September 2024 Chapter Meeting

Building Decarbonization: Upcoming code requirements for emissions reduction

Reducing or eliminating greenhouse gas (GHG) emissions from building operations is emerging as an important goal for architects and engineers in the design of new buildings and major renovations. Many cities are adopting building performance standards (BPS) and other programs to address GHG emissions in existing buildings. This presentation reviews both current and emerging methods and procedures for estimating GHG emissions for direct use of fossil fuels, electricity use and non-conventional forms of energy like district energy, hydrogen and biomass. Electrification is being accepted as the most viable path for eliminating GHG emissions but, as the electric grid becomes cleaner and incorporates more renewable energy, when we use electricity becomes more important than how much we use. The presentation concludes with a summary of how requirements for GHG emissions are being incorporated into codes and standards.

Charles Eley, P.E., AIA, BEMP, CEM, Member ASHRAE, LEED® AP Charles Eley is an architect, mechanical engineer and author with 40 years' experience in energy efficient and sustainable design. His latest book is Clean Electricity, A practical guide to zero-carbon buildings. Previously, he wrote Design Professionals Guide to Zero Net Energy Buildings (Island Press 2016). During his career, Mr. Eley has made significant contributions to the California energy standards, ASHRAE Standard 90.1, and energy codes in six other countries. He has also developed a number of important technical manuals and publications; served as the founding executive director of the Collaborative for High Performance Schools; developed a number of energy analysis software applications; and has served as energy consultant for a number of landmark green buildings. Mr. Eley currently writes, provides specialized consulting to nonprofits, and teaches classes on building energy efficiency and green technologies.

Tickets:

• Professional: $40
• Student: Free

Meal Selections:

• VEGAN COBB SALAD: Spring Mix, Cucumbers, Cherry Tomatoes, Crispy Garbanzo beans, Red Onions, Sweet Potato, Avocado, Pepitas, Shaved Cauliflower, Toasted Cumin Vinaigrette.
• GARDEN FRESH RIGATONI (V): Zucchini, yellow squash, red onion, garlic, mixed bell pepper, cherry tomato, spinach, basil
• QUESADILLAS: Cheddar jack, bell peppers, pickled onions, guacamole, salsa, sour cream, cilantro, Nacho Chips
• GRILLED CHICKEN SANDWICH: Arugula, Mama Lil’s, grilled squash, Basil aioli, Swiss, Mama Lil peppers served with Fries
• WAGYU BURGER: Cheddar, bacon, lettuce, tomato, onion, kosher pickle, special sauce, brioche bun served with Fries