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Dining Halls

From UB

Feeding campus—sustainabily—from a container

December, 2016
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.

Food Franchise 101 on campus

December, 2016
Low price points, brand familiarity and flexible serving hours are why students appreciate having national quick-serve chains such as Au Bon Pain on campus, but institutions can benefit as well.

After years of working with multiple food service vendors and local restaurants, Carnegie Mellon University brought fast-casual bakery chain Au Bon Pain to campus. The school’s first experience with a national restaurant franchise, it was a 12-month process from the brainstorming phase to opening the doors to hungry students.

Tying food-service outreach to the larger campus community

Drumming up support for a program where food service gives back can involve highlighting a prominent, well-loved individual within campus dining.

Fond du Lac Tribal & Community College in Minnesota, for example, named a food pantry after the school’s first housing director, Bruce Carlson, who died unexpectedly in 2010.

Campus food service gives back

November, 2016
VISION REALIZED—The student founders of Christopher Newport University’s Food Fighters program graduated in 2014, but their idea for making use of uneaten dining hall food lives on. Partner organizations receive healthy foods that are difficult and expensive for homeless shelters to obtain.

When a trio of students at Christopher Newport University in Virginia wanted to start a program to collect leftover food from the dining halls each night and deliver it to a rescue mission, the director of the university’s dining services had some questions.

The meal deal: Higher ed dining

December, 2015
Behind the scenes at the University of Vermont, chefs work with dining  program administrators to deliver student-requested items in a cost-effective manner. This can involve partnering with local food providers.

Colleges and universities that provide fresh, high-quality food do more than please students—offering good food is also good business. Here are several ways dining program leaders can increase satisfaction and meal plan participation while keeping operating costs stable.

Sponsored Content

4/20/2017

Like many institutions, Yale University first adopted academic video at a departmental level. This proved the potential of video as a study aid, but also created a number of challenges, including requiring administrators to maintain a complex web of disconnected media storage solutions, and forcing students to learn multiple systems for accessing their recorded lessons. As video became an increasingly relied-upon pedagogical tool for both online and on-campus learning, it was determined that the university should transition to a unified media platform.

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3/16/2017

In the race to attract, retain and prepare students, the institutions with the most relevant programs and most current technologies have an advantage. Hands-on learning through 3D printing at a college or university opens doors to entrepreneurship and industry collaborations that benefit budding scientists, engineers, artists and designers by preparing them for the requirements of the knowledge-based economy.

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3/9/2017

Often, student success efforts are focused primarily on retaining first year students, but fail to continue supporting students throughout their college careers. At the University of North Carolina-Greensboro, the institution’s leadership wanted to take a broader approach to student success by developing a predictive model that would include upperclassmen.

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3/7/2017

Students today don’t respond to the traditional methods of communication from their college or university like they once did. While websites and email are appropriate for housing and delivering certain types of information, institutions need to develop a campus-wide mobile presence in order to reach students effectively and in the format they prefer.

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2/23/2017

Many institutions struggle with the consequences of using multiple IT platforms for managing operations across departments, such as IT Support, Admissions, HR, Marketing, Residence Life or Facilities. The results—dissatisfied students and faculty, miscommunication, redundancy and poor resource allocation among them—can negatively impact the institution in a variety of ways.

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