This year, the University's Community Food Pantry joined forces with Student Health and Wellness to offer Thanksgiving meal kits to students. The CFP, which offers access to food and hygiene items for those facing financial hardships, prepared these kits in advance of the Thanksgiving holiday, from Nov. 20 to Nov. 27. They contained bread, canned goods, and other food items.

Executive Director's Perspective

According to Eleanor Steiner, the executive director of the CFP and a fourth-year College student, providing food to students before the Thanksgiving break was a key reason for this initiative. As the food pantry and other on-campus food sources are closed during this time. This year's Thanksgiving recess ran from Nov. 27 through Dec. 1.Steiner mentioned that a total of 180 students received a meal kit, with 160 getting it directly from the CFP. Additionally, 20 students received a meal kit with the materials to make a chicken pot pie after learning to cook it at the Student Health and Wellness teaching kitchen.

Location and Oversight

Located on the first floor of Newcomb Hall in the Student Activities Center, the CFP is a student-run pantry overseen by Care and Support Services. This office under Student Health and Wellness provides support for student well-being through various services. The pantry is open to all students, faculty, and staff, regardless of their need.Donations from the Parents Fund and other fundraisers enable the CFP to be stocked with non-perishable food and snacks throughout the year.

Graduate Student's Leadership

This year's Thanksgiving food kit initiative was made possible by first-time funding from Student Council, led by graduate Batten student Anastasia Jones. This allowed the CFP to provide fully assembled meal kits to students for the first time. The kits were available to the first 200 people who filled out an online form, and were modified for those with allergies or dietary restrictions.

Partnership with the Teaching Kitchen

In addition to the meal kits, the CFP partnered with the SHW teaching kitchen. This kitchen helps students learn to cook nutritious meals while promoting budgeting and sustainability. The CFP kitchen initiative took place on Nov. 21 as part of CSS's free "Pick of the Pantry" classes. During the class, students learned to make a chicken pot pie and were given a Thanksgiving meal kit made by the CFP to replicate the recipe during the break.

Future Plans and Challenges

The CSC and its programs, including the CFP, recently became part of Student Health and Wellness, enabling this year's partnership. The CFP is moving into the SHW building next spring, which will provide a larger pantry on the 4th floor that can store refrigerated food items.Steiner noted that one of the current challenges is that the pantry's hours at Newcomb Hall are limited, typically from 7 a.m. to midnight on weekdays and 8 a.m. to midnight on Sundays. In contrast, the Student Health and Wellness buildings are open from 7:45 a.m. to 2 a.m. on both weekdays and weekends, but students need to swipe their ID to access it on weekends and after 5 p.m. on weekdays.During longer breaks like the upcoming winter break from Dec. 18 through Jan. 12, students who rely on the pantry are often left without resources. Looking ahead, the organization plans to do two major restocks through food drives and trips to Costo, Walmart, and the Blue Ridge Food Bank, with the drives happening before the final period begins and as finals end."Students can come in and make their own version of these break boxes," Steiner said. "We can't provide them with food to last the entire break, but we hope to at least get them through the tough times."