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Highlighted Features
The Center demonstrates innovative technologies such as a Living Roof along with photovoltaic solar panels, geothermal energy systems, and composting toilets, conserving energy usage and returning value to the earth. The buildings on the property will be used as an opportunity to educate the public about tools they can use in their own homes to make a positive difference in the environment. The design process of the 21 Acres Center team has emphasized reducing long term operating costs over short term savings and systems that are built for a long term return on investment. These systems will provide sustained on-site energy production and high amounts of water re-use. A key goal in the process was to challenge conventional wisdom about buildings. The result is a building that uses less energy than Washington Energy Code requirements which will exceed the Platinum LEED standards for which the organization is seeking certification. The Center will be one of only four Platinum LEED projects in Washington State and 82 in the entire country.
Extensive research and analysis has gone into creating the Center, including a careful review of every step of the construction process to reduce landfill waste along with selection of building materials that will conserve resources.
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The Earth Berm / Underground food storage
The lower levels of the 21 Acres Center for Local Food and Sustainable Living are enveloped along the south side with an earth berm. The berm has been designed to integrate a variety of sustainable and architectural features. First, the berm has been designed to provide for year round, naturally conditioned cellaring of a Farm Product Warehousing, Refrigeration & Storage* area. The overall arrangement of adjacent spaces along with the berm is modeled to provide a constant 50-60 degrees F internal temperature to this area. This area will then be further subdivided into storage areas that meet the specific climatic conditions of the various products to be cellared. A state of the art monitoring system will be employed to maintain temperature and humidity of each individual storage area.
 The slope of the berm will host an edible landscape. A series of well-planned fruit, vegetable and herb gardens will fill the hillside of the berm. These gardens will have a southerly vantage that will maximize the solar footprint of the growing area. Additionally, the top of the berm will serve as an upper courtyard. The upper courtyard will serve as a gathering place for visitors and as an overflow area for the summer market. The upper courtyard will present a spectacular view of Mount Rainier, the Community Gardens and the picturesque landscape of the Sammamish Valley.
- Rainwater Catchment System
- Composting Toilets
- Grey water treatment system
- Subsurface Drip system
- Grey water planters
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Commercial Kitchen (1,724 s.f.)
Complimentary to the storage and sale of agricultural produce is the commercial grade kitchen. The kitchen provides for the well-documented need that farmers have access to facilities which allow them to “value add” their produce. By consolidating these three uses into one facility the farmer will have an opportunity to participate and thrive in what has become a highly competitive agricultural industry. The kitchen will also facilitate the specialized instructional school activities. Kitchenettes at the perimeter of the main kitchen provide flexible spaces for not only multiple farmer value add operations but also will serve as a “classroom” environment for instructional curriculum involving food preparation and food preservation.
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High Efficiency Appliances and Fixtures
All equipment supplied for the 21 Acres Center will be the most energy efficient available, using Energy Star ratings, and locally made products where possible to reduce transportation costs. Appliances will include:
- Food scrap strainers at all sinks & troughs to capture large food particles for composting.
- Energy efficient dishwashers with internal booster heaters for hot water cleaning to reduce chemicals and a heat recovery unit to trap excess steam & pre-heat wash water.
- Water recirculation system that captures and reuses water from hand sinks for use in the wash cycle of dishwasher.
- Saline cleaning system that produces electrolyzed water: a clean, non-toxic solution that kills viruses and bacteria within seconds of contact without the need for chemicals. Located at mop sink, all food cleaning stations and all hand sinks.
- Walk-in coolers with 6" thick R50 rated 245fa foam wall with zero ozone depletion potential, fluorescent lighting on motion sensors, door alarm system to prevent doors being left open.
- Combi-ovens which replace 40-50% of conventional styles of cooking equipment, creating more production in less space, reducing equivalent energy consumption by 60%.
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