Learning Resources

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.

Abstract: It isn't enough that institutions require all-electric campus buildings that rely on renewable energy—they must also be low load and low energy consumption. Individual cities, states, and utility incentive programs are going beyond carbon neutral standards to embrace energy consumption limits. This session will present these new strategies as models and options for campus building energy standards that address a variety of university sustainability goals. Come learn how your institution can avoid re-inventing the wheel when defining truly impactful campus guidelines by using these methodologies to limit energy consumption and peak demand.