Understanding food insecurity at SU

Leondra Tyler considers herself a foodie — she is a great cook and loves sharing her meals on her food Instagram account. But there were times when she didn’t know where her next meal would come from. Before coming to Syracuse University, she often only had $30 for groceries each week. She carefully planned each item she purchased, stretched her budget, and learned to avoid any food waste. Her talent for cooking helped her find unique ways to use ingredients. She even became a vegetarian because she couldn’t afford meat.

Tyler grew up about 15 minutes from SU in Cicero, New York, relying on federal programs such as the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) and food stamps, now called the Supplemental Nutrition Assistance Program (SNAP).

“There were times [when] I wouldn’t have had food if it wasn’t for food pantries or being on food stamps,” Tyler said.

Tyler, who graduated from SU in December 2024, relied on SNAP benefits and food pantries while completing her degree.

According to Feeding America, food insecurity occurs when people don’t have enough to eat and don’t know where their next meal will come from.

Food insecurity among student populations varies by university across the country, ranging between 19% and 56%, about 3.9 million undergraduate students. The demographics of college students have changed over the years, with people from varying socioeconomic backgrounds seeking higher education. While tuition at schools such as SU continues to rise exponentially, college is no longer just for the elite but is fundamental to entering many industries. Students who come from low-income families are most likely to be affected by food insecurity while pursuing their education.

A college education costs, on average, $145,708 at a public university and $234,512 at a private school for four years. However, only 42% of students complete their degree within that time. Nationally, 34% of undergraduate students receive Pell grants at an average of $4,491 per award. 88% of these grants go to public universities.

A survey conducted at Hendricks Chapel Coach Mac Pantry in December 2024 found that 37% of its respondents visit the pantry weekly to stock up on groceries and home items. 52% of these students reported that if the pantry was unavailable, they would visit another pantry, and 19% said they would go without food.

Food insecurity has been connected to long-term health consequences, poorer academic performance, and mental health issues. In addition to taking classes, many food-insecure students are working at least one job and may be supporting other family members. Trying to figure out where your next meal is coming from only adds another layer of stress.

“The last thing you’re trying to think about is ‘what ways can I stretch this $1 bag of beans?’” Tyler said.

SU is an expensive private university with a $88,560 total cost of attendance for undergraduates, but many students do not pay full tuition. In 2022, 17% of students received Pell grants and 35% received federal loans. Graduate students often work multiple jobs to support themselves, even with funded programs.

“A lot of people think that everyone that attends SU is very affluent and has money,” Tyler said.

SU food studies Prof. Anne Bellows has spent much of her career studying food and nutrition systems and economies. She has also worked with students who experience food insecurity.

“It’s the kind of messages [students] get about the difference between being a student on the hill versus Syracuse city,” Bellows said. “Don’t ever go there because it’s poor, dangerous and mostly folks of color.”

Bellows explained that because many students on campus have families they can turn to for groceries or other needs, it can be difficult for those who don’t to share those struggles. A few years ago, one of her students who lived in his fraternity house came to her after class. One of his brothers got a new car for his birthday and showed it off to his friends. While learning about this gift, her student knew he had an empty refrigerator. Being around students who are receiving gifts like this makes it difficult for them to ask for help.

“That’s the last thing he’s going to reveal,” Bellows said.

For students who are facing food insecurity, hiding it can take a toll on their mental health. These students may feel like they are going through it alone and lack a community that can fully support them. Individuals who experience food insecurity are about three times more likely to experience depression, anxiety and high perceived stress.

“That sort of emotional toll that it takes on low-income students can’t be addressed by a food pantry,” Bellows said.

While this issue affects many students nationwide, many students on campus don’t understand food insecurity, which makes it even more difficult to ask for help. Even students who visit the pantry may complain about their experiences. While the on-campus pantries are open to all students, it is clear that some do not understand their main purpose.

