Increasing numbers of colleges and universities are making a commitment to foster sustainability on campus. This strategy aligns well with university missions that include public service, thought leadership and pioneering new technologies. But at the end of the day, the most compelling reason is financial.
Articles: Facilities
5/24/2013
Do energy visualization dashboards really save energy?
5/23/2013
In higher ed we often find that the pace of decision making can be snail-like. While not always a bad thing, it is symptomatic of what the Higher Education culture embraces—making sure all the right data is in place before making the final decision. Thus, efficiency in decision making can become challenging because the institutional environment requires collaboration and every mind requires a different level of data satisfaction, due in large part to individual perspective.
4/23/2013
The campus student center may once have been the place students passed through on the way to their next class. But these facilities have evolved into bustling destinations that foster campus culture and community.
4/22/2013
- Young Harris College (Ga.) broke ground on a $41 million, 125-square-foot campus center in April. To be the largest structure on campus and completed in fall 2014, the project is the centerpiece of YHC’s master plan. It will house a multipurpose student center, a library, an expanded dining hall, and a banquet facility. Student-facing offices such as admissions and advising will be housed there. VMDO Architects (Charlottesville, Va.) is handling design.
4/18/2013
Transportation & Parking Services at Princeton University is committed to providing reliable, safe parking and transportation services that enhance the quality of life while promoting sustainability, accessibility and mobility on campus for the Princeton University community.
3/26/2013
A 46,000-square-foot abandoned furniture warehouse has been given new life as the continuing education and industrial center at Randolph Community College in Asheboro, N.C.
3/21/2013
Clark Kerr, one-time president of the University of California system, once characterized the university as “a series of individual faculty entrepreneurs held together by a common grievance over parking.” It’s a lighthearted definition, but one rooted in truth.
2/25/2013
- A 20,000-square-foot newsroom with a 360-degree assignment desk as well as television, radio, and vodcast studios will be at the heart of Wallis Annenberg Hall, a five-story, 88,000-square-foot facility for the University of Southern California Annenberg School for Communication and Journalism. A four-story atrium will feature a multistory digital media tower showcasing student programming, social media, and live broadcast news.
2/25/2013
What will be the future NFC smartphone technology landscape on college and university campuses?
“The whole idea is that anything you can do today with a key or a card, tomorrow you will be able to do that with your phone,” points out Jeremy Earles, a product marketing manager at Ingersoll Rand Security Technologies, which partnered with Villanova University (Pa.) on its advancing NFC smartphone installation.
2/25/2013
If NFC smartphone dreams come true this year as hoped, for many schools it will simply be a matter of turning the technology up on their existing card readers. Indeed, the use of smartphones enabled by near field communication is happening on some campuses and is a near-term reality for others.
2/22/2013
A number of dining service management companies have used guest chef programs to spice up the dining experience on client campuses.
Bob Sempek at Treat America says bringing in chefs from other colleges, as well as from some of the consulting company’s business and industry accounts, has generated enthusiastic response. Students get to watch visiting chefs prepare gourmet fare, while the chefs get to travel a bit and enjoy a change of scene.
2/22/2013
Every dining services operator aims to maximize cost efficiency, and that means saving money as well as producing revenue.
At UMass, Dartmouth, combining full-service and self-service dining under the management of Chartwells, has helped to reduce labor costs and improve efficiency, according to auxiliary services director Jeff Augustine.
“We are getting a lot more hours out of our labor and services for our students than we did with our previous vendor,” Augustine says.
2/22/2013
In the summer of 2012, the University of Pennsylvania completed a sweeping renovation of one of its largest dining facilities—a three-story space that now includes a traditional dining hall, retail operations, and specialty dining concepts like a pizza oven and global cuisine.
1/28/2013
The University of Connecticut ranked at the top of a list of the most sustainable campuses in the world, according to results of the University of Indonesia’s GreenMetric Ranking of World Universities, released this month.
