This thesis investigates integration of University’s Dining Hall and Emergency Shelter in terms of their inter-related sustainability factors; the ability to take advantage of the site to harvest, store, grow and learn about all aspects of food production, and to provide a safe place to stay during times of emergency. The program, in addition to being a dining hall, is concerned with teaching about food science and culinary studies, relating to the agrarian history of the University of Massachusetts and bringing that history into the current moment with the resurgence of localized food production and in support of the UMass award winning dining halls. This program is designed for students to develop an understanding of food, water and environmental sustainable systems. Also in close relationship to the life essentials of food and water, this thesis addresses the need of the university to increase the existing shelter footprint on campus. Based on recent climate experiences, we acknowledge there will be times of severe weather which can threaten our safety or even lives. During power outages and dangerous conditions resulting from severe storms, tornadoes, or earthquakes, the university is working to be able to provide shelter for people from our community and ensure them with a well-equipped and warm place to stay. Lastly, the building is designed to have flexible spaces that can be programmed to house classes and events needed to provide learning and funding opportunities during summer time while the university is on break. All aspects of this design intertwine within each other creating an integrated system which is based on people, sun, and water circulation. The “systems” are designed to educate students as well as visitors; how to grow food, harvest green energy, and collect rain water for garden use. It gives a resource for food, energy and water on a daily basis while during emergency, crucial for survival.