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
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.
The Beyer Blinder Belle addition of a new penthouse floor, along with a complete gut-renovation of the Building E-52 conference center, will increase the number of events the building can host and the corresponding revenues gained. HOPKINS’ scope included renovation of a large production kitchen and a remote full-service bake shop, to which we added a third finishing kitchen on the penthouse level and catering pantries near all conference rooms.