Project: Hach hall

Status: Staff began moving into the new Chemistry building in early August. Dedication ceremonies set for Oct. 8

Features: Building includes sustainable features such as greywater system and daylighting. Greywater systems recycle some of the water the building uses to conserve freshwater usage. Daylighting is a design technique in which windows and reflective surfaces are strategically placed to light a room with daylight and conserve energy usage. Hach Hall will be the first addition to chemistry classroom and lab space since the addition to Gilman Hall 43 years ago.

Cost: $74.5 million

Project: Morrill Road

Status: Should be completed by Saturday.

Features:The project will replace the crumbling asphalt road with a concrete one. Also the construction will widen the sidewalk on the west side of Morrill Road and create an open loading zone and gathering space in front of Beardshear Hall. The existing northbound bicycle lane will be part of the new road as well.

Cost: $2 million 

Project: Greenhouses

Status: The old greenhouses built in 1915, came down this summer to make room for the new greenhouses. The project is set to be compeleted for fall 2011, but could be ready earlier.

Features: The complex will extend to the south side of Horticulture Hall. The greenhouse complex will be made up of several individual units designed for research, education or plant collection. Each unit will have computerized controls, with the capacity to monitor and change conditions.

Cost: $6 million

Project: State gym

Status: The renovation is on schedule and should be finished in the fall of 201.

Features: The campus project includes an addition to State Gym, renovations to State Gym and Beyer Hall. The gym addition includes a pool, basketball courts and a track.

Cost: $52.8 million

Project: Oak-Elm dining center now renamed Conversations Dining.

Status: Re-opened in August 2010 after a year of renovation.

Features: The new Oak-Elm marketplace will feature six venues including an indoor grill station; large salad, soup and vegetable bar; saute station for fajitas, grilled burritos and rice bowls; and a special dessert area. It will also feature trayless dining. 

Cost: $2 million