Learning Resources

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.

Interview with Colleen Carmean, former associate vice chancellor for academic innovation, University of Washington-Tacoma, about effectively using data to improve teaching, learning and business operations.

Where does the SCUP community come together to “join the band?”

Learn what's happening in the SCUP Mid-Atlantic Region.

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.

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.

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?