Duke Lab Facility Designed to Meet LEED Silver Standards

DURHAM, N.C. — A new medical research facility at Duke University is the latest building on campus designed to meet LEED certification, a requirement for all new construction projects at the university.

The $64 million Medical Science Research Building II, designed by Hillier Architecture of Princeton, N.J., was designed to meet LEED silver certification. It posed a challenge for designers because lab spaces don’t typically allow for efficient use of daylighting, or water or air circulation, according to the firm.

The first floor of the facility includes a café, and office and meeting spaces. Three other floors are designated for open research labs.

Designers used sustainable systems and materials to meet LEED standards and develop a building that is expected to use 26 percent less energy than conventional lab buildings. Officials expect the facility to save the university $150,000 annually.

Green features include:

• A building position that maximizes sun exposure for use of daylight;
• Landscaping that reduces heat by protecting the exterior of the building;
• Light-colored exterior materials and roofing to reduce heat absorption;
• Sun-shading devices, clearstory windows and aluminum screens to keep spaces cooler;
• Use of local materials, such as stone, precast materials and mechanical systems;
• Light-colored woods, epoxy work surfaces and wall finishes that maximize light reflection and lower energy costs;
• Sloped ceilings and light shelves that draw natural light deeper into the building;
• A heat-recovery wheel that levels the temperature of air moving in and out of the building, reducing the energy and water needed to heat and cool;
• Use of recycled materials, including steel, gypsum board and concrete tile;
• Low-VOC products, including carpets, wood, paints and sealants to help improve workspace health and reduce pollution upon disposal

Since the mid-’90s, Duke University has initiated several green programs that help the campus reduce greenhouse gas emissions, purchase green products, maintain sustainable dining, and manage land and water resources.