UO's newest residence hall marks grand opening

A grand opening on Tuesday, Oct. 30, will celebrate the University of Oregon's first new residence hall since 2006. 

Grand Opening Celebration

  • 10 a.m. to noon on
    Tuesday, Oct. 30.

Featured speakers:

  • President Michael R. Gottfredson;
  • Vice President for Student Affairs Robin Holmes;
  • And master of ceremonies and resident scholar Robert Davis.

Time Capsule

A time capsule will mark a historic part of the ceremony. Guests are encouraged to bring and donate items that they believe celebrate the excellence of the present-day University of Oregon and Global Scholars Hall.

Earlier this fall, about 450 students moved into the brand new Global Scholars Hall.

The hall is designed to provide a dynamic learning environment for students seeking a comprehensive academic experience, such as those enrolled in the Robert D. Clark Honors College, College Scholars, or the global scholars language programs in Mandarin Chinese, Japanese, Spanish, German, and French.

The 185,000-square-foot building, located at 1710 E. 15th Ave. on the east side of campus, cost $68 million, said Lauren Miller, marketing director for University Housing.

The building includes multiple classrooms, a library commons area, music practice rooms, presentation practice rooms and even a demonstration kitchen. A resident scholar will live and teach in the hall, and an undergraduate services librarian will staff the library commons.

Students can attend lectures, discussions, film screenings and academic advising right where they live.

“We’ve infused academics into every corner of this building,” Miller said.

The UO is seeking Gold certification status under the LEED program, a rating system of green building design. The building includes two green roofs, which filter rain water, solar panels, natural ventilation and tons of natural light.

The dining hall is called the Fresh Marketcafé, and has a global-cuisine theme, with a sushi bar, pasta station, rice bowl station, a coffee bar, a grab-and-go section and a fresh deli counter.  

“The philosophy is in our name,” said chef Dominic Sachet. “We’re trying to make as much as we can in-house from using as many local, sustainable, organic ingredients as we can,” he said.

“We want to offer tastes from all over the world, from our own fresh kimchi to Italian pastas to comfort food,” he said.

— Tim Christie