Our homes should be comfortable, should rejuvenate us, and they can make or break our capacity for resiliency. Designing for comfort goes far beyond material or FF&E decisions to include communal space, biophilic design, sensitivity to place and culture and history, even flexible spaces that adapt to fit each residents’ individual conceptions of home and relaxation.
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The connections between exercise and overall wellness are well established—but how can we, as designers, create senior communities that encourage healthy movement for people of all physical abilities? How can we design fitness into residents’ everyday lives? These design insights reflect our solutions over decades’ worth of projects.
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With access to natural daylight, we’re sharper and happier during the day, we sleep better at night, and we recovery faster when we’re sick. To properly daylight indoor spaces, designers must balance glazing, climate, solar and thermal gain, external views, nighttime darkness, and many more interdependent factors—far more than simply adding extra windows.
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Vitality in the Village
Understanding the connection between a well-designed community and people’s overall resilience and health, our campus master plan for Mary’s Woods encourages residents to socialize with each other in a large-scale, pedestrian-centered village environment.
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Fresh air and wellness are intrinsically connected. With ready access to fresh air, people are more alert, physically healthier, able to heal quicker, happier, and more relaxed. And indoors, constantly refreshed air is far safer than stale or poorly filtered air. Our insights explore how designing for fresh air is part of designing for resiliency in senior communities.
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Sharing meals is essential to people’s social and emotional wellness. Our insights support safer communal meals in senior living campuses that can adapt to social distancing requirements. Spatial redundancies—multiple dining venues, for example—and operational flexibilities—like easily rearranged seating—enable safer, more diverse, and more resilient food services.
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