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  • Institution: Michigan State Universityx
  • Tags: Student Life / Student AffairsxDiversity Equity and Inclusion (DEI)x

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Blog Post

Published
February 28, 2020

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.

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Planning for Higher Education Journal

Published
June 1, 2002

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Recruiting and Retaining a Diverse Faculty

By: Rhonda Phillips

Despite efforts to alleviate problems associated with women and minority recruitment and retention, problems still exist, as shown in a review of current literature and a survey of selected institutions.

From Volume 30 Number 4 | Summer 2002

Abstract: Recruiting and retaining women and minority faculty members is a particularly challenging workforce development issue facing many universities. This article summarizes current literature and the results of a survey of selected institutions to gauge responses to this challenge. All the survey respondents indicated that recruitment of women and minority candidates has been problematic, that retention problems vary, and that job placement is difficult and can negatively influence the recruitment and retention of women and minority faculty members. Job placement for partners has been most difficult for those universities located in small- to mid-sized cities. A variety of programs have been attempted to alleviate problems of recruitment and retention.

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