The Department of State Hospitals-Patton New Main Kitchen is a 36,144-square-foot project located in San Bernardino, CA. The scope included a new central kitchen building for the DSH-Patton. The project achieved LEED v2 Gold certification, exceeding DGS’ original goal of Silver certification. The project received a 2020 CMAA Southern California Chapter Achievement Award in the Healthcare Market. Verdical Group completed the LEED Project Management (NC v2.2 Gold Certified) scope on this exciting project.
The project focused on creating a sustainable site, conserving water, installing environmentally preferable products, and creating healthy indoor environmental air quality. Providing alternative forms of low-emission transportation was important to the project and was achieved by installing bicycle storage and EV parking stalls. Heat Island Effect was mitigated by highly reflective paving and roof materials, earning an exemplary performance point. Quality stormwater was managed onsite by removing Total Suspended Solids (TSS) and low flow interior plumbing fixtures reduced the demand for water, therefore preserving the limited natural resource of freshwater. The project earned an exemplary performance point for water use reduction. A rigorous fundamental and enhanced commissioning process ensured that the building systems were installed and functioning properly as intended by the design team and meeting the owner project requirements. The construction team excelled by diverting 95% of the construction and demolition waste away from the landfill, thereby reducing methane and carbon emissions. The design team focused on specifying environmentally preferable products and the construction team followed through with verifying that they were procured and installed. The permanently installed products are composed of 25% recycled content, 40% are locally sourced, and 80% of the new wood-based building materials are Forest Stewardship Council (FSC). Indoor Environmental Air Quality was important to preserve during the construction phase as well as prepare for the end occupants. A Construction Indoor Air Quality Management Plan was followed and products with low/no-VOCs were specified and installed. Fresh air (30% ventilation above the minimum rates) and natural daylight was important to the project team as it enhances productivity, health and well-being. 75% of the regularly occupied spaces have access to natural and quality daylight, which also reduces the electrical lighting demand. The LEED Gold Kitchen created a sustainable and healthy environment for the staff providing meals for patients.