Capitol Corridor
University of California
Capitol Corridor

Posts Tagged: Roger Boulton

Green winery begins making wine

Grape crush has begun at a new UC Davis winery that is intended to become self-sustaining in terms of energy and water, according to a UC Davis news release that ran in the Daily Democrat.

The facility's environmentally friendly features include onsite solar power generation and a system for capturing rainwater and conserving processing water. The stored rainwater will be used for landscaping and toilets.

"We want to demonstrate a self-sufficiency model that is applicable to any business with limited water," the article quoted Roger Boulton, a UC Davis winery-engineering expert. Plans call for eventually operating the facility independent of the main campus water line.

The winery was also designed to capture carbon dioxide, a byproduct of fermentation, from a port in each of the new fermentors.

"The goal is for the facility to be not just carbon neutral, but carbon zero, in terms of its carbon emissions," Boulton said.

The 34,000-square-foot teaching-and-research complex is expected to be the first winery, brewery or food-processing facility to earn LEED Platinum certification, the highest environmental rating awarded by the U.S. Green Building Council. (LEED stands for Leadership in Energy and Environmental Design.) The facility will be only the third in the UC system to receive the LEED Platinum certification.

The $20 million complex was funded entirely by private donations; no state or federal funds were used in its design or construction, the news release said.

Students work on the fall crush in the new winery.
Students work on the fall crush in the new winery.

Posted on Tuesday, October 12, 2010 at 9:14 AM
Tags: green (7), Roger Boulton (2), wine (28), winery (2)

UC Davis and UC Berkeley called *green*

UC Davis and UC Berkeley were listed among the nation's 286 greenest colleges in a recent report by the Princeton Review. In fact, eight UC colleges made the list.

The Sacramento Bee last Saturday ran a story about Sacramento area colleges that the Review called green, including UC Davis, Chico State and University of the Pacific.

"We're not doing it to be trendy," UC Davis chemical engineering professor Roger Boulton told reporter Laurel Rosenhall about the green practices to be employed in a UC Davis winery under construction.

In fact, the article noted that a key driver of college campus greening is the students themselves.

"For a lot of students, the environmental issues are a way they feel they can be heard and make a difference," the article quoted a Sacramento college education consultant.

UC Davis was also lauded in the Princeton Review for sourcing campus food from local farms. "Twenty-one percent of the university’s food expenditures are from local or organic sources," the publication reported. The Sac Bee said the dining hall's locally grown fruits and veggies cut down the pollution from trucking food long distances.

In addition to being named in the top 286, UC Berkeley appeared on the Princeton Review's 11-campus "Green Honor Roll" in recognition of its ambitious greening efforts. Berkeley is aiming to reduce its greenhouse gas emissions to 1990 levels by 2014. To meet the target, the campus will complete over 200 energy efficiency projects, the Review said. And the university’s primary food service operator was the first in the country to receive organic certification. Organic salad bars are a staple at campus dining facilities.

UC Davis' Dutton Hall.
UC Davis' Dutton Hall.

Posted on Tuesday, May 11, 2010 at 10:19 AM
Tags: green (7), local food (4), Roger Boulton (2), UC Berkeley (13), UC Davis (223)
Webmaster Email: