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    The Golf Channel hit a hole in one with the revitalization of part of its Orlando campus. The channel turned to Walker Design LLC to create a high-functioning, multi-use space within a 1,200-square-foot area. The space holds conference and training areas plus a genius bar. It has fully integrated audio/visual technology, integrated writable surfaces for informal gatherings and multiple movable seating options that can house 150 occupants. The floor and ceiling patterns reflect lively, pixelated textures to contrast with and balance the static walls. Photography by Chad Baumer Photography.

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    UCHealth Longs Peak Hospital in Longmont, Colo., was designed by EYP Health to be an expandable, site-adaptable inpatient chassis that UCHealth could use at other locations. The new 210,000-square-foot hospital provides more than 50 inpatient beds and room to expand to more than 100. The hospital features an intensive care unit, operating rooms, a Level III trauma center and emergency department, advanced cardiac services, a birth center with a Level II special care nursery, a surgery center and 24-hour retail pharmacy, lab and imaging services. Photography by Jim Roof.

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    Do football facilities engender championships? Clemson University believes so. The 2016 National Champs invested $55 million in a new 142,500-square-foot facility designed by HOK. The Allen N. Reeves Football Complex further elevates Clemson’s program and promotes the recruitment, training and development of student-athletes. The facility is adjacent to Clemson’s Indoor Football Practice Facility and the existing outdoor practice fields, bringing all football activity into close proximity allowing for more efficient daily operations. Photos courtesy of HOK.

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Corporate

The McMorrow Corporate Facilities Management Report presents news, information, feature articles, conferences, and products and services for commercial/corporate facility executives and administrators, property managers, and specifiers including architects, designers, and engineers charged with maintaining the workplace for optimal productivity, functionality, and retention of the workplace professional.

The McMorrow Corporate Facilities Management Report presents news, information, feature articles, conferences, and products and services for commercial/corporate facility executives and administrators, property managers, and specifiers including architects, designers, and engineers charged with maintaining the workplace for optimal productivity, functionality, and retention of the workplace professional.

Healthcare

The McMorrow Corporate Facilities Management Report presents news, information, feature articles, conferences, and products and services for commercial/corporate facility executives and administrators, property managers, and specifiers including architects, designers, and engineers charged with maintaining the workplace for optimal productivity, functionality, and retention of the workplace professional.

Government

The McMorrow Corporate Facilities Management Report presents news, information, feature articles, conferences, and products and services for commercial/corporate facility executives and administrators, property managers, and specifiers including architects, designers, and engineers charged with maintaining the workplace for optimal productivity, functionality, and retention of the workplace professional.

Sustainable

The McMorrow Corporate Facilities Management Report presents news, information, feature articles, conferences, and products and services for commercial/corporate facility executives and administrators, property managers, and specifiers including architects, designers, and engineers charged with maintaining the workplace for optimal productivity, functionality, and retention of the workplace professional.

Bon Appetit ranks the 7 healthiest dining halls in the country

Bon Appetit has ranked the seven healthiest dining halls in the nation.

From Healthyish.com: 

“College is the time for late-night study-break burgers with your suitemates, loaded deli sandwiches, and endless french fries. But, these days, universities are implementing everything from on-campus farmers markets to aquaponics systems (designed by college alums, of course), as collegiate reputations are going from kegs of lager to bushels of kale. Many universities are now committed to providing better options in dining halls, not to mention sustainability programs, on-site farms, and cows you can pet before you taste their fresh, grassy milk. Here are seven of our favorite healthyish college dining programs.”

1. Sterling College, Craftsbury Common, VT

“The college grows 35 percent of its own food using no pesticides or chemical fertilizers. Even cooler? Sterling sources 53% of their grub locally, either from large farms within a 150-mile radius or from small farms within 250 miles.”

2. University of Massachusetts-Amherst, Amherst, MAUniversity_of_Massachusetts_Amherst_seal

“Within the last fiscal year they invested more than $4.9 million dollars for local, regional, and healthy ingredients. Standout fare includes sushi, miso ramen bowls, Mediterranean-inspired antipasti bars and local produce ranging from stone fruit to mushrooms.”

3. University of Pittsburgh, Pittsburgh, PA

“This school year, they’re expanding their wholesome dining options with vegan cuisine and a campus farmers market.

4. University of Montana, Missoula, MT

“But the pièce de résistance here is the aquaponic system. There, the system melds traditional aquaculture (raising fish and other aquatic animals) with hydroponics (growing plants in water). The system also offers 100-square feet of growing space with vertical grow towers that support a variety of leafy green using only 10 percent of the water required for traditional agriculture, as well as full-spectrum LEDs, which require less energy than one traditional grow light.”

5. College of the Holy Cross, Worcester, MA

“Inspired by the success of their Lean & Green station in Kimball Dining Hall, dining services has added 50 new vegan/vegetarian recipes for this fall’s semester with plant-based proteins like quinoalentils, and other legumes.”

gatechbee6. Georgia Institute of Technology, Atlanta, GA

“At Georgia Tech, there’s both a vegan and grain bar at two campus restaurants, smoothie bars at three locations, and Atlanta-based Freshens Fresh Food Studio located inside of the Campus Recreational Center.”

7. University of Wisconsin-Madison, Madison, WI

“Accordingly, Babcock Dairy Store gives students the ability to eat ice creamyogurt, and cheese (as well as a handful of other breakfast and lunch items) made ingredients from the university’s Babcock Hall Dairy Plant.”