SUMMER 2022 27 31 VANDERBILT'S JOURNEY FROM IN-PERSON TO DIGITAL Jeffrey Weissinger, general manager at the Commons Center at vanderbilt University, built a robust allergen training program for student and non-student employees, to keep students and faculty safe. He also gained a significant amount of time back by doing so. EYES ON THE PRIZE: GROWING COFFEE TRENDS AMONG STUDENTS Examine trends among college students whose coffee consumption has been uniquely impacted by the pandemic's role in their academic lives. Are you prepared for their expectations? 35 WASHINGTON UNIVERSITY IN ST. LOUIS INNOVATES TO SERVE STUDENTS DURING PANDEMIC From the outset of the Covid-19 pandemic, it was apparent that students needed flexible, quick, and safe dining options. grab-and-go meals were an immediate focus, with the team ramping up the quantity and variety of grab-and-go entrées available at two of WashU's convenience stores: Paws & go and Millbrook Market. Find out how they took advantage of lessons learned to create lasting positive improvements to the dining program. 37 QUARANTINE COLLABORATION AT THE UNIVERSITY OF RICHMOND University of Richmond was the first university in virginia to use modular housing for students in Quarantine & isolation (Q&i). terry Baker, executive director of dining services, was at the table. tABLE oF ContEntS | CAMPUS DINING TODAY 5