Redundant Square Footage

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Redundant Square Footage

July 2, 2025
mike@standardsmichigan.com
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This Washington D.C. – based non-profit’s founding originated at the University of Michigan in the 1920’s and has long since expanded affiliates in several North American regions and states.  It maintains one of the most active bibliography on space utilization, curated here to support today’s colloquium.

How Understanding Campus Utilization Rates Can Reduce Your Institution’s Carbon Footprint

“The State of Facilities in Higher Education: Space, Spending, & Staff” (June 2024)
Discusses the tension between campus building stock and declining enrollment, examining the ratio of space-to-enrollment growth, and exploring how institutions are reducing footprint amid surplus space

“Changing the Facilities Backlog Conversation in Higher Education” (July/August 2021)
Covers how colleges manage over 6 billion sq ft of campus space, a deferred maintenance backlog of $112 billion, and strategies (“Catch Up” & “Keep Up”) for dealing with excess and aging space

“Gordian Partners with APPA to Estimate Higher Education Infrastructure Backlog Need” (July 2021)
Details the count of 6.2 billion sq ft in 210,000 buildings, average age nearing 50 years, and current replacement value exceeding $2 trillion—highlighting the need to reassess and reduce physical footprint

“Abstract: Space Planning and Administration” (Body of Knowledge, ~2019)
Describes how some universities manage 20 million+ sq ft on a single site, emphasizing processes to inventory, classify, and efficiently use space, noting underutilized spaces like athletic fields (“football field syndrome”)

“The State of Facilities in Higher Education: Facilities Manager Magazine” (March/April 2025)
While full access is member‑only, the issue’s focus (“Elevating Student Experiences”) includes featured articles on repurposing and rightsizing spaces in response to shifting enrollment.

“Institutional Success” (APPA Thought Leaders Series, circa 2014)
Outlines how reducing campus square footage—such as demolishing 120,000 sq ft of trailers and replacing with 175,000 sq ft centralized facility—can save ~$1.6 M annual maintenance

 

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English as the Standard Language of the Internet

July 1, 2025
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Fennel Citrus Chicken Salad

July 1, 2025
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Kendall Reagan Nutrition Center


Acadian Rappie Pie

July 1, 2025
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Fish and Chips and the British Working Class

July 1, 2025
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“Fish and Chips” | Fred Laidler (1918–1988)

Fish and Chips and the British Working Class, 1870-1930

Fish and chips was in many ways the pioneer fast-food industry.  It became an essential component of working-class diet and popular culture in parts of London, and over wide areas of industrial midland and northern England and southern Scotland, in the early decades of the twentieth century…I propose to argue that the fish and chip trade was not only important enough in itself to justify sustained historical analysis, but also that it provides a useful vantage point for examining important changes in British society more generally.”

— John Walken, 1998, Journal of Social History


Bourbon Research

July 1, 2025
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What Is A Standard Drink?


Greg Gutfeld and guests discuss how President Biden’s alcohol czar is warning that new guidance could be only two beers a week

Mint Julep University

Towards Crafting Beer with Artificial Intelligence

July 1, 2025
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Beer was discovered accidentally as a result of grains being left in water and undergoing fermentation. The process of making beer involves converting the starches in grains (such as barley or wheat) into sugars, which are then fermented by yeast to produce alcohol.  It was often consumed as a safer alternative to water, which could be contaminated with disease-causing pathogens. 

Beer was also used in religious ceremonies and was considered a valuable commodity for trade.  Over time, beer-making techniques spread throughout the world, and different regions developed their own unique styles of beer; now supported by artificial intelligence algorithms that analyze chemical compounds to identify specific flavor and aroma profiles for more nuanced flavors.

Towards Crafting Beer with Artificial Intelligence

Marc Bravin, et al

Lucerne University of Applied Sciences and Arts, Rotkreuz, Switzerland

 

Abstract:  The art of brewing beer has a long tradition that dates back to the very dawn of civilization. While the brewing process has been automated to a great extent, the creation of new beer recipes remains the result of creativity and human expertise with only minor support from software to validate chemical constraints. We collected a dataset of 157,000 publicly available recipes from all over the world and created a transformer-based model to support the creative process in brewing by suggesting new beer recipe templates. As a proof of concept, we crafted the IPA “Deeper” along a recipe generated by our model. Over 100 international newspapers and radio stations have reported on the first AI-crafted beer from Switzerland over the past few months. For the first time, this paper reveals the underlying pipeline architecture of eight transformer networks trained end-to-end that made this remarkable success possible.

CLICK HERE for complete paper

There are several international organizations and agreements that set standards for beer production and labeling:

Food Safety Management

Codex Alimentarius

Teen Trades Work-Study

July 1, 2025
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DYI Buttermilk & The Perfect Pancake

July 1, 2025
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Understanding the Guns-and-Butter Curve & How It Works

“The Butter Churn” 1897 Ralph Hedley

Buttermilk is a tangy, dairy-based liquid often used in cooking and baking. It’s traditionally a byproduct of churning butter, but modern buttermilk is typically made by adding lactic acid bacteria to low-fat milk. This bacterial fermentation imparts its characteristic sour flavor and thickens the milk.

Buttermilk provides a pleasant acidity and moisture to recipes, especially in pancakes, biscuits, and marinades. It also aids in leavening, making baked goods rise. Additionally, buttermilk can be enjoyed as a refreshing drink on its own or blended with other ingredients for beverages and dressings, lending a delightful, tart quality.

School Lunch Milk

There is no single international standard for buttermilk, as its composition and characteristics can vary from one region to another.


Related:

“Buttergate”

Milk

ISO standards help ensure the quality, safety, and consistency of these products in international trade. Some ISO standards related to milk and dairy products include:

  1. ISO 7886-1:2005 – Milk and milk products — Determination of the protein content — Part 1: Test at 0.020 specific density (Reference method)
  2. ISO 1053:2006 – Milk — Enumeration of somatic cells
  3. ISO 21415-1:2006 – Milk — Enumeration of psychrotrophic microorganisms — Part 1: Colony-count technique at 6.5 degrees C
  4. ISO 11816-1:2013 – Milk — Determination of milkfat, protein, and lactose content — Part 1: Guidance on the operation of mid-infrared instruments

These standards cover various aspects of milk quality, testing methods, and safety parameters. Dairy products, including milk, undergo strict quality control and testing to ensure they meet the required standards for international trade and consumer safety.

The “Perfect Pancake” & DYI Buttermilk

Kitchens 100

Kitchens 200

Kitchens 300

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