Learning Resources

Hear how Grand Valley State University’s Loren Rullman frames the changes COVID-19 brings to student life, using the word “more”—more technology, more options, more outside-the-box thinking, and more action and cultural change—as we look ahead to the transformation of campuses for fall and beyond.

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.