HAMPSHIRE DINING COMMONS RENOVATION

PROJECT OVERVIEW

LEED Certified Gold

Southwest Exterior Perspective

LEED Status Certified Gold	UMass Project Planner Ludmilla Pavlova-Gillham	Designer / Architect Bergmeyer Associates, Inc.
Timeline Spring - Fall 2013	UMass Project Manager Burt Ewart	Construction Manager Shawmut Design and Construction
Address 141 Southwest Cir Amherst, MA 01003	UMBA Project Manager NV5

In 2013, Hampshire Dining Commons underwent a $15.5 million, 20,000 S.F. partial interior renovation to revitalize the aging facility. Existing kitchen and serving areas were converted into an open, circular plan with flexible cooking and serving stations located around the perimeter. Expanded seating for 650 visitors encircles this core, creating a dynamic and accessible dining experience centered around the food.

Completed in the fall of 2013, the state-of-the-art dining area has a contemporary New England style, with 12 unique food stations designed according to UMass Dining Services’ four guiding principles: healthy eating, sustainability, world flavors, and community.

Hampshire Dining Commons is now one of the healthiest and most sustainable dining operations in the nation. This is achieved by serving minimally-processed foods, more plant-based items harvested at peak season, less red meat, more sustainable seafood, and healthier oils, fats, and beverages. It is the first dining hall renovation in the country to achieve LEED Gold Certification.

SUSTAINABLE FEATURES

Sustainable Sites

Connected to basic community services and accessible to two PVTA bus lines
Bike storage with shower and changing facilities for staff provided onsite
Discounted parking for low-emitting and fuel-efficient vehicles
Light-colored roof reflects the sun’s heat and reduces the heat island effect, decreasing project cooling loads, electricity consumption, and greenhouse gas emissions

Water Efficiency

Achieved a 41% reduction in potable water use via low-flow plumbing fixtures

Energy & Atmosphere

Cut overall energy use by 37% using VAV kitchen exhaust hoods, improved glazing, and efficiently generated campus steam and electricity
High efficiency lighting systems equipped with timing controls and occupancy sensors
Increased outdoor air ventilation rates to all occupied spaces by 30% above the ASHRAE standard

Materials & Resources

Dedicated areas for compost recycling collection and storage
Diverted 81% of demolition and construction wastes from landfill
99% of existing walls, floors, and roofs were reused
24% of new construction materials utilize recycled content
56% of new wood is Forest Stewardship Council (FSC) Certified

Indoor Environmental Air Quality

Developed and implemented an Indoor Air Quality (AIQ) Plan during construction
Low-VOC flooring, paints, adhesives, and sealants
90% of regularly occupied spaces provide direct views to the outdoors

Innovation In Design

Green Housekeeping Program incorporates staff training on cleaning processes and chemicals, and customer service
Food and Utensil Composting Strategy reduces the amount of discarded food and organic waste sent to landfills, provides farms with natural fertilizer, and serves as an educational tool for students