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Planning for Higher Education Journal

Published
October 17, 2023

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Supporting Neurodiversity in Higher Education

When Every Space Counts

By: Kathleen Kelly, MBA, AIA, LEED A+P

By integrating several unique campus voices, we can realize that unassignable space is highly valuable to the neurodivergent campus occupant.

From Volume 51 Number 4 | July–September 2023

Abstract: While universities have long been bastions of intellectual diversity, they are now embracing a broader understanding of diversity that extends beyond race, gender, and socioeconomic background. Neurodiversity, a concept celebrating the natural variations in human neurological functioning, is gaining prominence as an essential aspect of fostering a truly inclusive educational environment.

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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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