Bowling Green State University Carillon

As the University population expanded, student dining halls became dated and worn out. Demands for healthier menu choices and an evolving service attitude on the part of those providing for their needs, combined with a desire for ecologically sustainable buildings were a strong influence on the development of Carillon Place Dining Center. A main focus of its construction and operation has been sustainability.

Listed below are the elements of sustainability that were incorporated into the Dining Center.
Glass exposures for natural light
Thermal comfort design

Construction
Site preparation used demolished building recycled materials for fill
Construction waste recycled at 50%
Materials used are low emitting – sealants, adhesives, paint and flooring
20% of materials are obtained locally
20% of materials used are recycled
Flooring materials are recycled products
Bamboo flooring – renewable resource

Systems
Energy use optimized by 14%
Alternative transportation for fuel efficient delivery vehicle
Water conservation
Water reduction of 30%
Storm water reclamation for all landscape irrigation
Pulper for garbage processing
Trayless dining to save on waste