Project Description
FROM THE JURY:
The state-of-the-art, award-winning facility is the first LEED Gold certified public market in the country. It was designed Hugh A. Boyd Architects in collaboration with Michigan-based Progressive AE, based on a concept developed by Market Ventures Inc., a consulting firm specializing in the planning and development of innovative food-based projects and programs.
The first floor market hall is home to more than 20 permanent vendors that showcase locally grown, produced, and prepared foods. Upper floors house educational classrooms, a commercial kitchen incubator, rooftop greenhouse, offices and meeting rooms, and event spaces. A 52-stall outdoor shed provides sheltered space that hosts additional food and craft vendors from May through September. Two highly anticipated restaurants will open on the first floor of the market later this year.
Food and health-related educational programming is core to the market’s mission and is provided through partnerships with organizations including Grand Valley State University, Kent Intermediate School District, Michigan State University Extension, and Spectrum Health Healthier Communities. Classes on cooking and nutrition are offered in the teaching kitchen, which features adjustable height countertops that can be lowered for children. FoodWorks, the incubator kitchen program, assists start-up entrepreneurs with the development, production, and marketing of food products using a shared commercial kitchen.