STARKVILLE SYMBIOSIS + SUSTAINABILITY

STARKVILLE SYMBIOSIS + SUSTAINABILITY STARKVILLE SYMBIOSIS + SUSTAINABILITY | ARC 4536 | FALL 2014 MISSISSIPPI STATE UNIVERSITY | SCHOOL OF ARCHITECTURE starkville, ms | professor alexis gregory | arc 4536 | fall 2014

STUDENTS: (Design 4A Studio) Lorianna Baker Ryan Bridges Patrick Brown Daniela Bustillos Devin Carr Kevin Flores Emma Kate Morse Ryan Mura Aryn Phillips Cody Smith Nenyatta Smith Megan Vansant EDITOR: Emma Kate Morse PROFESSOR: Alexis Gregory, AIA

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2014 School of Architecture College of Architecture, Art, & Design Mississippi State University All rights reserved.

All photographs and drawings are courtesy of the students unless otherwise noted. All eorts have been made to obtain lawful permission to reprint copyright images. No part of this book may be used or reproduced in any manor without written permission from the publisher, except for copying permitted by sections 107 and 108 of the U.S. Copyright Law and except for reviews for the public press. Every eort has been made to see that no inaccurate or misleading data, opinions, or statements appear in this Portfolio. The data and analysis appearing in the context herein are the responsibility of the contributors concerned.

CONTENTS INTRODUCTION

PAGE 05

STUDENT WORK

PAGE 13

SITE RESEARCH

PAGE 29

SUSTAINABILITY RESEARCH

PAGE 47

PRECEDENT RESEARCH

PAGE 53

BUILDING CODES + ZONING + ADA

PAGE 77

DEMOGRAPHICS RESEARCH

PAGE 93

BUILD IVY WILD PROJECT DESCRIPTION DIRECTOR’S MESSAGE CLIENTS

GUEST REVIEWERS MIDTERM PRESENTATIONS FINAL PRESENTATIONS WINNING PROJECTS

CITY OF STARKVILLE SITE MAP PUBLIC SPACE + PARKING TRANSPORTATION SITE MATERIALS UTILITIES SURROUNDING BUSINESSE TYPES TRAFFIC CONGESTION LEVELS CLIMATE + PRECIPITATION SUN DIAGRAM 3-D MODEL OF SITE SITE MODELS BUILDING FUNCTIONS LEED PROJECT CHECKLISTS

GENERAL INFORMATION BREWERY CASE STUDIES BAKERY CASE STUDIES COMMUNITY GARDENS

BUILDING CODE ZONING REQUIREMENTS BREWERY REQUIREMENTS COMMERCIAL KITCHENS: FDA DESIGN REQUIREMENTS ADA REQUIREMENTS

MISSISSIPPI STATE UNIVERSITY STARKVILLE, MS

INTRODUCTION BUILD IVY WILD PROJECT DESCRIPTION DIRECTOR’S MESSAGE CLIENTS

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BUILD IVY WILD Build Ivywild is a “concept” developed by Fennell Group, which demonstrates a symbiotic sustainable business model for development. Build Ivywild is for entrepreneurs, design students, neighborhood advocates anyone who is seeking highly efficient, profitable, and compassionate ways of conducting business, building things, and living one’s life. The principal theme of this book urges us to move beyond simply identifying problems and offering criticism: It delineates practical, achievable solutions for being healthy, wealthy, and wise.

Ivywild School is a place where neighbors, friends, colleagues and visitors can meet and mingle. A place where you can enjoy great local fare and share ideas.

But it’s also much more than that. It’s a flourishing communal atmosphere linking commerce and community with gathering spaces, local cuisine, education, art and gardens. Formerly an elementary school, Ivywild’s façade still holds true to its roots as reimagined spaces fill the halls once again with the voices of children and adults alike. http://buildivywild.com/ ISBN-13: 978-0988865525

starkville symbiosis + sustainability

PROJECT DESCRIPTION STARKVILLE SYMBIOSIS The Mississippi State University School of Architecture fourth year studio designed a mixed-use building based on the Ivywild functional, environmental and community symbiosis that include a local micro-brewery, Sweetgum Brewing, and a local baker, DeRego’s Bread. Additional programmatic elements include a community gardens, community spaces, and other community activities.

“Functional symbiosis” is the sharing of building waste to prevent it from being placed into landfills. The waste water from the brewery is used by the community garden, and the spent grain from the brewing process is being used by both the bakery and the community garden. Community symbiosis is being achieved by the sharing of the products from the building with the community, as well as educating the community on the functional symbiosis in the building.

Students added other programmed spaces they felt were needed to enhance the community symbiosis. The project site is at the SE corner of Jackson Street and Lampkin Street in downtown Starkville, MS. This fourth year studio was funded by Build Ivywild’s James Fennell, AIA and Keith Findley, both MSU alumni.

INTRODUCTION

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DIRECTOR’S MESSAGE In the Fall Semester 2014, the School of Architecture (S|ARC) received a $7,000 grant from James Fennell, AIA, LEED AP, (of the Fennell Group) in order to provide educational support for a Fourth-year Topical Studio Design Studio on a ‘real-life’ design research project entitled: Starkville Symbiosis + Sustainability. This particular studio is focused on the Economic, Environmental and Cultural Benefits of proposing Symbiotic Districts throughout Mississippi, the Delta, and the Gulf Coast Region. We also owe our sincere thanks to Mr. Keith Findley for additional consultation and funding for this publication.

My office would also like to thank Assistant Professor Alexis Gregory, AIA, for managing and coordinating all associated efforts and studio pedagogy for this project. The grant funds helped support items such as guest jurors, studio materials, technical resources, and this publication. I should note that private support significantly raises the bar above the normal expectations of our students. It strategically provides a structure for students to engage with industry partners and design professionals, ultimately having a profound impact on the professional education of these young architects.

In closing, S|ARC truly appreciates the external support and encouragement of our alums, friends and business partners. Increasingly, we have come to depend on the private sector in order to continue to deliver these extra-ordinary educational opportunities to our students, and to have vehicles such as this important monograph to celebrate their stellar work products.

Michael A. Berk, AIA | F.L. Crane Professor Director – School of Architecture

starkville symbiosis + sustainability

POTENTIAL CLIENTS SWEET GUM BREWING CO. 09

Sweet Gum Brewing Co. introduced its first beer–Standby Red Ale–in fall 2014.

Based in Starkville, Mississppi, the brewing company was founded by Ed Dechert and Cameron Fogle. While determining a permanent location in Starkville, Sweet Gum is working with Lazy Magnolia Brewing Co. to produce the beer.

DEREGO’S BREAD DeRego’s Bread was established early in 2013 by Troy DeRego when he began selling hand-made hearth-baked breads at the Starkville Community Market. He has recently opened a new store in downtown Starkville, MS.

INTRODUCTION

SOURCES http://buildivywild.com/ http://ivywildschool.com/#menu-item-104 http://www.sweetgumbrewing.com/#aboutus http://deregosbread.com/about/

STUDENT WORK

GUEST REVIEWERS MIDTERM PRESENTATIONS FINAL PRESENTATIONS WINNING PROJECTS

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Guest Reviewers ALLISON ANDERSON FAIA, LEED-AP Allison Anderson is a partner at unabridged Architecture in Bay St. Louis, MS and focuses on projects with a strong community design component, and is dedicated to creating sustainable places through the preservation and enhancement of existing structures, communities, and habitats. Anderson was the first LEED-Accredited Professional in Mississippi in 2002, and chairs the US Green Building Council/Mississippi Advocacy Committee. Allison earned a Master of Architecture degree from the University of Texas where she was awarded the President’s Fellowship, and a Bachelor of Architecture degree from the University of Southern California.

She has been a licensed architect since 1991. Allison has taught architecture at the University of Texas, Louisiana State University, and Tulane University

JOHN ANDERSON AIA, LEED-AP John Anderson is a partner at unabridged Architecture in Bay St. Louis, MS and is a resource for sustainability and green design issues under the Leadership in Energy and Environmental Design (LEED) Green Building Rating System. John was the first LEED-Accredited Professional in the state of Louisiana in 2002. John leads the studio in design to meet the particulars of the climate, which results in a regional modernist architecture. John has taught architecture at the University of Texas. John began working with a group of interns and architects in 1998 to share his commitment to sustainability, adopting LEED and its core principles, ensuring green building principles were incorporated into all projects, and encouraging clients to pursue LEED Certification.

