Take a walk through the new winery, brewery and food-processing complex at the University of California, Davis, and you'll get a glimpse into how beer and wine will be made 20 years from now. The $20 million teaching and research center at UC Davis' Robert Mondavi Institute for Wine and Food Science is the nation's first winery, brewery or food-processing facility to receive the coveted LEED Platinum certification, the highest “green” rating awarded by the U.S. Building Council for commercial buildings.
But more than that, the complex is an engine for innovation and job growth, and could make a big difference in the way beer, wine and food are produced in this country for years to come.
“This facility really embodies everything that UC Davis stands for today. And at the same time, it is a symbol of where we are headed,” said UC Davis Chancellor Linda Katehi. “We want to be a driver of innovation – and a partner in economic development – to improve our economy and quality of life.”
Andrew Waterhouse, a professor in UC Davis' Department of Viticulture and Enology, said the university's previous winery was built in 1938. Students made wine in plastic buckets and relied on a moody air-conditioning system for temperature control. Seeping walls led to mold, he said, adding: “It was a microbial zoo. We had stuff growing all over the place.”
Waterhouse said the new complex could help the food and beverage industries develop sustainable practices and cut energy usage.
University of California-Davis website for additional information about the facility.
http://greenrmi.ucdavis.edu/
The entire article above can be found at the url below.
http://www.siouxcityjournal.com/lifestyles/food-and-cooking/article_31c839ce-a1c9-5e9d-bb2f-cc66775bdcc7.html
No comments:
Post a Comment