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.
The National Museum of African American History & Culture, the latest addition to the Smithsonian Institution. Philip Freelon and David Adjaye, winners of the international competition to design this new museum on the National Mall, have ensured that first-rate dining can be part of the visitor’s experience within their eye-catching edifice.
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