DARIA PIZZETTA, AIA Daria works at H3 Hardy Collaboration Architecture in New York, NY. In a leading project team, Daria transforms complex, difficult architectural ideas into clear, understandable communications.

As a partner in the firm, she knits together project teams with clarity, thoughtfulness and humor.

Born and raised in Biloxi, Mississippi, Daria earned her Bachelor’s Degree of Architecture from Mississippi State University.

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Guest Reviewers JEREMIAH DUMAS Jeremiah Dumas is the Director of Parking, Transit, & Sustainability at Mississippi State University.

Prior to his current assignment, Jeremiah served as an Associated Director of Facilities Management, the Director of the Environmental Collaborative Office, Research Professor with the Geosystems Research Institute, and an Adjunct Professor in the Department of Landscape Architecture. As the Director of Parking, Transit, & Sustainability, Jeremiah oversees the operations of parking and shuttle operations, including the Starkville-Mississippi State Area Rapid Transit (SMART), the Bully Bike Program, as well as coordinating all campus sustainable activities, policies, and procedures that are in line with the American College and University Presidents’ Climate Commitment.

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JAMES FENNELL, AIA James R. “Jim” Fennell (fen ‘NELL) works as an architect and planner with Fennell Group in Colorado Springs. He is recognized with numerous design awards including Honor Awards from the American Institute of Architects and the Department of the Air Force for his work in sustainability.

Jim founded Fennell Group in 1987 and has designed over $1 Billion of buildings, neighborhoods and districts throughout the United States. Recent projects include the Ivywild School (recently awarded “Most Accomplished Green Building” by the US Green Building Council), and Colorado Springs Fire Station 21 (LEED Platinum scheduled in Summer 2015), and Department of the Air Force “corporate” standards to create new climate-based, cost-effective and culturally significant facility designs.

KEITH FINDLEY Keith Findley works as a consultant with Fennell Group assisting in the organization of team formations for special projects in the south/east. He brings 30 years of experience with both architectural and construction firms with emphasis on new project acquisition and development.

Also present: Phil Hardwick, Project Manager for the Stennis Institute Patrick Sullivan, President of the Mississippi Energy Institute Bob Wilson, Executive Director of the Mississippi Main Street Association

STUDENT PRESENTATIONS

Midterm Presentations

Patrick Brown presenting recycling idea

Devin Carr presenting midterm project to Director Michael Berk and other reviewers Lorianna Baker presenting midterm ideas

Aryn Phillips presenting midtern project

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Kevin Flores presenting recycling idea

Final Presentations

Visiting reviewer Patrick Sullivan and studio sponsor Keith Findley standing with studio project winners Megan Vansant, Kevin Flores, Aryn Phillips, and Nenyatta Smith, along with studio sponsor and inspiration James Fennell

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Emma Morse presenting final project

Cody Smith presenting final project to Dean Jim West, Daria Pizzetta, Director Michael Berk, and other reviewers

Megan Vansant and John Anderson discussing her final project

STUDENT PRESENTATIONS

Megan Vansant The idea behind this design was derived from the splitting of the site into three sections, all indicative of the particular function taking place in them. The ďŹ rst section houses sales and oďŹƒces, anther houses production and services, and the that acts as a visual connection throughout the site is the one that is composed of community spaces.

Phase two of this project is composed of a small cafe as well as an extension of the community gardens placed at the front of the site. The extension of the community gardens is meant as an invitation to the possibility of placing these exterior rendering | site compact gardens and compost bins throughout the town to create a symbiotic relationship between local businesses and the two.

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south elevation

Winning Project WEST ELEVATION | SCALE 1/16”=1’ 1 - COMMUNITY PAVILION | MARKET 2 - DEREGO’S BREAD 3 - SWEETGUM BREWING CO. 4 -COMMUNITY SPACE 5 - BAKERY COMMUNITY SPACE 6 - BREWERY TASTE ROOM 7 - BAKERY PRODUCTION 8 - BREWERY PRODUCTION 9 - BAKERY SALES 10 - BREWERY OFFICES | RESTROOMS 11 - COMMUNITY GARDENS

NORTH ELEVATION | 1/16”=1’

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SOUTH ELEVATION | SCALE 1/16”=1’

phase 2 diagram

- Represents businesses that benefit from the site, as well as promote the products produced at the site

INTERIOR RENDERING | BREWERY

- Represents places that could benefit from the community spaces provided by the site

COMMUNITY SYMBIOSIS DIAGRAM

community symbiosis diagram site symbiosis diagram

floor plan

PLAN| SCALE 1/16”=1’

EXTERIOR RENDERING | PAVILION 01

STUDENT PRESENTATIONS

Megan Vansant STARK V ILLE SY MB I O SaftI erS The Starkville Symbiosis project is modeled MEGAN VANSANT

FALL 2014

the “Build Ivy Wild” project and has used it as a significant resource in the development process.

For the environmental context, the Starkville Symbiosis project will put a heavy focus on recycling, composting, and the reduction of waste. Recycling is becoming more and more important each day and we must educate people on the importance of protecting the environment through the reduction of waste.

Functionality in the Starkville Symbiotic District is important for the tenants of the space, including the community that will inhabit it.

Without a properly fuctioning space, success will be limited. The space must be flexible to suit the needs of the tenant and allow for maximum usage. Finally, the cultural aspects can be considered the most important aspect of a symbioti c district. In order to have a successful MEGAN VANSANT district, the community must be on board and be actively involved. Some of the ways to do this are keeping vendors local, keeping production in house and local, and encouraging the sale and production of local merchandaise.

Community is defined as a group of people living in the same place or having a particular characteristic in common. Communities are a large part of our world today and they have considerable impact in the success of many different aspects of life. Recently, we have seen the development of a new idea of a community throughout several different cities.

This new idea is called a symbiotic district and takes a new approach to environmental, funtional, economic, and cultural ideas while also promoting the symbiotic relationships between all of the included parties. Starkville, MS is the next city in line to develop a symbiotic distric and become a more progressive community. The Starkville Symbiosis project is modeled after the “Build Ivy Wild” project and has used it as a significant resource in the development process. For the environmental context, the Starkville Symbiosis project will put a heavy focus on recycling, composting, and the reduction of

STARK V ILLE SY M B I O S I S

waste. Recycling is becoming more and more important each day and we must educate people on the importance of protecting the environment through the reduction of waste.

Functionality in the Starkville Symbiotic District is important for the tenants of the space, including the community that will inhabit it. Without a properly fuctioning space, success will be limited. The space must be flexible to suit the needs of the tenant and allow for maximum usage. Finally, the cultural aspects can be considered the most important aspect of a symbiotic district. In order to have a successful district, the community must

MEGAN VANSANT

be on board and be actively involved. Some of the ways to do this are keeping vendors local, keeping production in house and local, and encouraging the sale and production of

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characteristic in common. Communities are a large part of our world today and they have considerable impact in the success of many different aspects of life. Recently, we have seen the development of a new idea of a community throughout several different cities.

This new idea is called a symbiotic district and takes a new approach to environmental, funtional, economic, and cultural ideas while also promoting the symbiotic relationships between all of the included parties. Starkville, MS is the next city in line to develop a symbiotic distric and become a more progressive community. The Starkville Symbiosis project is modeled after the “Build Ivy Wild” project and has used it as a significant resource in the development process. For the environmental context, the Starkville

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Symbiosis project will put a heavy focus on recycling, composting, and the reduction of waste. Recycling is becoming more and more important each day and we must educate people on the importance of protecting the environment through the reduction of waste.

Functionality in the Starkville Symbiotic District is important for the tenants of the space, including the community that will inhabit it. Without a properly fuctioning space, success will be limited. The space must be flexible to suit the needs of the tenant and allow for maximum usage. Finally, the cultural aspects can be considered the most important aspect of a symbiotic district. In order to have a successful district, the community must

PHASE 2

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Community is defined as a group of people living in the same place or having a particular

local merchandaise.

be on board and be actively involved. Some of the ways to do this are keeping vendors local, keeping production in house and local, and encouraging the sale and production of local merchandaise.

