With the SOM team, HOPKINS designed the first net-zero school for the New York City School Construction Authority. Menu and operational changes supplemented highly efficient equipment specifications to help the school achieve its net-zero goal
Designed by HOK, this new research center houses international attendees and their families during extended course sessions and offers a variety of meal options in a highly sustainable fashion.
This once-crumbling, historic psychiatric facility was replaced by a $78 million, state-of-the-art hospital for which HOPKINS designed a 12,000 square foot central food preparation kitchen and retherm kitchens for each residential unit. Now patients can have breakfast and dinner in their “homes” and lunch “at work” in the treatment mall.
Because poor diet and obesity are causal factors for various forms of cancer and many other diseases, when the National Cancer Institute, was given an opportunity to plan its first in-house cafeteria, they took the project very seriously. HOPKINS was brought in to perform an extensive planning effort. NCI wanted to provide an environment in which visitors and staff could make optimal food choices, model behaviors that reduce risk for cancer and other diseases, and increase wellness. The healthy choice was to be the easy choice.