Project Detail

The project coincided with a leadership transition and a pivotal cultural shift. A brand workshop at the outset identified three guiding principles: Design for Community, encouraging the exchange of ideas; Design for Teams, enabling collaboration and connection; and Design for Individuals, ensuring that every employee has a meaningful experience.

Located in a property that had been vacant for 15 years, the site offered unique character and untapped potential. High ceilings, exposed brick, a mezzanine, and a solarium with access to patios provided the foundation for a dynamic and adaptable workplace. By reusing the existing structure and enhancing its architectural features, the design team doubled Gay Lea Foods’ footprint while staying within budget and aligning with the co-operative’s sustainability goals.

Inclusivity shaped the workplace at every scale. Gender-neutral washrooms, a multi-faith room with accessible footbath, a wellness room, and technology-free quiet spaces ensure dignity and choice for all employees. A lift provides barrier-free access to the mezzanine, reinforcing the commitment to accessibility and belonging. These features reflect Gay Lea Foods’ focus on equity and inclusion as essential components of workplace culture.

The design also introduced a new way of working, shifting from ownership to sharing. With a 1:2.7 seat-sharing ratio and 55% of the floorplate dedicated to team and community zones, employees are empowered to choose spaces that suit their needs. The lunchroom doubles as a 1,000 sq ft town hall, while the mezzanine accommodates up to 155 people for large gatherings and training—making the office a true destination for connection and collaboration.