SNAC sees increase in student usage
The Student Nutrition Access Center at Utah State University is located on the third floor of the Taggart Student Center. It is a free resource that provides students access to nutritious foods with a goal of reducing food insecurity and waste.
The 2021 Food Security Survey of Higher Education Students in Utah showed over a third of students at USU experienced food insecurity within the previous year.
Kara Bachman, the food security program coordinator for the Center of Community Engagement at USU, defined food insecurity as lacking “access to enough food or enough culturally appropriate nutritious food.”
According to Bachman, college habits like eating ramen for every meal, not going grocery shopping or skipping meals entirely have become normalized despite being unhealthy.
“Those are things that I would consider not normal,” Bachman said. “It’s normal to eat enough food that is fueling you to have a satisfying and fulfilling life.”
SNAC has seen an increase in visitors over the past few years.
In 2021, SNAC received 9,753 visits — an increase from 3,482 visits in 2017, but a decrease from 10,011 visits in 2020.
While there has been an increase in visitors, Bachman clarified this does not necessarily mean food insecurity at USU has increased. The increase may demonstrate students have become more aware of the resources provided at SNAC.
The same 2021 survey also showed over 60% of students at USU are aware of what SNAC offers.
“I think the reason we’re growing could be more marketing and visibility,” Bachman said. “We would love to see that number closer to 100.”
USU junior Ellie Miller has noticed how helpful SNAC is for students.
“SNAC is a really great idea because there are a lot of people here on campus who can’t necessarily afford having food,” Miller said. “It’s just a great opportunity to make sure that they eat.”
Along with the growth in the number of students utilizing its resources, SNAC has seen growth in its operations.
SNAC started in a closet on the third floor of the TSC, its few volunteers stacking cans on old bookshelves.
Since then, SNAC has moved to a larger space and increased the scale of their food collection. The most recent change was transforming the Val. R. Christensen Service Center into the current location.
Pandemic funding allowed for this transformation with more sinks, metal tables, a fridge and a freezer.
“It’s hard for people to see how far it has come,” Bachman said. “We’re always trying to improve, even though some things can be really challenging, like the funding piece.”
SNAC buys close to 1% of the food they distribute. A majority of the food comes from collecting donations.
Cache Community Food Pantry and the Utah Food Bank donate food items frequently. Weekly donations usually amount to over 2,000 pounds of food.
Fresh produce is also donated through gleaning and local farmers. USU Dining Services and Kneaders Bakery & Cafe donate unsold bread, bagels and desserts.
Bachman says donations are important to SNAC because the organization doesn’t receive funding through student fees and is not financially supported by any department.
“We know that eating good food is important and SNAC wants to be there for that, but it’s hard when we’re not funded,” Bachman said.
Bachman said although SNAC finds it difficult to keep up with the demand, they still work to provide a variety of food choices.
“We like to hold the basics,” Bachman said. “We also like to carry other items that are culturally appropriate or meet the needs of individuals with medical conditions.”
These include gluten-free options, alternative kinds of milk and meat alternatives.
Bachman suggested students get involved at SNAC through volunteering, spreading correct information, donating money and encouraging others to donate.
-Carter.Ottley@usu.edu
Featured photo by Aspen Marshall