Learning Resources

Responsive Design

Purposeful Planning Can Be Inclusive for Neurodiverse Students and Support the Well-Being of All

By: Shannon Dowling, MArch, AIA, LEEDAP, and James A. Baumann, MA

By incorporating student choice and voice into the planning and allowing autonomy in scale and adaptability, campuses can provide the environment where all students are most comfortable participating in any given activity.

From Volume 52 Number 1 | October–December 2023

Abstract: Research has shown that neurodivergent students report a lower sense of belonging and are less likely to feel welcomed, accepted, and like they belong on campus than their neurotypical peers. Considering this, a host of barriers to participation and belonging can be in effect across a college or university. While there are a few campus offices and departments that might address different aspects of these concerns independently, the most successful results occur when these groups—along with outside contractors such as design partners—work in strategic symphony.

This article is co-presented by the Association of College & University Housing Officers – International (ACUHO-I) and the Society for College and University Planning (SCUP) and is being published in publications for both organizations.

Institutions Mentioned: Colorado School of Mines, Denison University, Lewis & Clark College, Montana State University, Ohio State University-Main Campus, The State University of New York at Albany, University of Georgia, University of Oregon
Planning Types: Campus Planning
Tags: Facilities Design, Facilities Planning, Health and Wellness, Informal Learning Environments, Learning Environments, Placemaking, Student Housing

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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.

Institutions Mentioned: Michigan State University
Planning Types: Student Affairs Planning
Tags: Dining Facility, Health and Wellness, Student Life / Student Affairs

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