» Residence Life Dining Services Equipment

Sandhu Conference Center is home to Randall Dining Commons (RDC), the main residence life eatery. This chapter looked at the commercial kitchen’s mechanical and operational inefficiencies in the categories of gas, electricity, and water usage. By following the recommendations and suggestions offered in this chapter, Chapman University would demonstrate its commitment to the sustainability policy as well as benefit economically. Through analysis of RDC, a multitude of changes can be done to create a more environmentally sustainable building and reduce operational costs.

One key recommendation is for Chapman to utilize commercial service technicians to conduct maintenance repairs, upgrades, and retrofits, on all commercial appliances to ensure they are performing optimally and efficiently. Findings suggest excess consumption of resources is due to negligent operations behavior and mechanical inefficiencies of appliances. Another major recommendation is to conduct a lifecycle cost analysis through the fishnick website calculator for return on investment and simple payback calculations of more efficient appliances. Read additional recommendations for making RDC more efficient and reducing its utility costs in Chapter 8 of the audit, written by Devon Bloss and Alexandra Sidun.

  • Mechanical Audit
  • Operational Audit
  • In order for the University to reduce resource consumption and utility costs, annual energy, gas, and water consumption must be evaluated for the Residence Life dining services equipment. 

    RDC kitchen graph

    floor plan

    • In the year of 2015, RDC consumed 2GWh of electricity. This is enough to power 130 average U.S. homes for an entire year! This is also equivalent to 1,400 metric tons of CO2e.
    • 23% of large electrical appliances in RDC were found to be “Out of Service” but were still pulling large phantom loads.
  • Sustainability education for all Residence Life dining services staff is recommended for the reduction of unnecessary resource waste. 

    bar with line graph

    kitchen sink

    • Three 165L sinks are often left unattended and filled, with faucets still on. It was calculated this behavior results in approximate water loss of up to 1,500L per day just in this one location.
    • Chapman University’s water bills are projected to increase to a cost of $25,000 for the 2016 fiscal school year.