Vanderbilt is striving to have more buildings meet “green” requirements, and the new Commons Center has been certified by the Leadership in Energy and Environmental Design as having environmentally sustainable construction.

The dining hall in the center plays a significant role in the “green-ness” of the building through recycling and conservation, said Camp Howard, associate director and executive chef of Vanderbilt Dining.

“In the kitchen we’re using lots of gas, water and electricity, so that was a focal point from the beginning,” he said.

The dining center, a dine-in only facility, also serves all meals on china to reduce waste.

This aspect of the facility fosters community and interaction between students and faculty while also encouraging environmentally friendly practices.

Dean of Commons Frank Wcislo said, “When I’m thinking about what will happen here in The Commons Center when a professor and a student sit down together, I’m thinking about a much less formalized context than the classroom or the office which actually will encourage informal exchange in conversation.”

According to Howard, the food will be prepared in eco-friendly spinning rack ovens that use less space and energy while cooking the food.

The dishes will also be cleaned in a one-of-a-kind dishwasher that uses less water and captures more steam than the average dishwasher, thus conserving water and energy.

One environmentally conscious feature of the clean-up process is a “pulper” that extracts the water from the waste and uneaten food and then composites the waste. The water is then sanitized and recycled.

Another measure taken to reduce the use of paper products is through the installation of forceful hand dryers to be used by employees in order to eliminate the need for paper towels in the kitchen.

The decision for The Commons to go “green” is based on the idea of sustainability, defined as the university’s goal of “creating a vibrant campus with a high quality of life while sustaining natural resources and protecting the environment,” according to the Web site for Sustain VU.

The “green-ness” of The Commons Dining Hall is partially a result of student-led initiatives to encourage environmental awareness.

Wcislo credits Students Promoting Environmental Awareness and Recycling as a driving force behind the applications for LEED certification, and their voice has been heard with the design of eco-friendly buildings in The Commons.

“University policy-makers here actually listen to what students have to say,” he said.

He also said he believes the LEED certification is an educational tool and the next step in encouraging environmental awareness throughout campus.

“The next echelons of students are going to expect environmental consciousness, and basically at some level we’re going to have to be there to meet some of those expectations before they arrive,” said Wcislo.