University Students Tackle Food Insecurity with Innovative Solutions

As tuition and living costs continue to escalate, many university students face the challenge of maintaining a healthy diet on a limited budget. Food insecurity among students has become a pressing issue at various post-secondary institutions, affecting both physical and mental well-being and, consequently, academic performance. In response, Wilfrid Laurier University has launched several initiatives aimed at combating hunger and promoting sustainable eating habits.

One of the standout programs is the Food Justice Garden, a partnership between Martin Luther University College’s Centre for Earth Consciousness and Gender Justice and the Laurier Students Public Interest Research Group (LSPIRG). Initially developed to support Indigenous students, this garden provides hands-on opportunities for student volunteers to learn about sustainability through urban agriculture. The garden features ten container gardens and a greenhouse that produce a variety of vegetables, including squashes, tomatoes, and kale. These harvests play a crucial role in stocking the Free Weekly Distro, a grocery pop-up that offers fresh food and essential pantry items to students year-round.

According to Tavia Weber, the program manager, students can freely choose what they need without the pressure of proving their financial situation. “We don’t ask to see proof of need. The only thing we ask to see is the [Laurier] student card,” Weber explained. Last year, the service assisted nearly 6,000 students, highlighting the demand for such support. In addition to providing food, the Distro has begun offering recipe cards and cooking seminars, helping students enhance their culinary skills.

In addition to the Free Weekly Distro, the Students’ Union operates food insecurity initiatives across the Brantford and Waterloo campuses. The food bank distributes non-perishable food parcels and hygiene products tailored to dietary preferences. Students can request up to five parcels every 12-week term, with discreet pickup options available for those concerned about social stigma.

For extreme cases of food insecurity, Laurier provides an emergency hot meal program, granting students four dining hall credits. Ongoing support for students with persistent needs is coordinated through the dean of students’ office. Maria Gonzales, vice president of programming and services at Laurier’s Waterloo campus, noted that monthly events are designed to further assist students. “We did the fresh food market, where we offered different types of vegetables and fruit. Students literally show up and grab whatever they need,” Gonzales stated.

Students also contribute to these initiatives by sharing their own cooking experiences and skills. Jaycob Linnamaa and Shively Holland, both final-year undergraduates, emphasize the importance of cooking as a vital life skill. Linnamaa expressed concern over how many students lack basic cooking knowledge, stating, “It does bother me a bit how many people I’ve encountered in university that don’t really understand the basics of cooking, when it’s such a fundamental skill, especially if you’re trying to save money.”

Holland, who taught himself to cook before entering university, has managed to save thousands of dollars by preparing his meals. “Being able to cook my own meals meant I saved a few thousand dollars after I moved off-campus,” he shared. By batch cooking and experimenting with different herbs and spices, Holland accommodates his roommates’ varied tastes. “We’ll coordinate cooking to avoid wasting ingredients, especially rice,” he added.

While Holland occasionally indulges in takeout during busy periods, Linnamaa prefers to avoid fast food altogether, stating, “I could buy the ingredients for a decent steak dinner at the grocery store for the same cost as a fast food burger. It really doesn’t seem worthwhile for me.”

Both students are active members of WatSFiC (Waterloo’s Science Fiction and Fantasy Club), where they organize communal cooking events. During these gatherings, they either cook from specific recipes together or contribute ingredients to a collaborative dish, such as Stone Soup. “We have lots of people in the kitchen splitting up the work,” they explained, “and everyone comes in and out, figuring out what else we need to add and adjusting the seasonings.”

For those interested in quick, nutritious recipes, Wilfrid Laurier University’s Student Wellness Centre recently provided a simple and delicious recipe for Peanut Sesame Noodles:

**Ingredients:**
– 2 tbsp peanut butter
– 2 tbsp sesame oil
– 2 tbsp soy sauce
– 2 tbsp hot water

**Optional Toppings:**
– Cooked lean meat or tofu
– Peanuts
– Fresh cilantro
– Bok choy, peppers, or other vegetables
– Fresh lime juice

**Method:**
Combine the noodles and vegetables, mixing well with the warmed sauce. Serve with your choice of toppings.

As food insecurity remains a significant concern among students, Wilfrid Laurier University’s multifaceted approach demonstrates a commitment to not only providing immediate support but also empowering students with essential life skills. Through community engagement and innovative solutions, the university aims to foster a healthier, more sustainable campus environment.