Learning Resources

Abstract: Over the past year, the hospitality teams at Yale University and the University of Connecticut (UConn) have had to rethink their dining operations, shifting to a transactional approach to continue supporting student wellbeing. The two universities faced very different challenges: 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. This session will explore how these programs have adapted to the current crisis and what their experiences teach us about the future of campus food service.

Abstract: How can a university building, intended for short-term use, be re-purposed to support over-all university planning, embody the culture of a new user, and enhance that user group's pedagogy? Reusing campus structures can be highly effective, but limitations and pre-conceptions can be challenging. We will share the planning behind the transformation of Yale Law School's Baker Hall and demonstrate how deeply engaging the new occupant's culture can powerfully guide building transformation.