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The section was expanded because of the increase in the
number of students with special dietary needs. “Over the
course of the last several years, especially over the course
of the last five years, we’ve seen an increased demand for
special dietary requirements, both people who have allergic
reactions to certain foods, as well as certain sensitivities,”
said Iams. “Gluten-free is probably one of the ones that is
most predominant. However, we see more and more allergies.”
He continued, “We have a dietitian on staff, however, as
we have been going through the process this year. We have
decided to make it a lot more streamlined, and a lot more
student-friendly focused to be able to determine what items
they can have that will meet their needs. We are doing this
through social media, through our signage, our TV monitors
that we have and point-of-sale information that we are providing
to the students, as well as taking those stations and improving
them. We want to be ahead of that curve. We feel right now
that it is not going to change, the trend is going to continue.”
The Produce Market features a salad bar. “It is large and
we have dozens of components that we offer,” said Iams. “I
would challenge anyone to say that they wanted something
on a salad bar that isn’t already on our salad bar.”
Another major consideration with the dining renovation was
sustainability. “Prior to the dining renovation, IUP went through
a residential revival where they tore down all of the residence
halls that were traditional dorms, and built suites,” said Braughler. like it,” said Braughler. “It is very comfortable, they like to
“One of those buildings is LEED certified and others are close
to being LEED certified. They wanted to keep going in that
direction. This building is not LEED certified, but they wanted
to do as many environmentally friendly things as they could.”
The floors of the facility are made from 97 percent natu-
ral raw materials, 72 percent of which are renewable and
will grow back within 10 years. It is made with 43 percent
recycled content. The chairs — a total of 239 of them — are
made from 26,529 recycled plastic soda bottles.
The 120 table bases are 99 percent consumer waste, fab-
ricated from recycled cast iron automobile engine parts. At
ON-CAMPUS HOSPITALITY
the end of their
life, they are 100
percent recyclable.
The wood tabletops are Forest Stewardship Council Certified,
coming from responsibly managed forests evaluated to meet
the council’s strict environmental and social standards.
The ash and elm planks on the wall are sourced from
agricultural structures and are 100 percent post-consumer
recycled. The resin panels are 40 percent pre-consumer re-
cycled content.
Folger is IUP’s first dining facility to use LED fixtures
throughout the facility. The average energy reduction from
fluorescent to LED is 35 percent. Sensors are used to dim the
LEDs when required light levels are met with natural light.
High efficiency plumbing fixtures also are used in the building.
The building’s mechanical systems are also designed as
energy efficient. Exhaust hoods in the kitchen and server areas
run at full capacity during high-use times; after prime dining
hours, they run at low capacity. There is demand-controlled
ventilation in the high-density areas of the building, which
means that after hours, air conditioning slows down to save
energy. Air conditioning and heating are reset based on outdoor
air temperature, as well.
Students are pleased with the new facility. “Students really
hang out there. There is a fireplace with a lot of soft seating.
It is a gathering place for sure.”
Iams loves the results. “We really came up with a winner
that is pretty in the front, but serves food in a very easy way
for our students to get through to be able to turn over tables,
to be able to get through meals and return to the dish room.
That carries to the back of the house, where from receiving to
the prep areas, is very streamlined. The facility was very well
designed. The reason it was very well designed was because
a lot of professionals, including us and other members of the
university community and Stantec, the architects, really had
our input and took the time to make it right.”
—OCH
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