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Posted: November 01, 2011

Colorado Sustainable Design Awards: Civic

 

CSDA_SangreDeCristo.jpg

1st place

Sangre de Cristo
PK-12 School
Architect: klipp in association with
Hutton Architecture Studio P.C.
General contractor/builder: G.E. Johnson
Construction Co.
Owner: Sangre de Cristo School District

Overview
Design planning for the Sangre de Cristo PK-12 School began with a community gathering in a small converted church in Mosca, Colo. The surrounding mountains, agricultural setting and "seemingly endless sunshine" began to inform the design, the architects said in their entry. "From the beginning, it was important to reflect the culture of the area in the new school. A single site was carefully selected to provide equal access from the three communities served and to replace existing school and bus maintenance buildings, which operated in separate locations. This consolidation created a central gathering place and considerably reduced the demand on transportation."

Sustainable features
›› An east-west orientation optimizes north and
south elevations for solar control.
›› Daylighting through the use of tubular devices and windows take advantage of the sunshine. Most classrooms can function during the day without
electric lighting.
›› The school eliminated the need for a traditional 
sewer line by having its own treatment tank and
sand leach field.
›› Concrete, concrete masonry, gypsum board and
beetle-kill pine came from within Colorado and
were installed by local workers.

CSDA_CaseyMIddleSchool.jpg
2nd place
Casey Middle School
Architect: RB+B Architects
General contractor/builder: Saunders
Construction
Owner: Boulder Valley
School District

Overview
The most sustainable aspect of the Casey Middle School project is the reuse of an
existing site. The original building could not be salvaged without great expense,
but two of the historic walls were saved, preserving some of the historic architectural elements. To preserve open space on the
8.4-acre site, half of the parking is located
in an underground structure.

Sustainable features
›› Materials from the original building, such
as gym flooring, were repurposed and
integrated into the new design.
›› About 84 percent of the construction waste was diverted from the landfill.
›› North-facing classrooms coupled with
tubular devices maximize daylight and reduce the need for electric lights.
›› A "green" roof minimizes stormwater
roof runoff, and the use of artificial turf will save up to 1.3 million gallons of irrigation water per year.
›› A ground source heat exchange system is used for heating and cooling the building.
›› A portion of the building's energy needs comes from a 26.8 kilowatt photovoltaic system. The cafeteria uses a food
pulper instead of a garbage disposer to compost kitchen food waste.

CSDA_Kent.jpg

3rd place
Kent Denver School
dining hall
Architect: Semple Brown Design PC
General contractor/builder: CMC Group Inc.
Owner: Kent Denver School

Overview
The private Kent Denver School wanted its dining hall to
illustrate the cycle of food culture, from harvest to waste management and comply with design guidelines for Platinum LEED (Leadership in Energy and Environmental Design). Retaining the existing building and having to work within a six-month construction schedule and limited budget determined the building systems and the materials. The completed building included an 8,000-square-foot extension, extensive renovation to the existing building and 12,000 square feet of new construction.

Sustainable features
›› Extended overhangs on the south and west side of the building
encourage dining on the plaza and reduce heat gain.
›› About 97 percent of the regularly occupied spaces have exterior
views and operable windows.
›› After feeding 700 lunches, the building generates less than one
trash bag of waste.
›› Building innovation and operations resulted in 44 percent total
energy savings, 45 percent reduced water consumption and
64 percent reduction of all campus waste.
›› A 27 kilowatt photovoltaic rooftop solar array helps power
the building.
›› A 14-by-18-foot vertical garden features 576 plants, including
thyme, basil, parsley and rosemary, which are harvested for
use in meal preparation.

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