What is in this article?:
- A newly completed winery, brewery and food-processing complex at the University of California, Davis, is set to begin operations as the most environmentally sophisticated complex of its kind in the world.
- The $20 million, 34,000-square-foot teaching-and-research complex is expected to be the first winery, brewery or food-processing facility to earn LEED Platinum certification.
LEED Platinum environmental design
The new winery, brewery and food-processing complex was designed to serve as a test bed for production processes and techniques that conserve water, energy and other vital resources.
Its environmentally friendly features include onsite solar power generation and a large-capacity system for capturing rainwater and conserving processing water. The stored rainwater will be used for landscaping and toilets, per LEED specifications.
UC Davis is raising funds to complete an auxiliary building to house equipment that will make it possible to capture, store and recycle rainwater, which will be used in an automated system to clean barrels, tanks and fermentors. The proposed system would reuse 90 percent of the captured rainwater volume.
“We want to demonstrate a self-sufficiency model that is applicable to any business with limited water,” said Roger Boulton, a winery-engineering expert and the Stephen Sinclair Scott Endowed Chair in Enology at UC Davis. He noted that plans call for eventually operating the facility independent of the main campus water line.
Additionally, the winery has been designed to capture carbon dioxide, a natural byproduct of fermentation, from a port in each of the new fermentors. An innovative process will be used to remove the carbon dioxide from the winery, reducing the building’s energy requirements for air quality and temperature control. Plans call for eventually capturing and storing the carbon dioxide produced by the winery, so that it will not contribute to global warming.
“The goal is for the facility to be not just carbon neutral, but carbon zero, in terms of its carbon emissions,” Boulton said.
Other environmentally responsible features include maximum use of natural light, rooftop photovoltaic cells to provide all of the facility’s power at peak load, new food-processing equipment that minimizes energy and water requirements, use of recycled glass in the flooring, interior paneling recycled from a 1928 wooden aqueduct, and use of lumber harvested from sustainably certified forest operations.