DANBURY, Connecticut — Food insecurity is a serious issue not just in the United States and worldwide, but on college campuses as well. A 2023 article, “Food Insecurity in Higher Education: A Contemporary Review of Impacts and Explorations of Solutions,” published by the National Institutes of Health, National Library of Medicine, addressed the widespread occurrence of college students facing food insecurity:
“Food insecurity, the lack of access to nutritionally adequate food to support a healthy and active lifestyle, is a concern for a significant proportion of the United States (U.S.) population. In 2020, 89.5% of U.S. households were considered food secure; of remaining households, 6.6% experienced low food security (uncertain access to quality foods) and 3.9% of households experienced very low food security (possibly disrupted eating patterns). While these proportions maintained the previous year’s general outlook on food security in the U.S., this represents over 40 million individuals experiencing some level of food insecurity throughout the year. It is also a growing concern in the college student population that has garnered much attention within the last 15 years. In 2020, college students numbered 19.4 million students, representing 41% of 18- to 24-year-olds, making this group a nontrivial subpopulation in the U.S. … College food insecurity is frequently observed to have a negative association with academic performance. In the college student population, academic performance is a critical outcome area, an idea which is supported by the plethora of research articles describing how food insecurity affects GPA.”
To address these sobering statistics, three Western Connecticut State University student leaders in spring 2023, with support from university administrators, opened the WCSU Food Pantry in the lower level of the Midtown Student Center in the area that previously housed the Micro Market, and served anywhere between 50 and 200 students at various times.
Now that the fall 2024 semester has begun, the pantry, renamed Wally’s Cupboard, has been expanded and is housed in a larger space in the lower level of the Midtown Student Center. It’s set up like a traditional grocery store with aisles featuring dry and canned goods, refrigerators with cheese and sandwich supplies, fruits and fresh produce. Freezers will soon hold frozen burritos and similar items.
This year, 5th-year senior Sara Risko is overseeing Wally’s Cupboard. Risko’s dual majors of Public Health with a focus in Holistic and Integrative Health, and Interdisciplinary Studies with focuses in Theoretical and Applied Ethics and Sustainability, lend themselves well to the needs and goals of Wally’s Cupboard.
“Public health is my passion, and nutrition is something I love,” Risko said. “My goals include destigmatizing food pantry access — people should not feel ashamed; and providing an educational initiative to help students learn how to grocery shop smartly, how to maximize a mini-fridge, and even offering healthy recipes and written materials. One of our initiatives is in cultural and need-informed food choices that revolve around sensitivities and cultural or religious restrictions like allergy-free, gluten-free, Halal, Kosher and more.”
To that end, Risko has made a point to stock ingredients like tortillas, lima beans, chick peas, bulgar wheat and shelf-stable proteins like tofu, salmon, tuna, chicken and SPAM in cans.
Wally’s Cupboard opened the second week of the fall semester, and current hours are 1 to 4 p.m. on Tuesdays and Wednesdays on the Midtown campus. Students who sign up receive a weekly allocation of points and can visit the pantry once a week. Everything is “priced” with points, not dollars, that renew weekly. There is a community table that features donations and “specials” that are available for fewer points and items that are zero points including toilet paper, period care, water, and oral hygiene supplies.
On Day One, 25 students signed up. The goal is to provide for the needs of 100 students this semester with the hope of acquiring funding grants to expand the number of students who can receive assistance in the future. During the summer, 48 students relied on pre-packaged bags with dry goods, cold foods and toiletries if needed.
Beginning in October, Wally’s Cupboard will provide discreet, completely contactless dry provisions in pre-packaged, pre-ordered bags for scheduled pick-up at the Ruth Haas Library on the Midtown campus and Robert S. Young Library on the Westside campus.
Risko has been hard at work trying to get both financial supporters and donors of groceries and goods. “Lesser Evil is a direct donor,” she said. “They provide snacks and operational funds for things like shopping baskets, and an all-new refrigerator to separate allergens. I’m also working with Stop & Shop, Community Food Rescue and some local farms.
“My hope is that we can fundraise,” Risko said. “If we can raise $125,000, then we can do Thanksgiving boxes with ingredients and recipes like a hybrid Hello Fresh. I’m hoping to get companies to sponsor side dishes, to try to meet that need — but I will also need lots of volunteers.”
Farms, food wholesalers or retailers, local businesses or individuals who wish to support Wally’s Cupboard can contact Risko at risko003@wcsu.edu. Join the mailing list to learn about upcoming events, volunteer opportunities, and more. Donate to Wally’s Cupboard (formerly the WCSU Food Pantry) at https://wcsutickets.givingfuel.com/wcsu-food-pantry or shop the wish list here.
Western Connecticut State University changes lives by providing all students with a high-quality education that fosters their growth as individuals, scholars, professionals and leaders in a global society. Our vision: To be widely recognized as a premier public university with outstanding teachers and scholars who prepare students to contribute to the world in a meaningful way.