DOE Approves Loan for 50.6 MW Wind Project

The Department of Energy finalized a $102 million loan guarantee to support Record Hill Wind, LLC to support a 50.6-megawatt wind power plant, an eight-mile transmission line, and associated interconnection equipment near the town of Roxbury, Maine.

LEED Gold Surprise

The U.S. Green Building Council has awarded Central Washington University’s Dean Hall LEED Gold certification, a surprise for planners who planned to meet LEED Silver standards, according to CWU officials.

Green Radiology Center Planned in Seattle

The Seattle-based Swedish Cancer Institute has a plan to restore community-based radiotherapy cancer treatment in the Seattle area by applying modern building technology that is swift — and green.

Lake Washington District Plans Sustainable School

Lake Washington School District’s newly designed replacement for Finn Hill Junior High School aims to become the district’s most sustainable school as well.

Green School Upgrades

Twenty-seven school districts in Washington received a portion of $27.8 million in state funding for energy-efficiency projects.

Seattle Children's Plan Moves Forward

Seattle Children’s Hospital released an artists rendering showing what the campus could look like when the $175 million first phase of a planned expansion is completed.

Green Science: LEED Gold Research Facilities

Two new additions to Pacific Northwest National Laboratory's Richland campus earned LEED Gold certification from the USGBC.

Platinum Project Protects Puget Sound

The LEED Platinum certified Center for Urban Waters, located on the east shore of the Thea Foss Waterway, was completed earlier this year.

Survey Indicates Wash. Green Jobs Are on the Rise

A survey produced by the state’s Employment Security Department identified 99,319 green jobs in Washington in 2009, about 3.3 percent of the state’s work force.

Sustainable Dining, At a Hospital Near You

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.