Brown Hall

Mountain life and a passion for sustainability meant the remodel for University of North Carolina Ashville’s dining hall would have to be approached differently. Nvironment rose to the challenge for the renovation of approximately 19,000 square feet in the hills of Asheville, NC. The refresh matched perfectly the eco-conscious, sustainable vibe of the campus.

The majority of the materials selected for this project were durable and sustainably sourced, but also added a level of sentimentality that expertly hit the mark: bright blue material recycled into Maitre’D countertops enliven the space with school spirit; two prominently placed community tables were treated with wood planks reclaimed from elsewhere on the campus; while the columns through the space were wrapped with an indigenous stone.

Further exemplifying this re-purposing mindset, a pizza oven was re-claimed from another Chartwells project. This attention to the recycling of costly equipment not only reduced unnecessary strain on the budget, but scored big with everyone.

What could be better on your meal in the mountains of North Carolina than hand-picked herbs? A delicate coordination of budget, site constraints, mechanics, and maintenance resulted in the stunning hydroponic growing station now centered in the exhibition cooking space. A powerful visual serving as a reminder to what lengths this remodel went to be resourceful.

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