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

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

Offices

Conference Space

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.

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.

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.

Templates and Tools

Conclusions

Recommendations