Kitchen and dining hall expansion was identified as a key priority in Grebel’s current strategic plan. In recent years, Grebel has enlarged its residence, added apartments, and increased its staff and faculty with new programs. However, the dining hall and kitchen have not been touched since 1992. In fact, much of the infrastructure, including windows, plumbing, and heating, dates from 1964!
An architectural feasibility study, led by alumnus Brian Rudy (BES ’89, BARCH ’93) of Moryama and Teshima Architects, was submitted to the Board in September 2017. The report was the result of an extensive process of consultation with Food Services staff, students, Board members and other faculty and staff at Grebel.
The report recommends increasing the kitchen and servery space by 30 percent and dining hall capacity by 45 percent. This would provide space for 300 guests and would allow Grebel to host events that can comfortably accommodate all faculty, staff, and students. Our capacity to host community events would also be greatly improved.
In the near future, the Board will decide whether and how to move forward with this project. The cost is estimated to be over $5 million, including furnishings, fixtures, and kitchen equipment. The Board’s Finance and Development committee is now reviewing financing options and fundraising goals. If you have advice, opinions, or if you wish to make a pledge already, contact Fred Martin: fwmartin@uwaterloo.ca
