Do Green Schools Make Better Schools?

Raymond S. Kellis High School Media Center, Peoria, AZ combines natural and interior lighting.

We believe energy efficient schools designed around principals of abundant natural light, healthier materials, lower energy use, healthy, low-contaminant air, and connection with views and nature are better for students and teachers alike.

A June 4, 2015 online article in Mountain States Construction magazine shared news about an inter-disciplinary team that will research this issue. The team, led by Colorado State University, will conduct a three-year study to learn if green environments have measurable effect on student learning, behaviors, health and well-being, and test scores.  [http://bit.ly/1GsHlDa]  Their goal is to take what we anecdotally believe to be true and closely study the effects of green schools on student performance.

Research team members are being drawn from CSU’s Institute for the Built Environment, plus several disciplines including sociology, economics, and environmental health sciences.  The St. Vrain Valley and Poudre School Districts in Northern Colorado will participate, helping researchers collect and measure data.  The four-year, $1 million grant is funded by the US Environmental Protection Agency.  


Eastern Arizona College Skilled Nursing Facility, Thatcher, AZ 

A Prior Study

A 2003 study conducted by Heschong Mahone Group regarding daylighting, windows and productivity in 450 Fresno, California schools was unequivocal in its findings that visual environment, including outside views, is very important for learning.  [http://bit.ly/1I1VZxV] 
 
Student learning was improved with outside views of nature or human activity, in rooms with ample daylight with methods to control glare and heat, in rooms where teachers used whiteboards vs. chalkboards (particularly for math), in rooms with good quality air, and in rooms where noise levels were controlled both within and without.  In its summary HMG found:

 The Importance of School Design Choices

These findings suggest the importance school planners should give to the architectural design of schools. The statistical models repeatedly demonstrate that physical condition of classrooms and schools are just as likely to affect student learning as many other factors commonly given much more public policy attention. Variables describing the physical conditions of classrooms, most notably the window characteristics, were as significant and of equal or greater magnitude as teacher characteristics, number of computers, or attendance rates in predicting student performance.

What Might We Learn?

So while the Colorado study is not the first study of green education environments by far, the timing, duration and multi-discipline approach should make it stand out.  We’re looking forward to learning the results and translating the findings into design refinements for future schools.  –


Queen Creek High School Cafeteria and Student Center, Queen Creek, AZ

Look for upcoming blogs on our healthy and energy efficient work in new and renovated schools.

Jim Murray, AIA, LEED GA is a principal with CSHQA and practices architecture in Denver, Colorado with an emphasis on designing healthy and energy efficient buildings.  He works with Colorado school districts on upgrades to critical systems such as security, food service and roofing replacements, as well as long-term planning and design of new and renovated K-12 facilities.

In Arizona, Scott Beck, AIA and Michael Harris, AIA provide education design services to school districts, community colleges and universities throughout the state.  Both of them bring over 30 years education design to new and renovated projects for classroom, food service, athletic, arts and performance, and vocational education spaces.   
 

 Efficient appliances speed cooking, reduce energy use, Lone Star Elementary School, Lone Star, CO

Airport Concesssions - Not Your Grandfather's Coffee Shop!

Big City Coffee, a local Boise favorite, is now in Boise Air Terminal.

In an industry known for wide fluctuations in volume and revenue, successful concessions contribute to airport profitability and long-term stability.

Depending on age and experience you may remember when the average airport had just three amenities:  a magazine, toy and candy stand, a brightly lit coffee shop (think pie case behind the counter), and a dimly lit lounge with rolling chairs and low cocktail tables.  Slim pickings with 2+ hours to kill between flights.

First Class Deli, restyled and updated technology, in San Jose Airport.

Average no more!  International airports have catered to arriving and departing travelers for decades, providing goods and services on site the moment a traveler needs them.  Large national airports followed and eventually the service-oriented trend reached all the way to general aviation terminals.  Now comes the new wave of restaurants and retail stores that are practically destinations in and of themselves.

And no wonder – non-aeronautical revenues at North American airports reached 45.1% of total revenues or $8.19 billion in 2013.  This includes $587 million for food and beverage, $663 million for retail and duty free, and $409 million for services such as telecom, shoeshine and spas.  (*data from the Airport Council International-North America 2014 Annual Benchmarking Survey)


Flames Restaurant, architectural rendering for San Jose Airport Terminal

Like any niche, concessions design has its unique elements:

• Circulation (and service) must focus on the traveler who is carrying bags and often has little time.
• Wayfinding must be clear.  Where to order, where to pay, where to be seated. 
• Entries and exits must be defined without doorways.
• Mobile ordering requires new tech solutions.
• A sit down restaurant needs to create atmosphere within an envelope while at the same time maintaining sight lines back into the terminal concourse.
• Kitchen spaces must be very well organized for production and flow.
• Lighting should be comfortable and define the space separately from the concourse.
• It goes without saying that furniture and finishes have to be durable and easily cleaned.
• Technology is going table-side.  No more finding a wall or column to plug in.

Before and after for San Jose Airport coffee bar

Our recent experience in this niche market includes Boise, Idaho and San Jose, California Airport Terminals.  Boise is remodeling and rebranding its concessions with more local offerings, including nine new venues including three full-service sit down bars and restaurants.  San Jose is adding new restaurants and refreshing existing spaces with a more polished look and better flow.

Airports are more than simple transportation.  They are a part of the experience, or the ‘journey’, and travelers are becoming more demanding.  The frequent flyer is professional, affluent and highly influential.  Capturing this market is critical.  Airports also serve as gateways and information centers to help market and sell the destination city or region.  Local food and beverage venues help brand and differentiate an airport, hopefully giving the traveler a positive memory for the next time he or she plans a business or vacation trip. –




Flames Restaurant Dining Room at San Jose Airport, architectural rendering


Based in Boise, Martin A. Hahle, AIA is a principal with CSHQA and design leader of the aviation design team.  His expertise includes planning, designing and coordinating renovations in occupied air terminals, while maintaining operations, access and security 24/7 throughout the construction process.  Based in Sacramento, Steve Wakeman, AIA, is an Associate and Senior Manager with CSHQA and project manager of work at San Jose Airport.