ID#10069 made on
EAc3 - Energy use, measurement and payment accountability
LEED ID+C: Commercial Interiors
Our project is a 15,870 square foot kitchen shared by two university residence halls, which total 368,074 square feet. We represent 4% of the building area and there are 30 employees who work in the k...
Our project is a 15,870 square foot kitchen shared by two university residence halls, which total 368,074 square feet. We represent 4% of the building area and there are 30 employees who work in the kitchen. The project includes the kitchen, a small office, employee restrooms, and the serving areas. The space is not air-conditioned, and is heated primarily by steam, though there is one air handler that heats with natural gas. Utilities are used primarily by kitchen appliances, as there is little else in the space. The site is located in Cambridge, Massachusetts. Our question relates to the level of sub-metering required to achieve both points for EA Credit 3. We currently have sub-meters for each of the utilities used on site so the tenant will pay for actual usage. Page 177 of the LEED CI Reference Guide states, '...sub-metering need only be by energy source, or utility.' This seems to indicate that we achieve these points. However, page 178 states, 'All energy and utilities consumed in connection with the manufacture of a product or delivering service, such as in the brewing of beer or operation of a restaurant, must be submetered.' The Reference Guide goes on to mention dishwashers. We feel that we meet the intent of this credit by providing for accountability and optimization of energy and water consumption over time. To further sub-meter seems impractical in this small space where all activity is kitchen-related. Almost all utilities are used by process uses, so we feel we are effectively measuring those by sub-metering each utility separate from the larger buildings. The utilities on site include: Natural Gas - Space heating, fryers & ovens Steam - Space heating, domestic hot water & dishwasher booster heat Electricity - Fans, small appliances, ice machines, lights, refrigerators, freezers, computers, etc. Water - Restrooms, dishwasher, kitchen sinks, ice machines, washing machine & steamers Please confirm weather we meet the intent of this credit and satisfy the requirements to achieve both points. If additional metering is required, please explain where.
Because the project is measuring all the utilities used in the kitchen, and the occupants will be paying the cost of these utilities based on actual use, both requirements under Case A are satisfied. The utilities used in a process -- such as the water, the steam or gas to heat the water and electricity to operate the dishwasher of a restaurant -- must all be measured, but do not have to be metered separately from other uses (i.e., lighting and HVAC). Applicable internationally.
Related Addenda (Corrections & Interpretations)