19,200 square feet
Architecture/Sustainable Design:
Ferraro Choi & Associates
WSP Lincolne Scott
Kim & Shiroma
LP&D Hawaii
Food Service Consultant:
George M. Matsumoto & Associates
Commissioning Authority:
Engineering Economics Inc.
LEED® Certification Consultation:

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.

  1. Controlled stormwater management to minimize storm runoff pollution of State waterways and the ocean;
  2. Minimization of pavement areas to reduce radiant heat generation;
  3. Controlled night lighting to reduce light pollution;
  4. Use of low-flow fixtures, drip irrigation, and water-efficient native plants to conserve water resources;
  5. Natural daylighting, passive ventilation, and efficient lighting to reduce fossil based energy use;
  6. Recycling of construction waste to minimize landfill requirements;
  7. Use of materials with post-consumer or post-industrial recycled content to conserve natural resources;
  8. Use of local/regional materials as much as possible to reduce energy consumption in transportation of materials;
  9. Increased natural ventilation to improve conditions for user health and comfort;
  10. Use of products that reduce or eliminate off-gassing of volatile organic compounds (VOC).
  11. Energy efficient building orientation and configuration to reduce solar heat gain;
  12. Proper shading design and insulated roof to reduce heat gain and cooling requirements;
  13. Roof designed as a thermal chimney to induce natural cooling and ventilation;
  14. Water efficient fixtures to reduce potable water use.

For more green building design information on the Waipahu Intermediate School Cafeteria, please visit: