Bowling Green State University, Bowling Green, Ohio
To develop the first LEED Platinum certifiable 30,000 sq ft, independent structure, food service and multi use structure on a university campus in the USA. This building creates an iconic gateway for the BGSU campus.
- Feed 700 students with a state-of-the-art dining service.
- Operate a central commissary that serves the dining space as well as catering and other campus foodservice sites.
- Offer a quick serve restaurant and convenience store.
- Create communal spaces for students, visitors and the community.
- House administrative offices for the university's dining service provider.
- Foremost, the dining center must enhance the student lifestyle, support community interaction, and teach students and visitors about sustainable design.
Site planning is essential to the construction of this building. Part of an existing dorm structure had to be demolished replacing a dining facility built in 1965. Nearly century old trees need to be protected. The building infrastructure presents a challenge as the building straddles an existing shallow utility tunnel that must remain intact.
- Construction Completion Date: August, 2011
- Strong 5-sided architecture offers sightlines inside and outside the building, as well as from above. Dorm rooms on the 3rd and 4th floors look down on the building.
- The building is fully designed using Autodesk Revit BIM Architecture, MEP and Structural software.
- The building will use visually green architectural elements and décor, including an exposed structure. As part of the aesthetic, the structure will be constructed with engineered wood and long-span steel decking, open ceilings, and polished concrete flooring.
- Materials and finishes will be minimized, and chosen to reduce environmental impact.
- Sustainable design features will include: High-efficiency building systems and equipment; high thermal resistant building envelope; rooftop solar film, and reflective membrane; sculptural wind turbines; daylight harvesting and control; green walls; low-flow fixtures fed by the rainwater harvesting system; waterless urinals; rainwater capture and reuse; minimized materials and finish usage; recycled material content where possible.
- Energy monitors will allow students to see the building's energy use and production. Other educational displays will teach visitors about energy efficiency and sustainable design.
Project Value: $ 9,295,000.00
Sq Footage: 30,000 sq ft.
- The dining center will be the first stand alone U.S. Green Building Council LEED (Leadership in Energy and Environmental Design) LEED Platinum certificate standards.
- A state-of-the art dining facility will accommodate 700 students, offering an open-seating dining area with mezzanine, as well as a wide variety of spaces in and out to support formal and informal gatherings. Fire pit, rooftop garden and seating, and patios for students and staff throughout the site.
- An educational area, with various A/V capabilities, will offer cooking and nutrition classes.
- A catering/banquet facility with a capacity of 100 is available for community use.
- An exhibition kitchen with a seven-foot hearthstone oven with students involved in the Chartwells Pulse-On-Ding (POD) system specifically designed to encourage student involvement in the creation of meals. The most incredible of which is My Pantry. This new age idea is a self assisted kitchen within the cafeteria in which students can prepare their own meals if they wish too. My Pantry is fully stocked with ingredients similar to what would be offered in their own homes. Recipes are provided along with bi weekly cooking demonstrations by an Executive Chef. This allows students to experience an interactive learning opportunity that will help develop self sufficiency and encourage healthy campus life.
- The Kitchen which offers multiple varieties such as grilled foods, entrees, ethnic foods, specialty foods, and includes an action display cooking station.
- Hearth Stone Oven offers freshly made Italian cuisine such as breads, pastas, pizzas, & hot sandwiches.
- Baker's Crust is a station designed around freshly prepared grab and go foods for the busy student, but offers made to order sandwiches and salads along with fresh made pastries and desserts.
- Fresh Market offers soups, and a "create your own" salad bar.
- A rooftop garden area will provide a meeting place for student groups and staff, as well as fresh herbs for the facility's culinary use.
- A dedicated electric vehicle will be used for food delivery to satellite foodservice locations. This vehicle's charging will be supplemented by the wind turbines.
Special Feature: Online Construction Camera Link
OxBlue exterior camera (select dates between Feb 22, 2011-August 20,2011)
OxBlue interior camera (select dates between June 7, 2010-August 31,2011)
Project Manager: Stanley Jackson for Legends Group
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