Food Security on Campus, Part 2

Tania Taranovski, Director of Programs

Bunker Hill Community College and Food Link’s Community-Focused Partnership 

Recorded , November 3, 2021

Hosted by: Farm to Institution New England and the New England Farm & Sea to Campus Network

Did you know that nearly a third of four-year college students experience food insecurity? That percentage is even higher, at 40%, for students attending two-year colleges, according to recent data from The Hope Center. There is also a significant gap in food insecurity between Black and white students. When students lack access to enough nutritious, culturally connected food, retention and graduation rates fall and students struggle to reach their academic potential. Yet many students (nearly half!) may not reach out for help because they do not know how or are worried about how that request will be received.

So what are some of the ways colleges can address the barriers and ensure their students’ food needs are met? Hear how Bunker Hill Community College in Boston and Food Link, an organization that rescues fresh surplus food and delivers to organizations in their community, have created a lasting and evolving partnership to meet student and community needs. Join FINE and the Farm and Sea to Campus Network and speakers Molly Hansen of Bunker Hill Community College and Elise Springuel of Food Link for a conversation about food insecurity before and through the pandemic and learn about the holistic ways they are addressing food needs.

This webinar is the second in FINE’s new series, “Food Security on Campus.” In FINE's Campus Dining 201 report, we learned that only about one third of NE colleges have a food pantry on campus, despite the growing problem of food insecurity. Join FINE and the Farm and Sea to Campus Network as we explore and discuss food insecurity and food justice, and some of the ways colleges are addressing these needs. View the first webinar at Creating and Sustaining Food Pantries on Campuses and on FINE’s YouTube channel.

FINE’s Farm & Sea to Campus webinar series creates peer-to-peer learning opportunities for dining program directors, chefs, foodservice operators, supply chain businesses, and other community partners who are engaged in procuring and promoting New England food.

 

Moderator

Tania Taranovski | Director of Programs, Farm to Institution New England 

 

Speakers 

Molly Hansen | DISH Food Pantry & Textbook Assistance Program at Bunker Hill Community College

Elise Springuel | Director of Operations and Community Partnerships at Food Link MA

Speaker Bios 

Molly Hansen (she/her) is an award-winning educator in the field of basic needs insecurity in higher education settings. She received her undergraduate degree in communication & psychology from the University of Arizona (2017) in Tucson and her Master’s in Higher Education Administration from the University of Massachusetts Amherst (2019). Over the course of her time as an undergraduate and graduate student, Molly helped design, launch, and manage two college food pantries, gave multiple regional and national presentations about basic needs insecurity, and participated in data-driven advocacy work. After completing graduate school and her thesis, “Implementing & Sustaining College Food Pantries”, she was hired to begin the food pantry at Bunker Hill Community College in Boston, MA. Since its opening in 2019, the DISH Food Pantry has been recognized on local, state, and national platforms and has been featured in multiple news stories. Molly is passionate about assisting students in their efforts to receive an education by ensuring their basic needs are met through robust, stigma-free, and university-supported resources.

Elise Springuel (she/her) leads Food Link's operations team as the Director of Operations and Community Partnerships. She developed a curiosity for the environment and food systems growing up on the Chesapeake Bay, watching oyster boats bringing in a dwindling harvest. Over the years, she’s explored the food system from various angles, from working on farms and in restaurants, to managing SNAP programs at Farmers Markets in Indianapolis and Boston, and working for Daily Table in Dorchester. Elise holds a MSW from Boston College with a focus on Social Innovation and Change Management.

 

Images courtesy of Food Link.


FINE Fall & winter Webinars

FINE’s Farm & Sea to Campus webinars create peer-to-peer learning opportunities for dining program directors, chefs, foodservice operators, supply chain businesses, and community partners who procure and promote New England food. Sign up for our newsletter to make sure you don't miss future events!

From Boat to Food Bank to Dining Hall: How Local Chowder Became a Community Solution // Recording available

Labor in Farm to Institution Supply Chains Part 1: Prison Labor and the Need for Transparency // Recording available

Campus Food Security Part 1: Creating and Sustaining Food Pantries // Recording available

Campus Food Security, Part 2: Bunker Hill Community College and Food Link’s Community-Focused Partnership // Recording available

Labor in Farm to Institution Supply Chains Part 2: Incorporating Worker Values into Local Food Procurement // Recording available

Why You Need USDA's National Agricultural Library for Your Farming and Food Systems Work // Recording available

FINE Fall & winter Webinars