New Dining Hall

The new dining facility at Emory Oxford was designed with a strong emphasis on sustainability, reflecting both the university’s commitment to farm-to-table dining and high-performance environmental design. The building integrates multiple sustainable features, including high-efficiency mechanical systems that reduce energy consumption, solar panel hot water heating, and a comprehensive zero landfill waste program that incorporates composting of biodegradable materials. The design minimizes environmental impact by carefully responding to the site’s natural conditions, while maintaining harmony with the surrounding historic campus. Large windows optimize daylighting, reducing the need for artificial lighting and enhancing the building’s connection to the outdoors. The structure supports al fresco dining on patios, further integrating the natural environment into the daily use of the facility. Emergency power systems were implemented to ensure uninterrupted operations during outages, further demonstrating the project’s focus on resilience and resource efficiency. This holistic approach to sustainability exemplifies a thoughtful balance between innovative design and environmental responsibility.