This project, which achieved LEED Gold certification, involved the construction of a single-story 36,000-square foot central kitchen and partial remolding of seven existing satellite kitchens located in five separate buildings. It also included a bio retention system, extensive underground utility infrastructure back to MPOE for the campus and to an existing central plant for the underground hydronics, and a full administrative wing for food services. This was a complex full-service kitchen project with extensive MEPFS systems, electric vehicle charging stations and an emergency generator.

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