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Where planning comes together. T​he power of SCUP is its community. We learn from one another, sharing how we’ve achieved success and, maybe more importantly, what we’ve learned from failure. SCUP authors, produces, and curates thousands of resources to help you prepare for the future, overcome challenges, and bring planning together at your college or university.

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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

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

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atmosphere, comradery, and campus activities at Morgan State University (MSU), they were less enthusiastic about the outdated campus housing and dining facilities—join us to learn about the planning process behind MSU’s 21st-century 700-bed housing facility, including a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atmosphere, comradery, and campus activities at Morgan State University (MSU), they were less enthusiastic about the outdated campus housing and dining facilities.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

Safe, Smart Campuses for the Pandemic and Beyond

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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Webinar Recordings

Published
August 13, 2020

Great Days in New Ways!

Using COVID-19 to Push Sustainability Forward

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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Webinar Recordings

Published
August 5, 2020

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

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.

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Conference Presentations

Delivered
March 16, 2020

2020 Mid-Atlantic Regional Conference | March 2020

Make No Little Plans

Multi-Scale Transformative Planning Implementation

Master plans are more than a campus-wide tool, and with thoughtful planning and execution, institutions can craft a vision tailored to student needs related to housing, dining, and the co-curricular student experience.
Abstract: An institution's success is intrinsically linked to that of its students. High-quality living/learning spaces play a critical role in supporting student achievement, building campus community, and bolstering recruitment and retention. Master plans are more than a campus-wide tool, and with thoughtful planning and execution, institutions can craft a vision tailored to student needs related to housing, dining, and the co-curricular student experience. Using concrete examples, this session will illustrate how student experience-driven planning and creative implementation strategies can bolster student success while using institutional resources more effectively.

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Blog

Published
February 28, 2020

Planning for: Allergen-Free Dining

Nearly half of all college students today avoid at least one food allergen, according to a report listed in our Spring 2020 issue of Trends in Higher Education. As the number of students with disclosed food allergies continues to rise, allergen-free dining has become a key consideration in creating a healthy and inclusive campus—as well as in recruitment and retention efforts. Recently, Michigan State University opened an allergen-free dining hall on its campus called Thrive. We caught up with Gina Keilen, Registered Dietitian, Culinary Services, at Michigan State to learn more about the planning process and how her team’s efforts are positively impacting the campus community.

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Planning for Higher Education Journal

Published
July 1, 2018

Enhancing the Student Experience Through Placemaking

Georgia Tech’s West Village Dining Commons

Students thrive in authentic, multifunctional spaces that foster both individual reflection and social interaction and further the connection between place and the human experience.

From Volume 46 Number 4 | July–September 2018

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Planning for Higher Education Journal

Published
January 1, 2018

Design-Build Delivers Added Value to the University of North Georgia

Design-build delivery helps higher education institutions control costs, streamline processes and communications, and more efficiently and effectively meet project objectives.

From Volume 46 Number 2 | January–March 2018

Abstract: The design-build delivery approach, in which design and construction services are contracted through a single entity, has the potential to help higher education institutions control costs, streamline processes and communications, and more efficiently and effectively meet project objectives. This article examines the relationship between the University of North Georgia and design-build firm Pond, describing the process of design-build and highlighting two projects, the replacement of a dining hall floor and the renovation of a science classroom. The success of these projects demonstrates the benefits of integration and collaboration inherent in the design-build model.

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Planning for Higher Education Journal

Published
January 1, 2018

Student Centers

Building Community with New Dining Experiences

Carefully integrating campus dining strategies into student centers, particularly given today’s ubiquitous digital technologies, has the potential to create and enhance student face-to-face interactions and informal learning.

From Volume 46 Number 2 | January–March 2018

Abstract: The history and best practices of campus dining planning and design are considered in the light of student centers and their overall effectiveness in boosting socialization and positive educational experiences, exploring new campus trends, accommodating increased diversity, and reinforcing institutional mission. Approaches for integrating flexible dining experiences with student centers to improve informal learning, inclusivity, transparency, and convenience are reviewed, with consideration of the increasing use of personal digital devices. The article demonstrates the value and importance of leveraging carefully integrated campus dining strategies in student centers and elsewhere for memorable learning and campus-life experiences.

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