Abstract
Today’s cities show an unplanned and rapid development in direct proportion to the development of technology. As a result of rapid and unplanned development, the natural silhouette of the cities has deteriorated and the proportion of reinforced concrete structures has increased day by day. For these reasons, putting green areas in the second plan causes some ecological problems for the city. The existence and sustainability of green areas are among the most important approaches that can reduce these problems. If we look at the concept of sustainability and its derivatives, the university campuses in the city give the appearance of a small city model and the green campus, sustainable campus, eco-campus, etc. that have emerged in recent years. Due to these concepts, in this study, “Selçuk University Alaeddin Keykubat Campus”, located within the provincial borders of Konya, was chosen as the study area. The aim of the study was to determine the shadow lengths created by the buildings in the “Selçuk University Alaeddin Keykubat Campus” on the green areas and the new building or open green areas, and according to the light, shade and water requirements of the plants in the open green areas in line with the obtained data. Its contribution to ecological sustainability and green campus studies has been evaluated by revealing whether it is placed in areas with 2D (2D)-3D (3D) software and with different analysis techniques. In the light of the data obtained; It is seen that the shadow periods created by the buildings in Selcuk University Alaeddin Keykubat Campus are higher in December and February, and the shadow durations are less in other months. The shadow periods of the building’s immediate surroundings are longer than the open areas. It has been determined that the species in the vicinity of the building are adversely affected by this situation. Plants are exposed to the sun, especially in the summer months, so the water demand and consumption of plants increases.
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More From: Turkish Journal of Agriculture - Food Science and Technology
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