Abstract
Healthcare facilities present both a challenge and opportunity in the development and implementation of sustainable design, construction and operations practices. Issues such as 24/7 operations, energy, water use intensity and formidable regulatory requirements can pose significant obstacles to the implementation of currently accepted protocols. Working in a hospital that has a continuous improvement plan in place to upgrade the facility using cleaner more efficient sources of energy to allow for better adaptation to the rapid cycle of innovation in medicine and technology while incorporating green principles in design is smart planning. The main objective of this project was to redesign and install a commercial kitchen ventilation hood system while still providing food service to patients, employees and guests. The current system was failing due to age and increasing demands. Using the skills learned through the project management program we applied techniques to manage this project with great success.
