campus cafeteria garching

architectural concept
catcher in the green – the new cafeteria focuses on the non-scientific activities at the garching campus: a pavilion in the green, a place to eat, meet colleagues, drink coffee, relax, work, or attend events. tranquility and freshness permeate the pavilion embedded in the park. multiple access routes lead from the surrounding area to the cafeteria. visitors enter the pavilion via several entrances at different levels, guided by gently sloping ramps, allowing the high visitor flow to be managed efficiently. during the warm season, the building opens both toward the garden to the south and the artificial landscape to the north. seating islands along the outer ramps, shaded spots under trees, and reclining areas in the green arena complement the outdoor offerings of the pavilion.
from the adjacent level, the pavilion unfolds like a lens across two levels. barrier-free ramps connect all dining areas on both levels. guests can move freely through the building in a continuous loop, finding their favorite spot at the desired height and level. the spatially evolving terraced landscape divides the dining zones into manageable units of 80–100 seats and relaxed lounges of varying sizes. planted areas at the terrace edges further structure and filter the spaces.
aligned and level with the inner terraces are both the outdoor areas to the south and the ramp running along the pavilion. the gently sloped arena embraces and frames the core of the outdoor facilities. concerts and events can be held here under optimal conditions. deciduous trees provide shade in summer and let sunlight through in winter.
materials and colors create a calm, fresh atmosphere. the generous park is present within the pavilion, with guests seated in a weather-protected environment overlooking the greenery. the large overhanging roof provides shade from the high summer sun, while the low winter sun’s energy is captured and utilized by the pavilion. in addition to integrated low-tech energy measures, the roof is equipped with high-efficiency photovoltaic panels.
deliveries are handled from the north via a loading yard, where all supply and disposal zones are served by a covered loading ramp. the main kitchen area, including storage and staff rooms, is organized on one level in a logical sequence. work areas are naturally lit through facades and horizontal glazing. the elevation of the building follows the groundwater level requirements. all areas are above the highest groundwater level, except for the technical rooms, which lie above the average level. the projected subway line route is excluded from development and overbuilding.

kitchen planning
self-service areas
in general, the average stay per guest is assumed to be approximately 30 minutes. the linear serving area is designed for at least three different fixed menus. each menu line can be staffed by 2–3 people, enabling approximately 450 guests to be served within half an hour using chip-based payment at the registers. the facility has two entrances and two central exits with four cash desks. the free-flow area has one central entrance and up to three exits with up to five cash desks. the central entrance follows the visitor flow, and the exits are determined by the restaurant configuration. this setup allows the serving of up to 570 people.
the food offering consists of three hot themed areas or live-cooking stations based on the “à la marché” concept. the layout of the self-service islands can be adjusted freely by the operator. the dish return stations are located at kitchen level and directly connected to two central dishwashing areas as specified in the competition guidelines. dish return belts lead directly into the feed section of the respective paternoster tray return towers that serve the upper dining levels. clean dishes are placed into designated dispensers or stackers (this process could also be automated). the clean zones of the dishwashing areas open directly into the prep zones of the central kitchen and its serving area. hot dishes are delivered directly, while cold dishes are supplied through the refrigerated prep room. the layout allows direct service to both the free-flow zone at kitchen level and the upper-level dining area via the core lift. the target capacity of 1,700 guests in three seating cycles is achieved.

central kitchen
deliveries are made centrally via a ramp, supported by a scissor lift. the ramp also serves as an initial staging area controlled from goods reception. the transport of delivered goods may be handled either by in-house staff or suppliers, as preferred by the operator. the cooling and storage areas are arranged to ensure maximum hygiene. the food and dish cycles never cross. the central dishwashers are supplied via detergent pipelines, ensuring no contact between food and cleaning chemicals. organic waste is removed via vacuum lines to a suction silo located next to the waste collection center, ensuring no contact with food deliveries.
the external catering delivery area required by the competition brief is positioned so that the commissary area can be accessed directly from the kitchen. chilled products for off-site catering connect directly to this area. goods travel in closed containers through the delivery corridor directly onto the ramp, where handover control according to haccp standards can be performed by staff. returning containers are received in the unclean area, transported directly to the container wash station via the ramp, cleaned, and then transferred through the clean side of the central dishwashing area back into the kitchen for redistribution as needed.

