Learning Resources

Abstract: Connection hubs re-vision the traditional campus commons so it encourages community, personal interaction, and wellness. These flexible and transformable spaces allow students, faculty, and staff to gather, collaborate, and emotionally bond with the environment. We will look at examples of connection hubs and discuss how they are designed, their benefits, and how their impact is measured.

Abstract: A state mandate to increase undergraduate enrollment, the aspiration to achieve an Association of American Universities institution profile, and a desire to become carbon neutral—we'll discuss how the University of California (UC) Riverside negotiated these competing challenges while developing its master plan. Innovation is key while achieving access improvements, research aspirations, and environmental stewardship objectives. We'll share how community college districts, private colleges, and other institutions are implementing practical solutions to the new century's challenges while maintaining the institution’s sense of place and heritage.

Abstract: The built environment directly affects human health and sustainability coordinators and campus planners are uniquely positioned to advocate for healthier buildings for their students, faculty, and staff. Smith College is a prime example of how a higher education institution can inspire market transformation. The Neilson Library renovation went above and beyond Smith College’s campus sustainability policy by implementing a sustainability charter, prioritizing health and wellness, and advocating for positive change. In this session, you will learn how material transparency and optimization can act as an avenue to address health and wellness in your institution's built environment.

Abstract: 2019 presents a changing landscape as concerns mount over environmental decline, increasing atmospheric carbon, and competition for resources. Across field after field, research demonstrates the impact of the built environment on climate change and the essential role retooling the built environment must play in addressing it. Globally, a massive reallocation of resources has begun as nations commit to addressing climate change and the social and economic equity challenges confronting our increasingly crowded planet.

To achieve Paris Agreement targets and advance the New Urban Agenda adopted at Habitat III, architects, planners, and owners must fundamentally transform how buildings are designed, constructed, and operated. Creative and courageous people are forging new pathways full of promise and hope.

Institutions of higher learning have always been laboratories for testing new approaches at multiple scales—building, campus, and institutional. This keynote will articulate the compelling 21st century challenges and opportunities for the design and planning fields in higher education.

Abstract: In this session we will discuss the green gauges methodology, which was developed to organize complex design information within a simple structure and help institutions invest in design strategies that serve environmental and financial goals. Design and construction teams will use this methodology to communicate strategies with stakeholders early in the process and provide consistent information regarding operational energy and the resulting carbon savings. Come learn how to use the green gauges methodology at your institution and discover the cost per metric ton of avoided carbon over the operation life of a particular strategy.

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.