East Building Addition
The addition addresses growing enrollment and provides new learning environments aligned with the school’s educational paradigms. The new facility includes world language classrooms, maker labs, and multi-purpose presentation spaces for conferences and extended learning, as well as five advanced physics and engineering program labs. Unique aspects of the science spaces include reconfigurable labs with multiple teaching surfaces and a two-story atrium for vertical drops and robotics experiments. Rooftop teaching spaces to support biology and botany include a greenhouse and exterior gardens, where food is produced to demonstrate a farm-to-fork approach.
Creating a modern, collegiate-style dining facility
Wight was first selected is as Adlai E. Stevenson High School’s design partner as the result of a design competition, For the competition, Wight was challenged to create a modern cafeteria reflective of the School District’s current direction.
‘Serving’ a greater purpose.
Expectations of the “Food Network generation”—both in terms of their food preferences and their interest in the culinary arts—are beginning to impact schools in unexpected ways.
Food service programs now have the opportunity to serve a greater purpose than simply providing lunch. Successful programs are featuring “eat-ertainment” components—putting food prep on display in a theater-like setting, adding made-to-order stations, and more—that are not only increasing student participation in dining programs but also resulting in healthier food choices. Increased student interest in using dining areas as social gathering spaces outside of normal lunch hours is also helping these spaces to have a useful life beyond the lunch hour. Food service spaces that are effectively meeting these new demands are also realizing important side benefits, including less food waste, increased efficiency and speed, and a positive social experience.
Recognizing this opportunity, Adlai E. Stevenson High School took specific steps to invigorate their food service program, and discovered exciting results. The design of both the servery and dining areas were aligned to deliver on these next/best practices.