Fork & Good
Established this 13,000 SF pilot plant facility for their team to test cutting-edge technologies and processes used in the sustainable production of meat.
Without the animals themselves, this team is actively “pioneering a new way of raising and producing our meat.” To do so, the brand employs a team of biologists, physicists, engineers, food scientists, and business people. Given the intricacy and complexity of the company’s work, SGA designed a variety of spaces to create a harmonious mixed-use facility that is 70% lab and 30% open office.
SGA implemented a variety of complex workspaces, including a bioreactor room, tissue culture room, test room, cleaning room, isolator room, and strategically placed refrigerator and freezer units throughout the lab. SGA was able to create an innovative and productive hub for this future-minded brand.
By understanding the limitations of the floor plan alongside Fork & Good’s specific needs, SGA executed the project to a high-quality standard. Overall, Fork & Good’s move into 95 Greene, an SGA revitalized building, is a testament to our team’s unwavering commitment to the innovation pipeline.