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Learn & Plan Topics

  • Energy & Atmosphere

    Buildings and facilities rely on the operation of mechanical systems and electrical systems to maintain a high level of indoor environmenta...

  • Water Efficiency

    Buildings are significant users of the Earth’s freshwater supply. The goal of a responsible building operator should be to encourage a sma...

  • Space Reconfiguration and Renovation Projects

    As needs change over time, tenants often need to convert space or phase the conversion of individual space or rooms to meet these changing needs....

  • Building Systems Upgrades

    This page details Sustainable Strategies to consider as your space undergoes a building system upgrade to improve energy, water use, and occupant co...

  • Building Operations and Maintenance Services

    Follow these sustainable strategies as your space renovations are complete and the building and interiors are operated in an environmentally sustai...

  • Executive Order 13514: Federal Leadership in Environmental, Energy, and Economic Performance (Archived)

    Executive Order 13514 was replaced by Executive Order 13693. Click on language throughout the document to reveal strategies, definitions, and lin...

  • Plug Loads

    Plug loads refer to energy used by equipment that is plugged into an outlet. In an office, key plug loads include computer and monitors, printers...

  • Occupant Comfort

    Comfortable workers are more likely to be productive and engaged with their work than those who struggle to work in spaces that create barr...

  • Flexible Workplace Design

    Today’s workplaces are often in flux. Organizations change direction or develop new services. People move to new sp...

  • Tools & Training

    This section covers and links to systems, methods, databases, calculators, checklists, etc. designed to help Federal officials and their partners ac...

  • Water Consumption

    Between 1950 and 2000, the U.S. population nearly doubled. However, in that same period, public demand for water more than tripled. Americans now...

  • Buildings' Water Use

    Water use in commercial and institutional facilities, such as office buildings and hospitals, acc...

  • Spatial Equity

    Organizations today are less hierarchical and work is more team based, more mobile, and more cross functional. A key to spatial equity is that sp...

  • Materials, Furniture, and Furnishings Replacement

    Daily wear and tear means that materials, furniture and furnishings require periodic replacement.

  • Under 10,000 SF Interiors Gut Rehab Project

    This page provides Sustainable Strategies to consider as a space has or will undergo a major tenant gut rehab for projects under 10,000 SF.

  • Net Zero Energy

    Net Zero Energy means that a building balances its energy needs with energy produced from renewable, zero-emission sources.  While Net Zero Ene...

  • Department of Defense (DoD) Sustainable Product Purchasing

    The Department of Defense (DoD) established a sustainable product purchasing program to enhance and sustain mission readiness through...

  • Policies & Strategies

    This section is devoted to the broad policies and strategies covering the whole government or entire agencies, services or bureaus, which set the co...

  • Best Practices & Case Studies

    One of the best ways to learn and make the case for green building innovations is to point to others’ experience in implementing these innovat...

  • Executive Order 13693: Planning for Federal Sustainability in the Next Decade

    Click through an annotated Executive Order 13693 to learn more about federal sustainability plans over the next decade. Click on language throughout...

  • Energy Management Systems (EnMS)

    Energy Management Systems (EnMS) are a set of business processes that enable facility managers to act on energy usage data and optimize efficienc...

  • Other Useful GPC Links

    Useful links related to the Green Procurement Compilation (GPC).

Green Products

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Whole Building Systems

Materials

  • Reach in Refrigeration

    Refrigerated cooler units can house chilled beverages, salads, and other pre-packaged foods. Units with doors are more efficient than those that ar...

  • Salad Bar

    Open display counters often house salad components, pre-made items, and ingredients for made-to-order items (see also Hot Food Service). Select equ...

  • Hot Pre-Made Food Pick Up

    Pre-made pick-up stations (sometimes referred to as "grab-and-go") requires food to be maintained for periods of time at a certain temperature. The...

  • Hot to Order Food

    Certain food items are often prepared to-order in front of patrions. These stations are often composed of cooking equipment behind a counter that i...

  • Soup Station

    Soups are kept at a constant temperature in urns that use electricity to heat coils around a container, or heat water into steam. Make sure units c...

  • Deep Fryer

    Deep Fryers require energy to heat oil to high temperatures. They also require ventilation directly above the equipment and specialized suppression ...

  • Gas Burner

    Natural gas is often used in cook-top equipment similar to a residential range. Electric burners can be used in lieu of gas. Coo...

  • Grill and Griddle

    A grill and griddle uses heat elements under a metal surface to cook food. The heat elements can be powered by natural gas or el...

  • Microwaves

    Microwaves are used in commercial food service for a variety of applications.

  • Oven

    Convection ovens are common in food service. Look for equipment that carries the Energy Star label for energy efficiency.Walk-in and reach-in freezers should have fully-gasketed doors to fully contain the cold air within, and walls should be adequat...

  • Refrigerator

    Walk-in and reach-in refrigeration units should have fully-gasketed doors to fully contain the cold air within, and walls should...

  • Dish Washing Station

    Dish washing stations consist of multiple-compartment sinks or basins with faucets and pre-wash sprayers as well as high-tempera...

  • Food Washing Station

    Food preparation stations usually require access to clean water. Select faucets that carry a Water Sense label for water efficie...

  • Handwashing Sink

    Small hand-washing sinks are required for cafeteria staff and in food preparation areas. Select faucets or sinks that carry a Wa...

  • Under Counter Refrigeration

    Under-counter refrigeration units should have fully-gasketed doors to fully contain the cold air within, and walls should be adequately insulated. W...

  • Kitchen Exhaust Hoods

    Kitchen exhaust hoods are a large energy consumer in cafeteria spaces. Significant amounts of energy can be conserved by utilizing transfer air – co...

  • Plants / Planters

    Interior plants contribute to an aesthetically pleasing environment. There are several different types of indoor plants, all which vary accordi...

  • Lamp Types

    There are many different types of light bulbs / lamps used at commercial buildings including fluorescent, compact fluorescent, and Light Emitting Di...