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Instructors: Professor Rudolf B. Husar, Erin M. Robinson

Class Project Report Sustainable Air Quality, EECE 449/549, Spring 2009 Washington University, St. Louis, MO The Energy Analysis and Carbon Footprint of the Danforth University Center and its Causality Drivers. Students: Maiko Arashiro Alex Clark Neil Feinberg Mark Henson Kerry Herr

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Instructors: Professor Rudolf B. Husar, Erin M. Robinson

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  1. Class Project ReportSustainable Air Quality, EECE 449/549, Spring 2009Washington University, St. Louis, MOThe Energy Analysis and Carbon Footprint of the Danforth University Centerand its Causality Drivers Students: Maiko Arashiro Alex Clark Neil FeinbergMark Henson Kerry Herr Evan Kangas Janna Lambson Michael McDonald Katie Poeltl Cameron Smith Kharel Thompson Instructors: Professor Rudolf B. Husar, Erin M. Robinson For more details see the class wiki

  2. DUC Consumption by End-Use – OUTLINE ONLY REMOVE • Pie chart showing how much carbon is associated with each activity in the DUC • Office/Conference Rooms • Electricity • Hot Water • Chilled Water • Kitchens • Electricity • Hot Water • Chilled Water • Natural Gas • Social Common Areas • Electricity • Hot Water • Chilled Water • Cost Analysis • Carbon Footprint

  3. Offices • Includes: • Career Center • Office of Student Activities • The Student Union • Community Service Office • Graduate Center • Management and Event Services • Total area of 35,873 ft2 • Assumed to be in operation on M-F 8:00am-6:00pm

  4. Offices

  5. Offices

  6. Offices • There is a baseline of electricity usage from ventilation, cooling, and other • Lighting and equipment are assumed to be on only during office hours

  7. Offices

  8. Conference Space

  9. Conference Space

  10. Conference Space • Total area of 24,278 ft2 • Includes 12 meeting rooms • Meeting rooms locked when not in use • Requires card key to get in

  11. Conference Space • There is a baseline of electricity consumption from cooling and ventilation

  12. Conference Space

  13. Kitchens Energy use in restaurants and industrial kitchens can be divided into 5 categories, and energy is consumed in those areas in these proportions: The energy used for “food prep” is natural gas, while the other 4 activities use electricity.

  14. Kitchens: Weekday • Total energy peaks at the lunch rush, and dies back down when food is no longer served • Food prep, HVAC, and Sanitation are the most variable, and high energy consumers.

  15. Kitchens: Weekend • Energy usage is much lower on the weekends than during the week. • Peaks still occur at traditional meal times, but they aren’t as high.

  16. Use national averages by building type to estimate carbon associated with activities in the DUC

  17. Templates and Tools

  18. Conclusions

  19. Recommendations • Office Electricity Reduction • Turn off monitors if leaving for more than 15 minutes • Turn off computers overnight if possible • Use laptops for tasks not needing a desktop • Unplug all equipment overnight • Turn off lights when leaving the room

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