Dining and Retail

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.

Date & Time: Wednesday, November 20 at 2 p.m. ET

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.

From improving employee retention to executing tech-enabled decision-making, the National Association of College & University Food Services' report is the most comprehensive research project on campus dining to date, according to NACUFS CEO Robert Nelson.

President stands by messages that have worked through the pandemic around masking, testing and vaccinations.

Despite a rise in cases statewide in New York, the University of Rochester opts to end booster requirements for students and faculty.

Small private Bryant University in Rhode Island is on the map after its tournament appearance, but it has been a standout for students seeking careers.

Three donors pledge a total of $100 million to help launch new facilities, student residences and library.

Case counts are trending downward nationally, but some campuses are still experiencing spikes of COVID-19.

Ohio State, Nebraska and others are extending hours and opening up indoor halls with fewer restrictions on students.

With COVID still lingering, leaders will be pressed to forge ahead on new initiatives and new ways of increasing student success.