The recently released 2018 Commercial Buildings Energy Consumption Survey (CBECS) by the U.S. Energy Information Administration found that the total floorspace in commercial buildings has increased but energy consumption has not, compared with the last survey analyzing the landscape in 2012.
This difference indicates that the consumption per square foot (energy intensity) has decreased, which means that its efficiency has likely increased. The 2018 data showed a decrease in energy intensity of 12% since 2012, from 80,000 Btu per square foot to 70,600 Btu per square foot. Between 2012 and 2018, electricity intensity decreased 14%, and natural gas intensity decreased 11%.
Inpatient healthcare buildings had a 16% decrease in energy intensity in what was the largest change of any building type. Despite this decrease, though, inpatient healthcare buildings were still among the most energy-intensive types of buildings, along with food sales and food service.
Warehouses—the most common commercial building type as of 2018—were among the least energy-intensive building types, along with vacant buildings and those used for religious worship. Decreases in energy intensity are driven by improvements in building operations, materials, and design, as well as heating, cooling, and lighting technologies. Use of highly efficient LED lighting has spiked from 9% of commercial buildings in 2012 to 44% in 2018.
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| Oct 13, 2010
County building aims for the sun, shade
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| Oct 12, 2010
Holton Career and Resource Center, Durham, N.C.
27th Annual Reconstruction Awards—Special Recognition. Early in the current decade, violence within the community of Northeast Central Durham, N.C., escalated to the point where school safety officers at Holton Junior High School feared for their own safety. The school eventually closed and the property sat vacant for five years.
| Oct 12, 2010
Guardian Building, Detroit, Mich.
27th Annual Reconstruction Awards—Special Recognition. The relocation and consolidation of hundreds of employees from seven departments of Wayne County, Mich., into the historic Guardian Building in downtown Detroit is a refreshing tale of smart government planning and clever financial management that will benefit taxpayers in the economically distressed region for years to come.
| Oct 12, 2010
Owen Hall, Michigan State University, East Lansing, Mich.
27th Annual Reconstruction Awards—Silver Award. Officials at Michigan State University’s East Lansing Campus were concerned that Owen Hall, a mid-20th-century residence facility, was no longer attracting much interest from its target audience, graduate and international students.
| Oct 12, 2010
Gartner Auditorium, Cleveland Museum of Art
27th Annual Reconstruction Awards—Silver Award. Gartner Auditorium was originally designed by Marcel Breuer and completed, in 1971, as part of his Education Wing at the Cleveland Museum of Art. Despite that lofty provenance, the Gartner was never a perfect music venue.
| Oct 12, 2010
Cell and Genome Sciences Building, Farmington, Conn.
27th Annual Reconstruction Awards—Silver Award. Administrators at the University of Connecticut Health Center in Farmington didn’t think much of the 1970s building they planned to turn into the school’s Cell and Genome Sciences Building. It’s not that the former toxicology research facility was in such terrible shape, but the 117,800-sf structure had almost no windows and its interior was dark and chopped up.
| Oct 12, 2010
The Watch Factory, Waltham, Mass.
27th Annual Reconstruction Awards — Gold Award. When the Boston Watch Company opened its factory in 1854 on the banks of the Charles River in Waltham, Mass., the area was far enough away from the dust, dirt, and grime of Boston to safely assemble delicate watch parts.
| Oct 12, 2010
Full Steam Ahead for Sustainable Power Plant
An innovative restoration turns a historic but inoperable coal-burning steam plant into a modern, energy-efficient marvel at Duke University.
| Oct 6, 2010
From grocery store to culinary school
A former West Philadelphia supermarket is moving up the food chain, transitioning from grocery store to the Center for Culinary Enterprise, a business culinary training school.
