The new 34,000 square foot central kitchen features a loading dock with a fresh food processing area for deliveries from local farms, three food prep areas, over 7,000 square feet of dry, refrigerated, and frozen food storage, a blast chill area, and administrative spaces. An on site café serves scratch-cooked, locally sourced meals to the public and campus staff. The facility accommodates the ‘No Student Hungry’ bag program with a dedicated area for bag assembly, as well as conference space to host nutrition education and food literacy classes. Future plans include a teaching kitchen for cooking classes, special events, and seminars. The Education Center portion of the project includes demolition of the east wing, a new two-story structure, and complete renovation of the remainder of the facility.