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Blog

Where Planning Comes Together

Published June 12, 2019
SCUP is more than merely ideas. It is an epicenter of action. And it is truly where planning comes together.
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Thank you! 150+ SCUP Volunteers.

Published September 30, 2019
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Bringing Communities Together: Welcome to True Integrated Planning

Published June 12, 2019
When everyone on campus understands the combined mission, everyone can move in concert.
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It’s Time to Join the Band

Published February 13, 2020
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5 Ways to Use Environmental Scanning

Published October 11, 2019
The practice of environmental scanning is often a first step in the strategic planning process. Typically, planning teams engage in an exhaustive analysis of the internal and external forces acting on the institution to set the planning context. But should scanning the internal and external environment be limited to the early phases of strategic planning?
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Making the Connection: Championing Integrated Planning

Published June 12, 2019
At SCUP, we see our responsibility beyond just our current community, to the higher education community as a whole.
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Planning for: Effective Data Analytics

Published February 25, 2020
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Planning For: Shared Autonomous Vehicles

Published November 1, 2019
Realistic planning for the operations and financing of SAVs will require cooperation between departments such as facilities, parking and transportation, finance, student affairs, and planning.
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Get a Week’s Worth of Strategic Planning Done in One Day

Published August 9, 2019
In one eight-hour day, six teams came together to perform scanning, analysis, and prioritization activities, all toward one goal: setting “positive, but not delusional” strategic directions that would be the basis of the college’s strategic plan.
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Planning for: Allergen-Free Dining

Published February 28, 2020
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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Conversations About Not Attempting the Impossible and Then Achieving It: The ASHEE Conference

Published December 4, 2019
Session after session I heard from many institutions on how they were tying integrated planning to sustainability initiatives. It became more apparent that higher education is acting on and recognizing the importance of developing cross-campus relationships that span (and move beyond) traditional boundaries.
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