Northeastern University Int’l Village Dining

Boston, MA

“It’s a big hit with the university community. People come from all over campus for the menu and atmosphere.”

– Maureen Timmons, Director of Dining Services, Northeastern University

Client

Northeastern University

Program

New, 450-seat dining facility for ground-up dormitory, designed in partnership with base building architect Kyu Sung Woo.

Sustainability

LEED Gold Certified
3.5 Star Rating by Green Restaurant Association

Challenge

Foster welcoming social and dining hub to encourage students to dine on-campus and promote modern university identity. Showcase high-quality, eclectic cuisine while incorporating advanced sustainable foodservice technologies. Create welcoming atmosphere while complimenting “minimalist” aesthetic of Kyu Sung Woo-designed base building.

Solution

A bright, skylit atmosphere and versatile seating creates a vibrant social setting, while asymmetrical serving stations showcase open-kitchen food preparation – from a tandoori oven to a sushi station. Warm “Northeastern red” accents reflect campus identity while panoramic views of bustling Tremont street reinforces connection to the city and invites visitors inside. Resource saving technologies including recycled materials, high-efficiency plumbing and lighting, and advanced composting meet LEED Gold sustainability standard.

Result

LEED Gold Certified, the dining hall is one of 16 facilities nationwide to achieve a 3.5-star rating from the Green Restaurant Association, and has been named to the Green Honor Roll by the Princeton Review. Dubbed “the mess hall of the future” by the Boston Globe, the project is a hit with both students and the surrounding Tremont Street community: Northeastern has seen greater-than-expected revenue from walk-in diners not affiliated with the University.

Awards

Educational Interiors Showcase Outstanding Project, 2010


American School and University

New Project of the Year, 2010

Food Management Magazine

Publications

Environmental Design & Construction
September 2010
“Setting a Sustainable Table”

Food Management Magazine
December 2010
“Why the Block Rocks at Northeastern”

Foodservice Consultants Society Int’l
4th Quarter 2010
“The America’s Quarterly” Cover