Design Connections Recap

This past weekend wrapped up Design Connections 2020 Winter Conference in Savannah, Georgia. It was a lovely weekend of collaborating and community!

Troy Johnson gave an amazing keynote presentation on working with young people in community.

Jane Rohde, Anya Sirota, and Darin Piippo lead discussions about “in between spaces”. Their presentations were followed by a lively design charrette in which attendees and sponsors worked together to create their own in-between spaces.

This incredibly talented group of SCAD students worked all day on our winning concept from a design charrette. Their in-between space connects a higher-ed campus and boutique hotel while helping serve the surrounding area; the proposed project perfectly illustrates our event theme of community.

The Night of Giving at Design Connections Savannah focused on a paint challenge in which teams created works of art to be auctioned off with proceeds going to the 200 Club. This incredible organization provides support to families of fallen first responders.

Thanks to Interiors + Sources for the photos!

Farm to Table in Senior Living

The “Farm to Table” style food and marketing has been trending in restaurants, but what about senior living?

There are many reasons why the “farm to table” trend is making its way to senior living. There’s no doubt that farm fresh food is healthier for everyone, especially as we age. Since organic and natural foods are becoming increasingly popular, they’re also becoming more affordable in larger scales. One point made by Senior Housing News explains how kitchen staff can order minimal amounts of produce needed that may not be significant enough of an order for food distributors. Home cooked, gourmet meals by high end chefs are also becoming increasingly popular to add to the flexibility and customization of today’s menus. A trend noticed with the senior population shows that the upcoming generation cares more about healthy eating, the dining experience, and varieties of food than previous generations.

As senior living communities are changing to a more sustainable approach, they are also building relationships with regional farmers and supporting locally harvested food. This is important for senior living communities to connect to their local community while also enjoying healthy and fresh seasonal food. Garden Spot Village in Pennsylvania is an example of a CCRC that offers farm fresh food. They have an aeroponic greenhouse that provides them year round organic produce for their four campus restaurants. Residents at Pathway to Living in Chicago take trips to the farms where their produce is grown. Farm to table has many benefits, especially for the residents and community.