for North Dining, the final phase of Indiana University of Pennsylvania’s Dining Innovations project,
is planned for May 5, 2016, at 11:30 a.m.
Due to inclement weather forecast for the day, the event will take place in the Blue Room in Sutton Hall.
The North Dining Commons is scheduled
for opening in fall 2017. It will be located adjacent to Wallwork Hall in the
footprint of what is now Keith Hall. It will have 500 seats and an “all you
care to eat” format. It also will house the main bakery and the central
commissary for the campus dining program.
structure also will include an enclosed porch for dining and a fireplace area.
Its main stations are “Global Fusion,” featuring sushi; a tandoori oven for Indian
cooking; an expanded salad bar and vegetarian station; an open pit grill; and
an expanded dessert section with homemade ice cream.
Dining revenues fund
the renovation and construction of the three facilities that are part of the
Dining Innovations Plan.
The IUP Council of Trustees approved
the $37-million campus dining master plan in December 2011. The development of
that plan by Desmone & Associates Architects, of Pittsburgh, and Envision
Strategies, based in Colorado, was approved in 2010 and included extensive
study, focus groups and surveys of students.
of the findings used to develop the campus dining master plan were as follows:
architects and planners determined that Foster Dining Hall, located at Grant
and 11th streets and built in 1966, required renovations so extensive that it
would not be cost effective to continue operations there. The use of the land occupied
by Foster has not yet been determined.
Hall demolition will begin in May. The classrooms and offices in Keith Hall have
been replaced by the new humanities building.
Keith Hall demolition project is underway, McCarthy Hall, located next to
University Towers along Oakland Avenue, also will be razed. The building,
formerly used for student housing, has been closed for the past three years. Its
demolition is part of the long-range campus housing plan and long-range campus
facilities master plan, approved by the Council of Trustees in December 2010.
of Dining Innovations was the renovation of Folger Dining Hall. This $13.75-million project was begun in May 2014 and completed in October 2015. Folger
Dining Hall is located on Pratt Drive, across from the Suites on Maple East.
Dining Hall offers specialized services and menus that match student
lifestyles. It includes the Global Grill, which combines Mongolian, char, and
flattop grills preparing international dishes and traditional favorites; the
Sandwich Artisan; Olive’s Kitchen with traditional favorites, vegetarian dishes,
and features for those with special dietary needs; Pasta la Vista, featuring pizzas
and pasta; Produce Market (salad bar); and Great Wraps, located in the lobby of
Dining Hall is also focused on being environmentally friendly. The floors are
made from 97 percent natural raw materials, 72 percent of which are renewable
and will grow back within 10 years. It is made with 43 percent recycled
content. The chairs—a total of 239 of them—are made from 26,529 recycled
plastic soda bottles.
table bases are 99 percent consumer waste, fabricated from recycled cast iron
automobile engine parts. At the end of their life, they are 100 percent
recyclable. The wood table tops are Forest Stewardship Council Certified,
coming from responsibly managed forests evaluated to meet the council’s strict
environmental and social standards.
and elm planks on the wall are sourced from agricultural structures and are 100
percent post-consumer recycled. The resin panels are 40 percent pre-consumer
IUP’s first dining facility to use LED fixtures throughout the facility. The
average energy reduction from fluorescent to LED is 35 percent. Occupancy
sensors are used to dim the LEDs when required light levels are met with
natural light. High-efficiency plumbing fixtures also are used in the building.
building’s mechanical systems also are designed as energy efficient. For
example, exhaust hoods in the kitchen and server areas run at full capacity
during high-use times; after prime dining hours, they run at low capacity.
There is demand controlled ventilation in the high-density areas of the building,
which means that after hours, air conditioning slows down to save energy. Air
conditioning and heating are reset based on outdoor air temperature as well.
Phase one of the project, the Crimson
Café, is located on Eleventh Street across from Sprowls Hall and adjacent to
the IUP Performing Arts Center. Opened in August 2014, this $6.5-million,
400-seat retail dining facility includes a Starbucks, the Crimson Bistro,
Burger Studio, and the Fireplace, plus a selection of grab-and-go items,
including soup, salads, wraps, and hot meals.
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