Learning Resources

Abstract: To gain a broader understanding of how educational equity is linked to campus design, architects and planners must critically examine community engagement practices. Using critical race theory (CRT) as a framework has exposed racial exclusion and colorblind practices in traditional planning processes. While outreach strategies have received greater scrutiny, less examined are the questions that direct those activities. If the prevailing understanding of a design problem is informed by colorblind inquiry, then design solutions hold little promise to improve social impact on communities most affected by educational inequity. Socio-spatial inquiry offers an equity approach to inclusive outreach and authentic engagement.

Abstract: During a discussion exploring a proposed campus center renovation at Rollins College, a dialogue emerged about the institution’s plan, facility functions, and ultimate student life experience. To capture this dynamic exchange, the design team created a strategic visioning exercise—“Bubble Goo”—to better understand the relationship of the proposed renovation to other “neighborhood” buildings. In this article, the authors unveil this successful new collaborative approach to long-term planning and space allocation and explore the significance and benefit of understanding every campus building, their individual functions, and how to create meaningful and strategic connections.

Abstract: We live at a time when increasing numbers of Americans consume food prepared away from home. This trend, along with poor dietary choices and lack of access to healthy, sustainably sourced food, contributes to a reduced quality of life and the onset of preventable disease.
The Culinary Arts and Sustainable Food Systems curriculum recently approved by the Kalamazoo Valley Community College trustees reflects the college’s belief that best practices in urban agriculture, the latest developments in culinary and food production research and technology, and the transformative power of education will improve the health and well-being of our citizens and help sustain our communities. The college believes that culinary and food professionals can serve as positive change agents in society.

Abstract: This report from the SCUP Campus Facilities Inventory (CFI) aggregates space data submitted to the CFI survey from 2006 and 2007. Institutions submitting a CFI survey quantify how their space is allocated using classifications from the National Center for Education Statistics (NCES) Facilities Inventory and Classification Manual (FICM).

Abstract: As leaders of colleges and universities continue to analyze changes today and plan for the future, the knowledge and insight from the SCUP community is critical. The 2021 Campus Facilities Inventory (CFI) report’s valuable facilities benchmarking data will help college and university leaders understand not only what they have now and how it compares, but also how things might change in the future.

The CFI report consists of three sections that provide a holistic picture of today—while enabling institutions to crowd-source a vision for the future: Current space use data, anticipated changes to space, and qualitative space changes.

Data are reported only in aggregate, protecting the privacy of each institution. Reporting focuses on findings and comparison tables by institution type (i.e., four-year public, four-year private, and two-year public), location (i.e., urban, suburban, rural), and size (i.e., enrollment, ­ 20,000).