Elevating student experience for both residential and commuter students alike, Iona University recently unveiled exciting new plans to transform the LaPenta Student Union and enhance its on-campus dining. Spanning two floors and roughly 20,000 square feet, the project is set to begin May 2024 and be completed by spring 2025.
The renovation builds upon the vision of President Seamus Carey, Ph.D., to create spaces that connect, unify and ignite the Iona community. Setting that idea into motion with the opening of the 30,000-square-foot Murphy Green in May 2022, the new project expands that focus into the adjoining student union, further strengthening the heart of Iona’s 45-acre main campus.
“We’ve seen the impact the Murphy Green has had on student life and on campus life as a whole. This is going to expand upon that vibrancy at the center of campus and continue the momentum we’ve generated,” Carey said. “I believe learning should happen all the time, not just while students are in a classroom. That’s why we want to create the spaces where students can come together with each other and with faculty and staff to continue the learning process throughout the day. Students need those spaces to perform at their highest levels.”
Working in close partnership with Chartwells Higher Education, Iona’s food service provider and the architecture firm SLAM, which also designed the Murphy Green, Iona is setting out to transform the LaPenta Student Union into a modern, open-concept space that is inviting for the entire Gael community.
The 14,000-square-foot dining facilities, located on the first floor, will feature stunning views of the Murphy Green, Mazzella Field and the LaPenta School of Business. Maximizing natural light with large windows and pull-out doors that open onto outdoor patios, the design also incorporates LEDs and low-carbon-footprint materials for greater energy efficiency.
Campus food favorites such as the deli, wood-fired pizzas and pastas, freshly baked breads, grilled classics, comfort foods and popular international stations featuring ramen, soba, sushi, Mexican cuisine and more will all get upgrades in the new space. Freshly chopped salads, vegan and vegetarian selections, high-protein smoothies, gluten-free options and other healthy non-GMO snacks will also be widely available and clearly labeled.
The project also focuses on technology upgrades and expands made-to-order food preparation, which not only allows students to see their meals being made directly in front of them, but also minimizes food waste. New touchscreen kiosks will be added throughout, and mobile ordering will expand in keeping with fast-casual industry trends to limit lines and wait times.
