Bozeman’s Community Food Co-op nearly doubled in size with the expansion of its West Main Street facility. The two-story, 23,000-square-foot addition includes a commercial kitchen, receiving area, and high-bay storage, as well as offices and a large meeting room. The resulting 39,000-square-foot building efficiently consolidates all Co-op operations under one roof, replacing multiple off-site production facilities and offices.
The original 16,00-square-foot facility took its inspiration from local agrarian vernacular architecture, featuring pragmatic materials including reclaimed corrugated metal siding and an exposed wood structure. The new addition stands in contrast to the original Co-op structure; the change in form and material are an intentional gesture to showcase the iconic form of the original Co-op. Materially, the addition recalls the massing patterns consistent with a traditional western downtown, while composed of decidedly modern materials, in particular the use acetylated wood on the second level. The original Co-op structure remains the primary retail outlet for the Co-op, while the addition added a small amount of retail space, but primarily functions as food production, storage, and office space.
Design for Resources + Design for Ecosystems
Favoring rigorous grassroots sustainability over LEED certification or other third-party performance credentials, the Co-op has, since its beginnings, embraced sustainable design and operations as part of its mission: “Provide food and goods, promote sustainable practices and follow co-op principles.” For this addition, embracing Montana’s natural resources and minimizing embodied carbon was an obvious choice: the primary structural building material is Cross Laminated Timber (CLT) sourced from and manufactured within the state. This alternative to conventional steel and concrete assemblies is cost-effective, efficient in construction, and sequesters carbon. On the roof, a solar array produces an estimated 22,000 kWh of energy production annually—the equivalent of one full month of electricity required for Co-op operations. An insulative sedum rooftop evokes a direct connection to nature. In addition to aesthetic benefits, it reflects less heat, exhales oxygen, creates habitat for birds and insects, mitigates storm water runoff, and reduces cooling loads in the summer and heating loads in the winter.
Design for Change
The addition’s structural system, building envelope, and mechanical pathways comprise the building’s core and shell, which supports a variety of uses so that spaces can be easily reconfigured as long-term needs and conditions change. On the second story, a large meeting room with flexible furniture is available for community use, underscoring the Co-op’s commitment to grassroots activism and organizing. As a Co-op, the organization harnesses the power of pooled resources for bulk and “forward buying” food purchases. Storing large quantities of perishable food requires reliable, efficient, and cost-effective power. A cogeneration power system provides on-site power and reclaims waste heat from electrical generation and the Co-op’s many freezers and refrigerators to preheat domestic hot water for kitchen use and to warm outside air for indoor comfort during Bozeman’s harsh winters. In the event of a multi-day power outage, the cogeneration system can provide reliable emergency back-up power for the Co-op’s large freezer and refrigeration loads, protecting the purchasing power and life-sustaining resources of its members.
Design for Well-being
On the interior, exposed CLT panels are prominent, adding warmth to a typically cool commercial kitchen space. While typical back-of-the-house grocery operations are often stripped of design considerations, the Co-op equitably features the same warm wood finishes found in the retail areas. On the second floor, salvaged agricultural metal siding is used to reinforce the Co-op’s agrarian focus and provide colorful patches of whimsy, honoring past Co-op structures. Skylights provide plenty of natural light to both stories, creating pleasant working spaces. Substantial glazing on the north side provides views to the outdoors and puts food on display for passersby, who can see directly into the Co-op’s central kitchen. The human experience of both workers and community members becomes connected: to each other, the Downtown Bozeman context, and the community at large. Reflecting the priorities and values of its member-owners, the Bozeman Community Food Co-op addition models a resilient, enduring, and sustainable design approach that will keep the flexible building relevant to the community for decades, demonstrating unambiguous leadership in improving Bozeman’s built environment.
Hennebery Eddy Architects design team
Ben Lloyd, Principal-in-Charge
Laura Landon, Project Architect
Project team
Architecture: Hennebery Eddy Architects
Interior Design: 1111 Design Studio
Contractor: Langlas & Associates
Civil Engineer: TD&H Engineering
Structural Engineer: Eclipse Engineering
Mechanical Engineer: Consulting Design Solutions, Inc.
Electrical Engineer: Consulting Design Solutions, Inc.
Food Service Design: H-C Design & Consulting
Client: Community Food Co-op
Photography
Cody Brown
