Designing for the future
With every project we have a rare opportunity to make a significant impact by reducing the carbon footprint of the built environment. Flad seizes these opportunities, blazing a trail as we go: the first LEED Platinum process science facility; the first LEED Gold hospital in Florida; the first LEED Gold food production facility; the first LEED Gold and LEED 2.2 Gold laboratories; the first LEED Platinum laboratory in New York; Labs 21 pilot program participant; ranked in ENR's 100 leading green design firms.
Currently ranked as one of the top 40 leading Green Design firms by Engineering News Record, Flad Architects works collaboratively with designers from many disciplines who share this vision. We practice Integrated Design, consistent with client policy and local regulatory guidelines. Energy and environmental goals are established collaboratively to guide design and to assess performance. It is our intent to establish a high level of efficiency and economy in concept, orienting buildings and organizing program in response to climate and evaluating systems to optimize performance.
We recognize the value of third party certification both as a contribution to objective oversight and as a platform for collaborative decision making. We are currently designing buildings within the Green Globes program, for Passivhaus certification, and to meet the Living Building Challenge. These systems were adopted for specific relevance to their respective programs and alignment with client goals. LEED certification has proved entirely compatible with the values that shape science environments, notably the Viticulture and Food Science Building at UC Davis — a LEED Platinum design that represented a first for its type, and a High Honors recipient as a Laboratory of the Year.
Proof of Concept
We conduct concept energy and environmental modeling on all projects, to justify costs and to provide an underlying intelligence to the architecture. This approach has supported two strong core premises for sustainability that have been increasingly adopted by our clients — the need to validate decisions through Life Cycle Analysis, and peer assessment by the 3rd Party Review Boards. The value of this approach can be seen in the design of the Dining Center for the California Maritime Academy, recognized as the Best Overall Sustainable Design by the California Higher Education Sustainability.
“Business leaders have broadly acknowledged the need to incorporate practices within their
companies to preserve environmental quality and reduce energy consumption. Integrating applied research and hands-on learning,
the design of the Beer, Wine and Food Laboratory at UC Davis supports a transformative vision: to introduce efficiencies in
food and beverage production and to train future industry leaders in sustainable practices.”
Stevens WilliamsFlad PrincipalSan Francisco