Planning for Higher Education Journal
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.
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.