Report on organisational affiliation of the School of Hospitality, Culinary Arts and Meal Science

School management has initiated RHS 2030, which aims to highlight five problem areas: student numbers; funding caps; access to external research funding; premises costs; and education and skills provision.

As part of the action plan, management is seeking to investigate the School of Hospitality, Culinary Arts and Meal Science’s organisational affiliation. An external review of the matter is also proposed. The vice-chancellor has now approved a directive to proceed with the review.

“The review is a key piece of the puzzle in our work. We need to ensure that the School of Hospitality, Culinary Arts and Meal Science has the best possible conditions to flourish and to consolidate our role as a centre for the gastronomy of the future. Today, we are a separate school, and perhaps it should remain so. But this entails specific costs, so the alternatives need to be clarified,” says Erik Löfmarck, head of RHS.

The investigator will gather information from management and staff at RHS, faculty management, relevant support functions, and university management.

External stakeholders, including regional representatives, regional politicians, representatives of the restaurant and hospitality industry, partners, and alumni, will also have the opportunity to express their views.

The school’s operations have previously been reviewed in relation to its geographical location, but this is not considered part of the solution to today’s financial challenges. The future organisation will safeguard and develop Campus Grythyttan’s identity and brand.

The review is divided into two stages. The first stage will focus on the organisation and finances, with a report to follow after the summer.

The second stage, which requires a further decision by the vice-chancellor, is an in-depth analysis of the options deemed most relevant following the first stage.