VMDO LNL: Green, Blue and White and Its Applicability to Sustainable Design

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Date(s) - 06/06/2019
12:00 pm - 1:00 pm




Jeff Younger of Kemper System Building Envelope Solutions presents

Green, Blue and White and Its Applicability to Sustainable Design


There are now three distinct types of sustainable roof solutions: green, blue and white.

Designers need to understand the relative benefits of each approach to effectively select the appropriate system for the project.  Understand the standards that are used as the basis for green roofs and their myriad benefits that can be reaped. Numerous case studied will be presented.



Learning Objective 1:  Identify examples of green, blue and white roofing systems –  explaining the environmental performance issues of each and discussing the criteria used when selecting each as an approach to sustainable roofing practices from a storm water management, cool roofing and urban heat island point of view.


Learning Objective 2:  Compare vegetated roofs, landscaped garden roofs and green roofs – in the context of the FLL definitions comparing extensive, semi-intensive and intensive green roofs.  Further discussing storm water capacity, system weight, maintenance requirements and general recommendations.


Learning Objective 3:  Describe the benefits to building owners and the public including economic benefits related to heating and cooling, amenity space and aesthetics, sound insulation, air quality benefits, moderating Heat Island Effect and Storm Water Management in terms of minimizing Combined Sewer Overflow.


Learning Objective 4:  A review of Design Guidelines and Updated Standards for Green Roof Design including roof slope, design loads, wind design and fire resistance. How to evaluate the growing media and to specify appropriate flora and fauna for a green roof.


Greg Myracle (our local rep for Kemper and other types of roofing)

RSG Building Solutions

Cell: (804)334-8773; greg@rsgbs.com


Please RSVP to aiacentralva @ Gmail.com by noon Monday to be included in the catering headcount.