Learning Resources

During the recent 2023 Society for College and University Planning (SCUP) 2023 Annual Conference in Cleveland, Niraj Dangoria, Stanford University’s associate dean of facilities planning, and management, and Paul Woolford and Julia Cooper of HOK, reported how they used integrated planning to construct the Center for Academic Medicine for the Stanford University School of Medicine.

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.