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Enrollment Advisory Group Donates $50,000 to University of Bridgeport for New Residence Hall Kitchen Facility

New kitchen adds another way for domestic and international students to connect on campus

by Abby Levandoski and Eric Lehman

Bridgeport, CT (03/26/2024) — Thanks to a $50,000 donation from the Enrollment Advisory Group (EAG), University of Bridgeport (UB) is excited to move forward with plans to build a fully operational kitchen facility in its Barnum Hall student residence hall. Through this generous donation, UB will add yet another way for students living on campus to connect with and learn from each other, as domestic students and international students will have the opportunity to cook together and "break bread" with their cultural cuisines.

According to the Open Doors Report on International Education Exchange, UB was one of Connecticut's top 5 leading institutions for international admissions in 2023, welcoming students from more than 30 countries around the globe. As one of the most diverse educational institutions in the state, UB has explored innovative methods to meet the unique needs of international and domestic students alike. Beginning in the fall of 2022, the University has seen significant year-over-year growth in its overall student population, with international students playing a significant role in this enrollment increase.

"Students make enrollment decisions on three things: affordability, academic quality, and campus experience," says Dan Noonan, senior vice president for enrollment, marketing, and communications. "That is why they choose us, and we want to ensure they remain happy with their decision throughout their years at UB."

Department leaders across campus actively engage with students to better understand their needs and enhance their college journey. In their discussions, a topic that continued to arise centered around food options, especially for international students. To address this topic and make UB more welcoming to the international community, the dining services leadership team collaborated with students to introduce more culturally diverse meals, making them available to all students at the Marina Dining Hall. Additionally, UB invited these students to work with campus chefs to share their recipes and demonstrate how to prepare their home cuisine. Experiences like this benefit everyone on campus, offering more culturally diverse food options for faculty, staff, and students.

"The availability of ethnic foods is a frequent topic of discussion when I meet international students and their parents on my trips overseas," shared Ken DiSaia, president and co-founder of EAG. UB partners with EAG to recruit international students. "UB has an excellent dining services contractor that provides many different food options, but some students, especially international students, tell us they also want to make their own food," continued DiSaia.

This concept inspired EAG's generous donation to UB to help build a residence hall kitchen facility. The aim is to provide students with the opportunity to prepare their own food in order to create an environment that fosters independence and self-sufficiency while also building a stronger, more culturally diverse community within the residence halls. UB recognizes the diverse dietary preferences and cultural backgrounds of students, allowing them to explore their culinary skills, experiment with new recipes, and socialize with their peers.

"It's really important to understand the different needs of international students in creating the right experience for them," agrees Provost Manyul Im. "We're really happy to partner with EAG on this important initiative."

By supporting this project, UB and EAG are working to ensure that students have the resources they need to thrive during their time on campus. Jeff Greenip, executive vice president and co-founder of EAG adds, "It's important for students of all different backgrounds to dine together on campus to build community. Whether they have dietary restrictions or celebrate holidays throughout the year with specific foods, the ability for students to comfortably and safely eat on campus can play a major role in their opinion of the university as a whole."

"Students commonly meet in the residence hall kitchen when they first arrive," says Shivakantha Naganaik, a double major in the master's in Finance and Business Analytics programs originally from Bangalore, India. "The residence halls need these kitchens to attract students and allow them to share culinary experiences."

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