SCUP
 

Learning Resources

Your Higher Education Planning Library

Combine search terms, filters, institution names, and tags to find the vital resources to help you and your team tackle today’s challenges and plan for the future. Get started below, or learn how the library works.

FOUND 2 RESOURCES

REFINED BY:

  • Institution: Michigan State UniversityxHarvard UniversityxBowdoin Collegex
  • Tags: Health and Wellnessx

Clear All
ABSTRACT:  | 
SORT BY:  | 
Webinar Recordings

Published
June 23, 2020

Featured Image

Who Guarantees That Your Campus is Safe for Return?

By: Moderator: Donna Denio, Client Service Representative, Campbell-McCabe, and Founder and Co-Chair, BSA/SCUP College + University Roundtable | Panelists: Joseph Allen, Assistant Professor, TH Chan Harvard School of Public Health, and Deputy Director, Harvard Education and Research Center for Occupational Safety & Health, Harvard University; John Macomber, Senior Lecturer in Finance, Harvard Business School, Harvard University, and Former Construction and Real Estate principal

In this webinar, Harvard’s Joseph Allen and John Macomber discussed their new book, Healthy Buildings: How Indoor Spaces Drive Performance and Productivity, and in particular, what are best practices today as organizations think about prudent return.

This is part of the series “Less Talk, More Action: Tactical Topics to Return to Campus.”

Abstract: As we reopen campuses, offices, and stores, to whom do we listen for assurance that the physical environments are indeed reasonably safe? There is guidance, but there are no guarantees. However, it is possible to use objective measures—health performance indicators—to gain and publish a level of confidence in the preparation of spaces and the activities of staff, students, and faculty. In this webinar, Harvard’s Joseph Allen and John Macomber discussed their new book, Healthy Buildings: How Indoor Spaces Drive Performance and Productivity, and in particular, what are best practices today as organizations think about prudent return.

Member Price:
Free

Non-Member Price:
Free

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.

Member Price:
Free

Non-Member Price:
Free

  • Page    of 1