Food Bank of the Southern Tier

The design addressed two primary goals of the Food Bank. One, to create space that is functionally efficient for staff, and presents a welcoming, and neighborly image to visitors and volunteers. And two, to reuse existing space wherever possible, being frugal with the selection of materials and finishes. The challenge from the client was to create an architecture to convey an image of creative, innovative and fiscally responsible operations.

For more information about this project contact A. Quay Thompson, AIA, LEED AP BD+C: aqt@holt.com