Meals on Wheels

The current location of Meals on Wheels became too small for the amount of meals the organization needed to serve. Hahnfeld Hoffer Stanford was asked to program, design and draw a new facility where Meals on Wheels could plan and prepare nourishing meals, accommodate volunteers, house all the administrative staff, and host training sessions for clients and volunteers.

 

With function and budget being of primary concern for this not-for-profit organization, material selection and layout were key. It was important to balance cost with longevity of materials. The new facility needed to meet all the functional needs for Meals on Wheels, but was not to appear “opulent” in design.

 

The operational criteria for Meals on Wheels includes providing a streamlined sequencing for preparation of meals to be delivered to clients. To meet this criteria, the design creates a loading area for the delivery of food products that can be easily relocated to refrigerated and dry storage areas until the food products are used in the preparation of meals. The kitchen is designed to greatly increase the meal-producing capacity for Meals on Wheels. Packaging of the meals for delivery to clients is also included in the kitchen area. Once the meals are prepared, they are loaded into vans for delivery to clientele. This occurs in an enclosed Sally Port that is designed for 18 vehicles with easy drive-through access. Volunteers play a large role in the function of Meals on Wheels and their accommodation was important in the design. Other parts of the building provide work areas for the staff and meeting areas.