REF.

9'-5

"

5" FACE

4

3

2

1

C

D

E

F

G

B

5

A

H

6

7

EXISTING

STAIRWELL

ELEV.

MACH.

ROOM

EXIST MECHANICAL

ELECTRICAL

EXISTING

ELECTRICAL

PANELS THIS

WALL

EXISTING OPENING

ABOVE

VEST.

EXIST.

ELEC.

PANELS

CLE

AR10

'-0"

18'-1

1"

45'-1

1"

26'-6

"

VIF

25'-8

1/4

"

CLEAR10'-0"

KITCHEN - HOT &

COLD PRODUCTION

131

EXPEDITING

130

COLD MEAL

PRODUCTION

124

EXPEDITING/

STAGING COOLER

125

PACKAGING ROOM

123

WALK-IN COOLER

126

BREAK ROOM

115

WOMEN'S LOCKERS

117 MEN'S LOCKERS

118

TRAINING

114

CONFERENCE

109

VESTIBULE

104

MECHANICAL ROOM

138

CLEAR10'-0"

OFFICE AREA

103

JANITOR'S

116

SOILED STAGING

120

WASHING STATION

121

CLEAN STAGING

122

OFFICE

102

(RECESS CONC SLAB FOR

FREEZER FLOOR. COORDINATE

DEPTH AS REQUIRED BY

EQUIPMENT MANUFACTURER)

DELIVERIES AND

WAREHOUSE

DELIVERY TRUCK DOCKS

EXISTING

ELEVATOR

OFFICE

108

OFFICE

107

OFFICE

106

OFFICE

105

EXIT

EXIT

EXIT

EXIT

EXIT

EXIT

4'-0" WIDE BY 3'-0" HIGH VIEW

WINDOWS. 1/4" THICK CLEAR

GLAZING SET IN HOLLOW

METAL FRAME. (TYPICAL)

EXIT

EXIT

DELIVERY TRUCK DOCKS

VEGETABLE

PREP AREA

DRY STORAGE

144

HALLWAY

143

WOMENS

113

WOMENS

112

MENS

110

MENS

111

HALLWAY

119

HALLWAYSHIPPING AND

RECEIVING

101

(THIS COOLER IS TO BE RELOCATED

FROM THE EXISTING KITCHEN

LOCATION AT JOSEPH AVE)

EXISTING MEP

TO REMAIN

GYP BD SOFFIT

ABOVE

GYP BD SOFFIT ABOVE

(RACKING AND

CONFIGURATION BY

OWNER.)

HATCHED AREAS ARE NOT

PART OF THIS PROJECT

(12) 2-TIERED LOCKERS BY LINEN

SUPPLIER IN EACH LOCKER ROOM (116

AND 117). BALANCE OF LOCKERS TO

BE MATCHING 2-TIERED METAL

LOCKERS WITH HASP LOCKS.

3

3

3

3

3

3

2

1

1

1

1

1

1

1

1

1

66

6

6

6

1

6

66

6

6

6

5

5

6

6

A-601

1

OFFICE

132

WALK-IN FREEZER

142

THAW COOLER

141

PRODUCE COOLER

139

CHEMICAL

STORAGE

133

DISHWASHING

ROOM

134

DRY STORAGE

135

VAP

137

COOLER

128

VAP TO KITCHEN

AND MEAL ASSEMBLY

CLEAR10'-0"

62'-2"

18'-1 1/2"

20'-11"

FROM F.O. EXISTING WALL. VIF.21'-10

"

36'-9

"

45'-0

"

HALLWAY

136

1

1

1

1

1

1

1

1

1

1 1A

1A1A

1A

6

6

6

6

6

6

6

6

3

3

3

4

6

1

1

1

1

HOLDING COOLER

140

CLEAN HALLWAY

129

6

6

6

142

141

140

139

137A

143

144

133

132

134B134A

135

131A

131B

131C

131D

137C

128

126

123A

130A

130B

130C

130D

125

121

122

120

102

104B

104A

105

106

107

108

109A

109B

111

110

112

113

115A 115B

118A

117A

117B

118B

114

103

137E

9'-6"

20'-11"

16'-6"CLEAR5'-0"

10'-0"

10'-0

"

116

ALIGN

ALIGN

CLEAR10'-0"

ALI

GN

23'-4

"

VIF51'-1 1

/8"

9'-3

1/2"

2

1A

136

3

3

1A

3 3

3

3

3

137D

2

ALIGN

124

123B

INFILL OPENING WITH MASONRY

5

CLE

AR5'

-0"

MAXIM

UM T

RAVEL

DIS

TANC

E TO

EXIT

= 18

2' -

0"

5

INFILL OPENING

WITH MASONRY

REPAIR

EXISTING WALLS

5'-2"

EDG

E O

F

ELEC

PANE

L

1'-6"

OPENING TO BE CLEAR OF

AIR ROTATION UNIT IN

WAREHOUSE. VIF.

