Sonja Antunovic-Curcic, LEED AP BD+C, GGP
Sonja Antunovic-Curcic, LEED AP BD+C, GGP
Senior Architectural Designer
 

Sonja has over 15 years of experience in architectural design. She has a strong technical background and ability to effectively transform challenges into opportunities. Her experience involves design of new buildings, expansions or alterations to existing buildings.

Is LEED Certification More Achievable for Refrigerated Facilities in LEED v4?

What two credit interpretation rules mean for temperature-controlled plants

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Food processing and cold storage facilities have historically faced challenges when pursuing LEED certification. Refrigeration and process systems require a lot of energy, and there has never been a specific path or program for these types of facilities under the LEED umbrella. However, LEED v4 and its two specific credit interpretation rules are now making the path to certification more achievable.

 

How to Design Your Food Plant for Worker Safety

4 preventative design measures to ensure personnel safety

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How to Design Your Food Plant for Worker Safety

Today, firms are “[designing] safety for each worker into every phase of every building project.” We’re addressing worker safety from the start—at the facility design phase—strategically designing plants with safety at the forefront. We call this “sustainable safety”: a strategy that unifies design and construction teams with owners and managers to identify potential hazards and integrate employee safety through design, products, services and educational programs.

 

What Food Processors Should Know About the New Earthquake Building Rating System

USRC’s new rating system gives owners a consistent way to determine facility earthquake safety

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What Food Processors Should Know About the New Earthquake Building Rating System

 

In November 2015, the United States Resiliency Council (USRC) launched the USRC Earthquake Building Rating System, a first-of-its-kind performance rating system for seismic hazards. This system is the first reliable, consistent method to determine how susceptible buildings may be to earthquakes, providing facility owners, insurance providers, and engineers with a better understanding of how to prevent losses. The rating system assesses buildings on three important criteria, each of which is detailed later in this article.

 

How CALGreen is Impacting Design and Construction Practices

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How CALGreen is impacting design and construction practices

To incorporate sustainability into building construction and design, California established the California Green Building Standards Code—known as CALGreen for short. As the first statewide green building code in the United States, this code’s voluntary and mandatory measures aim to reduce environmental impact during and after construction while increasing buildings’ efficiency in materials and energy usage. As a food manufacturing and/or storage facility owner, you should understand that CALGreen is changing the way the building industry does business.

 

The International Building Code’s Modification to Exit Access Travel Distance

Understanding the increase for Group F-1 and S-1 occupancies

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emergency exit

The 2015 International Building Code includes a key modification, increasing the length of exit access travel distance from 250 feet to 400 feet (if it meets specific criteria) for buildings containing Group F-1 and/or S-1 occupancy. This change is significant to the design industry, building owners and occupants of large distribution and manufacturing facilities. Understanding the code’s implications for your existing and future facilities will ensure you’re properly prepared.