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: Nobody knows when campus will return to full capacity, but in the short term, there are things that can be done to bring students, faculty and staff back smartly and appropriately. Campus life will look different, but what’s wrong with different? We want our students to feel safe, supported, stay healthy while maintaining a different on-campus experience for every student.