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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.

Colleges still struggle with Title IX compliance

December, 2016

More than 40 years after it was established, Title IX continues to pose compliance challenges for higher education institutions struggling with sexual assault investigations. Some say the federal government doesn’t provide enough guidance.

‘P3s’ put key campus projects in the fast lane

November, 2016
Ken Artin, is a public finance lawyer at Bryant Miller Olive. He can be reached at kartin@bmolaw.com.

There is a great need for infrastructure such as classrooms, student housing, dining and wellness facilities. Public-private partnerships (P3s) are a form of contracting between the public sector and private industry that capitalizes on the potential for private investment in a project, while sharing risk between the public and private partners.

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.

Sponsored Content

Mediasite by Sonic Foundry addresses all capture and storage needs at the University of Florida

To say the University of Florida is dedicated to providing comprehensive, high-quality video services to its faculty, staff and students is an understatement. Since 2004, the institution has used Mediasite products from Sonic Foundry to allow users to create, publish, share and manage videos.

“The Wi-Fi is slow” is a common complaint. Poor performance on a Wi-Fi network has many different causes, but one common cause is the fact that airtime is shared among all Wi-Fi devices on the same channel in the same area. If too many devices are trying to transmit on the same channel, performance will slow down for everyone.

Too many access points on the same channel in the same area is known as co-channel interference (CCI)

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.

Given the current environment in higher ed, the pressure to contain costs and the need to justify expenses, it is more critical than ever that any technology investment not only meet the needs of staff, students and the institution, but also provide a clear return on investment. When it comes to the significant investment involved with implementing an ERP, there are strategies and approaches that any institution can take to reduce total cost of ownership, as well as realize ROI in the least amount of time possible.

Over the next decade, higher education will experience a significant shift, as the millennial generation gives way to “Generation Z.” As a result of this multi-generational shift in student expectations, institutions will have to adapt how they do business across departments, from financial aid to the business office to student services. This will include using social media effectively to communicate with students and their families—particularly in the financial aid and business offices.