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Class Project ReportSustainable Air Quality, EECE 449/549, Spring 2009
Washington University, St. Louis, MO
The Energy Analysis and Carbon Footprint of the Danforth University Centerand its Causality Drivers
Instructors: Professor Rudolf B. Husar, Erin M. Robinson
For more details see the class wiki
Students:Maiko Arashiro
Alex ClarkNeil FeinbergMark Henson
Kerry HerrEvan Kangas
Janna LambsonMichael McDonald
Katie PoeltlCameron Smith
Kharel Thompson
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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
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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
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Offices
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Offices
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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
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Offices
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Conference Space
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Conference Space
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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
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Conference Space
• There is a baseline of electricity consumption from cooling and ventilation
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Conference Space
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KitchensEnergy 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.
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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.
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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.
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Use national averages by building type to estimate carbon associated with activities in the DUC
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Templates and Tools
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Conclusions
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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