Wctc campus-cupboard


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Kelly Ratliff gave a wonderful presentation on the development of a Campus Cupboard (campus food pantry) at the Wisconsin Campus Compact regional gathering on September 23, 2013.

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Wctc campus-cupboard

  1. 1. WCTC Campus Cupboard WiCC Regional Gathering 9/23/2013
  2. 2. The National Scene  “35.2 percent of students reported that within the past 12 months, finances were “traumatic or very difficult to handle” (and that percentage doesn’t include the students who selected finances in addition to other factors, such as family problems or personal health)” -InsideHigherEd, 2011
  3. 3. Cont.  “According to the Institute for Higher Education Policy, the proportion of low- income young adults enrolled in college has been increasing over time, particularly among some minority populations. In 2008, 15.5 million young adults were from families living at, near, or below the poverty line, and nearly 60 percent of them were attending a college or earned some sort of degree during that time” -InsideHigherEd, 2011
  4. 4. Project Background  College/university food pantries are a growing trend, and student need was evident  Research and assessment began in 2010- 2011 academic year  NWTC Tour  Student Survey  Local food pantry outreach
  5. 5. Student Survey  College staff worked with Student Government Association to get student feedback on campus food pantry  Distributed to all credit-taking students  Nearly 500 student respondees gave us over 40 pages of qualitative and quantitative feedback
  6. 6. Survey Question Examples  How often do you skip meals to save money?  Would you use a campus food shelf?  Are you currently using a community food pantry?  Are you receiving SNAP benefits?
  7. 7. Student Survey Highlights  15% self-reported they receive SNAP benefits  40% reported skipping meals at least once a week to save $  20% said they skip “several times per week”  52% reported they would have interest in accessing a campus-based food shelf  Overwhelming positive comments in favor
  8. 8. Development  Committee met to develop guidelines, best practices, safety protocols, etc.  SGA supported project construction- began December 2011
  9. 9. The Finished Product!
  10. 10. How It Works  Students must bring current Student ID  Each student receives a pre-made bag filled with breakfast, lunch, dinner and snack items  Staff members only during distribution hours  Students involved in collection, bagging, sorting, and décor!
  11. 11. How We’re Supported  Donations always accepted at the Student Life front desk, C-121, and a few other campus locations  “Food for Fines”  Monetary donations collected through a WCTC Foundation Advised Fund  Partnership with select partners (Carroll University, board members)
  12. 12. Other Initiatives  “Give Thanks By Giving” – SGA project, selling “thank-you” bracelets for delivery, supports Thanksgiving bag program  Donated Thanksgiving meals to 20 families last year  Working to partner with culinary program within confines of health & safety guidelines
  13. 13. Benefits  Served nearly 1,000 bags since opening in March 2012  An outlet for staff and student service in many forms  United campus community around a common cause  Referral service for students who are struggling (Counseling, community agencies)
  14. 14. Challenges  Maintaining stock in the Cupboard is a balancing act  Shopping  Food Drive timing  Expired food
  15. 15. Questions?  Contact Kelly Ratliff, Assistant Director of Student Development  kratliff@wctc.edu  Ext. 5377  Cupboard Ext. 5122