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Community is defined as a group of people living in the same place or having a particular

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characteristic in common. Communities are a large part of our world today and they have considerable impact in the success of many different aspects of life. Recently, we have

seen the development of a new idea of a community throughout several different cities.

This new idea is called a symbiotic district and takes a new approach to environmental,

funtional, economic, and cultural ideas while also promoting the symbiotic relationships

PHASE 1

phasing diagram

between all of the included parties. Starkville, MS is the next city in line to develop a symbiotic distric and become a more progressive community. The Starkville Symbiosis project is modeled after the “Build Ivy Wild” project and has used it as a significant

resource in the development process. For the environmental context, the Starkville

PHASE 1

Symbiosis project will put a heavy focus on recycling, composting, and the reduction of waste. Recycling is becoming more and more important each day and we must educate

people on the importance of protecting the environment through the reduction of waste.

Functionality in the Starkville Symbiotic District is important for the tenants of the space, including the community that will inhabit it. Without a properly fuctioning space, success will be limited. The space must be flexible to suit the needs of the tenant and allow for maximum usage. Finally, the cultural aspects can be considered the most important

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SCHOOL GARDEN PARTNERSHIP WATER RENTION AND SITE REMEDIATION

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Functionality in the Starkville Symbiotic District is important for the tenants of the space, including the community that will inhabit it. Without a properly fuctioning space, success

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be on board and be actively involved. Some of the ways to do this are keeping vendors local, keeping production in house and local, and encouraging the sale and production of local merchandaise.

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REMOVABLE / ADJUSTABLE PLANTER BENCH

aspect of a symbiotic district. In order to have a successful district, the community must

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will be limited. The space must be flexible to suit the needs of the tenant and allow for maximum usage. Finally, the cultural aspects can be considered the most important

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Aryn Phillips This project focused on how people would see, experience, and move with the process of beer making. There are two main parts of brewing beer, a hot and cold process. I separated these two processes into the two existing buildings on site, so that people would enter the site at the beginning of the hot process in a ‘warm’ space [which consisted of a wood material] and travel through the site ending with a ‘cool’ space [concrete material], signifying the end of the process as well as the shift from the hot to cold process of the brewery.

As you travel through the site the circulation frames these spatial adjacencies formed by Gallery | Restaurant Corner View the overall symbiotic relationships that are formed by the industrial production processes and the adjacent public programs that allow you to experience and orient you to where you are in the overall process of the brewery.

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Honorable Mention

23 Bridge Night | Day Rendering

GREEN SPACE

HOT | COLD

LOOP DIAGRAM

SYMBIOSIS

ямВoor plan

STUDENT PRESENTATIONS

Nenyatta Smith The main concept of this project is exposure, which is visible throughout this entire project.

Using transparent materials, revealing raw materials, and displaying the natural aspects of different elements is how this concept is being accomplished. In the interior spaces, plexi glass and ETFE (Ethylene tetrafluoroethylene), a fluorine based plastic are used to expose and reveal the different processes of baking and brewing. Also, in the interior spaces, the original structure is being displayed as a work of art just as the baking and brewing process. On the exterior, the fruit, vegetables, and herbs in the planters are being put on display to be viewed by the public to see where and how the goods that are being sold in the market are being treated and grown.

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south perspective from jackson st.

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Honorable Mention

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north perspective rendering

BREWHOUSE

TAPROOM

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BREWHOUSE

TAPROOM

BAKERY

CHEESE SHOP

Community Garden, Cheese Shop, Bakery, & Brewery provides goods for phase 3

Brewery, Bakery, & Community Garden provide community service

Organizations from MSU volunteer at the community garden and brewery Activities Educational Tours Pumpkinpalooza Movie Night Pictures & Caroling with Santa Egg Bowl Block Party Easter Egg Dye and Hunt Treasure Hunt Cook off

community symbiosis and phase 3 diagram SOUP & SALAD CHEESE SHOP

COMMUNITY MARKET

SOUP & SALAD

COMMUNITY GARDEN

oor plan

functional symbiosis diagram

STUDENT PRESENTATIONS

SOURCES collegedata.com census.gov

Ryan Bridges Daniela Bustillos Devin Carr Kevin Flores Aryn Phillips Cody Smith Megan Vansant

SITE RESEARCH

CITY OF STARKVILLE SITE MAP PUBLIC SPACE + PARKING TRANSPORTATION SITE MATERIALS UTILITIES SURROUNDING BUSINESS TYPES TRAFFIC CONGESTION LEVELS CLIMATE + PRECIPITATION SUN DIAGRAM 3-D MODEL OF SITE SITE MODELS

