The University’s Cornwall House will be developed this summer in a bid to increase its energy efficiency.
The retrofit will improve the building’s carbon performance through taking advantage of renewable energy, with the installation of solar panels, and external cladding, a technique involving covering a structure with another material. As well as a development in sustainability, the renovation is also expected to provide an image overhaul to Cornwall House.
Projected changes to the building include the fitting of light sensors, enabling energy to be saved when unneeded, and the installation of solar panels to heat any hot water required throughout the building and to provide electricity. Additionally, energy usage will be measured in order to identify how alterations can be made to cut down on more specific items and areas.
Cornwall House is of particular focus because the building’s energy usage is high, since it houses ‘The Lemmy,’ a restaurant and various other frequently booked rooms, whilst its concrete walls cause heat to be lost easily. The insulation plans and other development will aid efforts to meet the University’s goal of an absolute carbon reduction of 28% by 2020 as part of their ongoing Carbon Management Plan.
An Exeter student, Georgia Hill, said: “Anything the university can do to reduce its carbon footprint is definitely a step in the right direction. Renewable energy seems a great way to get involved in becoming a sustainable campus, and I’m confident the investment will pay off. Plus, I’m excited to see the changes to Cornwall House when I’m back next year.”
The project is predicted to cost £1 million and is being funded by a loan from the Higher Education Funding Council for England.
Construction has already commenced and is expected to be complete by September 2013.
Any undergraduates interested in getting involved in the project to benefit your degree should contact Harriet Sjerps-Jones, Sustainability Curriculum Coordinator, for opportunities such as work based learning and work shadowing.
James Pidduck, News Team
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