University Food Pantry Supports Students During Thanksgiving
The University of Virginia’s Community Food Pantry (CFP) is making strides in addressing student food insecurity by providing Thanksgiving meal kits in collaboration with Student Health and Wellness. This initiative aims to assist students facing financial hardships and ensure they have essential food items during the holiday season.
According to CFP Executive Director Eleanor Steiner, the decision to provide these meal kits was critical, as many food sources on campus are closed during the Thanksgiving break, which lasts from November 27 to December 1.
“We distributed 180 meal kits this year, 160 of which were distributed directly from the CFP. In addition, 20 students received kits to make a chicken pot pie after participating in a cooking session at the Student Health and Wellness teaching kitchen,” said Steiner.
Location and Access to Resources
The CFP is located in the Student Activities Center at Newcomb Hall and serves students, faculty, and staff without requiring them to demonstrate need. The pantry relies on donations and fundraising, including significant support from the Parents Fund, ensuring that resources are available throughout the year.
This year, the Thanksgiving meal kit initiative was especially bolstered by first-time funding from the Student Council, which allowed the CFP to expedite the assembly of these kits. The process involved a collaborative effort with the SHW teaching kitchen to encourage students in culinary skills and healthy eating practices.
“Last year was one of our first partnerships with the teaching kitchen,” Steiner mentioned. “Our goal for this Thanksgiving event was to provide students with not only meal kits but also a hands-on cooking experience.”
Looking Forward
The CFP plans to expand its offerings during the upcoming winter break, recognizing that students often face additional challenges accessing food during extended periods when the university is closed.
“Students can create customized break boxes,” Steiner explained. “While we can’t guarantee food for the entire break, we hope to provide ample resources to meet immediate needs.”
With an increased emphasis on food security initiatives, the CFP is set to move to a larger space within the SHW facility in the spring, allowing for better access and expanded offerings including refrigerated items.
“This merger will greatly enhance our ability to support students’ needs,” noted Danielle D’Andrea Black, Director of Communications and Marketing at Student Health and Wellness.
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