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ONE-WAY STREET

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SMART BUS STOP RAILWAY

KCS

R

Y WA AIL

HOGAN ST

WORLEY ST

W LAMPKIN ST

TWO-WAY STREET

CALDWELL ST

JACKSON ST

S LAFAYETTE ST

UNIVERSITY DR

E MAIN ST S WASHINGTON ST

ME

IGS

ST

W MAIN ST

S LAFAYETTE ST

AMES ST

N WASHINGTON ST

JEFFERSON ST

SITE RESEARCH

Site Materials

starkville symbiosis + sustainability

CALDWELL ST

JACKSON ST

S LAFAYETTE ST

JACKSON ST

KCS

AY ILW RA

HOGAN ST

WORLEY ST

JACKSON ST

S WASHINGTON ST

50 FT

E LAMPKIN ST

E LAMPKIN ST

W LAMPKIN ST

214 S. JACKSON STREET

UNIVERSITY DR

E MAIN ST S WASHINGTON ST

STUCCO

ME IGS ST

W MAIN ST

S LAFAYETTE ST

BRICK

S LAFAYETTE ST

AMES ST

N WASHINGTON ST

JEFFERSON ST

JACKSON ST

Utilities

35

JACKSON ST

E LAMPKIN ST

25 FT

FAYETTE ST

TELEPHONE POLES TRANSFORMER FIRE HYDRANT

SITE RESEARCH

Surrounding Business Types

Percentage of Site Surroundings

40 % 35 % 30 % 25 % 20 % 15 % 10 % 5% 0%

Co

m

m

er

Re ta cia

il

l

Re sta

ur

Ba an

nk

t

s

Ed

Re Ci Ci ty vic lig G ati iou ov on s er al nm

te l

en t

BUSINESS TYPE

starkville symbiosis + sustainability

Ho

uc

1/4 MILE RADIUS

TraямГc Congestion Levels

High

FRI-SUN

Medium

Congestion Levels

MON-THURS

Low 6 AM

12 PM

6 PM

12 PM

Time of Day VEHICULAR TRAFFIC

SITE RESEARCH

37

AVERAGE TEMPERATURE 70 °F

Climate + Precipitation

Temperature

60 °F

Average High in °F Average Low in °F

50 °F 100 °F 40 °F 90 °F 30 °F 80 °F 20 °F 70 °F 10 °F

Annual High Temperature Annual Low Temperature Average Temperature

5.39in

5.71in 4.84in

5 in

Temperature

Average Precipitation

6 in

60 °F 0 °F 50 °F

Jan

Feb

Mar

Apr

May

Jun

Month

40 °F

4.92in

Sep

Oct

Nov

Dec

Oct

Nov

Dec

4.65in

30 °F

4.17in

4.13in

4.09in

4.09in

3.43in

20 °F

3 in

Aug 5.2in

AVERAGE TEMPERATURE

4.57in

4 in

Jul

10 °F

Average High in °F

2 in

0 °FAverage Low in °F

1 in

Annual High Temperature

Jan

Feb

Mar

Apr

May

Annual Low Temperature

0 in

Feb

Mar

Apr

May

Jun

Jul

Jul

Aug

Sep

Month

Average Temperature

Jan

Jun

Aug

AVERAGE Sep Oct TEMPERATURE Nov Dec

Month 6 in

Average Precipitation

Average Precipitation

AVERAGE PRECIPITATION

starkville symbiosis + sustainability

5.39in

5.71in

4.84in

5 in Average High in °F

5.2in

4.92in 4.65in

4.57in 4.17in

Average 4 in Low in °F Annual High Temperature 3 in Low Temperature Annual

4.13in

4.09in

4.09in 3.43in

Average Temperature 2 in 1 in 6 in in 0 5 in 4 in 3 in 2 in 1 in 0 in

5.39in

Jan

5.71in

Feb

Mar 4.84in

4.92in Apr

May 4.57in

Jun

Jul

Month 4.13in

4.17in

Aug

Sep

4.09in

4.09in

AVERAGE PRECIPITATION

Oct

3.43in

Nov

4.65in

5.2in

Dec

50 FT JACKSON ST

KCS CALDWELL ST

JACKSON ST

S LAFAYETTE ST

N WASHINGTON ST

AMES ST

JEFFERSON ST

E MAIN ST

E LAMPKIN ST

NOON HOGAN ST WORLEY ST

JACKSON ST

W LAMPKIN ST S LAFAYETTE ST

S WASHINGTON ST

W MAIN ST

S LAFAYETTE ST

S WASHINGTON ST

ME IGS ST

Sun Diagram

UNIVERSITY DR

39

E LAMPKIN ST

SITE RESEARCH

3-D Model of Site

Aerial Perspective

East Elevation

West Elevation

60 FT

starkville symbiosis + sustainability

3-D Model of Site

41 North Elevation

100 FT

300 FT

South Elevation

Site Plan

100 FT

Section

60 FT

SITE RESEARCH

Site Models

starkville symbiosis + sustainability

Site Models

43

Scale 1/32=1’

Scale 1/8=1’

SITE RESEARCH

SOURCES www.google.com/images www.openmapstreet.org www.usclimatedata.com/climate/starkville/mississippi/united-states/usms0761

Patrick Brown Ryan Mura

SUSTAINABILITY RESEARCH BUILDING FUNCTIONS LEED PROJECT CHECKLISTS ARCHITECTURE 2030

PAGE 47

Building Functions Inputs for baking are a lot of raw materials.

Some of these can be products of the garden, but the bakery will still need materials from an alternative source. These also come in packages that either have to be recycled, reused, or thrown away.

BAKERY By-products of baking Packing equipment Excess food, which can be used for: Composting in gardens Food for livestock Heat, which can be used for: Heating the building

Gardening could use many forms of mulch material that will decompose and become nutritious soil. This can be from raw materials or composted material. Gardening also requires water and sunlight. These inputs will yield the produce that can be used in baking, brewing, or selling of produce.

GARDENING By-products of gardening Produce, which can be used for: Baking Brewing Farmers Market Community garden Oxygen, which is used by living animals

Bakery products

starkville symbiosis + sustainability

Building Functions BREWING GREEN By-products of brewing beer Spent grains, which can be used for: The production of red bricks Feed for livestock soil revitalization Baked goods Ethanol/ bio plastics Yeast extract, which can be used for: Vegemite and Marmite Grey water, which can be used for: Irrigation, if there are no harmful chemicals

Brewing beer requires many inputs. These materials are cereal grain, hops, pure water, and brewer’s yeast. The process includes malting, milling, mashing, lautering, boiling, fermenting, conditioning, ďŹ ltering, and packaging. There are several types of fermentation. Many of the appliances that are required for larger scale brewing are stainless steel or copper. Other than the raw materials, cleaning chemicals, acids, and more water are required for cleaning.

49

Brewery Products

SUSTAINABILITY RESEARCH

LEED Project Checklist Sustainable Sites covers the major topics of design that deal with anything outside of the building. Major factors of sustainable sites are transportation, water control, and hardscaping. Some examples of producing sustainable sites are water collection, storm water control, bio-swales, grey water use, anaerobic filtration, on-site sewage treatment, and mitigation. Other potential site improvements could be erosion and sedimentation Control. Consider employing strategies such as seeding, mulching, and sediment basins. Making the site available through alternative transportation systems helps spread sustainability throughout the community. Use alternative materials to prevent impermeable surfaces, so the soil can sever for other uses.

Use reflective materials so the hardscaping and building do not absorb the heat from the sun.

The Heifer International Murphy Keller Center implements the idea of sustainable sites.

Sustainable Sites 14 Possible Points Prereq 1 Construction Activity Pollution Prevention Required Credit 1 Site Selection 1 Credit 2 Development Density & Community Connectivity 1 Credit 3 Brownfield Redevelopment 1 Credit 4.1 Alternative Transportation, Public Transportation Access 1 Credit 4.2 Alternative Transportation, Bicycle Storage & Changing Rooms 1 Credit 4.3 Alternative Transportation, Low Emitting & Fuel Efficient Vehicles 1 Credit 4.4 Alternative Transportation, Parking Capacity 1 Credit 5.1 Site Development, Protect or Restore Habitat 1 Credit 5.2 Site Development, Maximize Open Space 1 Credit 6.1 Storm water Design, Quantity Control 1 Credit 6.2 Storm water Design, Quality Control 1 Credit 7.1 Heat Island Effect, Non-Roof 1 Credit 7.2 Heat Island Effect, Roof 1 Credit 8 Light Pollution Reduction 1

For more details on LEED checklist, refer to LEED® for New Construction & Major Renovations.

Example: Heifer international Murphy Keller Center Little Rock, AK Architect: Polk Stanley Rowland Curzon Porter Architects

starkville symbiosis + sustainability

LEED Project Checklist Water Efficiency is concerned with reducing and reusing potable water. Rainwater collection, grey water use, and low flow facilities can be used to preserve water. Breweries use a large amount of highly purified water. A major by-product of breweries is grey water. Completely eliminating the use of potable water for irrigating landscape should be possible. Using indigenous plants can reduce the water load required for irrigation.

Water efficient fixtures are one way to reduce water use, although breweries require a certain volume of water and a certain psi. The Bill and Melinda Gates Foundation focused on water efficiency, as well as other sustainable design ideas.

Water Efficiency 5 Possible Points 1 1 1 1 1

Credit 1.1 Water Efficient Landscaping, Reduce by 50% Credit 1.2 Water Efficient Landscaping, No Potable Use or No Irrigation Credit 2 Innovative Wastewater Technologies Credit 3.1 Water Use Reduction, 20% Reduction Credit 3.2 Water Use Reduction, 30% Reduction

51

Example: Bill and Melinda Gates Foundation Seattle, WA Architect: Olson Kundig Architects

SUSTAINABILITY RESEARCH

LEED Project Checklist Energy & Atmosphere sets goals for optimized energy use, renewable energy, and reduced emissions to the environment. Many sustainable concepts can be applied to this section.

Renewable energy can collect wind or sun to convert it to usable energy. Passive systems, such as cross ventilation and thermal masses can reduce building energy use. Optimized energy appliances can also reduce energy consumption.

The higher the optimized energy performance, the more points the building will receive from LEED. Architecture 2030 is a plan to have all buildings off of carbon based energy by the year 2030. Avoiding refrigerants in HVAC will reduce the effect the building has on the atmosphere.

August Claire’s Bakery and Cafe offsets their energy consumption by producing energy.

Energy & Atmosphere 17 Possible Points Prereq 1 Fundamental Commissioning of the Building Energy Systems Prereq 2 Minimum Energy Performance Prereq 3 Fundamental Refrigerant Management Credit 1 Optimize Energy Performance Credit 2 On-Site Renewable Energy Credit 3 Enhanced Commissioning Credit 4 Enhanced Refrigerant Management Credit 5 Measurement & Verification Credit 6 Green Power

Required Required Required 1-10 1-3 1 1 1 1

For more details on LEED checklist, refer to LEED® for New Construction & Major Renovations.

Example: August Claire’s on Cedros Bakery and Cafe’ Solana Beach, CA Architect: JLC Architecture

starkville symbiosis + sustainability

LEED Project Checklist T Material & Resources section is focused on The building reuse, material reuse, recycled content, and materials from a local source. These examples can come from any recycled material, or manufacture that is within a certain distance of the job site. There are several LEED points that are available when doing a building renovation instead of a new building. Improving the facilities would qualify for more LEED points. Material content is an important factor for repurposing buildings. Materials are preferred to have recycled content in them, be from a local source, or a combination of the two. Rapidly renewable materials are deďŹ ned as materials that can be reproduced within the next ten years. The Green Building design had a focus on material reuse.

