SCUP

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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Have content you’d like to share?
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Sadie Wutka
Director of Content Strategy
sadie.wutka@scup.org
734.669.3293

Featured Learning Resource

Conference Presentations

Make No Little Plans

Multi-Scale Transformative Planning Implementation
Published 2020
Master plans are more than a campus-wide tool, and with thoughtful planning and execution, institutions can craft a vision tailored to student needs related to housing, dining, and the co-curricular student experience.
Planning for Higher Education Journal

Enhancing the Student Experience Through PlacemakingLocked

Georgia Tech’s West Village Dining Commons
From Volume 46 Number 4 | July–September 2018
Students thrive in authentic, multifunctional spaces that foster both individual reflection and social interaction and further the connection between place and the human experience.
Planning for Higher Education Journal

Design-Build Delivers Added Value to the University of North GeorgiaLocked
From Volume 46 Number 2 | January–March 2018
Design-build delivery helps higher education institutions control costs, streamline processes and communications, and more efficiently and effectively meet project objectives.
Planning for Higher Education Journal

Student CentersLocked

Building Community with New Dining Experiences
From Volume 46 Number 2 | January–March 2018
Carefully integrating campus dining strategies into student centers, particularly given today’s ubiquitous digital technologies, has the potential to create and enhance student face-to-face interactions and informal learning.
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.