Contract - Fresh Start: EDG Interior Architecture + Design revolutionizes the design of the university dining spaces

design - features - education design



Fresh Start: EDG Interior Architecture + Design revolutionizes the design of the university dining spaces

28 March, 2011

-By Jean Nayar


When a university turns even its campus dining facilities into a learning experience, you know it’s on the right track with a series of new multifaceted college dining spaces, designed by San Rafael, California-based EDG Interior Architecture + Design and developed in tandem with Bon Appetit Management’s innovative approach to delivering food services, several universities are accomplishing just that. Like the dining spaces of many of the cutting-edge corporations that Bon Appetit serves—including Google, Oracle, Yahoo, EBay, and Amazon—these new college dining facilities reflect a progressive approach to preparing and eating food. They also embody a growing awareness of sustainability across every level of the dining experience.

“Bon Appetit is changing the game nationally,” says Jennifer Johanson, CEO of EDG and lead designer on the projects. Before starting the design process for the recently completed dining spaces of Case Western Reserve University in Cleveland and the University of Portland, Johanson says her team conducted focus group conversations with students to get a sense of their priorities. “We thought we would find kids who wanted burgers and chicken nuggets,” she says. “But instead they have sophisticated palettes and want healthy foods, they care about where the trash goes, they care about their carbon footprint, and they’re educated about what they’re eating. So we needed to create spaces that would be exciting and educational without being preachy—and we had to be sure that Bon Appetit’s mission was translated to the kids through the design.”

With its emphasis on fresh, made-to-order food from locally sourced vendors, Bon Appetit’s approach to college food service effectively inverts the old model of preparing and delivering food in cafeteria-style settings. As a result, the design of the spaces that accommodate its forward-thinking approach to food had to be turned on its head, too. “We have a farm-to-fork marketplace approach to food service,” says Fedele Bauccio, CEO of Bon Appetit Management. “Our food is sourced within 150 miles from where it’s prepared and served and purchased from local honey makers, ranchers, and farmers. We also make 100 million meals a year, so we have a good idea of where consumers are moving—and we want facilities designed to complement our concepts,” he says. The idea is to take the mystery out of where food comes from and how it’s produced so that people know it’s fresh and safe. “People eat with their eyes,” Bauccio explains, “so with the space design we want to create a message that creates an emotional attachment to our approach to food.”

To reinvent the dining spaces to reflect this fresh approach to feeding large groups of people, the designers developed new schemes that feel more like community-minded restaurants than college cafeterias. Instead of the standard features of the old operational model, where a single-source buffet line was established at the edge of a room, spaces are reconfigured to include interactive food stations that create the ambience of a central market at the heart of each facility. Some of these stations are cold-food and salad bars, others are hot-food stations, but all allow students to choose their own foods and make their own meals or watch them get prepared live in front of their eyes. From an operational standpoint, food is no longer prepared in back rooms and kept hot in hotel-style pans behind the scenes for hours on end. In the newly designed spaces, it’s now kept refrigerated in the open at the stations and made to order just before it’s eaten.

Surrounding the central marketplace area in each setting are differentiated zones for different styles of eating and interacting, including booths and banquettes, community tables, and bar-height and picnic-style tables made from locally sourced wood. These options add interest and energy to the spaces and give students and staff choices of where and how they want to eat. The spaces also include areas for lounging and relaxing with low seating around fireplaces and are open late in to the night, which allow the spaces to double as student unions outside of dining hours. A mix of espresso bars, taquerias, and custom pizza and pasta stations also enable the dining facilities to operate during the day and in the evenings. While the overall marketplace concept and multifaceted seating are common to all of the universities, the designs were customized to suit the specific functional and aesthetic needs of each context.

To reinforce Bon Appetit’s commitment to sustainability and the environment, the design team used recycled content and eco-friendly materials throughout all of the spaces. Recycling centers also play an essential role in every space and are highlighted with lively graphics that show students and staff where they can responsibly dispose of trash and leftovers. “We wanted to create a sense of community in these spaces,” says Bauccio. “We wanted them to be places where staff, faculty, and upper classmen as well as freshman students can feel comfortable mixing together, breaking bread, sharing ideas and hanging out in a building that reflects their collective values and culture.” Since Bon Appetit Management has food service contracts with numerous other universities, a happy revolution in college dining facilities may very well unfold on other campuses across the country, too.


