SUSTAINABLE PLANNING AND ARCHITECTURE

LEED,GRIHA AND BREEAM

-PRESENTED BY
SHARON HEPZIBAH.J
SASIREKHA
 DEFINITION
BREEAM:
• The BREEAM (Building Research Establishment’s Environmental Assessment Method) was first
launched in 1990 and was the first green building performance assessment method. This method
was developed in the UK
• This rating system is divided in the following areas: management-12%, energy use-19%, health
and well-being-15%, pollution-12%, transport-8%, land use and ecology-10%, materials-13%, waste
- 7.5% water-6% and innovation where the percentage values represent the weights given to
the respective parameter in the rating system.
• As BREEAM is predominately a design-stage assessment, it is important to incorporate details into
the design as early as possible. By doing this, it will be easier to obtain a higher rating and a more
cost-effective result.
• The BREEAM development is useful at the master planning stage for large development sites like
new settlements and communities.
LEED:
• The LEED (Leadership in Energy and Environmental Design) rating system has been developed by
the U.S. Green Building Council (USGBC) in 2000.
• The LEED India green building rating system was developed by IGBC (Indian Green Building
Council) in October 2006.
• The LEED-2011 for India NC rating system is categorized into sustainable sites-23.63%, water
efficiency- 9.1%, energy and atmosphere-31.82%, materials and resources-12.73%, indoor
environmental quality-13.63%, innovation in design -5.45% and regional priority -3.64 %.
• This system awards rating of buildings as certified, silver, gold, and platinum. It uses simple
checklist format to rate building performance.
• It should be noted, however, that other elements within the rating system which are aimed to
improve the safety and health of the end-user, such as the use of low-emitting materials, may
benefit the safety and health of construction workers as well.
GRIHA:
• GRIHA (Green Rating for Integrated Habitat Assessment) is the Indian national green building rating
system.
• It was developed by TERI (The Energy and Resources Institute) in 2007.
• This rating system is divided into: sustainable site planning-21.2%, health and well being- 9.6%, building
planning and construction-7.7%, energy: end use-36.5%, energy: renewable- 7.7%, recycle, recharge
and reuse of water-6.7%, waste management-4.8%, building operation and maintenance-1.9%, and
innovation points-3.9%.
• The GRIHA rates the buildings from 50-60 one star, 61-70 two stars, 71-80 three stars, 81-90 four stars, and
above 90 % five stars.
• A building is assessed based on its predicted performance over its entire life cycle — from inception to
operation.
• The issues that are addressed in these stages are as follows.
• Pre-construction stage (intra- and inter-site issues)
• Building planning and construction stages (issues of resource conservation and reduction in resource
demand resource utilization efficiency, resource recovery and reuse, and provisions for occupant health
and well-being). The prime resources that are considered in this section are land, water, energy, air, and
green cover.
• Building O&M stage (issues of O&M of building systems and processes, monitoring and recording of
consumption, and occupant health and well-being, and also issues that affect the global and local
environment).
 BREEAM

Unilever Food Innovation Center, Netherlands

The Global Foods Innovation Centre is an inspiring, sustainable,
and practical building that facilitates innovative ways of
collaborating

Project Details Project Team

• Scheme & Version: NL New Build and Renovation
• Stage: Interim
• Location: Netherlands
• Score & Rating: 91.2% Outstanding
• Certificate Number: 694-NBN-2014
• Client: Unilever Research & Development BV
• Contractor: Dura Vermeer
• Construction Management: Arcadis
• Architect: Paul de Ruiter Architects
• Interior Architect: Fokkema & Partners
• BREEAM Assessor: W4Y Adviseurs B.V.
Unilever’s Purpose
• Every day, 2.5 billion people use Unilever products to feel good, look good and get more
out of life. With more than 400 brands bought in 190 countries, we have a unique
opportunity to work with consumers to make sustainable living commonplace.

• Unilever’s vision is to grow our company, while decoupling our growth from our
environmental footprint and increasing our positive social impact. This vision connects us
with the companies that have established us and their social missions to improve health,
hygiene, and the living standards of their communities. We believe that companies must
make a positive contribution to the challenges the world faces and that this is the only way
a company can be successful. In 2009, we started “The Compass” – our Sustainable
Growth Strategy with which we want to build a sustainable company for the long term.

• The Unilever Sustainable Living Plan, launched in 2010, created the blueprint for achieving
this strategy. We continue to work on our ambitious goals for halving our impact on the
environment, improving the health and well-being of 1 billion people, and improving the
living standards of millions.
Why did this building undergo BREEAM Certification?

• The BREEAM certification has been used to make construction-sustainability measurable and
comparable. Not as an end goal but rather to realize a truly future-proof building.
• Central in realizing a BREEAM Outstanding certification is assuring high user quality and user value.
In our vision, this includes managing health and comfort, energy consumption, flexibility, and
guaranteeing performance. As part of this, we see the BREEAM method as a globally recognized,
credible guideline throughout the design & building process with which we achieve integrated
solutions. As such, the Global Foods Innovation Center received BREEAM Outstanding Certification
for its design, with a score of 91,23%.

