Campus Dining Today Spring 2021 - 45

Mission Critical:
Dining & Student
Success at UH
Dr. Emily Messa, associate vice chancellor
and associate vice president for the
University of Houston (UH) has led the
revolutionary alterations to the food
and dining platform for the previous
five years-and does not plan to stop
soon. After selecting David Porter, CEO
& President of Porter Khouw Consulting,
Inc., to assist with the restructuring
of the university's social architectural
design, the most innovative project for
UH dining began. With increasing student
dissatisfaction regarding the meal plans
offered-mostly in correspondence to
students not being offered what they
want, when they wanted it-Messa and
Porter worked collaboratively to build a
sustainable plan to offer 24/7 available
dining options. This reinvented the
idea of meal plans on the university's
campus while allowing students a safe,
social environment to build face-to-face
relationships on campus.

Lessons Learned Providing Safe Food in Times
of Transition
While we are one year into the COVID-19 pandemic,
there are still many challenges to overcome with
hopes of restoring things to a " new normal. " One
of these challenges is still prominent, as explained
by Lindsay Haas, a nutritionist support specialist
at Michigan Dining, University of Michigan. The
methods of providing students with healthy,
allergen-free food in a manner that is safe for
everybody. Alongside Rachel Dolgner, a registered
dietitian from Indiana University, the two went
in-depth about what's working (and what isn't)
while providing food through these trying times.
Having been forced to transition from a retail-based
operation and shifting towards carry-out has shown
several issues already, including standardized meals
that some students may not be able to eat, due to
allergens. Luckily, the hard-working team at Michigan
Dining has revolutionized the way food is provided
to students through specialized mobile ordering.
Involved in this practice, students are able to
customize their meals online, mentioning any dietary
restrictions, and pick them up in a safe, efficient, and
timely manner. With many new students attending
online orientation, the new operating procedures can
be confusing to many. However, with the updated
web presence and increased communication,
students have far more safe and accommodating
meal options to fit their routines.

Spring Conferenc e | CAMPUS DINING TODAY

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Campus Dining Today Spring 2021

Table of Contents for the Digital Edition of Campus Dining Today Spring 2021
