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Articles: Dining Halls

Many online students still have on-campus business, such as meeting with instructors and making payments, according to “Online College Students: Comprehensive Data on Demands and Preferences,” The Learning House Inc. (UBmag.me/demands).

Like their peers on campus, students enrolled in online programs benefit when they feel included in a community. Colleges cater to this population by offering in-person special events and extended office hours.

The entire country of England, the city of Seattle and several U.S. campuses have targeted the simple drinking straw as a relatively easy way to operate more sustainably.

Patricia McGuire is president of Trinity Washington University. 

A recent report reveals that as many as 36 percent of students across socio-economic levels experience food insecurity at some point during their college days.

By 2019, students will have access to two new residence halls totaling 85,000 square feet and featuring three floors of double rooms and four-person suites. 

Here are four strategies to successfully address and manage special dietary needs on campus.

In your experience, what is the biggest challenge for college dining halls in operating separate locations or kitchen areas dedicated to serving students with special diets?

A two-story, 19,500-square-foot structure, with an anticipated spring 2019 completion, will serve as a business incubator for technology and engineering startups.

FOOD RECOVERY HIERARCHY–The U.S. Environmental Protection Agency’s Food Recovery Hierarchy prioritizes actions colleges and universities can take to prevent and divert wasted food. Each tier focuses on different management strategies. The top levels are the best ways to prevent waste because they create the most benefits for the environment, society and the economy. (Source: EPA; UBmag.me/feed).

College students are responsible for about 22 million pounds of the waste, according to the Food Recovery Network, a student-operated movement to fight hunger in the U.S.

The new Village Center at CU Boulder offers those students multiple dining options, study and collaboration spaces, conference amenities, and a health clinic.

Boston University has seven certified restaurants (more than any other college or university) and the GRA has verified the institution has the greenest food court in the nation.

Most higher ed institutions have issued plastic campus cards for decades based on a 30-year business model. Perhaps it’s time for administrators to review this process in light of current technology and dramatic shifts in generational expectations.

SAFE ZONE—Kent State higher ed students with gluten intolerance need not worry when eating at Prentice Café, since the entire facility is gluten-free.

The number of U.S. colleges offering gluten-free dining options is rising, as more people learn about the seriousness of celiac disease, says Chris Rich, vice president of development for the Gluten Intolerance Group.

Colleges and universities taking extra care to improve the safety and quality of life for students with food allergies can participate in the Food Allergy Research & Education’s College Food Allergy Program, which launched in 2014.

In 2015, FARE chose 12 colleges nationwide to participate in a pilot program, and in 2016 the organization announced the expansion of the program to 23 additional institutions.

One of the overall goals is improving access for potential students and parents to information about food allergy accommodation efforts at colleges and universities.

The Core Campus Project—a mixed-use addition to Clemson University—includes student housing, retail and residential dining, and is also a centralized home for the Calhoun Honors College.

Students Kylie Campanelli and Chad Marvin operate a hydroponic lettuce farm that lives inside an upcycled, 40-by-8-foot shipping container at Stony Brook University in New York.

Designed by the company Freight Farms, the hydroponic lettuce farm inside a shipping container at Stony Brook University in New York uses 90 percent less water than traditional growing methods to provide an acre’s worth of leafy greens to campus dining halls.

Students use farm-management technologies such as cloud-synced growth data and a smartphone app to control lighting.

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