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Recognition

Announcing 2021 Models of Excellence Award Recipients

Congratulations to this year's BSD Models of Excellence winners! Teri Scott, Director of Marketing at the Morris Arboretum and Gardens, won the individual award for spearheading the Arboretum's rebranding effort. Penn Dining’s team won for creating Penn Cooks which introduces diverse chefs and cuisines to campus dining.. The Penn Cooks Team honorees include Kristin Cummings, Pamela Lampitt, Barbara Lea-Kruger, Tom MacDonald, and Ted Morrin.

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Daily Pennsylvanian

Chef Clara Park's creative cuisine continues to please students

Chef Clara Park is credited with increasing the popularity of campus favorite, Quaker Kitchen.  Her creative menus that highlight cuisines from around the world may be the key ingredient behind the dining concept’s success.

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Penn Almanac

Penn Transit Director Michael Bernhardt is recognized for promoting electric vehicles

Michael Bernhardt, Director of Penn Transit, is this year’s Penn Green Purchasing Award honoree for his work in introducing the first electric vehicles to the campus transportation fleet

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Daily Pennsylvanian

Penn Bus North expands reach of Penn Transit's fixed routes

The Daily Pennsylvanian, the University’s independent student-run newspaper operation, reported on the University’s expanded transit line and extended transportation hours to improve campus service that Penn Transit made at the beginning of this academic year

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Penn Today

Move-in 2023 - Making a home away from home at Penn

In a process fine-tuned for years, the University’s Move-In staff welcomed t2,416 first-year students from 96 countries and 3,301 returning undergraduates, all entering Penn’s 13 College Houses. Congratulations on another successful Move-In!

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AASHE STARS 2023 Sustainable Campus Index

Penn Dining ranks second in the STARS index for sustainable dining

Penn Dining was recognized as a top performer in the 2023 Sustainable Campus Index by the Association for Advancement of Sustainability in Higher Education, achieving second place in the Food & Dining category. How did they do it? By serving a plant-forward menu, encouraging humane farming methods, and supporting farm workers.

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