Fostering a fresh community at the University of Minnesota Twin Cities

Published in FSD Update

Stand alone concepts feature different flavors in this new dining hall.

All of the campus dining facilities use reusable serviceware and are trayless, helping to reduce the use of detergent, energy, water and waste. But at the 17th Avenue hall, in addition to the new menu approach, the design also incorporates a number of other sustainable elements, such as energy-efficient equipment, composting and recycling programs and tabletops made from recycled materials.

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Keywords: 
design