Materials & Resources 13 Possible Points Required 1 1 1 1 1 1 1 1 1 1 1 1

Prereq 1 Storage & Collection of Recyclables Required Credit 1.1 Building Reuse, Maintain 75% of Existing Walls, Floors & Roof Credit 1.2 Building Reuse, Maintain 95% of Existing Walls, Floors & Roof Credit 1.3 Building Reuse, Maintain 50% of Interior Non-Structural Elements Credit 2.1 Construction Waste Management, Divert 50% from Disposal LEED for New Construction Rating System v2.2 Credit 2.2 Construction Waste Management, Divert 75% from Disposal Credit 3.1 Materials Reuse, 5% Credit 3.2 Materials Reuse, 10% Credit 4.1 Recycled Content, 10% (post-consumer + 1/2 pre-consumer) Credit 4.2 Recycled Content, 20% (post-consumer + 1/2 pre-consumer) Credit 5.1 Regional Materials, 10% Extracted, Processed & Manufactured Regionally Credit 5.2 Regional Materials, 20% Extracted, Processed & Manufactured Regionally Credit 6 Rapidly Renewable Materials Credit 7 CertiďŹ ed Wood

Example: The Green Building Louisville, KY Architect: (fer) studio

SUSTAINABILITY RESEARCH

53

LEED Project Checklist Indoor Environmental Quality 15 Possible Points

Indoor Environmental Quality requires that there is natural daylight, views, low-emitting materials, and comfort for both construction and inhabitation. The indoor quality of a space could be improved with passive ventilation.

Materials that do not have harmful chemicals or substances should be used to keep the quality of the interior space. Air quality is important for building occupants Health and Well-being. Air filtration systems, humidity control, and variable air control systems can aid in increasing thermal comfort. The Phoenix Bio-design Institute implemented many sustainable features, and as a result, improved air quality.

Required Prereq 1 Minimum IAQ Performance Control Required Prereq 2 Environmental Tobacco Smoke (ETS) 1 Credit 1 Outdoor Air Delivery Monitoring 1 Credit 2 Increased Ventilation 1 Credit 3.1 Construction IAQ Management Plan, During Construction 1 Credit 3.2 Construction IAQ Management Plan, Before Occupancy 1 Credit 4.1 Low-Emitting Materials, Adhesives & Sealants 1 Credit 4.2 Low-Emitting Materials, Paints & Coatings 1 Credit 4.3 Low-Emitting Materials, Carpet Systems 1 Credit 4.4 Low-Emitting Materials, Composite Wood & Agrifiber Products 1 Credit 5 Indoor Chemical & Pollutant Source Control 1 Credit 6.1 Controllability of Systems, Lighting 1 Credit 6.2 Controllability of Systems, Thermal Comfort 1 Credit 7.1 Thermal Comfort, Design 1 Credit 7.2 Thermal Comfort, Verification 1 Credit 8.1 Daylight & Views, Daylight 75% of Spaces 1 Credit 8.2 Daylight & Views, Views for 90% of Spaces

For more details on LEED checklist, refer to LEED® for New Construction & Major Renovations.

Example: Phoenix Bio-design Institute at ASU Tempe, AZ Architect: Gould Evans+Lord, Aeck & Sargent

starkville symbiosis + sustainability

LEED Project Checklist Innovation & Design Process 5 Possible Points

Innovation & Design Process is an open section in LEED that allows the designers to get points if some innovation in design allows the building to function at a higher level. This can be done to surpass one of the requirements of LEED by a substantial margin. Increasing daylighting, optimizing energy consumption, reducing potable water use, increasing shading, highperformance glazing, and having exceptional thermal comfort can qualify for more LEED points, as well as making the building more sustainable. The Meridian Building Studio is another green building precedent to look at for innovation in sustainability design.

1 1 1 1 1

Credit 1.1 Innovation in Design Credit 1.2 Innovation in Design Credit 1.3 Innovation in Design Credit 1.4 Innovation in Design Credit 2 LEED Accredited Professional

55

Total LEED points can total to 69 points. A building is certiďŹ ed if attains 26-32 points, silver if it attains 33-38 points, gold if it attains 39-51 points, and platinum if it attains 52-69 points.

Example: Meridian Building Studio Wellington, New Zealand Architect: Studio PaciďŹ c Architecture

SUSTAINABILITY RESEARCH

Architecture 2030 Architecture 2030, a non-profit, non-partisan and independent organization, was established in response to the climate change crisis by architect Edward Mazria in 2002.

2030’s mission is to rapidly transform the built environment from the major contributor of greenhouse gas (GHG) emissions to a central part of the solution to the climate and energy crises. Architecture 2030 pursues two primary objectives: • •

the dramatic reduction in global fossil fuel consumption and GHG emissions of the built environment by changing the way cities, communities, infrastructure, and buildings, are planned, designed, and constructed and; the regional development of an adaptive, resilient built environment that can manage the impacts of climate change, preserve natural resources, and access low-cost, renewable energy resources.

Goal: All buildings be carbon neutral by 2030 The fossil fuel reduction standard for all new buildings and major renovations shall be increased to: 70% in 2015 80% in 2020 90% in 2025 Carbon-neutral in 2030 (using no fossil fuel GHG emitting energy to operate).

starkville symbiosis + sustainability

All new buildings, developments and major renovations shall be designed to meet a fossil fuel, GHG-emitting, energy consumption performance standard of 60% below the regional (or country) average/median for that building type.

At a minimum, an equal amount of existing building area shall be renovated annually to meet a fossil fuel, GHG-emitting, energy consumption performance standard of 60% of the regional (or country) average/median for that building type.

These targets may be accomplished by implementing innovative sustainable design strategies, generating on-site renewable power and/or purchasing (20% maximum) renewable energy.

Architecture 2030

70%

80%

90%

CARBON NEUTRAL* 57

TODAY

2020

Fossil Fuel Energy Reduction

2025

2030

Fossil Fuel Energy Consumption Architecture 2030 Building Carbon Neutral Diagram

The 2030 Challenge Source: Š 2015 2030. Inc. / Architecture 2030. All Rights Reserved. *Using no fossil fuel GHC-emitting energy to operate.

SUSTAINABILITY RESEARCH

SOURCES http://www.usgbc.org/resources/leed-reference-guide-green-building-design-and-construction http://www.aces.uiuc.edu/vista/html_pubs/mulch/MULCH.html http://reconserve.com/feed-sales/ http://www.jetsongreen.com/2009/03/first-leed-platinum-commercial-building-in-louisville-the-green-building.html http://architecture2030.org/

Nenyatta Smith

PRECEDENT RESEARCH GENERAL INFORMATION BREWERY CASE STUDIES BAKERy CASE STUDIES COMMUNITY GARDENS

PAGE 61

General Information BREWERY PROGRAM REQUIREMENTS Square Footage :

7, 10, and 15 Barrel Systems = 550 to 1200 square feet

Water :

Main supply is to be 60 psi at 25 gallons per minute; hot and cold hose bibs are required in all brewery spaces; water supply is needed in kegging or bottling areas

Drainage :

Drains are required in the brew house, fermentation room , walk-in cooler, boiler room ,and other areas where water spillage may occur

Finishes :

Floors should be sealed and resistant to mild acids and strong alkalines; walls and ceilings should be washable; all floor penetration should be curbed to prevent overflow

Electrical:

208 VAC, 3 phase, 60 hertz, 4 wire; 200 amp service, including boiler and glycol condensing unit

Ceiling Heights:

12’-0” to 14’-0” in the brewhouse; 9’-0” to 10’-0” in fermentation and servicing area

Venting :

Typical flue is needed; exhaust flue is required if steam fired system or direct gas fired system is chosen; make-up air is required for boiler room on a steam-fire system and in the brew house for a direct gas fire system

Home Brewers Association’s Brewhouse Example Floor Plan

starkville symbiosis + sustainability

The Electric Brewery’s Schematic Brewhouse Floor Plan

General Information BAKERY PROGRAM REQUIREMENTS Take out bakeries:

1,000 - 1,500 square feet

Dine in bakeries:

Approximately 3,000 square feet

Equipment:

Fermentation Bins - 20” x 15” x 8” Sheet Pan Racks - 18” x 26” *stored on racks with space for up to 20 pans Retarder/ Proofer - 83” x 58.25” x 96.5” Spiral Mixer - 48” x 32” x 55” Deck Oven with Steam Injection - 144.5” x 94.5” x 104.5” Dough Sheeter - 61” x 46” x 55”

TMB Baking: Virtual Bakery

PRECEDENT RESEARCH

63

Brewery Case Studies Great Lakes Brewing Company CLEVELAND, OH Great Lakes Brewing company is a two - story facility that features full glass walls to give visitors a view of the stainless steel brewing vessels. They have 300 barrel stainless steel fermentation tanks where fermentation, aging and filtration happens. Great Lakes uses organic farming to use in the brew pub. They reuse grains from the brewery to produce beer bread and pizza that is served in their kitchen, and to donate to farmers for feed for livestock and poultry.

