Page 14 - School Planning & Management, January/February 2019

FACILITIES \{ LEARNING SPACES \}
We All Scream For—Mobility, Convenience, Flex Appeal, and Lunchtime Learning
Today’s schools aren’t putting all of their eggs in one basket, but opting for more personal choice, food portability, and digital functionality in student dining facilities.
By Patrick Glenn, AIA, REFP, LEED AP
RETHINKING THE DESIGN of school facilities has cer- tainly been at the forefront of many school campuses during the last 15 years; however, re-imagining the traditional high
school cafeteria is well behind the curve. With the emergence of food trucks, mobile ordering services, food delivery apps such as UberEATS and DoorDash, and personal home delivery services such as Blue Apron, the increasing trend in our country has placed a priority on personal choice, awareness of health and nutrition, and convenience—all with a shrinking 24-hour clock and “on-the- go” mentality. The preparation, serving, and consumption of food is changing. And as school design continues to find new affordable ways to break the mold on student collaboration and learning,
architects and school administrators are bringing simple ideas to the forefront that are making a difference in the day-to-day food operation in schools.
More Community- and Restaurant-Focused, Less Stainless
The new Student Innovation Center, located in Dallas, on the campus of Cristo Rey Dallas College Prep, is taking a more multi- functional “student union” approach to their new dining facility. With food being prepared on site, the old idea of the single cafete- ria serving line for the campus’ 600 students does not provide the type of personal choice students are seeking, nor the appropriate
14 SCHOOL PLANNING & MANAGEMENT / JANUARY/FEBRUARY 2019 WEBSPM.COM
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