A Student Assessment of Food Security and Sovereignty as Universities Respond to COVID-19

Keywords: food security, food justice, food sovereignty, college students, agency, food access, food systems, COVID-19 impacts, student food security
Session Type: Virtual Guided Poster
Day: Wednesday
Session Start / End Time: 4/7/2021 01:30 PM (Pacific Time (US & Canada)) - 4/7/2021 02:45 PM (Pacific Time (US & Canada))
Room: Virtual 53

Abstract

The COVID-19 pandemic significantly exacerbated student food insecurity on college campuses, creating difficulties in meeting demand. These challenges are heightened by persistent patterns of racial and economic disparities among students and by social stigmas that limit discussions of potential responses. Santa Clara University (SCU), a mid-sized, Jesuit university, has yet to conduct a campus-wide assessment of food insecurity. Undergraduate student researchers and a faculty adviser conducted a literature review of food security and food sovereignty on college campuses. Utilizing a survey with 558 participants conducted in fall 2020, the team studied the scope of food insecurity at SCU. Additionally, researchers conducted interviews and organized focus groups with students and university stakeholders, utilizing qualitative analysis methods to identify themes. In a focus group with students of color, concerns were raised regarding accessibility and quality of cultural foods and affordability. The survey indicated that 11% of respondents expressed very low levels of food security, 8% of respondents expressed low levels, and 10% of respondents expressed moderate levels (n=558). Despite this, less than 30% of respondents were aware of food assistance programs. As a result, students have taken on some of the responsibility by sharing meal points, utilizing clubs for “free food,” and creating mutual aid groups. We recommend that the university increase funding and awareness of food assistance among its student population to address these issues. We strive for food sovereignty for all students by diversifying campus food systems and increasing student agency and access to food.