project Info
Swarthmore College Dining & Community Commons Addition
508 Field House Lane, Swarthmore PA, 19081
Sustainable New Development or Renovation
Project Team
Architect/Designer: DLR Group, RWL Architecture & Planning
Contractor: Warfel Construction Company
Engineer: Langan
Owner: Swarthmore College
Project Description
The Dining and Community Commons is an ambitious, net-zero dining facility utilizing mass-timber construction and high-efficiency systems to create a uniquely welcoming, beautiful, and sustainable gathering space at Swarthmore College. The centerpiece of the project is a 42,000 square foot mass timber dining addition, thoughtfully conceived to support Swarthmore’s mission to deliver a transformative learning experience founded in stewardship, innovation, inclusion, equity, and diversity. The project is a major step forward in Swarthmore’s ‘To Zero By Thirty Five’ (20X35) plan for achieving carbon neutrality by 2035. High-performance building envelope and systems combine with carbon conscious, healthy materials and biophilic influences to form a holistically sustainable project. To ensure and prove effectiveness, Swarthmore is pursuing Living Building Challenge Petal Certification through the International Living Future Institute. Some exciting features of this project include:
- Extensive campus engagement, consisting of over 55 meetings and 500 individual interviews, provided a strong framework for project design.
- A basement beneath the dining addition is prepared to house Swarthmore’s future central geothermal plant, a critical component in Swarthmore’s 20X35 plan.
- A hybrid structure of sustainably harvested mass timber and steel pays intentional homage to the existing Sharples Hall structure while advancing goals for carbon footprint reduction.
- 400kW of roof-mounted solar panels combine with off-site solar development to achieve a project imperative to offset 105% of energy use with renewable energy sources.
- A high efficiency mechanical system that utilizes DOAS units, water-source heat pumps, ducted VAV, radiant ceilings and floors, and operable windows.
- Achieves 85kBtu/SF energy efficiency versus typical dining facilities which average 550kBtu/SF.
