Nearly half of the 232 USF students surveyed by Professor Brian Dowd-Uribe’s Global Food Security course declared they do not have reliable food access. These results indicate that 48.7% of respondents reported having “low or very low food security,” a considerable increase from the 37.3% of the 134 USF students who responded in a similar survey from the course, last conducted in 2018.
San Francisco continues to have the highest grocery prices in the country, according to The San Francisco Chronicle. This reported increase in food insecure USF students comes shortly after the Supplemental Nutrition Assistance Program (SNAP) was halted due to the federal government shutdown, leaving 42 million Americans without benefits for the month of November. Although San Francisco established an emergency plan to cover the gap for residents, many recipients were left facing According to Hope Center’s 2023-24 survey, 41% college students reported experiencing food insecurity.
For those who rely on SNAP, Professor David Silver, faculty advisor to the food pantry, said the disruptions “worsen their food insecurity and increase the precariousness of everyday life.” He added that the effects are not abstract. “This, of course, affects their studies, their well-being, and their sense of belonging. It’s tough and heartbreaking,” Silver said.
As demands increase, the USF Food Pantry has become one of the campus’s most trusted basic-needs resources. According to data provided by pantry coordinator Hannah Ogden, student visits have fluctuated but remain consistently high in the past few years: 1,227 visits in 2021–22, 1,639 in 2022–23, 952 in 2023–24 and 1,425 in 2024–25, with 803 visits recorded this fall alone. These numbers indicate an ongoing pattern of students utilizing the pantry to obtain essentials, produce and food.
According to results from a recent survey by the food pantry, the conflict between growing demand and limited supply is highlighted by the fact that 83% of students who reported low or very low food security were aware of the pantry, but 72.6% of them said that scheduling conflicts were the primary reason they were unable to use it. The food pantry’s growth in demand has also sparked conversations about long-term viability, budgetary limitations and how USF could better support the pantry. Silver noted that even though “conversations and collaborations are happening all across campus,” money remains the biggest barrier.
To address the discourse, the Residence Hall Association organized a “Food Access” town hall on Nov. 10, where panelists from the USF Food Pantry, the USF Community Garden, Bon Appétit and the Dean of Students Office outlined the structural and logistical challenges the University faces in addressing student food insecurity.
Bon Appétit Resident District Manager Allen Plouffe explained that strict food safety laws prevent dining staff from redistributing most prepared leftovers. “Anything that’s been on the line for more than two hours cannot be reheated, resold or redistributed,” he said. However, Plouffe shared that most leftovers are donated through Chefs to End Hunger, which helps distribute repackaged food to participating locations.
Ploufee announced that for the month of November, Bon Appétit had donated $1,000 worth of fresh produce, bread and milk to the USF food pantry, to support students navigating food insecurity. “These items were offered directly to the pantry after Ogden noted that fresh food was needed,” Plouffe said.
Students at the town hall asked about meal swipe donations, following programs that exist at other Jesuit universities. Plouffe said that Bon Appétit would be willing to participate in such an initiative, in accordance with USF. However, he pointed out that due to federal regulations on tuition and dining dollars, that is difficult to achieve since the USF meal plan is charged through on-campus tuition payments. “I don’t do anything without my client’s permission,” he said. “If USF determines a way to identify students who need discounted meals or meal tickets, we are ready to support that.”
Nonetheless, staff said they are discussing alternative models, such as supervised food-drive purchases or structured programs that allow students to convert Flexi into non-perishable pantry donations.
At the town hall, the panel of faculty and staff acknowledged that the demand for more accessible dining options remains a growing issue. Students shared frustrations with limited late-night food choices, affordability barriers, and the need for more high-protein and vegetarian options, concerns Plouffe said he would review. There are some efforts already in progress, including Bon Appétit’s “value meals” offered Monday through Friday, with potential expansion to weekends. Plouffe said, “We and the University will continue to partner with Student Life to consider additional options for students.”
Panelists also highlighted the role of USF’s Community Garden, where faculty and students involved in the Community Garden Outreach course host regular pop-up distributions, often during dead hour (11:25-12:35 p.m.) on Tuesdays, offering free meals made from a mix of garden harvests and donated ingredients.
Another initiative to combat food insecurity and reduce food waste on campus is the Free Food Notification System. Relaunched this Fall by the Dean of Students Office, this program aims to connect students with leftover food from campus events through real-time alerts on the USFMobile app. Campus officials also pointed to the USF Bill Russell Emergency Fund, which offers limited financial relief for students experiencing unexpected hardship.
While USF continues to explore possible steps to combat food insecurity, other universities have adopted broader, more urgent strategies to support their students. For example, the State University of New York released a “Basic Needs-Food Security Playbook” that provides campus leaders with a roadmap to institutionalize food-security efforts for sustained impact.
While the food pantry, community garden, emergency funds and new Free Food Notification System provide crucial support, the survey data and town hall discussions demonstrate widening gaps that require attention. “We need to figure out how to do more with less and do it quickly,” said Silver.
As the issue continues to unfold and collaboration persists across these campus entities, Silver said, “The sooner we can address food insecurity as a ‘we,’ not ‘me’ issue, the faster we can figure out and experiment with meaningful solutions.”
