Robert Kasdin, senior executive vice president of the University, doesn’t like to chase after points, but this week, one historic building on campus scored high enough for gold.
On Tuesday, administrators like Kasdin—who have made commitments to green construction—received notice that the U.S. Green Building Council will be awarding the renovated Faculty House on campus with Leadership in Energy and Environmental Design gold certification. This designation makes it the first restaurant and conference facility of its kind in New York City to receive that level of recognition, and the first on campus to receive the gold stamp.
Faculty House is a landmark structure on Morningside Drive just north of 116th Street, designed in the 1920s by McKim, Mead, and White, a prominent turn-of-the-century architectural firm. Last fall, the building reopened as a dining and conference facility after the completion of 16-month renovation project, which overhauled the interior design, restored the exterior, and instituted a number of green design elements.
For this renovation project, the University registered for the LEED program, which means a third party, the USGBC, evaluates a project through a point system that judges sustainability standards in design, construction, maintenance, and operations. The University as a whole has committed to LEED silver certification for future projects, so this gold recognition—the first for Columbia—exceeded some administrators’ expectations.
“In each set of circumstances, consistent with financial constraints, we are going to do everything we can to make our facilities as sustainable as possible,” Kasdin said. “In this case it was good enough [for gold].”
Among many green features, Faculty House sports light-colored roofing, which absorbs less heat, renovated heating and cooling infrastructure, and mechanical upgrades for water reduction. During construction, all materials and sealants were low-VOC—meaning there were little or no toxic compounds.
Nilda Mesa, the assistant vice president of environmental stewardship, said that this project is unique because it is state-of-the-art in terms of sustainability, but also manages to preserve the character of the historic structure.
“It’s a bridge from the past to the future. It has all of the best things that has made Columbia what it is,” Mesa said, adding, “And it looks forward to … what it can be.”
Along with Faculty House’s status as the first LEED gold conference, restaurant facility, and the first gold on campus, it is now also the first McKim, Mead & White building to gain LEED recognition.
“It is sort of a confirmation and affirmation for us,” said Joe Ienuso, executive vice president of facilities, of the gold award. “I suspect this will add a … great sense of pride and ownership in the building.”
Yetsuh Frank, director of programs and policy at Urban Green Council, the New York Chapter of USGBC, said that Faculty House is an important project because it demonstrates that environmentally sustainable design does not have to be in conflict with efforts to preserve the character of a recognized landmark.
“It is a great example of historic preservation and sustainability working together,” Frank said. “I think there is a sense in the building community that those two things are in opposition to each other, but we don’t really believe that is the case.”
Administrators agree though that sustainability efforts should not be focused on getting points that lead to gold, but rather greater commitments to the environment. Scott Wright, vice president of Campus Services, who oversaw the renovation, said in an email on Wednesday, “I feel it is … important to note that our goal for the Faculty House renovation was not to be awarded LEED Gold certification, but rather to make consistently responsible choices for the facility.”
“Receiving the gold is fantastic,” Kasdin said, but added, “We need to focus on the commitment and not just what the end result is.”
Regardless, Mesa said, “It is a big deal … I’m ecstatic.”
COMMENTS
Comments will be moderated in accordance with our comment policy