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Campus Life

4/12/2018

Campus mail centers have changed dramatically. Due to the rise of e-commerce, many campuses are overwhelmed with package deliveries, and campus mail centers are struggling to keep pace. This trend is forecast to continue for the foreseeable future, resulting in disgruntled students and wasted resources. Leading institutions have found solutions—innovative technology which enables campus mail centers to become efficient, flexible and responsive to this changing environment.

3/27/2018

Campus mail rooms were originally designed to handle letters, and only the occasional package delivery. But today, because of online commerce, that situation has reversed, and many institutions are struggling to handle the volume of packages received on campus. This can create a complicated, inconvenient and costly scenario for students, faculty and the institution. University Business recently conducted a survey of its readers on this subject, with nearly 350 higher ed leaders from around the country responding.

11/1/2017

Community, faculty and student engagement are important components of college and university strategic and facility planning. But, many traditional methods of gauging opinion or gathering input—such as surveys or town hall meetings—are flawed and can be misleading, often being disproportionately influenced by the loudest or most negative voices.

10/26/2017

The next generation of college students—Generation Z—has a variety of different expectations for higher education, particularly when it comes to the campus environment. Research has also indicated that Gen Z students have higher levels of anxiety and stress both entering and during college, which can significantly impact their likelihood of success.

Fresh Ideas provides university students with innovative meals made to order with fresh, local ingredients

Gone is the single cafeteria line in the Maryville University dining hall, with the Missouri institution’s students making their way down a familiar row of plates, picking up food not much different from the day before. Enter Fresh Ideas, featuring a vibrant food hall that offers innovative meals prepared in front of students by culinarians using fresh, local ingredients. Menus change daily and weekly and include gluten-free, vegan and other dietary options, as well as information on allergens and healthy choices.

In the business world, products sometimes price themselves out of the market and provide an opening for competitors.

The future residence hall on Bryant Street at Howard U.

Campus Apartments broke ground on an estimated $107 million housing project at Howard University (D.C.). in March. The 1,360-bed project, slated for August 2014 completion, includes two on-campus facilities that will bring underclassmen closer to the campus core. The residences will offer two-person semisuites, social and study lounges, game rooms, and laundry facilities, as well as independent apartment units for faculty, staff, and guests.

Students at Savannah College of Art and Design have a variety of dining styles and locations to choose from across campus.

Only one-third of 3,400 U.S. college students say they’re satisfied with their meal plans, found a survey by food industry research firm Technomic. But schools are finding that to address the problem, they need to go beyond simply improving what winds up on diners’ plates.

A teachable moment is something all good educators welcome. It is a critical time during which learning about a particular topic or idea becomes easiest. The Fossil Free divestment campaign at post secondary institutions across North America provides superb teachable moments for educators.

smoke stacks

Stop Feeding the Monster. End the Coal Age. Divest the West. Sandy Says: Divest Climate Destruction. Bound by Fossil Fuels, Freed by Action.

Messages like these have emblazoned banners on campuses across the country since 350.org’s Fossil Free divestment campaign began last November.

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