LOCATION & SIZE OF

OPENING TO BE

DETERMINED BY SLICE

LINE ASSEMBLY AS PER

VENDOR'S DETAIL.

2

A-601

NEW LOCATION OF

EXISTING ELECTRIC

PANEL

W8 X 15 LINTEL WITH

3/8" BOTTOM PLATE

L6 x 3 1/2 x 3/8 LOOSE

LINTEL FOR EACH 4" OF

MASONRY, 8" BEARING

AT EACH END, LLV.

3/8" BOT. PLATE

INFILL AS NECESSARY

WITH MASONRY TO

MATCH EXISTING

5

55

5

TYP.

3

A-601

TYP.

INFILL WALL

ABOVE TO DECK

WITH SIMILAR

CONSTRUCTION AS

EXISTING WALL

1

I.T. ROOM

116A

4'-0" WIDE BY 3'-0"

HIGH VIEW WINDOWS.

1" INSULATED THICK

CLEAR GLAZING SET

IN HOLLOW METAL

FRAME. (TYPICAL

FOR VAP AREA)

INSIDE FACE OF NEW

WALL ALIGNED TO

EXISTING COLUMN FACE

OPENING7'-0"

13'-6 1/8"

ADJUST OPENING

LOCATION AS PER

EQUIPMENT LAYOUT

137B

138

ALIGN

4

6

EQEQ

1

3'-10"3'-4"

7'-6"

2'-0

"

7'-2"

EQ

EQ

8'-0

"

1'-6"

8'-0

"

1'-6"

EQEQ

EQ

EQ

2'-0"

34'-0

"

124A

RECESS CONC SLAB

FOR ROLL-IN BLAST

CHILLERS APPROX.

2". COORDINATE

EXACT DEPTH AND

DETAIL AS

REQUIRED BY

EQUIPMENT

MANUFACTURER

DRAWING LEGEND

EXISTING DOOR LOCATION TO REMAIN

NEW DOOR

NEW WALK-IN FREEZER/COOLER

PANEL WALL SYSTEM

NEW METAL STUD INTERIOR

PARTITIONS

EXISTING WALL TO REMAIN

INFILL CONCRETE BLOCK

DRAWING NOTES

1.DOOR AND WINDOW LOCATIONS ARE APPROXIMATE AND MAY

MOVE TO ACCOMMODATE EQUIPMENT LAYOUT.

2. ROUGH OPENINGS FOR DOORS SHALL BE 4” FROM ADJACENT

WALL UNLESS OTHERWISE NOTED

3. FIELD VERIFY ALL DIMENSIONS.

4. ALL INSULATED PANELS FOR WALK-IN COOLERS AND FREEZERS TO

BE 2" CLEAR OF EXISTING AND NEW WALLS.

5. SEE VENDOR SHOP DRAWINGS FOR WALK IN COOLER AND

FREEZER SIZES

FOODLINK KITCHEN SPACE

PARTITION TYPES

TYPICAL FULL HEIGHT PARTITION

16 GAUGE 3 5/8" METAL STUDS FULL HEIGHT AT 16" O.C. SECURED AT

FLOOR AND UNDERSIDE OF DECK ABOVE. COVER WITH ONE LAYER 5/8"

TYPE X MR GYPSUM BOARD EACH SIDE OF WALL FULL HEIGHT. FILL ALL

CAVITIES FULL HEIGHT WITH FRICTION FIT 3" FIBERGLASS SOUND BATTS,

AND CAULK PERIMETER AND OPENINGS WITH LATEX ACOUSTICAL SEALANT.

COVER WITH FRP BOARD LAMINATED DIRECTLY TO THE FACE OF THE

GYPSUM BOARD WHERE SCHEDULED.

TYPICAL FULL HEIGHT PARTITION

16 GAUGE 3 5/8" METAL STUDS FULL HEIGHT AT 16" O.C. SECURED AT

FLOOR AND UNDERSIDE OF DECK ABOVE. COVER WITH ONE LAYER 5/8"

TYPE X MR GYPSUM BOARD EACH SIDE OF WALL FULL HEIGHT. FILL ALL

CAVITIES FULL HEIGHT WITH CLOSED CELL SPRAY FOAM INSULATION, AND

CAULK PERIMETER AND OPENINGS WITH LATEX ACOUSTICAL SEALANT.

