Arch6026 - Building Systems II (2000/2001) Energy and Environmental Systems for Green Buildings - PowerPoint PPT Presentation

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Arch6026 - Building Systems II (2000/2001) Energy and Environmental Systems for Green Buildings

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  1. Arch6026 - Building Systems II (2000/2001)Energy and Environmental Systems for Green Buildings Lecture 08 - Sustainable Management and Technology

  2. Contents • Sustainable Management • Resource Efficiency • Water Conservation • Waster Management • Hong Kong’s Situation

  3. The scale of man Systems within systems Multi-SCALE design with nature

  4. Sustainable Management • It is about the management of ‘ecosystems’ • natural ecosystems • e.g. water, atmosphere, soils, wetlands, forests • provide ecosystem services e.g. support of the food chain, harvesting of animals or plants, and the provision of clean water or scenic views • other ecosystems • landscape ecosystem • building ecosystem • human ecosystem

  5. Sustainable Management • Interactions between human and nature • land use • land cover • production • consumption • disposal • Sustainable construction • consider the influences on the ecological and social surroundings

  6. Interactions between human and nature

  7. Sustainable Management • Sustainable design principles • economy of resources • energy, water, and material • life cycle design • consider environmental quality, functional quality and future values • humane design • reduce impact on nature • ensure human comfort and health

  8. Energy issues Water conservation Efficiency Renewable Reduce Recycle Design Pre-Building Phase Construction Building Phase Operation & maintenance Post-Building Phase Demolition/Disposal Materials and systems Waste management Reduce Select Recycle Reuse Building life cycle and sustainable management

  9. Resource Efficiency • ‘Eco-efficiency’ • combines the efficient use of both economic and ecological resources • sustainable management of natural resources • conservation and sustainable use of ‘biodiversity’ • the ‘ecosystem’ provides services • e.g. purification of water supplies by aquatic life-forms • adoption of more sustainable patterns of production and consumption

  10. Cost$/Benefits analysis The three legged stool of sustainability

  11. Resource Efficiency • Aim • to reduce the demand and the costs for energy, water, and materials • Results • monetary savings which benefit the local economy • reduced environmental impact • conservation of resources • Integrated resources planning (IRP) & management

  12. Resource Efficiency • Major factors • appropriate material selection • waste minimisation • recycling of building materials • efficient use of water • They also promote • increased durability of buildings • cyclical utilisation of materials

  13. The input and output streams of resource flow

  14. Water Conservation • Methods • leak detection & prevention • efficient fixtures/appliances (e.g. low-flow toilets) • correct use of appliances (e.g. washing machine) • water use for landscaping & irrigation • Green design issues • greywater reuse and rainwater recycling • composting toilets & wastewater treatment

  15. Crops growing (for food or flowers) Espalier Using greywater for crops and landscape irrigation

  16. Composting toilets

  17. Waste Management • Sources of solid waste • residential & commercial • industrial & agricultural • construction • Elements of solid waste management • waste generation, on-site storage, collection • transfer and transport • processing and recovery • disposal (e.g. landfill, incineration, composting)

  18. Waste Management • Green strategies • waste prevention • construction and demolition recycling • architectural reuse • design for material recovery • Important factors • on-site collection & storage space • sorting & separation (paper, glass, plastic, metal)

  19. Waste Management • Recycling organic waste • make use of organic nutrients in garbage, human waste, and sewage • for growing crops/flowers in gardens • for feeding to farms (e.g. ‘urban farming’) • food gardens and city farmers

  20. Hong Kong’s Situation • One day in HK (popul. = 6.97 million) [1999] • fresh water consumption = 358 litre/person • electricity consumption = 13.9 kWh/person • food consumption: • vegetables 1,100 tonnes; fruits 1,800 tonnes • live pigs 6,200 heads; live cattle 170 heads • live poultry 190 tonnes; fresh eggs 200 tonnes • freshwater fish 120 tonnes; marine fish 170 tonnes • solid waste production = 18,040 tonnes

  21. Projection of waste requiring disposal and population in HK (source: Waste Reduction Framework Plan)

  22. “Buy Green Buildings, Get Free Balcony” - Mingpao “Island West Will Become An Enviro-friendly City” - Singtao

  23. Hong Kong’s Situation • Waste reduction framework plan • http://info.gov.hk/wrc/framework.htm • Recent efforts for building industry • waste minimization (e.g. sanitary fittings) • construction and demolition waste • flushing volume for flushing cisterns • refuse storage and material recovery (* see also Practice Note for AP &RSE)