Learning Resources

Abstract: As institutions build out their campuses and land becomes limited, they must find creative and economical ways to expand. Johns Hopkins University (JHU) leased a high-rise building in downtown Baltimore as an alternative campus environment to develop its new Carey Business School, a strategic move JHU made to connect to business leaders, faculty, and potential students. The business school has taken on more space as it has grown, which required the school to plan through the lens of short-term and medium-term timeframes in a high-rise environment. This session will delve into the opportunities and challenges involved with locating a professional school in a leased, downtown, high-rise building mixing students with other occupants of the building.

Abstract: Through cross-disciplinary collaboration, Pennovation Works at the University of Pennsylvania has become a successful place for entrepreneurship in the 21st century. The Philadelphia campus unites research and private venture in a central innovation incubator and generates a diverse community, new economy, and enhanced visibility for its institution. We will reveal our methodology for how institutions can generate new economies, define an innovation campus identity, and utilize brownfields. Come learn how integrated design of collaborative space can inform a non-traditional innovation campus.

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: Monroe Community College opened its new urban campus in fall 2017 through an initiative that repurposed an industrial complex into a vibrant community college steeped in town/gown relationships that provide mutual benefits. This educational facility reinvigorated a declining neighborhood and served as a catalyst for economic revitalization, urban renewal, and a unique learning community for students. In this session, you will gain insight into the relevant planning and operational steps taken to revitalize an existing facility to support student success.

Abstract: Harvard University’s Smith Campus Center has repurposed an entire city block, providing innovative new spaces for collaboration and a welcoming “front door” to the university. The campus center has been transformative for Harvard, revitalizing a prominent site at the campus's crossroads and providing the wider community of 44,000 people with new central gathering and events spaces. Come learn how we successfully navigated stakeholder outreach and generated a design solution within the existing building.

Abstract: Makerspaces designed for collaborative learning are appearing on campuses throughout the United States, including at Drexel University. These spaces succeed because they permit students to collaborate, observe, and learn from professors and peers. Unique to the Drexel project is the intermingling of engineering undergraduates, graduate students, post-docs, faculty, and commercial interests in one facility with laboratories, machine-shop equipment, and informal study areas. Facilities that give students great visibility into nearby research, contain areas where they can take breaks without leaving the building, and lend themselves to informal encounters with peers, faculty, and others result in better academic experiences for undergraduates.

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.