Steinberg Hall–Dietrich Hall Wins Philadelphia TOBY Award
Wharton Operations announced in September that Steinberg Hall-Dietrich Hall won the Philadelphia BOMA 2014 TOBY Award – Best of the Best for Green Practices. The Outstanding Building of the Year (TOBY) Awards were created in 1985 by the Building Owners and Managers Association (BOMA) to salute excellence in the office building industry. Twenty-nine years later, it remains the most prestigious and comprehensive program of its kind, recognizing quality in office buildings and awarding excellence in office building management.
Rafael de Luna, Associate Director of Sustainability, Wharton Operations, calls Steinberg Hall – Dietrich Hall, “a great example of sustainability in the built environment and green operations.” Steinberg Hall – Dietrich Hall features two LEED Gold Certified areas, Joe’s Café and the SHDH West Tower Entrance. Wharton earned Penn's first LEED for Commercial Interiors certification at Joe's Café (named for the Wharton School’s founder, Joseph Wharton). Joe’s Café earned two innovation credits in Operations and Maintenance — one for green cleaning and one for sustainable cafe operations focused on waste diversion, composting and sourcing local/organic/healthy food options.
The new West Tower Entrance takes building performance a step further. The new office and classroom addition integrates advanced insulation techniques into the building’s limestone and glazed facades. Sustainable features include green roofs above the ground floor classrooms to help manage storm water runoff and reduce cooling loads, a white roof and light colored pavers to reduce the local heat island effect, and chilled beam cooling technology to reduce energy use. A state-of-the-art demand ventilation system and high efficiency lighting complete the sustainable building system design. Steinberg Hall – Dietrich Hall, has a comprehensive solid waste management plan for all waste streams, including e-waste, and waste audits are performed annually to measure recycling rates and identify areas for improvement.