Camp Lejeune's First LEED Platinum Facility
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  1. #1

    Camp Lejeune's First LEED Platinum Facility

    The new French Creek


    Mess Hall at Marine Corps Base Camp Lejeune has earned Leadership in Energy and Environmental Design (LEED@) Platinum certification with the Green Building Certification Institute. This achievement continues the Navy's ongoing commitment to environmental sustainability through
    high-performance design and is distinguished as the military's first LEED Platinum dining facility.


    Offering a state-of-the-art experience daily to thousands of Marines served, the 21,000-square-foot Mess Hall features high-efficiency kitchens, salad bar, and bakery.
    The project's design and construction team was led by Moseley Architects and ENVIRO AgScience Inc. The two firms previously collaborated with the Navy on the MCIEAST Regional Brig, which earned LEED Gold certification in 2013. Additional team members included
    Foodesign Associates, S&ME, Inc., SGM Engineering, and Timmons Group.


    Bill Laughlin, a vice president with Moseley Architects who worked on the project, said, "This project was truly an integrated team effort.


    Early in our planning process we saw the potential to earn LEED Platinum. When we reviewed the final energy saving numbers, we were ecstatic."


    The facility earned the maximum number of points for LEED's "Optimize Energy Performance" credit. Strategies that contributed to this accomplishment include the use of ground-coupled heat pumps that are linked to 78 geothermal wells, as well as a Dedicated Outdoor Air System with energy recovery, LED site lighting, variable air volume kitchen exhaust hoods, and spray foam exterior wall insulation and air barrier system.
    Increased insulation and LED lighting in freezers as well as integral energy-recovery devices in dishwashers and ice makers contribute to reduce the high levels of process energy used in dining facilities.


    Hybrid solar panels integrated with a thermal energy loop were also used to the facility's predicted 54.6 energy savings by generating both electricity and hot water.


    The Navy also placed a high importance on recycling waste during construction and was able to divert 82 percent of construction and debris from landfills. This reduction exceeds Camp Lejeune's current recycling goals and supports the attainment of Executive Orders 13514 and 13423.


    NAVFAC MIDLANT's Marine Corps IPT Mess Hall Project Manager, Carl
    Tarkenton, summed up the feelings shared by those involved in the project when he said, "The project team is very proud to have incorporated such high energy-saving measures into the project while staying focused on our customer's needs and delivering a state-of-the-art Mess Hall to our warfighters."
    French Creek Mess Hall marks the 60th LEED certified project for Moseley Architects.


    About Moseley Architects Moseley Architects is one of the southeast's most trusted architectural and engineering firms, offering exceptional experience and service to federal, justice, educational, civic, and senior living clients. Over a 45-year history, Moseley Architects has
    earned a reputation for quality, reliability, and responsiveness.

    The firm office locations include Fairfax, Harrisonburg, Richmond, Virginia Beach, and Warrenton in Virginia and Charlotte and Raleigh in North Carolina.


    FOR FURTHER INFORMATION:
    Lisa Demmel 804.794.7555 ldemmel@moseleyarchitects.com
    Photo - http://photos.prnewswire.com/prnh/20141022/153645 Logo -
    http://photos.prnewswire.com/prnh/20120117/PH35523LOGO
    To view the original version on PR Newswire,
    visit:http://www.prnewswire.com/news-relea...717844219.html
    SOURCE Moseley Architects
    -0- 10/22/2014
    /Photo: http://photos.prnewswire.com/prnh/20141022/153645
    http://photos.prnewswire.com/prnh/20120117/PH35523LOGO
    /Web Site: http://www.moseleyarchitects.com
    CO: Moseley Architects
    ST: North Carolina
    IN: CST ENV OIL GRE
    PRN

    http://www.energycentral.com/functio...?did=34059334&

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  2. #2
    This is all fine and dandy along with being fancy, fancy, fancy. But did any one grade the food?


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