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.
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.
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.
This new $25 million facility is the first of more than 20 State Department Bureau of Overseas Building Operations’ projects with HOPKINS that make use of various teams and an array of contracting methods. Built with ZGF on a hilltop overlooking the Bosporus, the new embassy is surrounded by a landscape planted with plenty of figs and grapes. No one goes hungry on this hill.