Green Features of the Paresky Center
Architect:  Polshek Partnership Architects
Date completed: Spring 2007
Function: Student Center
Square Footage:  72,000 square feet
Energy use in 2007: To be determined
Energy use per square foot: To be determined
Paresky Center, which replaces Baxter Hall, includes a variety of innovative features designed to reduce energy and resource needs. The building includes several dining venues, a performance space, student mailboxes, a great hall, meeting rooms for student organizations and more. Construction of Paresky and demolition of the 58,000 square foot Baxter Hall were carefully designed to use regional materials, minimize waste, and reduce the use of toxic materials.

Deconstruction of Baxter Hall and Construction Waste
Reduction of Energy Requirements
Choice of Materials
Building Operations

Building Operations
The green features of a building are only part of what make it healthy and resource efficient. The ongoing operation of a building, from cleaning to waste disposal, has a large impact on its environmental footprint and the quality of life of its occupants.

Sustainable Dining:
Local and Organic Food: In the Paresky Center, Dining Services continues its commitment to sustainable dining. By purchasing local and organic food, Dining Services reduces the amount of fuel used in transportation, protects water and air, and supports local farmers. Milk and other dairy products from a local dairy, in-season local organic vegetables and salad greens and local apples will be served at the three dining venues in the Paresky Center. New kitchen facilities will also support the use of local produce throughout campus by providing a location for large-batch processing. A good crop of local blueberries, for example, could be flash-frozen and used later in the year, thus extending the availability of local produce beyond the normal season.

Minimizing Waste: Nearly all disposable dining ware used at the Paresky Center will be compostable, and students will be given a choice between using reusable and disposable ware. The new addition of a first-floor dishwashing facility will allow Dining Services to transition towards using reusable dining ware at outdoor barbeques, picnics, and other events, further cutting back on waste.

Green Cleaning:
At the Paresky Center and campus wide, Custodial Services has switched to using “Green Seal Certified” cleaning products. Green Seal Certified products meet environmental and health standards set by an independent non-profit organization. They’re safer for custodians to use, maintain better indoor air quality, and are less harmful to the larger environment than traditional cleaners. Custodial Services is also switching from using rags to using microfiber cloths. The cloths are more reusable than rags, and allow custodians to use far less cleaning product.