National Cancer Institute

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.

Related Work

Design

Corporate Executive Board (CEB)

The Corporate Executive Board is an association of the highest executives of Fortune 500 companies who meet in Washington, DC several times a year to discuss their issues and earn from each other. In the Foggy Bottom home for many years, Susan Cage was the caterer of choice who brought the kind of high-end gourmet meals that their illustrious members were accustomed to. When they decided to make the move to an I.M. Pei designed building in Roslyn, Virginia the CEB included a staff cafeteria, designed by HOPKINS with Gensler. Towards the end of the design process, CEB asked HOPKINS directly to lead the process of identifying a high-end operator which could manage both the in-house cafeteria and the member events.

Design

St. Elizabeth’s Hospital

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.

Planning

The New York Times Headquarters - Planning

The New York Times. Construction of the newspaper company’s latest home meant that, in place of the antiquated cafeteria and executive dining room, a new and improved foodservice system could be designed not only to serve as an exciting gathering place but also as an in-house conference center, which would save thousands of dollars in off-site event fees. During a three-month planning study, HOPKINS conducted extensive interviews in every department of the Times company to learn its culture and needs before we prepared the comprehensive predesign foodservice plan.