Building Concept

• The new Global Foods Innovation Centre will be an inspiring, sustainable, and practical building
that facilitates innovative ways of collaborating. The building’s transparent design and its strategic
location on the university campus ensure optimum interaction between Unilever and various
relevant external parties. Knowledge-sharing is built into the design. Researchers and students
from Wageningen University (WUR), start-ups, knowledge centers, and consumers will be able to
meet here and work together in a sustainable manner on innovations in the food industry.
• The Global Foods Innovation Centre consists of a Pilot Plant, a Food & Customer Experience area,
and two floors of offices and laboratories. The Pilot Plant will be a mini factory for the small-scale
production of new products. This mini factory will link directly to the Food & Customer Experience
area, where test kitchens will be home to daily experimentation with innovative ingredients for the
development of new products. Employees, experts, students, and consumers can try the new
products and share their views here or in the concept store.
• A light-filled atrium with a skylight and a wide wooden staircase will connect Unilever’s offices and
laboratories with the public area on the ground floor. The perimeter of the entire facility will
continue underground, where it will become the boundary of a vast car park for use by
employees of both Unilever and Wageningen University.
Sustainability Ambition

• At commissioning, the building

aspires to meet the highest
sustainability standards and circular
economy principles.
• The Innovation Center contributes
to the health and well-being of its
users through various innovative
techniques and a refined layout, in
which movement and meeting are
stimulated.
• The new building is an opportunity
to manifest the norms, values, and
ambitions of Unilever in a physical
environment. We want to inspire
the world with sustainable, higher-
level innovations for health and
nutrition.
Overview of Green Strategy and Environmental Features
• Throughout the process, the BREEAM guides us towards more integrated
solutions that makes the building healthier and better-suited to its users,
expandable and adaptable, and will return more value in the long run.
Unique Features of the Building
• The vision of a future-proof building has been divided into four themes: health,
flexibility, energy usage, and material efficiency, and circularity. These themes
are the basis for sustainability for the Global Foods Innovation Centre. By
means of the following elaboration, it is made clear how the themes have
been converted into the design of a sustainable, healthy, and flexible building.
Connective Building Design
• We have created a connective building for Unilever that maximizes the links
between employees, both visually and physically. The power and intelligence
of an organization are enhanced when people can work together in an
inspired way. The building promote spontaneous encounters between the
work processes by means of transparency, strategic informal meeting places
such as coffee corners, and the wide staircases that will encourage people to
travel between floors.
Health
• A sustainable building offers a healthy and comfortable working environment
for all building users.
• Health is a primary condition for working well and effectively.
• In a healthy building, there is less absenteeism and productivity are
demonstrably higher.
• Health is not just about heat and cold.
• It is also about (day) light, views of green, air quality, acoustics, and a
functional and ergonomic workplace.
Energy Usage
• Sustainable buildings have a low energy consumption. This is achieved in the
design by the following measures:
• A compact design so that energy losses are reduced;
• An optimized façade, creating a balance between the maximum entry of
daylight, light protection, and the prevention of heat loss;
• Very airtight construction;
• Heat recovery from ventilation air;
• Maximum control of the installations based on user requirements and presence
(presence detection / CO2 monitoring): the occupancy and usage times in
the building will vary considerably. Significant energy gains will be made by
matching the use and the occupancy rate of the building with the operation
of the installations;
• All lighting is LED and equipped with sensors for presence and daylight. The
sensors are also used to regulate the climate.
Material Selection and Circularity
• A sustainable building is circular and handles materials and raw materials responsibly. The design
has been implemented in various ways such as:
• Concrete building parts have a high percentage (up to 30%) of recycled aggregates such as debris
and concrete granules;
• All wood in the building is FSC certified and therefore has a sustainable origin;
• The building volume has been optimized to achieve the largest possible volume with as little
material as possible;
• The interior has been developed separately from the hull so that it is possible to change without
intervening measures;
• Building elements are designed to be disassembled, making it possible to reuse elements and raw
materials in a simple manner when they are no longer needed in the current building.
• While not explicitly featured within BREEAM, integral to Unilever’s vision is the large-scale reuse of
equipment and furniture of the current sites in the Global Foods Innovation Centre.
Innovations
• By applying ionization of the outside air and controlling the building all through a multi-
sensor system, innovations are added to the building that fit seamlessly with our vision of
a future-proof building.
• Measurements in offices and factories show that with the current method of air
treatment only 50% of the total amount of volatile organic constituents is removed from
the indoor air, so that more ventilation capacity is needed, and bacteria and fungi can
multiply more easily.
• By means of ionization of the air, the natural cleansing power of oxygen is used.
Reference

• Comparative Study of Rating Systems for Green Building in Developing and Developed
Countries
• https://www.breeam.com/case-studies/mixed-use/unilever-food-innovation-center/