1 Introduction

The deterioration of the environment through depletion of resources such as air,

water and soil; the destruction of the ecosystems and the extinction of wildlife, can
all be attributed to environmental destruction. Man, being mostly the cause of this
environmental destruction through his activities, both legal and illegal, have
culminated to a severe environmental degradation, thus the climate change were
experiencing today. This climatic changes can be observed from the recent
blistering heat, and the unusual volume of rainfall in some countries (including
Malaysia). Moreover, the escalating energy cost can serve as a constant reminder
that energy efficiency and sustainability (which are part of the mitigating strategies
of environmental degradation) plays a pivotal role in designing new buildings and
refurbishing the existing ones.

Therefore, there is an urgent need to make buildings environmentally friendly,

energy saving, cost efficient, functional, comfortable and sustainable to brace
against future uncertainties. Designers, manufacturers and even owners of
buildings are constantly looking for ways to improve the current practices in the
construction industry. Everyone is therefore obligated to make buildings more
sustainable by introducing innovative methods for construction or introducing
innovative materials.

Due to the urgent need for sustainable and energy efficient buildings, this report,
combining the ideas of four (4) people, will present a research made on current
development and innovations in the construction industry. Also, a case study of
the Old Food Court in Legenda College will be critically evaluated regarding its
current conditions in terms of sustainability. A proposal will be made based on the
research carried out for relevant innovative systems to be integrated into the
existing Old Food Court building. Furthermore, a justification will be made based
on the decisions taken, revealing how the selected innovative systems will
improve the current conditions of the building and the lives of the students, staffs,
and workers using it.
2 Background information of the project
Legenda food court is the main and biggest food court at Bandar Universiti
Teknologi Legenda (BUTL) integrated campus. BUTL, a university township, is
situated some 3 to 4 kilometres away from Mantin town, part of Nilai district, and
just a few kilometres from Seremban, the capital city of Negeri Sembilan,
Malaysia. The food court serves more than half the population of the college,
which has roughly more than 5000 students. A significant number of staffs usually
take their lunch there. With its two wings, the new food court and Old food court,
stretching around the serene Legenda man-made lake, the food court is the
biggest eatery in the college. However, this report focuses only on the Old food
court. The neighbourhood of the said Old food court includes;

1. Taxi station,
2. New food court
3. Legenda main football field,
4. SG and SM hostels,
5. The uncompleted gymnasium, and
6. BUTL academic complex

The food court is also very close to the college shops where all the commodities
needed by students are sold. In a befitting description of its neighbourhood, the
food court is situated at the heart of the sprawling university township which
stretches over an area of more than 200 acres of land. Meaning wherever you
are within the integrated campus, you can get easy access to the food court.

3 Objectives
Despite its good location and its exceedingly importance to the inhabitants of
BUTL University Township, the existing Old food court building is NOT
environmentally friendly, functional, comfortable, and sustainable enough to brace
against future uncertainty. Due to its poor conditions, there are now fewer shops
catering for the student needs, and students now prefer quenching their hunger
and thirst at some of the restaurants situated at the college shops, that offers more
cuisine variety, and a friendly environment. Therefore, because of these issues,
the college is deciding on renovating the existing food court building so as to
become a friendly and sustainable building. This report will focus on the following
 objectives in achieving the desired sustainability and the friendliness of the
renovated food court when finished;

3.1 Energy Efficiency (EE)

One of the objectives for the renovation of the food court is to achieve an energy
efficient building. The new design will integrate with innovative systems that will
establish minimum energy efficiency (EE) performance to reduce energy
consumption in the existing Old food court building, thus reducing CO2 emission
to the atmosphere. Furthermore, with the implementation of the innovative
systems, our aim is to achieve and secure the 2 points of Green Building Index
(GBI) allocated to EE. Energy management system and the Overall Thermal
Transfer Value (OTTV) will be highly considered, thus securing the 1 point
allocated to each.

3.2 Indoor Environmental Quality (IQ)

3.3 Sustainable Site Planning and Management (SM)
3.4 Materials and Resources (MR)
3.5 Water Efficiency (WE)
3.6 Innovation (IN)