This HDR-designed hospital takes advantage of new technologies in food service equipment design to offer the perks of at-your-service, hotel-style dining to our nation’s military.
Keesler Medical Center
Hurricane Katrina gave this hospital the reason and the resources to upgrade its thirty-five-year-old, 18,000 square foot dietary department to bring it up and into the twenty-first century. Fortunately, because new equipment could be integrated into the existing utility infrastructure, the fast-track schedule was met to the satisfaction of the U.S. Army Corps of Engineers.
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
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.