Learning & Assessment

Accreditation is stepping up its game in an evolving higher education landscape in ways that may surprise you, writes Jamienne Studley.

Some colleges are cutting back on red meat in campus dining halls in an effort to fight climate change and prompt students to think about the carbon footprint of the food they consume.

Some colleges are cutting back on red meat in campus dining halls in an effort to fight climate change and prompt students to think about the carbon footprint of the food they consume.

It calls for all colleges to release information on student enrollment, persistence, transfer and completion measures for all programs and degree levels.

Amelia Parnell explains why nearly everyone in higher education can contribute to important conversations about data and analysis to help students and improve institutions.

A framework developed to identify the riskiest colleges for veterans could be a model for state regulators and accreditors to spot colleges that could close or harm students.

Successful mitigation measures allow colleges to bring students back to campus, even as COVID-19 cases are taking off. Strategies vary by campus, with some efforts limited by governing boards.