who
Project: Case Western Reserve University – Leutner Hall. Client: Bon Appétit Management Company & Case Western Reserve University. Architect: Burt Hill, a Stantec Company Architecture; Christopher Panichi, AIA, Project Manager;Ivan Nemecek, CSI, LEED AP, Project Architect. Interior designer: EDG Interior Architecture + Design; Jennifer Johanson, AIA, IIDA, LEED AP, Principal, CEO; Nancy Kalter-Dills, AIA, LEED AP, Principal, Vice President of Operations; Yoko Ishihara, Senior Designer; Akiko Hrovat, Designer; Shawna Jacoby, Job Captain; Jasmine Hyo Kim, Drafter. Contractor: The Krill Co., Inc. Lighting: Melinda Morrison Lighting. Engineering: Karpinski Engineering Kitchen: H.E. Williams Associates. Graphics: Nao Etsuki Lee. Furniture dealer: S Rose Company. Photographer: Jeff Zaruba Photography.

what
Millwork: Reserve Millwork. Millwork Panel Finish: 3form, Formica Veneer, OSB Panel, Treefrog Veneer. Graphics: Liquid Image. Ceramic Tile: Royal Mosa, Daltile. Custom Graphic Panels: 3form. Wallcoverings: Carnegie. Flooring: Armstrong. Carpet/carpet tile: J&J Commercial. Lighting: Viso, Global Lighting. Decorative Glass: Liquid Image, Old Castle Glass, Standard Bent Glass. Lounge seating: Davis Furniture. Settees and Ottomans: Custom Contract Furnishings. Dining Chairs: Allemuir.Bar stools: MTS. Booths & banquettes: CF Group. Upholstery: Majilite, Maharam, Sina Pearson, Concertex, Designtex, Knoll, Momentum, Luna, Arc-Com. Cafeteria, dining, training tables: CF Group. Lounge tables: P&T Millworks, Pfeifer Studio. Communal Table & Bench: P&T Millworks.

where
Location: Case Western Reserve University, Cleveland. Floor size: 12,500 sq. ft. (main level); 9,500 sq. ft. (lower level). No. of floors: 2. Cost/sq. ft.: $318.

who
Project: University of Portland – Bauccio Commons. Client: Bon Appétit Management Company, Sam Currie, District Manager; University of Portland. Architect: Soderstrom Architects; Dan Danielson, AIA, Principal in Charge; Andrew Burke, Architect, Project Architect. Interior designer: EDG Interior Architecture + Design. Contractor: Todd Construction, Larry Kennebeck, Monte Carothers. Lighting: Interface Engineering, Sarah Donald Fisher. Engineering: Interface Engineering. Kitchen: The Marshall Associates, Steve Marshall, Mark Walsh. Graphics: Nao Etsuki Lee. Food Service: Bargreen Ellingson, Matt Hastings. Glass: Breckenridge & Ledbetter, Bob Breckenridge. Electrical: Prairie Electric. Millwork: L&Z, Fred Zimmerman, Creative Commercial Environments, Inc. FFE. Purchasing: Mary Anne Galea. Signage & Digital Printing: Pro Signs, Bob Deschamps. Custom Graphic Laminated Glass: GlasPro, Tim Meinhart. Deli Canopy: Eventscape, Greg Vogler. Custom Wallcovering: Giant Impressions, Rosanna Garcia. Photographer: Jeff Zaruba Photography.

what
Wallcoverings: Giant Impressions. Ceramic tile: Royal Mosa, USCT. Lighting: Hampstead Lighting (floor lamp), Eleek (drum pendants). Decorative Glass: GlasPro. Dining chairs: Leland International. Booths and banquettes: West Coast Industries, Endurawood. Lounge chairs: Aceray, Davis. Settees and Ottomans: Custom Contract Furnishings, Modus (Stool). Barstools: Emeco. Upholstery: Momentum, DesignTex, HBF, Concertex, Sina Pearson, Maharam, Arc-Com, Luna, Pallas, Anzea. Conference table: Cafeteria, dining tables: West Coast Industries, Endurawood. Other tables: Lounge tables: Table Topics, West Coast Industries. Communal table: The Furniture Lab (top), Aztec Artistic Productions (base). Countertops: Zodiaq. Central canopy: EventScape. Files: Shelving: Architectural woodworking: Millwork: L&Z Specialties, Creative Commercial Environments (FS Millwork), Tree Frog Wood Veneer.

where
Location: University of Portland, Portland, Ore. Total floor area: 12,500 sq. ft. No. of floors: 1. Cost/sq. ft.: $280.



Fresh Start: EDG Interior Architecture + Design revolutionizes the design of the university dining spaces

28 March, 2011


Jeff Zaruba Photography

When a university turns even its campus dining facilities into a learning experience, you know it’s on the right track with a series of new multifaceted college dining spaces, designed by San Rafael, California-based EDG Interior Architecture + Design and developed in tandem with Bon Appetit Management’s innovative approach to delivering food services, several universities are accomplishing just that. Like the dining spaces of many of the cutting-edge corporations that Bon Appetit serves—including Google, Oracle, Yahoo, EBay, and Amazon—these new college dining facilities reflect a progressive approach to preparing and eating food. They also embody a growing awareness of sustainability across every level of the dining experience.