“I’ve had some students be like, oh, I’m food insecure,” Tyler said. “The dining hall closes at 7. I can’t get food after that and I’m like, you have a meal plan, you’re not food insecure.”

If they live in dorms on campus, first-years and sophomores at SU are required to get an unlimited dining plan. This plan is expensive, but it reduces the number of students who worry about finding a meal at the end of the semester.

While many students expressed complaints about the dining hall hours, access to food is still available.

SU has two on-campus food pantries: the Coach Mac Pantry and the South Campus Pantry. In Fall 2013, the first opened in Hendricks Chapel by staff member Ginny Yerdon when she and her co-workers noticed an increase in students experiencing food insecurity. Last year, the pantry was named after the late Coach Dick MacPherson after a generous donation was made on his behalf.  In 2020, the second was opened in the Carriage House on South Campus. They both provide shelf-stable groceries, fresh produce, and home and health supplies such as soap, tampons, and toothbrushes.

Ariana Arias, a SU communication sciences and disorders senior and aspiring audiologist, has visited campus pantries since her freshman year. She first heard about it from an upperclassman and has gotten groceries throughout her four years. Before coming to college, she had never attended a food pantry. In addition to grabbing groceries, she has also been able to get non-food items such as menstrual pads or toothbrushes.

While Arias is on a meal plan, she runs out before the end of the semester. She often had to ask her friends who had an unlimited plan to swipe her into the dining hall. In addition to her classes, she works a couple of shifts per week in the dining halls. These students can get a meal during their shifts, a benefit that many students use to supplement their grocery budgets.

“The only reason I work in food services is just because I can get another meal,” Arias said.

Arias tries to go to the pantry weekly, but she can’t always fit it into her schedule. Before heading back home during breaks, she visits the pantry to pick up groceries for her mother. This saves them a week of grocery budgets.

Photo by Lily Newman

Canned vegetables and proteins in the Coach Mac Pantry.

Tyler, who also worked in food services for the extra meal, learned about campus food pantries from her boss when the pandemic hit in Spring 2020. She began going to the pantry to supplement her grocery purchases. Some months, she visited often, and others, less. Tyler decided to get involved in helping other students who were struggling to make ends meet. She began working at the South Campus Pantry and immediately loved it. During the pandemic, it became a way to socialize with others and give back to the community.

Throughout her time at Syracuse, Tyler has worked at both and eventually became the Hendricks pantry’s student coordinator. She is in charge of ordering food through vendors, organizing food drives, and attending different events on campus, such as the DEIA fair, to share resources with students who may be unaware of this support.

If you come to the pantry during one of her shifts, Tyler will be ready to meet you with a big smile and hands ready to help.  She is open about her personal experiences with food insecurity, helping to destigmatize getting help from food pantries for others. She recognizes that while each person’s experience is different, she may be able to help them. Growing up in the area, she also knows pantries in the area and different advice for getting assistance. And, of course, she has some cooking tips for anyone who asks.

“I think my perspective as someone that has experienced food insecurity allows for better service here in the food pantry,” Tyler said.

Each afternoon, she sits at her desk in Hendricks Chapel and orders produce for the next day. With a limited budget, she sticks to the basics, like onions, garlic, and tomatoes. There are only so many items she can buy, and it is important to choose ingredients that people of all dietary backgrounds can eat. She also chooses some items that are in season because they are cheaper.

Photo by Lily Newman

The fridge in the Coach Mac Pantry keeps Leondra Tyler’s produce orders fresh.

Within the first year of Tyler’s new role, the pantry expanded beyond its small, closet-sized space to a larger room because of the increase in visitors. Now, the Coach Mac Pantry serves between 100 and 200 students per week, and the South Campus Pantry sees up to an additional 40 students.

Both pantries rely on both food and monetary donations, which give them flexibility in offerings. The food donations can help bring a variety of items from week to week and donations help expand the orders. Over time, Tyler has been able to choose foods that serve different cultural, religious, or dietary needs. A lot of students don’t eat beef, so she stocks more vegetables or chicken-based items. Sometimes, the pantry stocks meat, which many students, like herself, have struggled to afford.

