This project involved the construction of the Proctor Dining Commons, spanning an impressive 18,000 square feet, significantly increasing the size of the kitchen, server area, and dining space available to the Proctor community. The new facility boasts a state-of-the-art kitchen with a stone pizza oven. The installation of forty geothermal wells ensures efficient heating and cooling year-round, reducing energy consumption and minimizing environmental impact. The building incorporates passive solar design principles and employs innovative, ultra-low energy kitchen ventilation systems and an optimized building envelope. These measures were carefully implemented to achieve an impressive 60% reduction in heating and cooling energy consumption compared to typical food service facilities. The meticulous air sealing methods employed resulted in an exceptional air leakage test, measuring just .0545 CFM/SF @ 50P, surpassing the specified requirement of .10 CFM/SF @ 50P. Notably, the this project is Net Zero Ready, reflecting a commitment to sustainability and responsible energy use.