Shippensburg University is upgrading its steam distribution system in the final phase of a 10-year plan, causing closure of the building that houses Kriner Dining Hall starting March 15.

The upgrade includes revising structural supports within the building as well as maintenance that will disrupt the heating, cooling and electrical systems in the building, according to Lance Bryson, associate vice president of facilities planning and maintenance. There will be no changes to the inside of the dining hall.

Several local contractors will be involved in the $30 million project. Lobar Inc. of Dillsburg, Pa., is the general and electrical contractor, Farfield Co. of Lititz, Pa., is the HVAC and lead contractor and Stouffer Mechanical out of Chambersburg will be the plumbing contractor.

Kriner will re-open in early August in time to prepare the building for the start of fall classes.
The project includes upgrades to the steam distribution systems throughout campus, saving SU an estimated $10 million in maintenance, construction and staffing costs, according to Bryson.

According to Natasha Zettlemoyer, assistant director, and Greg Thuemmel, director at Reisner Dining Hall, Sub Generation and Papa Johns, located in the front of Kriner, will remain open with full access after spring break. The rest of the building will be closed until the fall.

Zettlemoyer said the closure should not affect operations at the other dining facilities, which should effectively absorb the extra volume of patrons.

In other news, Reisner dining hall has been integrating vegan cuisine into the 18-day menu cycle, providing at least one option each day, according to Zettlemoyer.

The vegan options and other vegetarian food is served in the center buffet circle in Reisner across from the main grill area. Students have been taking advantage of the healthy vegan and vegetarian options.

Junior Mike Turnick has sampled a variety of vegan choices this winter. “I’m sort of just trying it out,” he said. “I wouldn’t say I’m a hardcore vegan or anything but Reisner makes it easy to try different vegan foods and eat healthier.”

Students like Turnick take advantage of SU’s dine on campus website, which has daily menus. Next to each food on the menu is information as to the food’s health status, and whether it is vegan or vegetarian, a convenient place to start when eating healthy on campus.

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