Ninth International Conference on Food Studies

Abstract

The United States Department of Agriculture (USDA) estimates that 12.3% of Americans experienced food insecurity in 2016. College students are affected by food insecurity at higher rates than the general population. College students who are more likely to experience food insecurity include students eligible for federal grants, students who work part time jobs, non-White students, and international students. Food insecure students are more likely to struggle academically, and rate their overall health lower than students who are food secure. At Towson University, a mid-sized public university in Maryland, approximately 23% of students are food insecure. To promote food access on campus, multiple programs were established to link students with resources to reduce food insecurity. Ten programs are working to improve the food environment by university administration, faculty, staff and students. Example programs include a food bank, university farm, food recovery programs, and financial support, among others. The purpose of this research is to present a case study of the efforts to promote food access and food equity on the university campus. The objectives are to describe the current programs, examine existing collaborations, and identify gaps in resources. The outcomes include developing protocols to strengthen collaborations and fill the gaps through community organization; and policy, systems and structural changes within the university setting, all with the aim of increasing access to healthy food on a college campus.