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.