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Conference Presentations

Published
July 22, 2024

Integrated Master Planning for Campus Sports and Recreation

By: Margaret Carney, University Architect | Marissa Cheng, Director of Planning | Emily Parris, Senior Associate, Architect | Jason Soileau, Assistant Vice Chancellor, Campus Planning

Athletic and recreation facilities occupy a significant campus footprint but oftentimes master planning doesn't integrate these spaces holistically into the campus. Recreation and wellness are critical components of student life on campus, and proactive planning can create a seamless experience on game days and for everyday athletics.
Abstract: Athletic and recreation facilities occupy a significant campus footprint but oftentimes master planning doesn't integrate these spaces holistically into the campus. Recreation and wellness are critical components of student life on campus, and proactive planning can create a seamless experience on game days and for everyday athletics. In this session, three universities will share their distinct approaches to how campus planning and sports planning intersect in the academic realm. We'll provide specifics associated with integrated sports master planning and explain how outcomes can direct campus growth in the long term.

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Conference Presentations

Published
July 22, 2024

Live, Dine, Thrive: Fueling Futures with a Nexus of Transformative Resources

By: Douglas Gwynn, Director, The Office of Residence Life & Housing | Jennifer Rittler, Associate Principal | Casey Smith, Principal

Championing excellence through campus initiatives, Morgan State University's Thurgood Marshall Hall centralizes diverse student services at the student's doorstep for a holistic focus on sustainability, wellness, and living-learning.
Abstract: Championing excellence through campus initiatives, Morgan State University's Thurgood Marshall Hall centralizes diverse student services at the student's doorstep for a holistic focus on sustainability, wellness, and living-learning. We'll detail this facility's multi-phase, multi-story approach to densifying campus housing as enrollment soars, which preserves open space while integrating premier dining experiences. Join us to explore the financial, operational, experiential, and wellness outcomes of a hybrid housing and dining facility that encompasses multiple student services at one thriving HBCU, including planning and design aspects with scalable techniques for elevating campus life.

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Planning for Higher Education Journal

Published
July 8, 2024

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Expediting a ‘Mini’-Master Plan

In Fewer Than Five Months, a University Transforms Its On-Campus Student Housing

By: Carson Dinger, MS, and Thomas Carlson-Reddig, MArch, AIA, LEED AP

Collaborative planning for a residential housing transformation at Texas Wesleyan University ensured that the institution and its partners were responsive to the needs and aspirations of its stakeholders.

From Volume 52 Number 3 | April–June 2024

Abstract: In a dynamic higher education landscape, attracting and retaining students becomes paramount amid projected enrollment declines. This article explores Texas Wesleyan University’s journey in assessing student life needs on campus, engaging key stakeholders, and implementing an expedited, cost-effective mini-master plan design process. The authors demonstrate how the university and design team gathered research and developed and presented program recommendations to enhance TWU’s overall student experience and meet evolving student needs.

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Conference Presentations

Published
March 5, 2024

Designing Campus Food Venues to Build Community and Connection

By: Guido Hartray, Marvel Architects | Audra Tuskes, Marriott | Scott Wright, Columbia University in the City of New York

In our hybrid environment, it’s more important than ever to pull people away from their devices to build community and connection on campus. Food has the power to bring students and faculty from different backgrounds together and provide a fundamental academic experience. Through campus and workplace examples, we’ll show how food venue design can set a positive tone for interaction and support meaningful connections and wellbeing. Come learn how to plan campus food venues that serve an academic purpose, refine venue goals, and inform venue design through operations to make it more impactful and sustainable.
Abstract: In our hybrid environment, it’s more important than ever to pull people away from their devices to build community and connection on campus. Food has the power to bring students and faculty from different backgrounds together and provide a fundamental academic experience. Through campus and workplace examples, we’ll show how food venue design can set a positive tone for interaction and support meaningful connections and wellbeing. Come learn how to plan campus food venues that serve an academic purpose, refine venue goals, and inform venue design through operations to make it more impactful and sustainable.

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Conference Recordings

Published
October 5, 2021

2021 Southern Regional Conference | October 2021

Revitalizing LSU’s Huey P. Long Field House for Adaptive Reuse

By: Shane Higdon, Tipton Associates | Roger Husser, Louisiana State University and Agricultural & Mechanical College | Allison Marshall, Gensler

This session will discuss how Louisiana State University (LSU) employed adaptive reuse and revitalization to transform a historic and culturally-significant 1932 field house into a collaborative learning center for kinesiology and sociology programs.
Abstract: As educational methods in higher education evolve, space requirements also change. Institutions must explore meaningful ways to renovate existing assets in order to support modern educational needs. This session will discuss how Louisiana State University (LSU) employed adaptive reuse and revitalization to transform a historic and culturally-significant 1932 field house into a collaborative learning center for kinesiology and sociology programs. Join us to learn about the trials and triumphs of the major design interventions and renovations to LSU's culturally-iconic building.

