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CAMPUS DINING B Y

D E S I G N

STUDENT CENTER DINING HALL RENOVATION at Marist College

C A M P U S D I N I N G TO DAY

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breathtaking view of the Hudson River and a focus on sustainability was key to a renovation of the Student Center Dining Hall at Marist College. It re-opened in September 2013, following a major 20,164-square-foot renovation that expanded the space, repurposed an open-air interior courtyard, and fully utilized a direct view of the Hudson River. Built in 1965, the original dining hall wrapped around a 1,600-square-foot internal courtyard where students could eat outdoors. The final design transformed it into a three-story central dining area with a vaulted ceiling, clerestory windows, chandeliers, and a soaring feeling of both openness and intimacy. It immediately became the heart of the new space, and was dubbed the Grand Hall.

HI G HL I GHTS •S  ustainability was an important part of the renovation: all facets of the renovation exceed New York State energy codes; the building has a vegetative roof, demand-control ventilation, variable-frequency drive motors for fans and pumps, low-flow plumbing, zero use of CFC refrigerants, low E glass, and occupant-sensor lighting. Less energy and water are used due to high-efficiency ovens, refrigerators, freezers, and a new dishwashing system. •T  he composting program begun in 2007 has been replaced by an on-campus hyperaccelerated food decomposition system, which processes all organic kitchen waste and dining hall food waste into organic rich water that simply goes down the drain. •S  tone archways surround the Grand Hall on all four sides and naturally divide the full dining hall into discrete, distinctive seating areas. Each window provides a view of the Hudson River.

•T  he dining hall’s restaurant-style atmosphere includes warm wood tables, chairs, and floors to convey comfort, while the servery’s traditional tile walls and stainless steel evoke images of a family business. •T  he L-shaped servery features eight separate, builtin stations and a 40-foot island shared by the sushi and salad bars. Most cooking now takes place in front of students. •N  ew equipment includes walk-ins, a freezer, additional ovens, prep areas, a catering staging area, pot room, dish room, storage rooms, offices, and a ventilation system. •T  he front-of-house part of the renovation added 250 seats, a three-story, vaulted ceiling dining area, a swipe-access Special Diets Kitchen, and a 60-seat quiet dining room. “In this AYCTE facility, we serve an average of 3,600 meals a day, with 79 percent dining plan participation,” says Mohamad Charafeddine, general manager for Sodexo, Marist College’s foodservice provider.

Photography courtesy of Adam Laipson

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