staff entry and hygiene
kitchen staff enter through a controlled hygiene sluice system, ensuring that all employees enter the clean zone between the dishwashing area and kitchen prep area. the kitchen management office is positioned so that supplier visits can occur via the ramp. the layout allows the head chef to handle orders and consultations without leaving the clean zone. haccp compliance can be maintained up to a partition wall.

landscape design
with the demolition of the old cafeteria and stair structures, the new cafeteria’s outdoor spaces will be barrier-free and seamlessly connected to the campus. the opening and resulting gateway effect toward the ias building inspired the design of the open spaces with the motif of a sunken path. terrain modeling creates new sightlines and interesting spatial sequences, while the hill formations structure the landscape and guide movement toward the cafeteria entrances. excavated material will be reused for these embankments. the hills will be planted as wildflower meadows, requiring minimal maintenance. flat lawn areas between the hills offer space for flexible sports activities such as soccer or slacklining. a large grass arena borders the cafeteria to the south, providing space for events and concerts.
the pathway network connects seamlessly to the campus system. rows of maple trees with vibrant autumn colors link to existing tree lines and accompany the paths or form small groves. fruit trees add seasonal highlights and create pleasant retreat areas.
at the heart of the landscape lies an open lawn, structured by ornamental grass strips and accentuated by sculptures by horst antes. a wooden deck with a maple row defines the northwest side. parallel to the main entrance extends a generous water bar as a fountain sculpture with seating niches. opposite, the wooden walkway to the ias building doubles as a shaded pergola.
circular cutouts in the concrete terrace serve as planting areas and skylights. the interplay of density and openness directs movement across the terrace and creates distinct spatial zones. the roof structure allows for planting bladder trees as natural shade providers.

fire protection and escape route concept
legally, the building is classified as a special structure and an assembly facility according to the bavarian vstättv. due to its compact form and uniform use, the large complex can be considered a single independent fire section. the structure is constructed entirely from non-combustible materials. the load-bearing walls and partitions easily meet a fire resistance duration of 90 minutes (fire-resistant). the roof truss, built as a steel lattice structure, meets the required “fire-retardant” and “non-combustible” classification according to en 1993-1-2.
the open kitchen within the dining hall is equipped with a fire suppression system, using specialized extinguishing technology suitable for grease fires. escape routes do not exceed 30 m to an exit and are designed for a maximum capacity of 6,700 people.

building services
general system description for hvac
heating supply is provided via district heating in a two-stage transfer station to maximize return cooling and efficiency. additionally, waste heat recovery systems are integrated, including vapor condenser cooling, refrigeration condenser heat recovery, and optionally a heat pump to utilize latent heat from kitchen exhaust and refrigeration units. an optional solar thermal system can be integrated for hot water generation via switching valves.
cooling is provided through groundwater utilization and, where groundwater capacity is limited, through a compression chiller system that transfers condenser heat to groundwater and can operate as a heat pump if needed. this allows for free cooling and efficient peak load management.

energy concept
the building’s form and orientation are critical to its energy performance. the new garching cafeteria is a compact structure that opens generously to the south while maintaining closed, highly insulated facades on all other sides, ensuring high passive solar gains in winter.

prevention of summer overheating
a large projecting brise soleil shades the main glass façade from the steep summer sun. highly reflective internal shading systems protect from low-angle morning and evening sunlight. thermal mass is increased through exposed concrete ceilings, concrete walls at level 0, and a building envelope made of cross-laminated or solid timber elements. the large connected interior volume allows simple natural cross-ventilation through operable glazing at the highest points and on the shaded sides of the building. since these openings are rain-protected, the building’s thermal mass can be effectively cooled overnight.