91��ý

At 91��ý, addressing food insecurity has become a student support cornerstone.

The Salem State Food Pantry helps students overcome food access challenges, providing the nourishment they need to focus on coursework and thrive in college. Since its inception, the food pantry has offered students essential nonperishables. But students also need fresh fruits, fresh vegetables and healthy frozen meals, which the pantry has neither space nor refrigeration to offer.

To better meet students’ needs, in 2023, the Student Wellness CARE office partnered with the Salem Pantry’s Mobile Market Food Truck. With this innovative arrangement, the Salem Pantry brings fresh fruits, vegetables, meats, and sometimes baked goods directly to various campus locations.

“The partnership has been a game-changer,” said Susan Berube, case manager at Salem State’s Student Wellness CARE Office. “The Mobile Market started as a twice weekly service, but with demand so high, we’ve expanded to three times a week.”

As many as 30 or more students line up during peak times to access the Mobile Market’s nutritious and dynamic stock with an easy swipe of their ID cards.

“Its offerings never get boring,” Berube noted, “because they change with donations and with seasonable availability.” The Mobile Market’s flexibility and consistency have made it easy for both commuter and residential students to incorporate a wide array of nutritious food into their routines without worrying about how they might afford to do so.

The food pantry has also added personal care items and clothing basics to its regular offerings. Community donations enhance the pantry’s stock, as do Amazon wish list gifts and fundraising drives hosted across campus.

“We have active campaigns by student clubs and different departments throughout the year, especially at Thanksgiving,” explained Berube. “Thanks to the generosity of students, staff and community partners, we keep the pantry well-equipped to meet students’ needs.”

“Each dollar or item donated makes an immediate impact on our students,” Berube added. “Nourishing them is such a meaningful way to support students in their academic journeys.”  

Written by Professor Rebecca Hains, PhD, media and communication