutral including warm lighting and reflective stainless steel\, which allows the colors of the food to be the color accent of the design.   \n"We aimed to create a timeless design that would not become quickly dated or require further renovations for many years to come\," stated Patrick Gilbert\, principal\, Gresham\, Smith and Partners. "By completely gutting the facility we were able to install more efficient mechanical and electrical systems and our use of interior materials was inspired by the goals of sustainability as well as simplicity which would allow the food to be the centerpiece."\nThe Chef James Bistro also recently received two awards for design excellence.  Food Management Magazine recognized the facility as Best Renovation in their 2009 Best Concept Awards while The National Association of College & University Food Services bestowed a Silver Award to the project in the category of Single Stand-Alone Concept/Outlet Retail Sales in their 2009 Dining Awards.\nLEED for Commercial Interiors is the green benchmark for the tenant improvement market. It is the recognized system for certifying high-performance green interiors that are healthy\, productive places to work\; are less costly to operate and maintain\; and have a reduced environmental footprint. LEED for Commercial Interiors gives the power to make sustainable choices to tenants and designers\, who do not always have control over whole building operations.\nContact\: Missy Pankake\, (615) 322-NEWS\nmissy.pankake@vanderbilt.edu [mailto\:missy.pankake@vanderbilt.edu]
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DTSTAMP:20120210T101015
CREATED;TZID=US-Central:20091027T152305
LAST-MODIFIED;TZID=US-Central:20091103T125523
DTSTART;TZID=US-Central:20091027T151500
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