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.
For the new Kohn Pedersen Fox building, HOPKINS designed a small cafe in the atrium’s winter garden to serve students that commute in the evening as well as full-time students during the day. A colloquium kitchen supports events whether catered by the cafe operator or by commercial enterprises.
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.
Beyer Blinder Belle and William Rawn Architects have brought HOPKINS more than a handful of Harvard University and Harvard Business School projects, both for new construction and renovations. Harvard students enjoy top-shelf service, including fresh waffles stamped with the Harvard Veritas logo