To fill in the gaps, the pantries also have an “Adopt a Month” program where different departments at the university collect food donations, such as Facilities, Barnes Center at the Arch or Human Resources. SU’s Sustainability coordinator Melissa Cadwell runs the South Campus Pantry and helps to organize these events with different groups. They put out boxes and encourage employees to bring in shelf-stable items. Cadwell also asks for items to be at least five months from the expiration date to ensure they are used and helpful to food-insecure students.

Each year, Cadwell also oversees a collection of items that students would otherwise throw away during move-out. She pulls out knives, cutting boards, small appliances and other cooking tools to offer in the pantry. For international students, this can be especially helpful.

“When they come, they’re allowed one or two suitcases,” Cadwell said. “They have to fill their apartments with everything.”

In the past, Cadwell has also held virtual cooking lessons that allow students to cook alongside others using the ingredients offered at the pantry. These would provide instructions for nutritious meals and build a sense of community, giving students a space to chat.

Food insecurity is not just about receiving assistance with groceries. Students may also need help signing up for SNAP benefits, which can be very difficult to navigate, or recipes to help them cook with appliances available in dorms. People such as Cadwell have worked to help students find resources, create a community, and provide as many items in the pantry as possible.

Unlike other food pantries, campus pantries serve a unique population: students who may have limited access to cooking appliances, such as only a microwave or a shared cooking space. Other food pantries or food banks can provide more raw ingredients, but SU’s pantry staff has to think about these constraints. They offer items that are easy to prepare, such as cans of soup and pasta, as well as snack foods like applesauce and granola bars. 

The South Campus Pantry used to let students come in and pick out whatever items they wanted, filling up their grocery bag; one is allowed per student. However, students started taking advantage of this policy, filling up only on certain more desirable items. Now, a volunteer fills up a bag based on a list. The list reads: 1 pasta and sauce or 1 rice/lentils/grains, 2 breakfast items, 1 canned bean, 1 canned vegetable, and so on. Since this change, they have seen a decrease in students coming to the pantry, according to Cadwell.

Photo by Lily Newman

Shelf-stable pastas and soups are stocked in the Coach Mac Pantry.

In 2019, Pete’s Giving Garden was founded on South Campus in partnership with SU’s Sustainability Management, the David B. Falk College of Sport and Human Dynamics Food Studies and Nutrition Program and the Hendricks Chapel Food Pantry. Cadwell also oversees the garden, which was created to provide a sustainable source of fresh produce for food-insecure students.

During the cultivating season, the garden supplies the South Campus Pantry with carrots, okra, lettuce, tomatoes, cabbage, and different squashes. While it does not produce enough for both pantries’ clients, the smaller one can order much less outside produce during these months, according to Cadwell.

Food Studies and Nutrition students work with volunteers to maintain the garden alongside sustainability management. It has grown to include multiple raised beds, traditional row gardens, a pollinator garden, apple and pear trees, and raspberry bushes. Cadwell and the sustainability department have also created outreach programs, wellness initiatives, a robust volunteer program, and research opportunities. Since opening, Pete’s Giving Garden has delivered over 600 pounds of produce.

In 2021, grad student Ethan Tyo also established the Three Sisters Garden as a part of Pete’s, which brought back ancestral seeds of corn, squash and beans from the Haudenosaunee Confederacy to the land. The Seed Sovereignty Garden Dedication was held in May of that year to honor this project.

At SU, food insecurity disproportionately affects two major populations: graduate and non-traditional students. The survey conducted at Coach Mac Pantry found that 87% of respondents were in the process of completing their master’s or doctoral degrees. International students, 83% of respondents, also face food insecurity at higher rates, often due to student visa restrictions. Work-study programs are federally funded and have strict requirements for international students, limiting their ability to get on-campus employment.

