Learning Resources

Abstract: Colleges and universities are in the midst of a transition from an access mindset to a success mindset, and campus facilities can play a role in this shift. Institutions don’t have to guess at how—a large body of research can and should inform how we plan, design, and operate our campuses. In this article, the author draws upon research from his book How to Get the Most Out of College to highlight the evidence that campus planners and designers can use to help drive student success.

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.