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Conference Recordings

Published
March 12, 2021

2021 Mid-Atlantic Regional Conference | March 2021

Keynote | Morgan State University

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atmosphere, comradery, and campus activities at Morgan State University (MSU), they were less enthusiastic about the outdated campus housing and dining facilities—join us to learn about the planning process behind MSU’s 21st-century 700-bed housing facility, including a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atmosphere, comradery, and campus activities at Morgan State University (MSU), they were less enthusiastic about the outdated campus housing and dining facilities.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

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Safe, Smart Campuses for the Pandemic and Beyond

By: Lee Gardner, Senior Writer, The Chronicle of Higher Education (Moderator) | Shawna Bolin, Associate Vice President, University Planning, Ohio University | Shannon Dowling, Senior Associate, Ayers Saint Gross, 2020–2021 SCUP Fellow | Greg Havens, Principal, Sasaki | Cedric Howard, Vice President for Enrollment and Student Services, State University of New York at Fredonia | Paula Lee Swinford, MS, MHA | Director, Office for Health Promotion Strategy, Faculty, Keck School of Medicine, University of Southern California

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 20, 2020

Creating a More Adaptive Institution in the Wake of COVID-19

By: Moderators: Elliot Felix, Founder & CEO, brightspot; Adam Griff, Managing Director, brightspot | Presenters: Shawna Dark, Chief Academic Technology Officer & Executive Director, Research, Teaching, and Learning, University of California, Berkeley; Cedric Howard, Vice President for Enrollment & Student Services, SUNY Fredonia; Marla Love, Senior Associate Dean of Students, Diversity and Equity, Cornell University; Rick Straka, Vice President of Finance and Administration, Minnesota State University, Mankato; Lora Strigens, Vice-President for Planning and Facilities Management, Marquette University

This interactive panel discussion will bring together different institutions’ perspectives from facilities, technology, student services, and finance to understand the impact of COVID-19 on institutions and their student experience. The discussion will be organized in three parts, each with a prompt to inform the discussion, a poll to take the pulse of the audience, and an open discussion among panelists.
Abstract: How can colleges and universities become more adaptive in the wake of COVID-19? This interactive panel discussion will bring together different institutions’ perspectives from facilities, technology, student services, and finance to understand the impact of COVID-19 on institutions and their student experience.

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Webinar Recordings

Published
August 13, 2020

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Great Days in New Ways!

Using COVID-19 to Push Sustainability Forward

By: Van Sullivan, Executive Director, Stony Brook University | Moderated by: William Hurley, Professional Development Coordinator, National Association of College Auxiliary Services (NACAS)

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

By: Rebecca Fox, Principal, Davis Wince, Ltd. | Kathleen Kelly, Principal, Davis Wince, Ltd. | Phillip Landgraf, Principal, Ricca Design Studios

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 Recordings

Published
March 16, 2020

2020 Mid-Atlantic Regional Conference | March 2020

Make No Little Plans

Multi-Scale Transformative Planning Implementation

By: Cooper Melton, Associate Principal, Ayers Saint Gross | Terence McCann, Director of Planning, Energy & Sustainability, Towson University | Eric Zahn, Senior Associate, Ayers Saint Gross

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 Post

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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Conference Presentations

Published
October 6, 2019

2019 Southern Regional Conference | October 2019

Transforming Student Services

Engaging Students a la Apple

By: Lily Berrios, Jeff Floyd, Nathanial Slaton, Devin Stephenson

Using Northwest Florida State College (NFSC) as a case study, you will learn about current trends in student needs and discuss how these trends drove change in NFSC's workflows, staff, space, furniture, and technology.
Abstract: During onboarding, it is critical that we provide a level of service that assesses each student's needs and customizes services to those needs. We will share new ideas to improve the student onboarding process and its impact on the organization, staffing, and use of existing (or new) student services space. Using Northwest Florida State College (NFSC) as a case study, you will learn about current trends in student needs and discuss how these trends drove change in NFSC's workflows, staff, space, furniture, and technology.

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Conference Presentations

Published
March 8, 2019

2019 North Atlantic Regional Conference | March 2019

Organizational Transformation to an Efficient Student-centered Service Model

By: Nilsa Lam, Marisol Marrero

We will show how to maintain a friendly warm-touch environment that leverages technology to streamline business processes, collect data, and utilize obtained data to cross train your team and improve productivity.
Abstract: The StudentLink Center, New York University's consolidated services model, has transformed student services delivery. Our highly efficient student-centered model focuses on simplifying services by removing barriers to students. We will show how to maintain a friendly warm-touch environment that leverages technology to streamline business processes, collect data, and utilize obtained data to cross train your team and improve productivity. You will walk away from this session with an understanding of how our service model works and how data collection can serve to enhance cross-training efforts and increase productivity.

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Planning for Higher Education Journal

Published
July 1, 2018

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Enhancing the Student Experience Through Placemaking

Georgia Tech’s West Village Dining Commons

By: Lesley Braxton

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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