During an average academic year, it is estimated more than 2,220 MSU students experience food insecurity, which research suggests can pose a significant barrier to academic success.
But little is average about the spring 2020 semester for MSU students.
To help stop the widespread outbreak of the novel coronavirus, on March 11 MSU transitioned to online learning and encouraged students to return to their permanent place of residence. Two weeks later, less than 2,500 of the 17,000 students living in residence halls remained.
When Kellogg Hotel and Conference Center canceled events and as students exited campus, MSU Residential and Hospitality Services found they had a surplus of food items, particularly perishable goods. Knowing they needed to act quickly to use these items before they expired, the team contacted the MSU Student Food Bank.
“There was no reason to let that food go to waste when it could be given to those in need,” said Vennie Gore, vice president for MSU Auxiliary Enterprises. “We recognize many students rely on the university for more than just education. For some, we also represent a safe space to live with meals you can count on. Taking measures to keep our community healthy and safe during an outbreak doesn’t mean we stop being a resource for our students.”
The Culinary Services team sorted perishable goods into more than 450 packaged meals and delivered them in refrigerated trucks to Student Food Bank volunteers, who immediately made plans to distribute them to the community.
On March 21, full-time and student staff as well as volunteers distributed nearly 300 meals to MSU students and families in need.
“Employers shutting down and residents ordered to ‘stay home, stay safe’ leaves some students wondering not just about their next paycheck, but also their next meal,” said Dennis Martell, director of health promotion and Student Food Bank adviser.
Food insecurity, defined as limited food availability with a reduction in the quality or variety of things to eat, is heightened during times of crisis, he added.
And the support went beyond campus. Members of the food bank also delivered 150 of the packaged meals to Advent House Ministries to share with homeless shelters in the Lansing area.
“There is no better purpose in life than to serve others and be present during times of confusion and anxiety,” Martell said. “The contribution of time, resources and effort as well as offers of support from staff and students across campus has been overwhelming and heartwarming. At times like these, this is what truly defines the word ‘community’.”
Since then, Culinary Services has delivered more than 2,000 meals and food items. The volunteers shared more meals with Advent House Ministries and held another mass distribution. Additionally, the students working at the food bank serviced more than 20 appointments a day.
“We have modified our process to maintain social distancing and minimize risk for our students and clients,” Martell said. “The appointments take a little longer, but we are still providing for those in need.”
Founded in 1993, the MSU Student Food Bank was the first in the nation to be run by students, for students. In the course of an average year, the nonprofit serves more than 6,000 students, many with families, and distributes more than 110,000 pounds of food. The MSU Student Food Bank is also a founding member of the College and University Food Bank Alliance. CUFBA was developed to assist existing and emerging college-based food banks and pantries with information, resources and a place to network with others aimed at alleviating food insecurity and hunger on college and university campuses.
For information on how to donate to the Student Food Bank, visit foodbank.msu.edu.
