Wednesday, May 29, 2013, at the grand opening of the Jess S. Jackson Sustainable Winery (JSWB) at UC Davis, Central Concrete Supply Co., Inc., a U.S. Concrete, Inc. company, announced that the JSWB implemented many first-of-its-kind sustainable design and construction products, including two new concrete innovations.
UC Davis announced that the 8,500 square foot building is expected to be the first building at any university to be certified Net Zero Energy under the Living Building Challenge. This building will use various green services to provide sustainable resources, such as water harvesting and filtration and power production, to the adjacent Teaching and Research Winery and August A. Busch III Brewery and Food Science Laboratory.
Looking to reduce its carbon footprint, the JSWB and design team members looked to each of the concrete suppliers to provide high impact solutions. The project used more than 2,500 specially manufactured concrete masonry units (CMUs) made using CarbonCure technology, which permanently sequesters waste carbon dioxide into the units. This was the first project manufactured by Basalite Concrete Products utilizing the CarbonCure technology. The CarbonCure blocks, combined with the first use of Central Concrete's low CO2 90% cement replacement mix, makes this the lowest-carbon CMU wall built to date. Fifty percent cement replacement was achieved in slab and foundations.
"Central Concrete appreciated working with such a forward-thinking design team, interested in pursuing innovative, sustainable product solutions for the Jess. S. Jackson Winery Building", said Mike Donovan, director, quality and assurance, Central Concrete Supply. "Our combined efforts resulted in us producing an extremely low CO2 concrete mix, with 90% cement replacement materials, for this project's blockfill applications."
About the Jess S. Jackson Sustainable Winery Building (JSWB)
Located at the University of California, Davis, the 8,500-square-foot building will be used to explore new research areas, including ways to maximize water conservation in wine production and sequester carbon dioxide during fermentation. With the technology that the JSWB uses, the winery plans to produce wine with a net-zero carbon footprint and to develop and apply models that are workable for the larger wine industry.