Size:19,200 square feet
Architecture/Sustainable Design:Ferraro Choi & Associates
Mechanical/Electrical/Energy:WSP Lincolne Scott
Structural:Libbey Heywood Inc.
Civil:Kim & Shiroma
Food Service Consultant:George M. Matsumoto & Associates
Commissioning Authority:Engineering Economics Inc.
LEED® Certification Consultation:ENSAR Group
Waipahu Cafeteria Tests “Green” Design
“It’s a first of probably many school buildings that are going to be built this way .” – Russ Saito, Comptroller, State of Hawaii, Department of Accounting and General Services
The new 19,200 square-foot Waipahu Intermediate School Cafeteria includes a conventional serving kitchen, permanent stage and dressing rooms, restrooms, faculty dining room, back-of-house facilities, and a dining hall with capacity for 750 students.
The $5.7 million cafeteria facility integrates sustainable design features and strategies, and serves as a pilot LEED® Certified project for the State of Hawaii Department of Education (DOE). The natural ventilation design of the dining area combines stack and cross-ventilation, and was modeled and refined with thermal analysis software that incorporated local weather data to ensure continuous occupant comfort. Stack ventilation is achieved by a unique cavity-roof design, which functions as a thermal chimney. The unique ventilation design in concert with 100% daylighting allows the dining area to function without DOE standard ceiling fans and electric lighting, thereby conserving energy.
Construction was completed in June 2006.
- Controlled stormwater management to minimize storm runoff pollution of State waterways and the ocean;
- Minimization of pavement areas to reduce radiant heat generation;
- Controlled night lighting to reduce light pollution;
- Use of low-flow fixtures, drip irrigation, and water-efficient native plants to conserve water resources;
- Natural daylighting, passive ventilation, and efficient lighting to reduce fossil based energy use;
- Recycling of construction waste to minimize landfill requirements;
- Use of materials with post-consumer or post-industrial recycled content to conserve natural resources;
- Use of local/regional materials as much as possible to reduce energy consumption in transportation of materials;
- Increased natural ventilation to improve conditions for user health and comfort;
- Use of products that reduce or eliminate off-gassing of volatile organic compounds (VOC).
- Energy efficient building orientation and configuration to reduce solar heat gain;
- Proper shading design and insulated roof to reduce heat gain and cooling requirements;
- Roof designed as a thermal chimney to induce natural cooling and ventilation;
- Water efficient fixtures to reduce potable water use.
For more green building design information on the Waipahu Intermediate School Cafeteria, please visit:
- State of Hawaii Department of Business, Economic Development, and Tourism: Sustainable Schools Assessment
- iGreenBuild.com: Hawaii Department of Education Wins LEED© for Green Cafeteria Design”
- The Honolulu Star Bulletin: “Schools Will Try to Beat the Isle Heat,” by Susan Essoyan
- The Honolulu Advertiser: Waipahu Intermediate’s ‘Green Design’ Earns Award
- American Council of Engineering Companies of Hawaii: Lincolne Scott Inc., mechanical and electrical engineer for the Waipahu Intermediate School Cafeteria, receives Excellence Award from ACEC
- Midweek: “School Cafeteria Wins ‘Green Design’ Award”