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Learning Resources

Where planning comes together. T​he power of SCUP is its community. We learn from one another, sharing how we’ve achieved success and, maybe more importantly, what we’ve learned from failure. SCUP authors, produces, and curates thousands of resources to help you prepare for the future, overcome challenges, and bring planning together at your college or university.
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Blog

Planning for: Allergen-Free Dining
Published February 28, 2020
Nearly half of all college students today avoid at least one food allergen, according to a report listed in our Spring 2020 issue of Trends in Higher Education. As the number of students with disclosed food allergies continues to rise, allergen-free dining has become a key consideration in creating a healthy and inclusive campus—as well as in recruitment and retention efforts. Recently, Michigan State University opened an allergen-free dining hall on its campus called Thrive. We caught up with Gina Keilen, Registered Dietitian, Culinary Services, at Michigan State to learn more about the planning process and how her team’s efforts are positively impacting the campus community.