Bellows said a large demographic of food-insecure students are female non-traditional students like Tyler. About 70% of college students across the country are non-traditional, which means they are often financially independent, balancing jobs with school, and may have families to support.

Cadwell believes that the pantry is meant to serve all students, helping them to access the full college experience. With a policy of anonymity, it is impossible to know who is using the pantry and what their situation is. Food insecurity can look many different ways and does not affect everyone the same way. When Cadwell goes to the grocery store for her personal shopping, she picks up items students love when she sees them. She often picks up ramen, a popular pantry item, or special spices.

“I know our students appreciate it and I can afford to get back,” Cadwell said.

Another issue found in the survey through the Coach Mac Pantry is that patrons use the pantries because of their location. Many students have no transportation, which makes it difficult for them to get groceries. Living off-campus, there are few affordable options close by. Walking even a mile to Aldi is difficult and limits the food they can bring back with them.

While the purpose is to help food-insecure students, many visit because grocery stores are not easily accessible from campus. According to the survey, 55% of respondents listed this as their number one reason for going to the pantry.

“Alex,” a fifth-year aerospace engineering student with minors in math and computer science, visits the pantry weekly. After experiencing many moves throughout childhood and tumultuous relations between their parents, they were disowned before entering college. Alex filed to become independent for tax forms and now supports themself. This allows for greater financial aid and minimal loans while completing their degree at SU.

Alex relied on working as a residence advisor, however, they made very little money and stopped after their junior year because of the financial aid cap. Now, they spend most of their money on rent for off-campus housing, leaving very little for groceries. Their partner helps when they can, including swiping them into dining halls or buying food with money their parents give for groceries.

They rely on the food pantry to help make ends meet, eating rice for many meals.

“We adore [it] when they have Jasmine rice,” Alex said.

Alex has found one of the most useful items they provide to be canned tomato soup. They boil it down to make tomato paste, creating potential for different meals. They also load up on different vegetables, taking advantage of the variety when they can. They may get a bag of mushrooms, zucchinis, or something new depending on the season and availability.

Alex feels as though the pantry doesn’t provide enough food for students.

“The food insecurity is a constant,” Alex said. “It’s not just a once-in-a-week thing, so just getting one cup of cereal, it’s not enough.”

While their partner helps with groceries, Alex recognizes a feeling of discomfort on their own end. Whether it is help from the pantry or a friend, there is a stigma that comes with this assistance.

“If you ever had someone buying groceries for you or supporting you financially, there’s this sort of feeling that comes along with it,” Alex said.

They believe that this is a preconditioned notion that stems from our capitalistic norms. Asking for help can be difficult for many students, making the pantry’s policy of anonymity extremely valuable. At an institution like SU, Alex says, it can be difficult to speak up about these issues because it feels like few others are struggling.

During the height of the COVID-19 pandemic, the pantries also served the students socially. Many students often felt isolated with strict social distancing rules. Tyler worked at the South Campus Pantry at the time, and their large space, including a lounge, gave students the ability to have a little social interaction while picking up groceries. The student pantries have offered many students more than just groceries, but also employment, education, and a sense of community.

“Coming here definitely changed an outcome for me outside of employment, education and then giving back through the food pantry,” Tyler said.

Tyler, now 30 years old, finished her undergraduate degree in December and is now applying for graduate schools to study neuropsychology. Throughout her entire time at Syracuse, she has used SNAP benefits. Tyler has worked with SU’s food pantries for five years while completing her degree in neuroscience and psychology as a non-traditional student. While she is pursuing fields outside of food insecurity, she is looking to give back and get involved where she can.

Tyler’s graduate school application process is focused on programs with strong funding for Ph.D. students so her financial station can be less precarious. But she’ll continue to access food pantries as long as she needs to.

“Most universities have food pantries as a part of their campus or within a mile of their campus, so I know that if I do experience food insecurity as I move forward in education, there will be resources for me and I am familiar with them,” Tyler said. “No matter what, I’ll be OK.”