Colleges and universities are setting systemwide commitments to transition up to 75% of their dining hall offerings to plant-based options in the next three years, according to a new report from the Humane Society of the United States.
Leadership skill in translating dollars to student success initiatives is just one reason why stronger state funding doesn't necessarily boost graduation rates.
Regardless of an institution's size, here's how higher ed leaders can shrink the size of campus by creating community pathways for first-generation students.
Six-year credential completion rates are the highest in over a decade, according to a new report from the National Student Clearinghouse Research Center. What's raising the bar?
More than 80% of Latino students reported experiencing food insecurity while in school, with half indicating barriers to access occurring weekly or even daily.
Texas had nearly twice the number of dual-enrolled students in fall 2015 compared to the second-most, New York, according to new research from the Community College Research Center. But how did their completion rates fare?
Workplace etiquette training can help recent college graduates build their communication skills and ability to receive feedback—and know when to use their phones, according to a new manager survey from Intelligent.
In this 30-minute Ed Talk, an education food program specialist will discuss how higher ed leaders can leverage specialty foods at critical times and places outside their dining halls to increase student engagement in campus life, create more inclusive environments, and ensure equity among departments, on and off campus.
***All attendees will be able to access real-world case studies about Rice University and Texas A&M Athletics.
In moments of division, leaders are encouraged to embrace the roles of “educators and bridge-builders” to create environments where empathy and understanding take priority over conflict, per report.
