Webinar Recordings
Voices from the Field: Episode #20
Opportunity Amid Disruption
Published 2020
Recorded June 29. Hear how Grand Valley State University’s Loren Rullman frames the changes COVID-19 brings to student life, using the word “more”—more technology, more options, more outside-the-box thinking, and more action and cultural change—as we look ahead to the transformation of campuses for fall and beyond.
Planning for Higher Education Journal
The Why, What, When, Where, and How of Student Service Innovation
From Volume 45 Number 2 | January–March 2017
As the challenges students face become increasingly complex and interwoven, student service providers must innovate to meet student and institutional needs and differentiate themselves from competitors.
Planning for Higher Education Journal
Expanding College Completion
The Challenge of Capacity
From Volume 41 Number 4 | July–September 2013
It is important to ensure that our nation’s open-access colleges can operate at a level where they can provide seats at the higher education table for all who wish to attend.
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.