COVER WITH FRP BOARD LAMINATED DIRECTLY TO THE FACE OF THE

GYPSUM BOARD WHERE SCHEDULED.

FUR-OUT WALL AT MASONRY (EXISTING AND NEW)

1/2" RESILIENT CHANNEL WITH ONE LAYER 5/8" TYPE X MR GYPSUM BOARD

AT INSIDE FACE FULL HEIGHT OF WALL. FASTEN RESILIENT CHANNELS

DIRECTLY TO MASONRY SUBSTRATE. COVER WITH FRP BOARD

LAMINATED DIRECTLY TO THE FACE OF THE GYPSUM BOARD WHERE

SCHEDULED.

COLUMN ENCLOSURES

22 GAUGE 2 1/2" METAL STUDS SECURED AT FLOOR AND UNDERSIDE OF

DECK ABOVE. TIE STUDS BACK TO ADJACENT EXISTING COLUMN EVERY 4'-

0" O.C. ENTIRE HEIGHT OF ENCLOSURE. ONE LAYER 5/8" TYPE X MR

GYPSUM BOARD FULL HEIGHT OF COLUMN. CAULK PERIMETER AND

OPENINGS WITH LATEX ACOUSTICAL SEALANT. COVER WITH FRP BOARD

LAMINATED DIRECTLY TO THE FACE OF THE GYPSUM BOARD WHERE

SCHEDULED.

TYPICAL RATED FULL HEIGHT PARTITION (1-HOUR)

SAME AS TYPE 1 PARTITIONS EXCEPT ALL OPENINGS AND PERIMENTER IS

FIRE CAULKED.

MASONRY INFILL WALL

CONCRETE BLOCK MASONRY INFILL WITH COURSING, BLOCK SIZE, AND

THICKNESS MATCHING EXISTING ADJACENT WALL. INFILL TO BE FLUSH WITH

FACE OF EXISTING BLOCK ON EACH SIDE OF WALL.

COOLER/FREEZER WALL PANEL SYSTEM

INSULATED METAL SKINNED WALL PANEL SYSTEM BY COOLER/FREEZER

SUPPLIER.

ALL NEW PARTITIONS ARE TYPE 1 U

NLESS OTHERWISE NOTED.

1

2

3

4

5

6

1A

REVISIONS:

IT IS A VIOLATION OF LAW FOR ANY PERSON, UNLESS ACTING UNDER THE

DIRECTION OF A LICENSED ARCHITECT, TO ALTERANY ITEM ON THIS

DOCUMENT IN ANY WAY. ANY LICENSEE WHO ALTERS THIS DOCUMENT IS

REQUIRED BY LAW TO AFFIX HIS OR HER SEAL AND THE NOTATION "ALTERED

BY" FOLLOWED BY HIS OR HER SIGNATURE AND A SPECIFIC DESCRIPTION OF

ALTERATIONS.

PROJECT:

DRAWING TITLE:

PROJECT NO.

NOTICE:

DATE:

CONSULTANTS:

2 ELTON STREET | ROCHESTER NY 14607

585.586.0490

A-101

FOODLINK KITCHEN RENOVATION

2015-04-01

DECEMBER 23, 2015

FIRST FLOOR PLAN

BID SET

1/8" = 1'-0"

1FIRST FLOOR PLAN

1" = 80'-0"KEY PLAN

N

AREA: 28,362 SQFT

N

2

NumberDate

Issued by

Description

101-04-16

HBTBID SET REVISION - 1

1

1

1

1

1

This has been a Foodlink goal for a long time – so why now?

Two reasons: First, the community need for nutritious meals and food produced at our kitchen has never been greater, and we must expand our operations in order to meet the growing demand and to increase access to healthy food for all. We believe food is central to commu-nity-building and the reduction of poverty, and this kitchen will lever-age the incredible power of food to do just that.

Second, it took a long time to find the right location! Now that we are settled into our headquarters at

1999 Mt. Read Blvd. and were able to acquire an adjacent space at the same facility, the time was right to finally move all of our staff and operations under one roof.

When do you expect to be fully operational?

Fall 2016.

Describe some of the benefits of having the kitchen move to head-quarters?

First and foremost, we’ll be able to increase the amount of healthy meals we serve to children in the City of Rochester. We’ll also be able

to dramatically expand our value-added processing (VAP) operation — enabling us to invest in regional agriculture and offer more locally-grown fruits and vegetables to underserved individuals and institu-tions.

