SCUP
Learning Resources

Dining Facility

Webinar Recordings

Coffee Chat: Feeding and Comforting the Campus Community in a Pandemic

 Join us for a discussion on food production and distribution in campus eateries during COVID-19. Questions regarding how the pandemic will influence the dining experience, the evolving menu of sustainable, healthy food, variety and choice, and how students come together to share a meal will be considered.
Planning for Higher Education Journal

Design-Build Delivers Added Value to the University of North Georgia

 Design-build delivery helps higher education institutions control costs, streamline processes and communications, and more efficiently and effectively meet project objectives.
Conference Presentations

Designing Campus Food Venues to Build Community and Connection

 In our hybrid environment, it’s more important than ever to pull people away from their devices to build community and connection on campus. Food has the power to bring students and faculty from different backgrounds together and provide a fundamental academic experience. Through campus and workplace examples, we’ll show how food venue design can set a positive tone for interaction and support meaningful connections and wellbeing. Come learn how to plan campus food venues that serve an academic purpose, refine venue goals, and inform venue design through operations to make it more impactful and sustainable.
Planning for Higher Education Journal

Enhancing the Student Experience Through Placemaking

 Students thrive in authentic, multifunctional spaces that foster both individual reflection and social interaction and further the connection between place and the human experience.
Planning for Higher Education Journal

Expediting a ‘Mini’-Master Plan

 Collaborative planning for a residential housing transformation at Texas Wesleyan University ensured that the institution and its partners were responsive to the needs and aspirations of its stakeholders.
Conference Recordings

Experience vs Convenience

 Two universities share how their hospitality teams rethought their dining operations over the past year—UConn, as one of the country's largest self-operated food service programs, focused on maintaining diverse options; Yale, as a transformational organization, committed to table gatherings and healthy, locally-sourced food.
Webinar Recordings

Great Days in New Ways!

 This webinar will discuss finding ways to keep sustainable packaging for different styles of service, operational hurdles for trash pickup, and how to tell your campus' story to keep sustainability programs alive. Learn how speed, safety, and sustainability can coexist, as well as how food waste and food insecurity have been affected as a result of COVID-19, and what can be done to combat them.
Conference Recordings

Keynote | Morgan State University

 While students have greatly enjoyed the inclusive atmosphere, comradery, and campus activities at Morgan State University (MSU), they were less enthusiastic about the outdated campus housing and dining facilities—join us to learn about the planning process behind MSU’s 21st-century 700-bed housing facility, including a state-of-the-art dining hall.
Conference Presentations

Live, Dine, Thrive: Fueling Futures with a Nexus of Transformative Resources

 Championing excellence through campus initiatives, Morgan State University's Thurgood Marshall Hall centralizes diverse student services at the student's doorstep for a holistic focus on sustainability, wellness, and living-learning.
Conference Recordings

Make No Little Plans

 Master plans are more than a campus-wide tool, and with thoughtful planning and execution, institutions can craft a vision tailored to student needs related to housing, dining, and the co-curricular student experience.
Blog Post

Planning for: Allergen-Free Dining

 Nearly half of all college students today avoid at least one food allergen, according to a report listed in our Spring 2020 issue of Trends in Higher Education. As the number of students with disclosed food allergies continues to rise, allergen-free dining has become a key consideration in creating a healthy and inclusive campus—as well as in recruitment and retention efforts. Recently, Michigan State University opened an allergen-free dining hall on its campus called Thrive. We caught up with Gina Keilen, Registered Dietitian, Culinary Services, at Michigan State to learn more about the planning process and how her team’s efforts are positively impacting the campus community.
Webinar Recordings

Safe, Smart Campuses for the Pandemic and Beyond

 To examine how colleges are continuing to function during the COVID-19 pandemic, The Chronicle gathered a group of design experts, architects, public-health officials, college leaders, and student affairs officers for this virtual forum. Panelists discussed the lessons learned and how they are applying them to help everyone on campus thrive in spite of the present challenges:
Planning for Higher Education Journal

Student Centers

 Carefully integrating campus dining strategies into student centers, particularly given today’s ubiquitous digital technologies, has the potential to create and enhance student face-to-face interactions and informal learning.
Example Plans

Sustainability Action Plan 2010–2020

 The college’s first broad sustainability strategy, with a special focus on food and dining services.