With 12,000 meals being served every day at 11 different on-campus dining halls, there is an immense amount of food that flows through the Stanford dining hall kitchens and into students’ stomachs on a daily basis. Although some amount of food waste is impossible to avoid, the dining halls do their best to limit the impact of their leftovers.
The Pitt Pantry’s customers are only a handful of the thousands of hungry college students who visit a growing number of campus food pantries across the U.S.
As a bustling research university, Stanford has long been an incubator for start-ups and ideas — and thousands of pounds of leftover event food.
Ertharin Cousin, the twelfth Executive Director of the United Nations World Food Programme, came to campus Nov. 20 as part of the Freeman Spogli Institute’s Food and Nutrition Policy Symposium Series, giving a talk about “Food and nutrition security in an era of conflict and climate change.”
Stanford students should not watch as hunger continues to hinder the lives of children and families. Many students volunteer hundreds of hours to fighting inequality while on campus but these problems don’t stop after our last final.
Transforming a food desert into a community with a diverse array of food options will take time but it is necessary for all Americans to have access to healthy food regardless of socioeconomic status.