Remember your college dining hall experience – walking trays through long, snaking serving lines, piling them high with mystery meat, sitting at big rectangular tables? In those days, “go green” was more likely to be a cheer than a design mantra.

For Northeastern University students, those days are gone.

As today’s college campuses increasingly reflect global awareness and environmental consciousness, so do their dining facilities. Take Northeastern University in Boston. Once a commuter school with a regional following, the university now attracts students from all over the world with cutting-edge facilities that actively advance its “global experiential” educational philosophy.

Its dining centers are no exception. Last year, the school unveiled International Village, a 20,000-square-foot hub of stylish, open-kitchen serving stations, wide-ranging seating options, and pioneering sustainable technologies.

With design inspired by urban restaurants, as opposed to traditional institutions, and cuisine combining world flavors with a “locavore” ethos, the new facility brings college dining in line with today’s tastes.

At 2,500 meals served per day, the place operates with city speed, and its atmosphere radiates modern school spirit -- from its Northeastern red walls to its couches and chairs filled with iPad-equipped students whiling away the hours.

Progressive Strategies, Traditional Place-Making

Arriving at this balance between campus identity and environmental performance required a combination of traditional design principles, a wide range of new foodservice technologies, and teamwide holistic thinking about sustainability. “Bottom line, we set out to create a great destination, not just a green one,” says Maureen Timmons, director of dining services. “We were committed to being as environmentally friendly as possible, but every sustainable design strategies had to contribute to a great dining experience.”

This approach guided the team university officials selected. Following the university’s lead, architect Prellwitz Chilinski Associates Inc., of Cambridge, Mass. (working in partnership with the base building designer, Kyu Sung Woo Architects), Walsh Brothers Inc., and Chartwells Higher Education Dining Services thought broadly about combining sustainability with progressive design. The process transcended the LEED checklist and led to big-picture design questions and “What ifs”: Could composting be efficient at such a large scale? What is the best approach for featuring wide-ranging food without compromising efficiency, quality or sustainability? 

Stylish Sustainability

Indeed, sustainable thinking at International Village often overlapped directly with place-making principles. Floor-to-ceiling windows along the perimeter of the seating area bring panoramic views to virtually everyone in the open, 450-seat dining room. Skylights throughout the boulevard-style serving area maximize daylighting and reduce the energy-use burden. Modern, eclectic furniture like the aluminum and red leather high-back stools and the beechwood chairs combine recycled, locally sourced materials with comfort, style and variety. Even the architectural millwork balances recycled-content and low-emitting materials with a sleek-but-minimalist look designed to showcase the facility’s unique cuisine.

Beyond the aesthetics, Prellwitz Chilinski Associates’ design aimed to balance traffic flow and efficient, “green” preparation of everything from fire-grilled pizza to made-to-order sushi. Dividing the servery space among six individual, asymmetric serving stations in a boulevard-style layout made for natural traffic flow while distinguishing each dining option. “Each type of food has its own stage,” Brown says. “And each station can accommodate unique sustainable technologies, like the pizza station, which has a distinctive, energy-efficient exhaust hood.”

Advancing Sustainability, Enriching Student Life

Of course, efficient foodservice is only half the college dining experience. To extend Northeastern University’s vision into the student social experience, the design team focused on stylish, sustainably sourced seating and a healthy, inviting interior environment. Students can watch their food being prepared before their eyes along bar-style counter seating, study quietly at a table, or hang out with friends along comfy, window-facing couches. All the while, they are immersed in green technology: A unique dishwashing system eschews the typical (and water-guzzling) tray conveyor belt; compost containers encourage students to dispose of food waste responsibly; sensors adjust the overhead lighting automatically in relation to the daylight.

Its all part of the school’s larger educational mission. “In higher ed, success starts with great academics, but facilities play a key supporting role. They attract great young people and help engage them in the academic community,” Timmons says. “Showcasing green technology, international cuisine, and forward-looking design helps International Village do both.”

Since opening in Fall 2009, the project has exceeded usage expectations while racking up accolades. To date, it is the only college dining facility to achieve both a 3-star rating from the Green Restaurant Association and LEED Gold certification. And Timmons notes that the facility has attracted a following even beyond the Northeastern community (it is open to the public).

“There’s a ‘wow’ factor at International Village – in the food and the atmosphere. Students come from all over campus to enjoy it,” Timmons says. “We’re deeply proud of the feedback. It sends an encouraging message about the future of university dining services.”



Alex Moore is a freelance writer, the marketing coordinator for PCA Inc., and a communications consultant with Reilly Communications of Boston.