Great Lakes’ brewhouse

starkville symbiosis + sustainability

Great Lakes’ brewhouse from the top floor

Great Lakes’ taproom

Brewery Case Studies Ecliptic Brewing PORTLAND, OR Ecliptic Brewing has 14,175 square feet. It has a 15 barrel brewhouse. The ceiling is made of old exposed wooden beams with skylights throughout that allows for natural lighting. The building has a roll up door in the bar area that leads out to a 1,000 square foot patio with views of the Freemont Bridge.

65

Ecliptic’s taproom and cafe area

Ecliptic’s exposed wooden structure

Ecliptic’s site and floor plan

PRECEDENT RESEARCH

Brewery Case Studies Sweet Water Brewing Company ATLANTA, GA Sweet Water Brewing Company is 25,000 square feet and has enough capacity to brew 100,000 barrels of beer a year. They donate all of their spent grains from the brewery to local farmers for their cattle feed. They conserve all of the water used during the brewing and bottling process. All wastewater from the process gets pumped into a mixing tank and adjusted before getting charged into the city.

Sweet Water’s exterior public seating area

starkville symbiosis + sustainability

Sweet Water’s taproom

Brewery Case Studies Eventide Brewing ATLANTA, GA Eventide Brewing is a 30 bottle direct fire brew house. The brew house is made of 304 stainless steel or better. The building is 13,125 square feet. The grain mill was built from scratch from wood found in a life store, an old motor found in a car shop, and ordered direct drive rollers. The mill grinds 400 lbs of grain an hour. The cooler is 28’-0” x 14’- 6” interior dimensions, which means that 40 full pallets of beer can fit on the inside. The mash/ lauter tun is used 3- 6 times during an average week. Fermenters hold approximately 15,000 12 ounce pours.

67

Close up view of Eventide’s Brewing Equipment

Evening Tide’s Floor Plan

Distant view of Eventide’s Brewing Equipment and space

PRECEDENT RESEARCH

Bakery Case Studies Birdbath Neighborhood Green Bakery NEW YORK, NY Birdbath Neightborhood Green Bakery’s goods are made primarily from organic ingredients that are regionally grown. The bakery is built from recycled, found vintage, and sustainable materials.

Birdbath is wind powered and the food is delivered in bicycled-powered rickshaws. They give discounts to any customers who arrives by bike or skateboard. School regularly make field trips to the bakery to see their walls made of wheat.

Birdbath’s exterior view of the facade

Birdbath’s exterior view of the facade

A view of the goods from Birdbath’s Bakery

Birdbath’s interior views of their walls made of wheat

starkville symbiosis + sustainability

Bakery Case Studies Pearl Bakery PORTLAND, OR Pearl Bakery recycles toner cartridges, cardboard, glass, metal, plastic bottles, and bottle caps.

They participate in a food waste composting program through Cloudburst Recycling. Many of their ingredients are organic. Pear buys Pacific Northwest nuts, fruits, and vegetables. Most of their pastries are made with flour from a small group of wheat farmers and millers in Eastern Washington who specialize in sustainable agriculture. Their butter is made locally in McMinnville at Farmers Coop Creamery.

69

Pearl’s interior view of their table material

A close up view of Pearl’s interior space

A distant view of Pearl’s interior space

PRECEDENT RESEARCH

Bakery Case Studies Whisk Bakeshop ST. LOUIS, MO Whisk Bakeshop is known as a sustainable bake shop. When building up the interior of the building, they used reclaimed appliances and furniture, they re-purposed wood and materials for decor, and they used zero VOC paints. Whisk supports local farms and is looking to begin composting food waste. The bread and sweets from Whisk are made of all natural ingredients bought from local farmer’s markets.

A view of Whisk’s exterior

A view of Whisk’s breads and other goods

starkville symbiosis + sustainability

A ceiling view on the interior of Whisk’s bakery

An interior view of Whisk’s bakery

Community Garden New Town Organic Farm ST. CHARLES, MISSOURI New Town Organic Farm has a simple and sustainable ecosystem. Everything is grown organically with organic seeds and no pesticides They use crop rotation and use compost to mix in their soil as an enhancement. New Town provides classes for children to come and learn about the garden and the different goods that are grown there. Their communiy garden rents out raised bed plots, which is used to encourage the community to grow their own food. Their market is located in the courtyard and is open every Saturday from 8a.m.-2p.m. where they sell their organic goods. Their goods that are sold includes, but not limted to: strawberries, lettuce, tomatoes, onions, peppers, radishes, carrots, bundles of herbs, raw honey, free range eggs, organic vegetable plants & seed packets, hanging baskets, perennials, Brawell’s all natural & organic preserves, sauces, & seasonings.

71

New Town’s Exterior Garden

New Town’s view of the exterior space

New Town’s Exterior Garden

View of the garden and surrounding context

A view of New Town’s greenhouses

PRECEDENT RESEARCH

Community Garden Liz Christy Community Garden NEW YORK, NY Liz Christy Community Garden’s has a wildflower habitat, a grape arbor, weeping birch trees, fruit trees, vegetables gardens, berries, herbs, and a large variety of flowering perenneials. It also has a pond which is 2.5 feet deep, which has fish and red-eared slider turtles that live there year round.

The fish and red-eared slider turtle communities live there year round. Liz Christy Community Garden is in the home of the first community garden in New York City, which was founded in 1973.

A view of Liz Christy’s fruit tree

A view of the seating area within the garden

starkville symbiosis + sustainability

A view of a section of the wildflower habitat

A close up view of the garden’s pond

Community Garden Kansas City Community Garden KANSAS CITY, MO Kansas City Community Garden (KCCG) provides free gardening workshops and technical assistance through the Self-Help Gardening and Community Partner Gardens programs for the community.

Their Schoolyard Gardens program staff also help schools to create and grow gardens to improve students’ knowledge about nutrition and the importance of fresh fruits and vegetables to a healthy diet. Kansas City Community Garden has a club for children called Beanstalk Children’s Garden. This club is an opportunity for schools, community groups, families, and other visitors to learn about plant science, food production, nutrition, and insects during summer tours of this unique garden.

With The Beanstalk, you’ll learn about fruit, vegetable, and herb gardens, seeds, and grain garden.

73

Beanstalk children learning about KCCG’s garden

A view of KCCG’s garden and planters

A view of vegetables grown in KCCG’s garden

A view of vegetables grown in KCCG’s garden

PRECEDENT RESEARCH

SOURCES brewpublic.com/uncategorized/john-harris-reveals-eclipti c-brewing/ craft brewingbusiness.com/business-marketi ng/tasti ng-room-ti ps-build-run-brand-brewery-showcase/ devourbakery.blogspot.com/2011/01/oh-greatmaggie-mollys-bakery.html epiceventsatlanta.com/venues-atlanta/ evstudio.com/new-layout-for-small-denver-brewery/ evstudio.com/maggie-mollys-bakery-open-for-business/ eventi debrewing.com eventi debrewing.com/gallery/ specifi cmechanical.com/products-services/brewery-systems/building-requirements sweetwaterbrew.com www.americanexpress.com/us/small-business/openforum/arti cles/great-lakes-brewing-company-profi le/ www.crustycott age.co.uk/bakery/ www.foodandwine.com/slideshows/americas-best-beer-gardens www.greatlakesbrewing.com www.howtostartabakery.com/ground.htm www.pinterest.com/judykle/cafebakery-ideas/ www.portlandpedalpower.com/blog/?p=834

