According to the Forest Stewardship Council (FSC), the third draft of LEED 2012, if approved as written, would represent a step backward from the current Certified Wood Credit.
That credit, the FSC says, has directly encouraged tens of millions of acres of forest conservation and responsible management in the U.S. and Canada.
For more information, please click here. BD+C
Related Stories
Codes and Standards | Jun 15, 2020
Workers want policy changes before they return to offices
More office cleaning, work from home opportunities, and staying home when sick among the desired adjustments.
Codes and Standards | Jun 12, 2020
Carbon emission legislation prompts commercial real estate to innovate
Mass timber, augmented reality, and modular construction among the trends.
Codes and Standards | Jun 11, 2020
USGBC offers new pilot credit to address green cleaning and COVID-19
Provides guidance on cleaning and disinfecting buildings using green cleaning best practices.
Codes and Standards | Jun 10, 2020
AIA issues tools for reducing risk of COVID-19 transmission in buildings
Tailored strategies offered for offices, retailers, schools, and senior living facilities.
Codes and Standards | Jun 8, 2020
OSHA construction safety inspections fall 84% during COVID-19 pandemic
Agency focuses on preventing disease transmission in healthcare industry.
Codes and Standards | Jun 8, 2020
5 must reads for the AEC industry today: June 8, 2020
Frank Lloyd Wright sites set to reopen and construction jobs rise by 464,000.
Codes and Standards | Jun 8, 2020
Reopened offices raise liability risk for businesses and owners
Risks may not be covered by property insurance.
Codes and Standards | Jun 4, 2020
American Wood Council updates report on fire resistance of wood members and assemblies
Provides new examples and background on mass timber calculations.
Codes and Standards | Jun 3, 2020
Virginia makes GCs liable for subs employee wages
New law allows workers to sue GCs for wages in class action.
Codes and Standards | Jun 2, 2020
Designers, owners reinventing restaurants to cope with COVID-19
Options include rearranged seating, mobile ordering, designated flow spaces.
