The renovated dining hall and newly built kitchen employ a host of sustainability-driven features. The building uses ground-sourced heat pumps for space heating, water heating, and cooler chilling. Underground, the temperature is a relatively constant 45 degrees, which is warmer than typical above-ground winter temperatures and colder than typical summer temperatures. In the winter, the heat pump shuttles heat from the ground into the building and in the summer heat is pumped from the walk-in cooler into the ground. Heat pumps use electricity to power their compression cycle which is a lower-carbon energy source than using a fossil fuel like oil or propane. This newly renovated dining hall offers significantly increased dining, food preparation, and storage space while maintaining some of the feel of the old building.
