Old Dominion University, Broderick Dining Commons

At Old Dominion University, Broderick Dining Commons combines efficient resource use with practical campus dining solutions. The 43,733-square-foot building balances undergraduate dining services with dedicated spaces for university events, all while exceeding ASHRAE energy standards through integrated sustainable systems.

Campus Dining Experience

Natural light fills the two-story lobby, leading to a marketplace-style dining environment serving 600 to 700 patrons. Specialized venues create a global dining tour: an Italian kitchen producing fresh pasta, an Asian venue featuring a noodle bar with hibachi and hot wok stations, and an authentic Mexican restaurant. The American cuisine station incorporates a wood-fire grill and water wall. A sunny corner houses the bakery, while a separate Rotunda window provides coffee and pastry access without main dining hall entry.

University Function Spaces

The second floor features an executive dining room that opens to an outdoor balcony, complemented by a pre-function area and meeting spaces for board meetings and special events. Two dedicated elevators serve specific needs—one for Board of Visitors and event guests, another for service operations.

Design Integration

Light-colored brick defines the exterior, with precast concrete and cast stone accents that complement the campus architecture. East and south-facing plazas extend dining options outdoors, while screening elements shield the west-side service area from view.

Resource Efficiency

The building reflects Old Dominion University's commitment to reducing environmental impact. Pursuing LEED Gold certification under Version 2009 standards, the design incorporates elements that minimize resource consumption while enhancing user comfort.

Solar patterns determine window placement and shading configurations. A variable air volume HVAC system maintains temperature control, achieving a 21 percent reduction in energy use compared to ASHRAE 90.1-2007 baseline standards.

Site design manages stormwater through bioretention areas and pervious pavers. Walking paths and bicycle storage support alternative transportation options. Interior material selections prioritize recycled content, regional sourcing, sustainable forestry practices, and low emissions for improved air quality.

Operations and Experience

A measurement and verification system enables data-driven operational adjustments. Users control lighting and temperature in their immediate areas. Large windows reduce artificial lighting needs while connecting interior spaces to campus views, creating gathering spots that serve the university community throughout the day.

Every element of Broderick Dining Commons serves multiple functions—from efficient food service to community building to sustainable operations. The result combines exceptional dining services with measurable environmental benefits.