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.

Illustrating the latest security, wellness, and biophilic design integration strategies, this session will provide you with essential tools for evaluating both prospective designs and existing conditions on your campus.

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.

This is a SCUP Fellow Research Project Final Report for the 2017–2018 program. This research project focuses on physical memorials that are the result of a tragic moment in institutional history.

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.

The built environment has a powerful impact on the mental health and wellness of students. Mental well-being can be supported throughout the campus by incorporating many thoughtful planning and design approaches.