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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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Conference Recordings

Published
March 12, 2021

2021 Mid-Atlantic Regional Conference | March 2021

Keynote | Morgan State University

By: Sidney Evans, Morgan State University

While students have greatly enjoyed the inclusive atmosphere, comradery, and campus activities at Morgan State University (MSU), they were less enthusiastic about the outdated campus housing and dining facilities—join us to learn about the planning process behind MSU’s 21st-century 700-bed housing facility, including a state-of-the-art dining hall.
Abstract: While students have greatly enjoyed the inclusive atmosphere, comradery, and campus activities at Morgan State University (MSU), they were less enthusiastic about the outdated campus housing and dining facilities. There was no question that MSU needed a new facility, so they created a plan to guide the university through the complex decision-making of where to build it, how to pay for it, and how to design it to meet student satisfaction and serve as a tool for recruitment and retention. Join us to learn about the planning process behind MSU’s 21st-century 700-bed housing facility, including a state-of-the-art dining hall.

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Webinar Recordings

Published
October 12, 2020

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Safe, Smart Campuses for the Pandemic and Beyond

By: Lee Gardner, Senior Writer, The Chronicle of Higher Education (Moderator) | Shawna Bolin, Associate Vice President, University Planning, Ohio University | Shannon Dowling, Senior Associate, Ayers Saint Gross, 2020–2021 SCUP Fellow | Greg Havens, Principal, Sasaki | Cedric Howard, Vice President for Enrollment and Student Services, State University of New York at Fredonia | Paula Lee Swinford, MS, MHA | Director, Office for Health Promotion Strategy, Faculty, Keck School of Medicine, University of Southern California

To examine how colleges are continuing to function during the COVID-19 pandemic, The Chronicle gathered a group of design experts, architects, public-health officials, college leaders, and student affairs officers for this virtual forum. Panelists discussed the lessons learned and how they are applying them to help everyone on campus thrive in spite of the present challenges:
Abstract: The COVID-19 pandemic continues to define and redefine the college experience. To ensure the safety of students, faculty, and staff, colleges must rethink their campus spaces and design. To examine how colleges are continuing to function during this extremely challenging situation, The Chronicle gathered a group of design experts, architects, public-health officials, college leaders, and student affairs officers for this virtual forum. Panelists discussed the lessons learned and how they are applying them to help everyone on campus thrive in spite of the present challenges.

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Planning for Higher Education Journal

Published
September 1, 2020

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From Lagging to Leading

Bentley University and Boston College Sack Stereotypes About Athletic Facility Sustainability and Energy Performance

By: Amanda King, Mary Nardone, and Jan Taylor

An integrated team of cross-discipline collaborators accomplished their objective of creatively reimagining athletic facilities at two institutions for the greater good of each campus and its community. Using sustainable and cost-efficient design opportunities and aligned technologies, they succeeded in countering the outdated stereotype of the athletic building as a lagging energy performer.

From Volume 48 Number 4 | July–September 2020

Abstract: Athletic buildings suffer from a long-held image problem. Fieldhouses, hockey and basketball arenas, and other large indoor competition and practice facilities traditionally lag other campus spaces in energy performance and sustainability. However, because of the size, scale, and location of athletic buildings, there is significant untapped potential as campus planners seek creative ways to implement change initiatives. The authors share lessons learned from their recent experiences applying imaginative, cost-efficient approaches to sports and recreation buildings. In addition to reimagining how the facilities can contribute to the greater good of the entire campus, they demonstrate the value of early cross-discipline collaboration and problem-solving to fulfill shared aspirations.

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Webinar Recordings

Published
August 13, 2020

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Great Days in New Ways!

Using COVID-19 to Push Sustainability Forward

By: Van Sullivan, Executive Director, Stony Brook University | Moderated by: William Hurley, Professional Development Coordinator, National Association of College Auxiliary Services (NACAS)

This webinar will discuss finding ways to keep sustainable packaging for different styles of service, operational hurdles for trash pickup, and how to tell your campus' story to keep sustainability programs alive. Learn how speed, safety, and sustainability can coexist, as well as how food waste and food insecurity have been affected as a result of COVID-19, and what can be done to combat them.
Abstract: Many campuses have been forced to rapidly adjust dining options as a result of COVID-19, which has required creative solutions to continue offering students safe options despite limited operations. Unfortunately, single-use plastic containers have only become more prevalent throughout global food service operations in an effort to reduce spreading the virus, but this has resulted in a backslide for campuses' sustainability efforts.

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