SCUP
 

Learning Resources

Your Higher Education Planning Library

Combine search terms, filters, institution names, and tags to find the vital resources to help you and your team tackle today’s challenges and plan for the future. Get started below, or learn how the library works.

FOUND 25 RESOURCES

REFINED BY:

  • Tags: SCUP 2020 Mid-Atlantic Regional ConferencexDining Facilityx

Clear All
ABSTRACT:  | 
SORT BY:  | 
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.

Member Price:
$35  | Login

Non-Member Price:
$50

Planning for Higher Education Journal

Published
July 8, 2024

Featured Image

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.

Member Price:
Free  | Login

Member-only Resource

Join now to have access

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.

Member Price:
$35  | Login

Non-Member Price:
$50

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.

Member Price:
$35  | Login

Non-Member Price:
$50

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.

Member Price:
$35  | Login

Non-Member Price:
$50

Webinar Recordings

Published
October 12, 2020

Featured Image

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.

Member Price:
Free

Non-Member Price:
Free

Webinar Recordings

Published
August 13, 2020

Featured Image

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.

Member Price:
Free

Non-Member Price:
Free

Webinar Recordings

Published
August 5, 2020

Coffee Chat: Feeding and Comforting the Campus Community in a Pandemic

By: Rebecca Fox, Principal, Davis Wince, Ltd. | Kathleen Kelly, Principal, Davis Wince, Ltd. | Phillip Landgraf, Principal, Ricca Design Studios

Join us for a discussion on food production and distribution in campus eateries during COVID-19. Questions regarding how the pandemic will influence the dining experience, the evolving menu of sustainable, healthy food, variety and choice, and how students come together to share a meal will be considered.
Abstract: How is food service delivered safely on campus while encouraging students to explore dining through a lens of health, sustainability, world flavors, and community? Join us for a discussion on food production and distribution in campus eateries during COVID-19. Questions regarding how the pandemic will influence the dining experience, the evolving menu of sustainable, healthy food, variety and choice, and how students come together to share a meal will be considered.

Member Price:
Free  | Login

Member-only Resource

Join now to have access

Conference Recordings

Published
March 16, 2020

2020 Mid-Atlantic Regional Conference | March 2020

Sustainability and Resiliency

The Rider University Energy Master Plan

By: John Wright, Associate Principal, Spiezle Architectural Group | Michael Reca, Vice President for Facilities and University Operations, Rider University | Melissa Greenberg, Sustainability Manager, Rider University | Kim Shinn, Principal, TLC Engineering Solutions | Frank Sherman, Principal, Ecotone Design

This session will discuss Rider University's energy master plan, which aims to achieve carbon neutrality by 2050 through integrating facility management and future campus development as well as incorporating energy conservation and generation options.
Abstract: In the face of climate change, aging utility infrastructures, and emerging energy technologies, campuses must be prepared to undergo dynamic change to support the institution's needs. This session will discuss Rider University's energy master plan, which aims to achieve carbon neutrality by 2050 through integrating facility management and future campus development as well as incorporating energy conservation and generation options. We will demonstrate how you can assess your present facility conditions and corresponding energy consumption and develop a plan to achieve energy independence and carbon neutrality on your campus.

Member Price:
$35  | Login

Non-Member Price:
$50

Conference Recordings

Published
March 16, 2020

2020 Mid-Atlantic Regional Conference | March 2020

Building Beyond the Campus

Leveraging Partnerships and Creating Connections

By: Jed Edeler, Principal, ZGF Architects LLP | Joseph Reagan, Northeast Region Executive, Senior Vice President, Wexford Science & Technology, LLC | Owen Cooks, Assistant Vice Chancellor, Planning, University of Pittsburgh

Universities can leverage public-private partnerships to expand beyond the boundaries of the campus to relieve space constraints as well as facilitate collaboration with allied institutions.
Abstract: Many universities struggle to meet space demands when they expand their programs near allied institutions. Public-private partnerships can solve this challenge while helping to strengthen industry and institutional partnerships. Universities can leverage public-private partnerships to expand beyond the boundaries of the campus to relieve space constraints as well as facilitate collaboration with allied institutions. Space demands are significant challenges that need to be addressed and this session will show you an alternative approach to alleviating space needs.

Member Price:
$35  | Login

Non-Member Price:
$50