Lorianna Baker Nenyatta Smith Ryan Bridges Ryan Mura

BUILDING CODES + ZONING + ADA BUILDING CODE ZONING REQUIREMENTS BREWERY BUILDING REQUIREMENTS FDA DESIGN REQUIREMENTS: COMMERCIAL KITCHENS ADA REQUIREMENTS EGRESS REQUIREMENTS

PAGE 77

Building Code ASSEMBLY GROUP A-2

MINIMUM NUMBER OF HAND WASHING SINKS

Used for, but not limited to food and/or drink (5-204.11) consumption At least 1 hand washing sink shall be located (taverns, bars, commercial kitchens) to allow convenient use by employees in food A-3 preparation, food dispensing, ware washing Assembly uses intended for, but not limited to areas, and/or immediately adjacent to toilet worship, recreation or amusement. rooms. (community halls)

FACTORY GROUP F-1

MINIMUM NUMBER OF TOILETS AND LOCATIONS

(5-203.12, 6-402.11) Moderate-hazard factory industrial At least 1 toilet required that is conveniently (Used for, but not limited to food processing located and accessible to employees during all and commercial kitchens not associated with hours of operation. restaurants, cafeterias and similar dining facilities)

F-2

VENTILATION

(6-304.11) Low-hazard factory industrial (Beverages: up to and including 16% alcohol Mechanical ventilation of sufficient capacity is required when necessary to keep room free content) if excess heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.

STORAGE GROUP S-1

Moderate Hazard Storage (Grain and Sugar)

S-2

Low Hazard Storage (Glass Bottles empty or filled with liquid that is noncombustible; Beverages up to and including 16% alcohol in glass containers)

CONSTRUCTION TYPE III-B

starkville symbiosis + sustainability

EMPLOYEE ACCOMMODATIONS

(6-403.11) Areas designated for employees to eat, drink, use tobacco, or storage, shall be located so that food, equipment, linens, single-service/singleuse articles are protected from contamination.

REFUSE, RECYCLABLES, AND RETURNABLES

(5-501.19) A redeeming machine for recyclables or returnables shall be located so that it is separate from food, equipment, linens, single-service/single-use articles and a public health hazard or nuisance is not created.

LIGHTING INTENSITY

(6-303.11) At least 10 Foot Candles 30 inches above the floor in walk-in refrigeration units, dry food storage areas, and in other areas during times of cleaning.

At least 20 Foot Candles 30 inches above the floor in areas used for hand washing, ware washing, equipment and utensil storage, and toilet rooms.

At least 50 Foot Candles where employee safety is a factor is food prep areas.

Zoning Requirements SITE T5 DISTRICT T6 DISTRICT GENERAL BUSINESS SINGLE FAMILY CIVIC DISTRICT

79

RESTRICTIONS ON BEER SALES (Section 10-40 )

Beer or light wine shall be sold for on- premises consumption within 250 feet of the nearest point of the primary building of any church or school property functioning as a church, school, child care or funeral home. It shall be measured from the nearest point of the church to the nearest point of the premises of which consist of the oor planned area to be licensed by the commission. The distance shall be measured in a straight line, such as air line distance, rather than the usual route of pedestrian travel. Cold beer sales are allowed with in municipal boundaries of the city of Starkville for o-premises consumption. No on-premises consumption allowed unless seller has suitable kitchen facilities on licensed premises and it must generate 25% of gross revenue. (City of Starkville)

BUILDING CODES + ZONING + ADA

Brewery Requirements WATER

Uniform water flow to the brewhouse should not be affected by water demand elsewhere in the building. Main water supply to brewery is recommended to be 60 psi at 25 GPM. Hot and cold hose bibs are required in all brewery spaces and lab areas. Water supply is required in kegging and bottling areas. A water analysis will be needed to determine if a filter is required.

DRAINAGE

Drains are required in the brewhouse, fermentation, walk-in cooler, boiler room, and any other areas where water and spillage may occur. Floors should have a recommended pitch of ¼” per foot towards drains. Recommend 4″ channel drains with stainless steel or fiberglass grating. All drains should be sized adequately to handle 4-6 barrels of effluent for every 1 barrel of beer produced.

starkville symbiosis + sustainability

FINISH

SQUARE FOOTAGE

Brewery floors should be sealed and resistant to A 15 Barrel Systems requires a minimum of 1200 both mild acids and strong alkalines. Due to the square feet. nature of the brewing process, walls and ceilings should be washable. All floor penetrations for VENTING transfer lines, steam lines, flex auger etc. should A flue is needed for the venting of the steam be curbed to prevent overflow. from the brew kettle. If a steam fired system is selected an exhaust flue is required in the boiler room for the gas fired boiler. If a direct CEILING HEIGHTS For planning purposes, newly constructed gas fired system is selected an exhaust flue will buildings are recommended to have 12ʹ to 14ʹ be needed in the brewhouse area for the kettle ceilings in the brewhouse area with 9ʹ to 10ʹ in the firebox exhaust. Make-up air is required in the fermentation and serving area. Microbreweries boiler room on a steam-fired system and in the will require additional ceiling height due to the brewhouse area for a direct gas fired system. larger sizes of the vessels. For existing buildings, Air conditioning is recommended in all brewery custom equipment can be used to suit existing spaces. height.

EQUIPMENT

The mill has to be completely separate due to its explosive tendencies.

Commercial Kitchens SURFACE CHARACTERISTICS

(6-101.11) Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: Smooth, durable, and easily cleanable for areas where food establishment operations are conducted;closely woven and easily cleanable carpet for carpeted areas; and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware washing areas, toilet rooms, mobile food establishment servicing areas, and areas subject to flushing or spray cleaning methods.

FUNCTIONALITY (6-202.11-.15)

Light Bulbs, Protective Shielding

Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and singleuse articles. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: The integrity of the packages cannot be affected by broken glass falling onto them; and the packages are capable of being cleaned of debris from broken bulbs before the *Check Section 6-201 for specific cleanability packages are opened. An infrared or other heat requirements* lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.

HEATING VENTILATING, AIR CONDITIONING SYSTEM VENTS

Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.

TOILET ROOMS

Except where a toilet room is located outside a food establishment and does not open directly into the food establishment, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.

OUTER OPENINGS

Outer openings of a food establishment shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along floors, walls, and ceilings; Closed, tight-fitting windows; and Solid, self-closing, tight-fitting doors. This does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

BUILDING CODES + ZONING + ADA

81

ADA Requirements PARALLEL WALL KITCHEN 4’ -0” minimum width.

L - SHAPED WALL KITCHEN 5’ -0” minimum width.

18

U - SHAPED KITCHEN 5’ -0” minimum width.

SINGLE WALL KITCHEN 4’ -0” minimum width.

starkville symbiosis + sustainability

ADA Requirements TURNING RADIUS

1

1

60” diameter turning is space needed for wheelchairs. Clear floor space is needed adjacent to dishwasher - open door cannot obstruct the clear floor space for dishwasher or sink (ADA SECTION 804.6.3).

Knee and toe clearance is needed at the range - underside should be insulated (ADA SECTION 804.6.4).

One 30” wide minimum work surface is required (ADA SECTION 804.3). Kitchen work surface must be 34” maximum above floor ( ADA SECTION 804.3.2).

ADJUSTABLE SURFACES

2

83

If an adjustable surface is used, then the range is 28”-36” height and 36” deep. Side door ovens need a work surface adjacent to the latch side of the door (ADA SECTION 804.6.5.1).

2

Bottom hinged door oven needs work surface adjacent to one side (ADA SECTION 804.6.5.2).

SINK CENTER

3

A 24” - 36” counter space is required on either side.

REFRIGERATOR CENTER

4

A 15” minimum counter space on the latch side of refrigerator is required.

RANGE CENTER

5

An 18” - 24” counter space is required on either side.

A 14” minimum clearance is required between the center of the front eye and the edge of the counter.

36” -42” is required between range and sink, refrigerator, or wall oven.

COUNTER

6 7 8 9

6 7 8

5

An 18” minimum clearance is required between the counter overhead cabinet.

24” should be used as the typical counter depth.

36” should be used as the typical counter height.

A 3” toe space is required.

