East Campus Dining Hall Certified for Environmental Construction

From: Public Affairs

James Madison University’s East Campus Dining Hall has received a gold rating by the U.S. Green Building Council and is the first LEED-certified building on campus.

Leadership in Energy and Environmental Design is an internationally recognized rating system developed by the U.S. Green Building Council. Construction seeking LEED certification is rated on a 100-point scale. The point system was developed to improve building performance in energy savings, water efficiency, carbon dioxide emissions reduction, indoor environmental quality and stewardship of resources. The GBC states that the system is flexible enough to apply to all building types, commercial as well as residential.

There are four LEED categories. The minimum score to be LEED certified is 26 to 32 points. Buildings that get 33 to 38 points earn a silver rating. A gold rating is awarded for 39 to 51 points and a platinum rating is awarded for buildings scoring more than 52 points.

The East Campus Dining Hall received 39 points. The building scored highest for indoor environmental quality, receiving 12 of 15 possible points. It also received nine points for being built on a sustainable site and a perfect five points in the innovation and design process category. The building also received three points for water efficiency, six points for energy and atmosphere, and four points for materials and resources.

The gold rating for the East Campus Dining Hall comes on the heels of The Princeton Review naming JMU one of the country’s most environmentally responsible colleges in its first, “The Princeton Review’s Guide to 286 Green Colleges.” The guide was published April 22. The university also earned a Governor’s Environmental Excellence Award on April 7.

JMU’s Institute for Stewardship of the Natural World coordinates the environmental stewardship efforts across campus. Those efforts, in addition to securing LEED certification of the East Campus Dining Hall, have led to the introduction of a farmer’s market on campus, a transportation program in which 100 percent of vehicles are classified as alternative fuel operating, and a training and development series covering everything from "greening" your office to campus water stewardship.


May 4, 2010