The kitchen also will host a culinary career training program, something that has been a goal for Foodlink for many years.

We will be able to save significant dollars and realize operational efficiencies by sharing space between our kitchen and distribution center

Foodlink’s dream of relocating and expanding its Community Kitchen is finally becoming a reality. With construction now officially underway, Executive Director Julia Tedesco recently

sat down to answer a few questions about the scope of this significant project.

BREAKING NEW GROUND

SPRING 2016 NEWSLETTER

KITCHEN, cont. on page 3

“What was your favorite station today?” “All of them!” The enthusiastic exchange signaled

another successful day for the Cooking Matters at the Store program, which educates low-income families on how to shop for healthy food on a tight budget.

Sponsored by MVP Health Care, the March 11 event at the Price Rite on Driving Park Avenue in Rochester welcomed 121 partici-pants throughout the day.

“It’s a good thing going on – very educational,” said first-time participant Gwen Powers of Rochester. “Hearing everything they had to say really helped me and now I’m going to make better choices.”

Foodlink has been conducting Cooking Matters at the Store tours since 2011. Tweaking the presentations and program models in recent years has led to a dramatic increase in participants, said Alyssa Bennett, Foodlink’s Community Programs Manager.

The tour covers four main objectives:

reading food labels, comparing unit prices, buying fruits and vegetables on a budget and identifying whole grains.

Shoppers stopped by four stations throughout the store: Produce, Protein, Dairy and Grains to pick up tips and try a free sample. Recipes included mango salsa, Southwestern black-eyed pea and

corn salad and tabbouleh. They finished up by selecting a few healthy items with the $5 Challenge and walked out with a free reusable grocery bag and recipe book.

Marissa Makris of Rochester is a registered nurse already armed with some nutrition knowledge, but said she learned some new tips throughout the tour.

“The recipes were amazing, too, and I’ll definitely try to make some of them,” she said.

Foodlink was well-represented at the

event, with several staffers running between the various stations and helping participants throughout the store. Representatives from Eat Smart New York and Cornell Cooperative Extension also led the stations and ensured everything was running smoothly.

The program will visit two or three more stores this year and heads to the City of Rochester Public Market this summer. Pop-up tours also will be available at various Curbside Market locations. For the full schedule and more

information, visit our website at www.foodlinkny.org.

Mikaela Bozza, a Cooking Matters AmeriCorps member at Foodlink said the program helps participants “by breaking down the barriers of food budgeting and managing available food resources. The Cooking Matters at the Store program instills in participants a sense of self-efficacy that they can call upon to provide healthy, affordable meals for themselves and their families.”

Eating healthy, on a budget

Sponsored by:

NUTRITION EDUCATION

WHAT’S NEXT? Next event date: July 9 at Price Rite (375 Driving Park Ave.)At the Public Market: June 7, July 12 & Aug. 9.At Curbside Market: “Pop-up” tours throughout the summer.

Cooking Matters at the Store offers useful tips to city shoppers

2

“Because everyone struggles at one point and we need to help one another.”

“I volunteer because I want to help the human race.”

“You have one hand to help yourself and one hand to help others.”

“Because helping others is what matters most.”

“Because everyone should have enough to eat, and we can make that possible!”

“I wanted to help people who do not have food. And I want to learn what it

is like to work like a grown-up.”

“I volunteer because it is nice for the community. Also, because

it is EXTREMELY fun!”

VOLUNTEER SPOTLIGHT

Every April is Volunteer Appreciation Month and we asked volunteers of all ages to tell us why volunteering is important to them. Here’s some of what they had to say:

— we’ll order, receive, store and redistribute millions of pounds of food from one main lo-cation, instead of two. And finally, culture, culture, culture! Having all of our dedicated employees working from the same loca-tion will enable us to strengthen our organizational culture and build stronger commitment to Foodlink’s vision of a hunger-free community.

I understand Foodlink is getting a bunch of new equipment. Without getting too technical, can you explain?

Currently, we are working with equipment (ovens, kettles, etc.) that is decades old and in disrepair.

We’ve upgraded to state-of- the-art, efficient commercial food production equipment that will help us produce more meals, in a healthier way, at a lower cost, in less time — while ensuring we meet all food safety standards.

These include “combi” ovens that can bake, roast, and steam; commercial kettles and braising pans that can cook hundreds of meals at a time; blast freezer/chiller systems that are designed to rapidly and uniformly decrease the temperature of hot foods; new prep tables and sinks — the list goes on and on.

