One of the biggest conversations in our industry today is how to best utilize card data, where to draw boundaries, and which specific data can be most useful. In a blog post to the National Association of Campus Card Users (NACCU) website, Emory University’s Kim Pfeffer assists the conversation by outlining some helpful starting points for campuses looking to interpret their campus card data.

In episode five of our Technology and the Evolution of Campus Dining series with Grubhub, we speak with Dr. Angelo Mojica, Senior Director of Food and Culinary Services for the Johns Hopkins Health System. All six hospitals in the Johns Hopkins Health System will launch Grubhub mobile ordering going forward, spanning both retail dining concepts and food-service vendor partners that serve those campuses.

Campus credential and payment solutions provider, Transact, has released a new mobile feature that provides students with emergency hotline and suicide prevention information from within their mobile credential. The latest addition to the Transact mobile credential platform is designed to offer college students another avenue for reporting mental and emotional trauma.

After ending its Green2Go container program nearly a year ago, Penn State is set to revitalize its reusable to-go container program with new refinements and a new name. The new “PSreUse” program will use the same green plastic to-go containers with an “updated logistical flow” to make the initiative more convenient and accessible for students.

The University of Nevada is preparing to launch a fleet of twenty Starship delivery robots this fall to enable students easier and more convenient access to campus dining options. Nevada will join a growing number of universities to deploy robot delivery on campus, as the popularity and utility of mobile ordering continues to grow.

In episode four of our Technology and the Evolution of Campus Dining series with Grubhub, we speak with George Kuzma, Vice President for Business Development, Gourmet Dining about some of the technologies that are changing the campus dining experience. The company operates all across the northeast and is implementing some of the latest in food service technologies, including Grubhub mobile ordering inside all-you-care-to-eat dining halls, ghost kitchens, as well as smart lockers for order pickup.

The University of Rhode Island has been using biometric readers on campus for access since 2007, but in part due to the arrival of COVID-19 the time has arrived for URI to implement something new. Leveraging Direct Connect, the latest development in CBORD’s suite of biometric solutions for CS Gold and Odyssey customers, URI was able to install touchless MorphoWave biometric readers from IDEMIA.

TouchNet, a Global Payments company, has announced Sam Passer as its new Vice President of Client Experience. This move comes as universities and higher ed institutions continue to shift to a digital-first approach to campus commerce and credentialing systems.

The Carle Foundation Hospital in Urbana, Ill. was in need of a way to serve patients and employees efficiently, on their terms, in a high-paced environment. In episode three of our Technology and the Evolution of Campus Dining series with Grubhub, we speak with Kevin Steffes, Food and Nutrition Director at the Carle Foundation Hospital about how the hospital is using the ghost kitchen model and the Grubhub platform to process and deliver meals across its campus.

Washington State University has announced a new Mini Meal Plan designed for faculty, staff, and off campus students and those living in university apartments. The Mini Meal Plans offer the same access to on campus dining as a standard meal plan, but carries a smaller price tag and discounts on purchases.