Crsi Issues Position On Leed Credits For Reinforcing Steel

In response to increasing implementation of sustainability rating systems, the CRSI board of directors approved a position on LEED credits for reinforcing steel at the group’s 86th Annual Conference in Naples, Fla.

Source: Concrete Reinforcing Steel Institute, Schaumburg, Ill.

In response to increasing implementation of sustainability rating systems, the CRSI board of directors approved a position on LEED credits for reinforcing steel at the group’s 86th Annual Conference in Naples, Fla. The Institute thereby addressed submittal information required for U. S. Green Building Council (USGBC) LEED certification relating to Materials and Resources credits MR4 (Recycled Content) and MR5 (Regional Materials).

Accordingly, CRSI advises that the following information and guidance be used when evaluating the contributions of reinforcing steel in credits MR4 and MR5:

MR4 (Recycled Content) – The vast majority of domestically produced, conventionally available reinforcing steel, i.e., ASTM A615 and A706, has recycled-material content typically greater than 97 percent. Specialty reinforcing steel products, such as ASTM A1035 low-carbon, chromium steel and ASTM A955 stainless steel, have a recycled content typically greater than 75 percent.

MR5 (Regional Materials) – Regional materials are those both harvested and manufactured within 500 miles (as the crow flies) from the project site. Identification, then, is required of site locations for (1) the steel billet producer, i.e., the aggregator of scrap and, thus, the point of harvest; and, (2) the point of manufacture, defined by the USGBC as the point of final assembly. In the case of reinforcing steel, the fabricator is recognized as the manufacturer, since the fabricator modifies the product into shape and size for final use.

More information regarding CRSI’s position on LEED credits for reinforcing steel can be obtained by contacting Darren Szrom, vice president of Marketing and Communications, 847/517-1200; [email protected].