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Nashville, Tenn.-based Gresham, Smith and Partners is pleased to announce the Chef James Bistro, a 2,000-sq.-ft. student dining facility located within Rand Hall at Vanderbilt University, has received LEED for Commercial Interiors (CI) certification from the USGBC. Completed in August 2008, the GS&P-designed facility was renovated to meet Vanderbilt's desire for a clean, inviting and timeless look which showcases the hot and grab-and-go cold items offered within while supporting the University-wide goal of all campus design and construction projects meeting LEED requirements.
In order to receive certification, the design team incorporated several sustainable elements including the specification of design materials located within a 500-mile radius of Nashville, drastically reducing the carbon footprint of the project. These materials accounted for nearly 75 percent of the total material cost and included tile and millwork among other construction materials. Additionally, a high percentage of regional materials, low-emitting materials and materials with high recycled content were also used. To improve energy consumption and support energy efficiency, 95 percent of all kitchen equipment installed are Energy Star-rated.
"Vanderbilt is committed to incorporating sustainable building practices to design projects, whether in new construction or renovations of existing buildings," says Keith Loiseau, university architect. "We are very pleased to achieve a LEED-CI designation because often the restraints of working in an existing building are more difficult."
GS&P created a main centered focal point between the point of sales – emphasizing an exhibit cooking station. The strong connection between chef and customer is underscored with the open feeling of the serving counters and view of the finishing stations. Finishes were kept neutral including warm lighting and reflective stainless steel, which allows the colors of the food to be the color accent of the design. The design and construction process was an 10 months, with the design process beginning in October 2007 and construction completing in order for the facility to be operational for fall semester 2008.
"We are glad to have received LEED certification for this project and commend Vanderbilt for their desire to develop a more sustainable solution for the renovation of the Chef James Bistro," states Patrick Gilbert, AIA, LEED AP, principal, Gresham, Smith and Partners. "We aimed to create a timeless design that would not become quickly dated or require further renovations for many years to come. By completely gutting the facility we were able to install more efficient mechanical and electrical systems and our use of interior materials was inspired by the goals of sustainability as well as simplicity which would allow the food to be the centerpiece." |
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