“Bon Appetit is changing the game nationally,” says Jennifer Johanson, CEO of EDG and lead designer on the projects. Before starting the design process for the recently completed dining spaces of Case Western Reserve University in Cleveland and the University of Portland, Johanson says her team conducted focus group conversations with students to get a sense of their priorities. “We thought we would find kids who wanted burgers and chicken nuggets,” she says. “But instead they have sophisticated palettes and want healthy foods, they care about where the trash goes, they care about their carbon footprint, and they’re educated about what they’re eating. So we needed to create spaces that would be exciting and educational without being preachy—and we had to be sure that Bon Appetit’s mission was translated to the kids through the design.”

With its emphasis on fresh, made-to-order food from locally sourced vendors, Bon Appetit’s approach to college food service effectively inverts the old model of preparing and delivering food in cafeteria-style settings. As a result, the design of the spaces that accommodate its forward-thinking approach to food had to be turned on its head, too. “We have a farm-to-fork marketplace approach to food service,” says Fedele Bauccio, CEO of Bon Appetit Management. “Our food is sourced within 150 miles from where it’s prepared and served and purchased from local honey makers, ranchers, and farmers. We also make 100 million meals a year, so we have a good idea of where consumers are moving—and we want facilities designed to complement our concepts,” he says. The idea is to take the mystery out of where food comes from and how it’s produced so that people know it’s fresh and safe. “People eat with their eyes,” Bauccio explains, “so with the space design we want to create a message that creates an emotional attachment to our approach to food.”

To reinvent the dining spaces to reflect this fresh approach to feeding large groups of people, the designers developed new schemes that feel more like community-minded restaurants than college cafeterias. Instead of the standard features of the old operational model, where a single-source buffet line was established at the edge of a room, spaces are reconfigured to include interactive food stations that create the ambience of a central market at the heart of each facility. Some of these stations are cold-food and salad bars, others are hot-food stations, but all allow students to choose their own foods and make their own meals or watch them get prepared live in front of their eyes. From an operational standpoint, food is no longer prepared in back rooms and kept hot in hotel-style pans behind the scenes for hours on end. In the newly designed spaces, it’s now kept refrigerated in the open at the stations and made to order just before it’s eaten.

Surrounding the central marketplace area in each setting are differentiated zones for different styles of eating and interacting, including booths and banquettes, community tables, and bar-height and picnic-style tables made from locally sourced wood. These options add interest and energy to the spaces and give students and staff choices of where and how they want to eat. The spaces also include areas for lounging and relaxing with low seating around fireplaces and are open late in to the night, which allow the spaces to double as student unions outside of dining hours. A mix of espresso bars, taquerias, and custom pizza and pasta stations also enable the dining facilities to operate during the day and in the evenings. While the overall marketplace concept and multifaceted seating are common to all of the universities, the designs were customized to suit the specific functional and aesthetic needs of each context.

To reinforce Bon Appetit’s commitment to sustainability and the environment, the design team used recycled content and eco-friendly materials throughout all of the spaces. Recycling centers also play an essential role in every space and are highlighted with lively graphics that show students and staff where they can responsibly dispose of trash and leftovers. “We wanted to create a sense of community in these spaces,” says Bauccio. “We wanted them to be places where staff, faculty, and upper classmen as well as freshman students can feel comfortable mixing together, breaking bread, sharing ideas and hanging out in a building that reflects their collective values and culture.” Since Bon Appetit Management has food service contracts with numerous other universities, a happy revolution in college dining facilities may very well unfold on other campuses across the country, too.


who
Project: Case Western Reserve University – Leutner Hall. Client: Bon Appétit Management Company & Case Western Reserve University. Architect: Burt Hill, a Stantec Company Architecture; Christopher Panichi, AIA, Project Manager;Ivan Nemecek, CSI, LEED AP, Project Architect. Interior designer: EDG Interior Architecture + Design; Jennifer Johanson, AIA, IIDA, LEED AP, Principal, CEO; Nancy Kalter-Dills, AIA, LEED AP, Principal, Vice President of Operations; Yoko Ishihara, Senior Designer; Akiko Hrovat, Designer; Shawna Jacoby, Job Captain; Jasmine Hyo Kim, Drafter. Contractor: The Krill Co., Inc. Lighting: Melinda Morrison Lighting. Engineering: Karpinski Engineering Kitchen: H.E. Williams Associates. Graphics: Nao Etsuki Lee. Furniture dealer: S Rose Company. Photographer: Jeff Zaruba Photography.