How will this affect your VAP sliced apple operations?

Dramatically. Today, we manually wash, slice and bag apples at rate of about 2 cases per hour, at best. With our new facility and equipment, we’ll be able to produce 24-30 cases per hour. Right now, we can’t keep up with the demand from local distributors who sell our apples to school districts. The new kitchen will change that.

Besides the kitchen itself, are you making any other capital improvements?

Yes! We’ll be renovating our staff kitchen and transforming it into an educational space that can host our nutrition classes/ demonstrations. We’ll be making part of our distribution center more accessible to clients, specifically those with

developmental disabilities. And we’ll be upgrading a small

portion of our office space to include a new, larger conference room (our current conference space is not large enough to hold all of our board members!).

All combined, these additional improvements are only about 3-5% of the total project cost.

If you’re talking about tripling output from the kitchen – where are all of those extra meals going?

One of Foodlink’s primary goals is to ensure no child in our region lacks access to nutritious meals—or is ever in a position in which they must skip a meal.

We deliver 4,000 meals to City of Rochester R Centers, after-school programs, and school lunch programs daily. As charter schools continue to expand and extended-day programs become more prevalent for school-age children, Foodlink has an opportunity to serve more children healthy meals each day.

We also currently serve thousands of meals per day during the summer months at sites across Rochester — but there are still many children not accessing these free meals. Foodlink is a key part of the Summer Meals Partnership of Rochester (led by the Community Foundation) – a collaborative initiative with the goal increasing summer meal participation in the City of Rochester among children 18 and under. Foodlink’s new kitchen will ensure meals are available for every eligible child.

Who’s been instrumental in this process?

So many individuals, public officials, foundations and corpo-rations have been instrumental in making this project a reality. Our lead supporters are Empire State Development, the Greater Rochester Health Foundation, The Wegman Family Charitable Foun-dation and the ESL Charitable Foundation.

We also have to thank LeChase Construction for their guidance on the design and build of our new kitchen.

KITCHEN, cont. from cover

To volunteer, sign upat foodlinkny.org

3

1999 Mt. Read Blvd. Rochester, NY 14615

Call 2-1-1

Sponsored by

SAVE THE DATEOur annual celebration of

local food and beverage is set for Monday, September 19!

KIDS EAT FREE

As the weather warms, our fall-planted garlic and spinach are poking up above the soil once more.

There are lots of exciting things growing in our gardens this spring, especially at the Lexington Avenue Urban Farm. Thanks to generous support from the Rochester Area Community Foundation’s Green City Program, we’ll be planting 20 fruit trees and installing five bee hives to supply fruit and honey for Foodlink’s Curbside Market. The orchard will be an outdoor classroom, where Nepali and Burmese families can learn how to tend the hives and trees. In addition, we’ve made major improvements to our irrigation and composting, and will be giving the hoop house new skin.

The rest of the Garden Project is growing, too! Last year, our 26 gardens yielded more than 14,000 pounds of food in seven counties. This year, we’re increasing to 30 locations, pairing with Foodlink member agencies in eight counties, and are expecting to grow more than 17,000 pounds of fresh produce for those who need it most. Foodlink also is a member of the Urban Agriculture Working Group, a citizen-led effort to make it easier for any Rochestarian to grow their own food and improve their neighborhood.

To learn more about these programs, arrange a tour of Lexington or to volunteer, please e-mail Nathaniel Mich at nmich@foodlinkny.org.

PROGRAM SPOTLIGHT: COMMUNITY GARDENS AGENCY SPOTLIGHT

Key members of Foodlink’s executive team spent the last couple months on a “Listening Tour” of member agencies throughout our 10-county, 7,000-square-mile service area. They visited food pantries, shelters and other locations where Foodlink provides an integral service to those in need. These excursions allowed Foodlink to gather invaluable feedback to improve and tailor services moving forward.

“We greatly value our agency partners, some of whom we’ve worked with for decades,” said Laura Sugarwala, Member Relations Manager at Foodlink. “They work every day to provide food and services, often with few resources of their own. This tour has given us the opportunity to learn about how we may better work with them and provide much-needed services.”

South Seneca Ecumenical Food Pantry in Ovid, NY.

Gardeners tend to Lexington Avenue Urban Farm. PHOTO BY ERICH CAMPING

Summer Meals offers kids and teens 18 and under a fresh,

healthy, and free meal.

Call 2-1-1 or visit summermealsroc.org to find a Summer Meals site near you!

4