Contract - March 2011 - (Page 51)

fresh start Driven by Bon Appetit Management’s progressive approach to food service, EDG Interior Architecture + Design revolutionizes the design of the dining spaces of several university campuses across the count By Jean Nayar Photography by 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 eve 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.” 14 14 5 13 11 8 4 7 The lounge area on the lower level of a two-sto solarium serves as an ent point to the dining space of Case Western Reserve University in Cleveland (opposite). The furniture is modern and in sync with the original 1960s building. The carpet and upholste are made of recycled content. The vinyl ﬂoor beneath a salad bar (right middle) reduces sound and maintenance. Students make their own salads, while a chef prepares cold wraps. The counter is made of recycled glass content and chilled with a temperature-gauged coil from underneath. A mix of seating options for gathering and eating (top right) include long bar-height community tables, diner-style seating and banquettes, and VIP tables. 12 6 3 9 10 2 1 UP 11 www.contractdesign.com contract march 2011 51 http://www.contractdesign.com

Table of Contents for the Digital Edition of Contract - March 2011

Contract - March 2011
Contents
Editor’s Note
Industry
Resources: Design Collaborations
Focus: This Little Light of Mine
Practice: Global Consensus
Green: Thinking Inside the Box
Poetry Lessons
Community Asset
Book Light
Reel Genius
Fresh Start
A Tree Saved in Brooklyn
Designers Rate: Guest Seating
Sources
Ad Index
Perspectives

Contract - March 2011