Over the last month the Design for Dining team has been working through a series of iterations to create a dining environment that operates at many scales and capitalizes on a unique space within The Merchant restaurant. Our design concept both engages with the neighborhood and restaurant at large while also redefining the dining experience at a table for six. We are now refining the details of how the table and its armature will be constructed and collaborating with different parties to select the final components of the vignette. Stay tuned for the launch of the Design for Dining program and full unveiling of our design beginning of June. Here’s a sneak peak at our process:
Communal Dining
Three Realms of Engagement
Design for Dining Flexibility
Framing the Restaurant
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Design Museum Boston on Design for Dining
Cape Cod Community College’s Frank and Maureen Wilkens Science and Engineering Center is a net-positive energy building designed to transform the heart of campus.
The project approaches sustainability through a holistic and global approach, implementing a range of moves including passive solar shading overhangs, air-source heat pumps, high performance materials with low embodied carbon and the expansion of the range of thermal comfort and lighting power density. Combined with on-site photovoltaics, the project achieves net-positive energy use.
The project’s thermally modified wood rainscreen façade is a study of the modern expression of vernacular Cape Cod architecture while reducing embodied carbon. Early lifecycle assessments identified the immense carbon savings of wood over fiber cement. The design team did not stop there, furthering reductions by peeling back unnecessary finishes like carpet and ceilings. Together, these decisions enabled a 19% reduction in embodied carbon.
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