what
Millwork: Reserve Millwork. Millwork Panel Finish: 3form, Formica Veneer, OSB Panel, Treefrog Veneer. Graphics: Liquid Image. Ceramic Tile: Royal Mosa, Daltile. Custom Graphic Panels: 3form. Wallcoverings: Carnegie. Flooring: Armstrong. Carpet/carpet tile: J&J Commercial. Lighting: Viso, Global Lighting. Decorative Glass: Liquid Image, Old Castle Glass, Standard Bent Glass. Lounge seating: Davis Furniture. Settees and Ottomans: Custom Contract Furnishings. Dining Chairs: Allemuir.Bar stools: MTS. Booths & banquettes: CF Group. Upholstery: Majilite, Maharam, Sina Pearson, Concertex, Designtex, Knoll, Momentum, Luna, Arc-Com. Cafeteria, dining, training tables: CF Group. Lounge tables: P&T Millworks, Pfeifer Studio. Communal Table & Bench: P&T Millworks.

where
Location: Case Western Reserve University, Cleveland. Floor size: 12,500 sq. ft. (main level); 9,500 sq. ft. (lower level). No. of floors: 2. Cost/sq. ft.: $318.

who
Project: University of Portland – Bauccio Commons. Client: Bon Appétit Management Company, Sam Currie, District Manager; University of Portland. Architect: Soderstrom Architects; Dan Danielson, AIA, Principal in Charge; Andrew Burke, Architect, Project Architect. Interior designer: EDG Interior Architecture + Design. Contractor: Todd Construction, Larry Kennebeck, Monte Carothers. Lighting: Interface Engineering, Sarah Donald Fisher. Engineering: Interface Engineering. Kitchen: The Marshall Associates, Steve Marshall, Mark Walsh. Graphics: Nao Etsuki Lee. Food Service: Bargreen Ellingson, Matt Hastings. Glass: Breckenridge & Ledbetter, Bob Breckenridge. Electrical: Prairie Electric. Millwork: L&Z, Fred Zimmerman, Creative Commercial Environments, Inc. FFE. Purchasing: Mary Anne Galea. Signage & Digital Printing: Pro Signs, Bob Deschamps. Custom Graphic Laminated Glass: GlasPro, Tim Meinhart. Deli Canopy: Eventscape, Greg Vogler. Custom Wallcovering: Giant Impressions, Rosanna Garcia. Photographer: Jeff Zaruba Photography.

what
Wallcoverings: Giant Impressions. Ceramic tile: Royal Mosa, USCT. Lighting: Hampstead Lighting (floor lamp), Eleek (drum pendants). Decorative Glass: GlasPro. Dining chairs: Leland International. Booths and banquettes: West Coast Industries, Endurawood. Lounge chairs: Aceray, Davis. Settees and Ottomans: Custom Contract Furnishings, Modus (Stool). Barstools: Emeco. Upholstery: Momentum, DesignTex, HBF, Concertex, Sina Pearson, Maharam, Arc-Com, Luna, Pallas, Anzea. Conference table: Cafeteria, dining tables: West Coast Industries, Endurawood. Other tables: Lounge tables: Table Topics, West Coast Industries. Communal table: The Furniture Lab (top), Aztec Artistic Productions (base). Countertops: Zodiaq. Central canopy: EventScape. Files: Shelving: Architectural woodworking: Millwork: L&Z Specialties, Creative Commercial Environments (FS Millwork), Tree Frog Wood Veneer.

where
Location: University of Portland, Portland, Ore. Total floor area: 12,500 sq. ft. No. of floors: 1. Cost/sq. ft.: $280.
 


Post a Comment
Asterisk (*) is a required field.
*Username: 
*Rate This Article: (1=Bad, 5=Perfect)

*Comment:
 




follow us

advertisement


advertisement






advertisement


advertisement




Contract Magazine is devoted to highlighting creative interior design trends and ideas that are shaping the industry on a daily basis. Contract is proud to provide you with the most comprehensive coverage of commercial interior design products and resources that procure uniqueness when designing a space. Contract is the modern interior design magazine that recognizes fresh interior design ideas and projects powerful interior design resources.

 

Contract Magazine Home | Interior Design News | Interior Planning Products | Interior Design Research | Interior Design Competitions | Interior Design Resources | Interactive Interior Designing | Digital/Print Versions | Newsletter | About Us | Contact Us | Advertising Opportunities | Subscriber FAQs | RSS | Sitemap

© Emerald Expositions 2014. All rights reserved. Terms of Use | Privacy Policy