By Helen Christophi
(12/14/2010)
(12/14/2010)
Anshen + Allen embarked on a mission to design the state’s first 100 percent toxin-free hospital by screening every building material that could possibly go in to the structure for its potential to cause those conditions.
By Stephanie Thum
(09/25/2009)
(09/25/2009)
Ed McGatha, facilities director of the Children’s Medical Center of Daytona, had a unique opportunity when it came time to select roofing materials for the organization’s new outpatient care center in Springboro, Ohio.
By Marcia Conrad
(12/06/2008)
(12/06/2008)
Architect Outlines Tips For Sustainable Healthcare Design
(07/01/2007)
The Houston metropolitan land market and simple long-run economics pushed Jacob White Construction to develop the three-story East Medical Center project around environmentally sustainable technologies that may win LEED gold certification with the largest living roof in the state, according to officials.
(06/30/2007)
Nearly two-thirds of health care and hospital administrators believe that sustainability will change the way health care buildings are designed and constructed, according to a recent study.
(04/21/2007)
With a career spanning more than 30 years, Alan Whitson, RPA, president of Corporate Realty Design & Management Institute, has experience building and financing sustainable buildings. He regularly consults, writes and speaks on the subject of high-performance buildings, and recently lead a seminar on high-performance hospitals and medical facilities.
(09/25/2006)
The recently completed Providence Newberg Medical Center here is the first LEED gold certified hospital in the United States. New Jersey-based contractor Skanska USA Building Inc. estimates that the “build green” portion of the $70 million project will take 14 months to amortize, and that the facility will save nearly 26 percent in annual energy costs.
(07/30/2006)
VANCOUVER, Wash. — Two hospitals in Clark County, Washington, have been exploring ways to support local growers and offer fresher and healthier food options to patients and visitors. It’s part of move toward relying on increasingly local, and oftentimes sustainable, farms. It’s also part of a national trend toward improved experiences for those who come to the hospital as patients or visitors, or, in some cases, as diners.