![]() small round tables covered with a checkered or white linen tablecloth, butcher block paper, colored pens, a vase of flowers, and optional “talking stick” item. Specifics of context, numbers, purpose, location, and other circumstances are factored into each event’s unique invitation, design, and question choice, but the following five components comprise the basic model:ġ) Setting: Create a “special” environment, most often modeled after a café, i.e. World Café can be modified to meet a wide variety of needs. ![]() Each element of the method has a specific purpose and corresponds to one or more of the design principles. Many members of the Cannon Design project team are UB graduates and brought a unique understanding and appreciation for the university to the project.Ĭonstruction Manager – Turner Construction Co.Drawing on seven integrated design principles, the World Café methodology is a simple, effective, and flexible format for hosting large group dialogue. 100 new positions will be created to support One World Café operations.Īrchitect: Cannon Design.One World Café is a $37.8 million investment.Items placed in “organics” bins throughout the facility will be processed into a renewable resource through anaerobic digestion. As part of UB’s commitment to operating an eco-friendly campus, the majority of items available at One World Café will be either in compostable or recyclable packaging, bringing the facility as close to zero-waste as possible.One World Café features tiered seating on the second-floor balcony, a large fireplace, and bright, open study spaces, with abundant charging outlets throughout.UB launched a naming contest in 2018 and the winning entry – One World Café – was submitted by Sayre Stowell, an aerospace engineering major, who graduated from UB in 2019. Through a series of focus groups, students, faculty and staff had the opportunity to provide input into One World Café’s design and food selection.The three other food stations - “The 1846 Grill,” “Pan Asian” and “The Noodle Pavilion” - would be phased in, most likely by the fall, as Campus Dining & Shops fills those positions. The café will open with two stations: “Kali Orexi,” which will serve foods from Far Eastern countries, Turkey and Greece, and “Tikka Table,” which will offer fare from the different regions of India. The facility will boast a global array of authentic, internationally-themed meals, snacks and drinks featuring five international food platforms.Following the guiding principles of UB's Heart of the Campus initiative, the facility is designed to meet the demand for expanded gathering, dining and studying spaces among UB's campus population.Brian Hamluk, UB’s vice president for student life, can speak about how the new facility enhances the student experience.Eric Blackledge, executive director for Campus Dining and Shops, can speak about the cuisine and dining operations. ![]()
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