Location: Los Angeles, CA

Area:  9,829 square feet

Client: University of California, Los Angeles (UCLA)

Building Type: Commercial, New Construction

UCLA Covel Dining Renovation

UCLA’s Covel Dining Hall is a 9,829-square-foot partial renovation project, designed by Frederick Fisher and Partners and located in Los Angeles, CA. Verdical Group provided:

  • LEED v4 Project Management (LEED v4 ID+C Silver Certified)
  • CALGreen Code Commissioning
  • LEED Fundamental Commissioning
  • LEED Enhanced Commissioning

Covel Dining is an undergraduate dining restaurant located in the northwest quadrant of the UCLA campus. The Covel Dining residential restaurant was originally built in 1992 and received its last major renovation in 2003. The interior renovation project was intended to update finishes, improve operational efficiency, allow for adjusted menu offerings, and enhance customer service. Improvements to the front-of-the-house experience for patrons included upgrades to the sound and lighting systems; installation of fixed communal seating; and upgrades to finishes such as paint, wall coverings, acoustical ceiling panels, and flooring. Operational improvements included the reconfiguration of mechanical, electrical, and plumbing systems to accommodate the new dining program; replacement of select foodservice equipment; restoration of adjacent finishes impacted by the work; and conversion of an existing private dining room into a cooled preparation/production space.

The project reduced indoor water use by 32.51% and reduced lighting power by 33.59%. The project uses 100% LED lighting and also utilizes daylight sensors to reduce energy load during times when there is sufficient daylighting present in the space. In addition, the dining hall now boasts approx. 80% ENERGY STAR equipment. The project completed rigorous fundamental and enhanced commissioning to ensure that the building systems perform efficiently and accurately as intended in the design phase. The team installed materials that had a low impact on human health and the environment, such as recycled materials and materials with low Volatile Organic Compounds, Take Back Programs, and ingredient transparency certifications. In addition, the team applied UCLA campus sustainability initiatives, such as ongoing consumable waste reduction practices, serving locally produced food, educating the students about health, and considering the environmental impacts of food choices.