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  • Institution: Michigan State UniversityxUniversity of New Hampshire-Main CampusxCornell UniversityxYale Universityx
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Conference Recordings

Published
March 19, 2021

2021 North Atlantic Regional Conference | March 2021

Experience vs Convenience

Yale and UConn are Embracing Transactional Dining

By: Jennifer Stone, Robert A.M. Stern Architects | Adam Millman, Yale University | James Benson, Yale University | C. Dennis Pierce, University of Connecticut | Robert Landolphi, University of Connecticut

Two universities share how their hospitality teams rethought their dining operations over the past year—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.
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.

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Non-Member Price:
$50

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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Free

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Free

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