Schools In Focus Podcast 1105 Media

In this special episode of Schools in Focus, Security Today and Campus Security & Life Safety Editor Ralph Jensen discusses securing a campus with President of M2 Consulting Mitch McKinley. Listen along as Ralph and Mitch talk about security from the outside in. 

One way schools and universities can mitigate the COVID-19 risk is to utilize their HVAC systems to circulate clean fresh air. In this episode, Mike Wolf, Director of Regulatory Affairs at Greenheck, and Ron Wendorski, Director of the Bernard A. Greenheck Education Center, talk about indoor air quality in classrooms.

Ishita Banerjii, project architect at Hollis + Miller, discusses Kansas State University’s new multicultural student center. The building, dedicated to advance student diversity, features various gathering spaces like dance studios, huddle rooms, and a commercial kitchen. We discuss the vision behind the center, how the team incorporated feedback from numerous student groups, and the significance of having a multicultural student center on campus in the Midwest.

Turan Duda and Jeff Paine, founding principals of Duda|Paine Architects, discuss how architectural design is shifting to better address the mental and physical health needs of students. They talk about destigmatizing health centers, creating a welcoming, comfortable space with choice, the use of natural materials, and the importance of prevention in student wellness.

If a shooting happened on your campus, do you know what to do? We speak to Tom Saccenti, a former campus police chief and security expert, about active shooter response planning in schools. We discuss the first thing schools should do when forming a response plan, the importance of knowing the school’s layout and ensuring there is a parent-student reunification plan.

Belinda Oakley, CEO of Chartwells K12 and Seth Ferriell, CEO of SSC Services for Education talk about school food service during a pandemic. We discuss various models of food service to accommodate social distancing such as lunch in classrooms and take home meal kits; keeping cafeterias and classrooms clean; sustainable options to combat the increase of paper and plastic; and innovation in the K-12 food service industry.