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
