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.
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.
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.
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.