Centerpointe Dining Commons and the Secoya and Sicomoro residence halls have earned LEED Gold Certification from the U.S. Green Building Council (USGBC). LEED Certification is a globally recognized symbol of sustainability, achievement and leadership. The projects were scored by the USGBC and awarded Gold based on their carbon, energy, water, waste, transportation, materials, health and indoor environmental quality.
Director of Hospitality Services, Aaron Neilson, said he is proud to hear of the LEED certification.
"I'm pleased our team has achieved Gold certification from the Green Building Council for Centerpointe Dining Commons," he said. "This is consistent with our company values in regard to stewardship and taking great pride in the diligent and responsible management of all resources entrusted to us. We're proud to serve our students with fresh, local, and sustainable foods served in a highly sustainable environment."
From the start, these buildings were designed with sustainability, wellness and student comfort in mind.
During construction, the sites were irrigated with 100 percent greywater and used native and drought-tolerant plants in the landscaping. The landscaping around Centerpointe currently uses 75 percent recycled water.
Architects at HMC estimate that the Residential Halls have reduced energy costs by 17.3 percent, while Centerpointe has reduced energy costs by 16.3 percent.
Centerpointe has continued to promote sustainability since its opening in 2019.
Foundation Dining Services intentionally sources and collaborates with vendors who demonstrate sound sustainable practices. Most commodity ingredients are sourced locally within a 250-mile radius.
Centerpointe often uses on-campus resources for items such as avocados, tomatoes, citrus, salad greens and many more. About 25 percent of Centerpointe's produce is sourced locally, from our farm partners at CPP Spadra Farms or other sustainable sources. We are able to trace each ingredient we use back to its source.
Centerpointe also provides its customers with the option of reusable meal containers, which is a great option to fill their containers with their favorites on the go. This container is simply exchanged for a clean one at each visit, reducing the need to use compostable and disposable containers.
Burrtec Waste Industries, Inc. currently provides Centerpointe with compost bin pickup at no cost to the university. The pre and post-consumer waste that is brought to the Burrtec facility is composted with green waste, ultimately producing nutrient-rich soil in about 45 days, which is sold to local farmers and residents. Centerpointe participates in a weekly pick up of 400lbs of food waste, 20,800lbs annually.
By 2030, Dining Services aims to conserve 300 billion gallons of water per year by reducing water consumption in both production and customer operations. This equals the annual drinking water needs of more than 1 billion people.
Executive Chef Tonya Tardd is looking forward to expanding sustainability on campus stating, "Dining Services is working with students for students to make sustainability part of our collective future. Our goals are continuous ones, to reduce waste, limit our carbon footprint and be resourceful stewards of the planet's resources for future students."
To learn more about the Residential Halls and Centerpointe projects visit: https://hmcarchitects.com/news/cal-poly-pomonas-student-housing-and-dining-commons-is-leed-gold-certified/