If any of you did not get this via email directly from the AIA, here is the link to the AIA’s recent letter regarding HFCs…for firms to sign.

https://p2a.co/SlgBxFL

Looking for as many firms as possible to sign!

many thanks.

Mary Ann

Here is a fundamental question regarding measuring operational carbon emissions that I'm sure many of you can clarify for me:  Let's say you are considering design options and you want to know the relative contribution of GWP of adding an additional inch of continuous insulation to the building envelope.  The GWP from embodied carbon will... Read more

First, there was Energy Use reductions

Then there was embodied carbon

Soon it will be refrigerant use/leakage calculations

…and much more

As coordinators and leaders of project teams, what does this look like for the practicing architect and our collaborators?

I have no idea. BUT I’m guessing someone is... Read more

Hi all,

We know preparations for Greenbuild are well underway for many of you. We also know that there will be many things competing for your time while you're there. Here's one more to consider! We don't have all the details solidified yet, but wanted you to know sooner rather than later for planning purposes.

We hope you’ll... Read more

Hello all, 

Wondering if anyone has experience with lead limits in electrical cable and wiring? 

LEED for Healthcare allows a limit of 300 ppm of lead in electrical wire and cabling - my search for compliant products has been all dead ends. (MRc PBT Source Reduction - lead, cadmium, and copper)

Acceptable regulations for... Read more

Hi all,

I'm curious if anyone has insight as to the "New Federal Building Performance Standards" that were announced in May of 2021 and then referenced again when E.O. 14057 came out. The memorandum for heads of agencies that was sent out with E.O. 14057 said that the CEQ would issue these standards, but I can't find a commitment to when... Read more

Hi all,

Thanks again to those who presented at the AIA Show & Tell! Here are the slides for some of the fascinating presentations we saw. Please do not share the slides outside of the networks unless they are marked “PUBLIC.”

There may be more to come; if you presented but did not yet provide permission for your slides to be... Read more

THIS WEBINAR PURCHASE AND REGISTRATION IS CLOSED.

The new “Contractor’s Commitment to Sustainable Building Practices" calls on firms to practice green building on the jobsite and beyond. But what has really been accomplished during the program's... Read more

As with most office furniture, systems furniture can be made from unsustainable materials and use adhesives and finishes that emit formaldehyde or other hazardous compounds.

BuildingGreen-Approved Furniture

BuildingGreen approves furnishings that:

Hello! 

We have several projects that are either pending ILFI Zero Carbon certification or the owner is planning to purchase offsets to cover construction emissions. Thus far, I have not considered this in our corporate footprint reporting. However, we are including A5 emissions whenever feasible and multiplying that performance over the... Read more

Welcome to the quiz portion of Getting Flame Retardants Out of Foam Insulation.

Learning Objectives
Upon completing this course, participants will be able to:


1. Summarize why and how flame retardants are used in foam insulation.
2. Elucidate the case for taking the chemicals out of foam insulation.
3.... Read more

Hi folks,

We've arranged a room where we can gather for an hour and check in during the Thursday afternoon reception time at Living Future. If you'll be there, come join us!

Thursday, May 2 at 5:30, Skykomish Room (#604, 6th floor)

The group will be mostly Sustainable Design Leaders, as that's by far our largest group, but... Read more

Anyone has experience with WELL pilot for restaurant? I have new client, restaurateur who's running farm to table concept restaurants in DC, VA, MD area, looking to fit out one of our core & shell.. Also, any other recognized programs or certifications specific to restaurants, I would appreciate any information and resources. Their spaces... Read more