3

9

4

BUILDING CODES + ZONING + ADA

ADA Requirements ADA CLEARANCES

10 11 12 13 14

10

OTHER ACCESSIBLE FACILITIES

12 14

30” x 48” minimum clear floor space at sinks, work surfaces, and appliances Floor space can extend 19”under sink, work surfaces, and appliances At least one shelf in cabinets should be 48” above floor Rim of sink and adjacent counter should be adjustable at 28” - 34” high or fixed at 34” 6-1/2” maximum depth of sink bowl

Where single toilet facilities occur, at least 50% of those facilities must be accessible. 5% of sinks must be accessible, except for service sinks. 50% of drinking fountains must be accessible. Rooms containing vending and machines must be made accessible.

13 11

SEATING WHEN DINING

19 19

starkville symbiosis + sustainability

If counters are the only provided dining surface than the height of the counter must not exceed 34” in height, and a 60” section of the counter must be made accessible. Where tables and seating are built- in at least 5% of the total must be accessible. Dining areas are to be accessible for the total floor area allotted for table and seating except for mezzanine areas that contain less than 25% of the total area.

ADA Requirements ELEVATOR WITH CENTER DOOR

The door for an elevator with a centered door can be no less than 42in. wide. The inside of the elevator can be no less than 54in. deep from the door and 51 from the inside wall to inside wall.

The inside width can be no less than 80in.

ELEVATOR WITH SIDE DOOR

The door for an elevator with a side justiďŹ ed door can be no less than 36 in. wide. the inside of the elevator can be no less than 54 in. deep from the door and 51 from the inside wall to inside wall.

The inside width can be no less than 68 in.

85

HALLWAYS

Minimum clear width for a single wheelchair must be 36 in. or greater. When passing through an opening the opening must be no less than 32in. with a maximum depth of 24in.

BUILDING CODES + ZONING + ADA

ADA Requirements TURNING DISTANCE

The approach of a turn cannot be less than 36 in. wide and the depth of the turn cannot be less than 48 in. long, while still maintaining the required width of 36 in.

WALL CLEARANCES

Walks, Halls, Corridors, Passageways, Aisles or other circulation spaces shall have 80 in. minimum clear head room and anything protruding from the wall cannot exceed 4 in. if it is higher than 27 in. o of the ground.

VEHICLE SPACES

Car parking spaces shall be 96 in. wide minimum and van parking spaces shall be 132 in. wide minimum, shall be marked to deďŹ ne the width.

starkville symbiosis + sustainability

ADA Requirements TOILET HEIGHTS

The required toilet height is between 17in. and 19 in. while the handrails must have a height of 33 in. -36 in.

GRAB BARS

Grab bars lengths are a minimum of 42 in. and can start no more that 12 in. away from the wall.

The total distance from the start of the wall to the end of the grab bar can be no less than 54 in.

TABLE HEIGHT CLEARANCE

87

Counters should not have a forward reach higher than 48 in. and its depth should be no more than 25 in.

TRANSFER APPROACH

When a transfer approach is desired for lavatories the required minimum width is 60 in.

SINK AND COUNTER OBSTRUCTIONS

A sink or counter surface can be placed no closer than 18 in. to the toilet, from center of toilet to edge of counter or sink.

BUILDING CODES + ZONING + ADA

Egress Requirements ACCESSIBLE MEANS OF EGRESS

Accessible means of egress are not required in alterations to existing buildings. (Refer to 202 Existing Buildings and Facilities in ADA).

Additions and alterations to existing buildings or facilities shall comply with 202.

PROHIBITED ACCESS

REDUCTION

IN

(Refer to 204 Protruding Objects in ADA) Protruding objects on circulation paths shall comply with 307. (Refer to 206 Accessible Routes in ADA)

ACCESSIBLE ROUTE

At least one accessible route shall be provided within the site.

At least one accessible route shall connect accessible buildings, facilities, elements, and spaces.

At least one accessible route shall connect each story and mezzanine in a multi-story building/ facility.

In restaurants and cafeterias, an accessible route shall be provided to all dining areas.

(Refer to Chapter 3: Building Blocks in ADA for all general egress and sizing requirements ) (Refer to Chapter 4: Accessible Routes in ADA for all general egress and sizing requirements)

starkville symbiosis + sustainability

Egress Requirements 402.2 COMPONENTS

403.6 HANDRAILS

403.3 SLOPE

Handrails shall be provided on both sides of stairs and raps.

Accessible routes shall consist of one or more Where handrails are provided along walking of the following components: walking surfaces surfaces with running slopes not steeper than with a running slope not steeper than 1:20, 1:20 they shall comply with 505. doorways, ramps, curb ramps excluding the flared sides, elevators, and platform lifts.

505.2 WHERE REQUIRED The running slope of walking surfaces shall not be steeper than 1:20. The cross slope of walking 505.3 CONTINUITY surfaces shall not be steeper than 1:48.

Handrails shall be continuous within the full length of each stair flight or ramp run. Inside 403.5.1 CLEAR WIDTH handrails on switchback or dogleg stairs and Except as provided in 403.5.2 and 403.5.3, the ramps shall be continuous between flights or clear width of walking surfaces shall be 36 in. runs. minimum.

403.5.2 CLEAR WIDTH AT TURN

505.4 HEIGHT

Where the accessible route makes a 180 degree turn around an element which is less than 48 in. wide, clear width shall be 42 in. minimum approaching the turn, 48 in. minimum at the turn and 42 in. minimum leaving the turn.

Top of gripping surfaces of handrails shall be 34 in. minimum and 38 in. maximum vertically above walking surfaces, stair nosings, and ramp surfaces. Handrails shall be at a consistent height above walking surfaces, stair nosings, and ramp surfaces.

403.5.3 PASSING SPACES

505.5 CLEARANCE

An accessible route with a clear width less than 60 in. shall provide passing spaces at intervals of 200 ft. maximum. Passing spaces shall be either : a space 60 in. minimum by 60 in. minimum; or, an intersection of two walking surfaces providing a T-shaped space complying with 304.3.2 where the base and arms of the T-shaped space extend 48 in. minimum beyond the intersection.

Clearance between handrail gripping surfaces and adjacent surfaces shall be 1 1/2 in. minimum.

(Refer to Section 1006 in 2012 IBC for Means of Egress Illumination) (Refer to Section 1007 in 2012 IBC for Accessible Means of Egress)

BUILDING CODES + ZONING + ADA

89

SOURCES http://www.cityofstarkville.org 2012 International Building Code. Country Club Hills, IL: ICC, 2011. Print.

Lorianna Baker Megan Vansant

DEMOGRAPHICS

MISSISSIPPI STATE UNIVERSITY STARKVILLE, MS

PAGE 93

% .5

E UAT AD R G

48

19

Mississippi State University

COLLEGIATE EDUCATION LEVELS

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UNIVERSITY GENDERS

80

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UN

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70.0% WH IT E

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8.0 % PART-TIME

92.0% FU LL -T IM

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22.0 %A FR IC A

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UNIVERSITY ETHNICITIES

starkville symbiosis + sustainability

UNIVERSITY ATTENDANCE STATUS

48.5% BAC H. DE GR E

Starkville, Mississippi E

OR

HER HIG

.5% 49

STARKVILLE GENDERS

EDUCATION LEVELS

89

95 .7

%

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GH

SCH

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IG RH

HE

R 5 0.5 %

RACES OF STARKVILLE

5 9.

6%

W HIT E

AL

E

9.5% (65+ YEARS)

32.8% (30 -65 YE AR S

AN IC ER

M FE

)

15.8% (5-9 YE AR S)

AM

3.7% ASIAN 1.3% MORE THAN ONE RACE

34.6% A FRI CA N

LE MA

STARKVILLE AGE RANGES

3 5.8 % (2 0-

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AR

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DEMOGRAPHICS

SOURCES http://www.collegedata.com/ http://www.census.gov/

Conceptual Projects

starkville symbiosis + sustainability

STARKVILLE SYMBIOSIS + SUSTAINABILITY STARKVILLE SYMBIOSIS + SUSTAINABILITY | ARC 4536 | FALL 2014 MISSISSIPPI STATE UNIVERSITY | SCHOOL OF ARCHITECTURE starkville, ms | professor alexis gregory | arc 4536 | fall 2014