February 2016






The killer outside
(full article)
About half of the world’s population lives in urban areas, where the consequences of climate change are being exacerbated by the urban heat island effect. As Sean McGowan reports, the HVAC industry has a critical role to play in lessening its costly impact.

Cool country

(full article)  

The award-winning 700 haus is a cleverly designed energy-efficient home located in picturesque Trentham, an hour from Melbourne, at the top of the Great Dividing Range. Featuring extra insulation, reverse-brick-veneer walls and double and triple-glazed windows, the house stands up to local conditions. Ecolibrium editor Matt Dillon spoke with architect Timothy Ellis of Glow Design Group about the evolution of the home’s design, which was influenced by tin sheds and the Passivhaus movement.

Body of knowledge

(full article)  

Demonstrating that research laboratories don’t have to be high consumers of energy and water, the Science and Graduate School of Health building at the University of Technology Sydney took out the 2015 AIRAH Award for Excellence in Sustainability. Sean McGowan reports.

Lessons learned from commercial kitchen fire investigations

(full article)  

According to a report from the National Fire Protection Association, “U.S. fire departments responded to an estimated average of 7,640 structure fires per year in eating and drinking establishments between 2006 and 2010. These fires caused average annual losses of two civilian deaths, 115 civilian injuries, and AU$342 million in direct property damage per year. Three out of five (57%) of these fires involved cooking equipment.” This article describes many factors contributing to the cause and spread of fires in commercial kitchens.

Previous issue

Next issue