University of Minnesota - 17th Avenue Residence Hall

Minneapolis, Minnesota


August 2013



The $62 million 17th Avenue Residence Hall and dining facility houses 600 students and features energy and water-saving elements, making it the first sustainable residence hall on campus. With the design featuring fresh food concepts in a high-energy, see-and-be-seen environment, the facility is a dining destination for students and staff alike. In keeping with current trends, this new foodservice features made-to-order meals. Traditional, back-of-house hot and cold food production is minimized. Instead, most production moves out front so customers see their food prepped for cooking and prepared to order. Six menu concepts are featured, including Mongolian BBQ, home cooking, pizza & pasta, grill, salad bar/deli, and breakfast/waffles/desserts. The 350-seat dining room flows around the serving stations, offering a variety of seating environments.

The residence hall merges student dining with urban agriculture to support local food production. With the emphasis on fresh food production, each station requires adequate refrigeration and work counter space to function as a stand-alone production center. Larger volume storage to support the stations is located on the 1,100 SF lower level, freeing space on the 9,100 SF main level. The facility was designed to meet LEED Silver designation. Low-volume exhaust hoods in conjunction with a variable speed demand control exhaust system were used as well as a heat recovery option for the flight-type dishmachine. In addition, Energy Star-compliant equipment such as reach-in refrigeration, ice makers, cooking equipment and dishmachines was specified. The facility won 2013 Best in Real Estate Award for Student Housing Development from the Minneapolis St. Paul Business Journal.