Overall Rating Silver - expired
Overall Score 48.98
Liaison Dennis Gillis
Submission Date July 30, 2012
Executive Letter Download

STARS v1.1

Saint Mary's University
OP-2: Building Design and Construction

Status Score Responsible Party
Complete 2.17 / 4.00
"---" indicates that no data was submitted for this field

None
New building space that meets "Eligible Buildings Criteria":
65,565 Square feet

None
New building space that was designed and constructed in accordance with green building policies or guidelines but not LEED certified:
21,400 Square feet

None
New building space that is LEED Certified :
0 Square feet

None
New building space that is LEED Silver certified:
44,165 Square feet

None
New building space that is LEED Gold certified :
0 Square feet

None
New building space that is LEED Platinum certified:
0 Square feet

None
The website URL where a copy of the institution's guidelines or policies for green building is available :
None
An electronic copy of the guidelines or policies :
None
The date(s) the policies or guidelines were adopted:
---

None
A brief description of how the institution ensures compliance with green building design and construction guidelines and policies:
Preserve and enhance, where possible, the university and community health and wellness facilities Work around the University’s committed academic and athletic schedules Optimize space utilization and flexibility Incorporate green building principles in architectural, mechanical, and electrical infrastructure Harmonize with existing buildings in function and appearance Minimize impact of construction on renovated and adjacent areas of campus and neighborhood Maintain site access - pedestrian and vehicular traffic and safe interior floor circulation except in construction areas Retro-fit management program was in place to upgrade buildings' internal operations standards Speed drives were installed on the ventilation system to reduce energy consumption and ensure stable flow of air; air handling units were replaced with speed drives

Data source(s) and notes about the submission:
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