The new SOM-designed conference center provides housing and meal service as well as catering to conferees and will use minimum amounts of energy and water to do so.
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
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.
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.