Redesigning the New College Dining Hall
The Innovation Hub aimed to discover how students are using existing facilities and what they would like to see in the redesigned space–while also identifying features that would make the space more functional, comfortable and welcoming to students. We developed recommendations for how the space can attract and meet the needs of U of T’s diverse student body and what sort of meal plan would best suit the students and staff who utilize the New College Dining Hall Services.
Fall/Winter 2018-2019
How might the hall be redesigned to be multi-purpose?
We supported New College and Food Services redesign the Audrey Taylor Dining Hall by interviewing students and staff to determine how they currently use the space and how they would like to use it. Based on these interviews, we suggested design improvements to create a multi-use community space for eating and socializing.
KEY FINDINGS
The Innovation Hub aimed to discover how students are using existing facilities and what they would like to see in the redesigned space - while also identifying features that would make the space more functional, comfortable and welcoming to students. We developed recommendations for how the space can attract and meet the needs of U of T’s diverse student body and what sort of meal plan would best suit the students and staff who utilize the New College Dining Hall Services. Key themes that emerged from our work included:
- Comfort
- Community
- Communication
We also developed a design checklist to provide actionable steps for communities to design spaces that meet student needs.
Comfort: Feeling secure and respected is of high importance for both staff and students. A clean and “homey” environment is essential for students to enjoy their meal break and have an appetizing experience.
Community: A dining hall that encourages student engagement and socialization can strengthen the community at New College. Many students and staff expressed interest in creating a space that serves as a multi-purpose location where students can do more than just dining.
It's my time: The interviews showed that the personal beliefs of both staff and students often bias what they believe that the other group would like to see. More direct or indirect communication regarding dining services
would be helpful. Students have expressed interest in participating in events hosted by the New College Dining Hall, but many of them are unaware of these activities.