Open Arms of Minnesota- Minneapolis

Open Arms is the only non-profit organization in Minnesota that cooks and delivers healthy, nutritious meals to meet the needs of medically compromised individuals. Each week, clients receive five days’ worth of meals, including breakfast, lunch, dinner, and snacks. The service provides free healthy meal choices to make their clients’ medicines and treatments more effective, allowing them to lead healthier, more independent lives. All of the food is cooked in the Open Arms kitchen using sustainably produced, local and organic ingredients wherever possible.

The project included designing a central production facility, including walk-in coolers for both supplies and prepared food, prep and cooking areas, and commercial bakery. The kitchen is designed with ample workspace for the large contingent of volunteers who cook, bake and package food under the guidance of staff chefs.


Location: Minneapolis, MN
Opening Date: February 2010


Central Production Kitchen

“frk has had the good fortune to with Rippe Associates for more than 20 years on many projects together. Our focus is the K-12 market and we have always appreciated the deep knowledge base, attention to detail, and extensive experience the team at Rippe Associate provides for educational design. We have also greatly valued the professional, yet personal approach, their designers take with our clients. When working with Rippe, we are always confident the project will be a success!”

Thomas C. Wollan, AIA, LEED AP

Partner at frk architects + engineers

“When it comes to dietary planning, Rippe is always first on my list when team building. They have a strong understanding of all the issues, are creative problem solvers, and are consistent with their execution.”

Daniel J. Rectenwald, AIA, ACHA, NCARB

Vice President, Principal at HGA

"The development of Elmhurst Hospital’s replacement campus was complex. The Rippe team supported our vision to transform healthcare foodservice. The result was exceptional reviews from our patients and staff, along with a facility that supported efficient operations."

David E. Reeves

Past President of the Association for Healthcare Foodservice (AHF)

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