Johns Hopkins University: Charles Street Market

  • 05/01/14
Charles Street Market 

PHOTOS © JEFFREY TOTARO

Charles Street Market, the latest updated dining facility at Johns Hopkins University in Baltimore, offers healthy, sustainable food options in a comfortable, contemporary space. The recent renovation, completed over the summer of 2013, brought together architects Buell Kratzer Powell of Philadelphia and Bon Appetit Management Company to bring a turn-of-the-century urban delicatessen concept to life.

Designed to replace a dated and cluttered convenience store-deli complex, the Charles Street Market includes a retail shop, a produce market with fresh fruits and vegetables, a gourmet prepared-to-order food island and an outpost of Baltimore’s artisan Stone Mill Bakery.

The offerings reflect changing tastes and lifestyle choices of today’s students. Healthy, fresh and satisfying prepared and to-go meal options are available. The food service program emphasizes responsible sourcing — many ingredients come from within a 150-mile radius — that supports small, regional farms and contributes to the local economy. Students can even log onto the market’s website to learn more about the specific farms, dairies and suppliers of the foods available.

The architecture complements the food service program with a fresh, modern look. The existing space was gutted and renovated with new red oak display cases and shelving, sustainable eucalyptus plank cabinetry and durable wood-grain porcelain tile flooring. All of the lighting was updated with a combination of industrial-style pendants and flush-mount ceiling fixtures. A range of furnishings includes traditional-height café tables and chairs as well as casual soft seating with low butcher-block tables. A bright, neutral color palette unifies the market’s single- and double-story spaces.

Johns Hopkins considers dining an integral part of campus life. Charles Street Market offers both a relaxing and healthy food venue and a commitment to farm-to-table responsibility. It opened to positive student reviews and is one of several renovations designed to improve and update dining amenities on campus.

This article originally appeared in the issue of .

Featured

  • MiEN Releases White Paper on Community College Space Innovation

    MiEN Company recently released a new white paper called “Designing New Innovative Spaces for Community Colleges” to address the needs of community colleges post-pandemic, according to a news release. The eight-page guide by Dr. Christina Counts, MiEN Company VP of Education and Marketing, covers topics like the enrollment drop that these schools have seen since COVID-19, the roles they play in higher education and local workforces, and five suggested key changes that can improve students’ experiences.

  • Image courtesy of Armstrong International

    The Modern Hot Water System Approach to Keep Higher Education Buildings Safe and Operational

    Higher education campuses face unique structural and operational demands. With a range of old and new buildings, a variety of facility types, and ambitious sustainability goals, it's essential that no aspect of infrastructural performance is overlooked. Facility managers must be equipped to provide a safe, reliable and efficient space for students, faculty and guests.

  • ProTeam Launches GoFit 6 HEPA Backpack Vacuum

    Technology leader Emerson recently introduced the new ProTeam GoFit 6 HEPA backpack vacuum, according to a news release. The vacuum was designed to capture 99.97% of particulates down to 0.3 microns—including atmospheric hazards like lead dust, mold spores, and other particulates—through an advanced filtration system.

  • Aims Community College to Build Workforce Innovation Center

    Aims Community College in Greeley, Colo., recently announced that it has broken ground on its new Aims Workforce Innovation Center (AWIC), according to a news release. The facility for workforce development, entrepreneurship, and education has a scheduled opening date of fall 2026.

Digital Edition