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TABLE OF CONTENTS
BACKGROUND AND INTRODUCTION
3
CAMPUS FOOD PANTRY CHECKLIST
5
STEERING COMMITTEE
6
ARKANSAS FOODBANK MEMBERSHIP CRITERIA
7
RISK MANAGEMENT PROCESS
9
CAMPUS FOOD PANTRY SETUP
11
FUNDRAISING PROCESS
15
MARKETING PROCESS
16
STAFF AND OPERATING PROCEDURES
17
EVALUATION PROCESS
19
REFERENCE LIST
20
APPENDIX A: UAPB CAMPUS FOOD PANTRY NEED SURVEY
21
APPENDIX B: ARKANSAS FOODBANK SERVICE AREA MAP
25
APPENDIX C: MEMORANDUM OF UNDERSTANDING
26
APPENDIX D: FIRST-TIME APPLICATION
27
APPENDIX E: VOLUNTEER FORM
28
APPENDIX F: STUDENT EXECUTIVE BOARD ROLES AND RESPONSIBILITIES
29
APPENDIX G: CAMPUS FOOD PANTRY EVALUATION TOOL
31
APPENDIX H: USER SURVEY FORM
36
2
BACKGROUND AND INTRODUCTION
The Arkansas poverty rate from 2009-2011 was 19.3%, up 3.4% from the national
average at that time.8 The current poverty rate for the state is 19.6%.8 Current poverty trends
demonstrate that 58.8% of students who are not living with relatives are in poverty.4 Data from
2012 – 2013 illustrates that 14.6% of the country’s population is food insecure, meaning they are
without reliable access to a sufficient quantity of affordable, nutritious food. Unfortunately,
21.2% of Arkansans are food insecure, which makes it the highest food-insecure state in the
country.5,7 The Hunger in America 2014 study, conducted by Feeding America every year, found
that 10% of the 46 million individuals it serves are college students.10 Other available literature
suggests that the rate of food insecurity among college students is 1.5 – 4 times greater than
that of the national average.5
The landscape of college campuses is very different than what is portrayed in the media.
The most common student on campus is not a recent high school graduate living in a dormitory.
About 73% of college students are considered to be nontraditional, meaning they possess one
of these 6 criteria: attend a post-secondary institution part-time, employed full-time, financially
independent, provide for dependents, single parent, or do not have a high school diploma.
Though this definition is broad, large percentages of students fit at least one or more of the
characterizations. Nearly 28% of students are considered highly nontraditional (four or more
criteria apply), 28% were moderately nontraditional (two or three criteria apply), and 17% were
considered minimally nontraditional (one criteria applies).9 Another common denominator
among nontraditional students is that they have delayed entry into post-secondary institutions.
Tuition and housing costs are rising on campuses; a vast majority students work low-paying jobs
while attending classes; and competition for scholarship and grant opportunities is heavily
competitive, which in turn makes it more difficult for students to attend post-secondary
institutions. If most students are categorized as nontraditional and campus life is geared
towards supporting traditional student lifestyle, what are these institutions doing to ensure the
success of all students? Many staff face similar consequences because of low paying, full-time
jobs on campuses while meeting several of the same criteria that apply to nontraditional
3
students. There is one solution that can be implemented to ameliorate students and staff food
insecurity – campus food pantries.
The Arkansas Foodbank (Foodbank) is the state’s largest non-governmental provider of
emergency food aid and serves 33 counties in the state. Those counties have a combined
poverty rate of 22.1%, higher than both the national and state averages.8 The Foodbank
successfully distributed over 22 million pounds of food in 2014 to its 300-member
organizations1. In pursuit of “Creating a community where no one has to go hungry,” the
Foodbank’s vision, it has expanded services to support post-secondary institutions. Only 121
colleges or universities in the country have developed a campus food pantry. Pulaski Technical
College, University of Arkansas, and University of Central Arkansas started campus food pantries
to battle poverty, hunger, and food insecurity on their campuses.2 The Foodbank was
instrumental in helping Pulaski Tech establish its campus food pantry in 2012 and hopes to
assist more higher education institutions around the state. By joining the Foodbank as a
member organization, Pulaski Tech’s food pantry gained access to free and low-cost foods,
training and certifications, and grant-funding opportunities. The University of Arkansas campus
pantry became available to similar services by joining the Northwest Arkansas Food Bank, a
sister-organization of the Arkansas Foodbank. Post-secondary institutions can have great
success collaborating with and becoming members of the Foodbank; that is why we developed
this start-up guide for post-secondary institutions interested in starting their own campus food
pantries.
4
CAMPUS FOOD PANTRY CHECKLIST
Arkansas Foodbank has composed a checklist for its members starting campus food pantries.
This checklist corresponds to different sections of the start-up guide and can be used as a quick
reference sheet for each of the development stages. Many of the steps also have corresponding
appendices with sample forms and other resources to help facilitate the process. Members
should use this as a reference to determine their timeline. If you have any questions or concerns,
please contact Arkansas Foodbank, Programs Services, at 501-565-8121.
Set up a Steering Committee (p.6)
Survey the campus for staff and administration interests in hunger relief, poverty, social
justice, community outreach, or that align with your mission
Schedule a meeting with Arkansas Foodbank
Survey the campus to determine need for a campus food pantry
Meet Arkansas Foodbank Membership Criteria (p.7)
Determine eligibility within Arkansas Foodbank Service Area
Obtain nonprofit status or find a fiscal sponsor
Apply for membership
Undergo Risk Management Assessment (p.9)
Meet with the office of risk management on campus to decide food, user, and volunteer
protocols
Provide protocol for safety procedures, daily operations, and liability forms for users and
volunteers
Design the Campus Food Pantry Space (p.11)
Decide operating style and distribution method
Secure location, equipment, storage, and cleaning supplies
Determine Fundraising Methods (p.15)
Plan monetary and in-kind revenue streams
Form food drive collection activities
Ascertain opportunities from the Foodbank or fiscal sponsor
Determine Marketing Methods Techniques (p.17)
Print: campus paper, fliers, brochures, one-pager
Electronic: e-newsletter, social media, website, email
Develop Staff and Operating Procedures (p.18)
Document staff, student, and volunteer roles
Schedule hours of operation
Evaluate Outcomes for Students and Pantry (p.20)
Complete evaluation survey for the campus food pantry and administer survey for users
Report results to Arkansas Foodbank
Set future goals
5
STEERING COMMITTEE
A steering committee should be the first thing you form after deciding to start a campus
food pantry. Doing so will help you focus during the planning stages of the pantry. There are
several offices or services on campus that can assist with this process: Student Activities, Student
Affairs, Career Pathways, Off-Campus Connection, Campus Health, Student Government, and
campus dining facilities. Each office or department offers expertise regarding how it interacts
and serves students. Search for staff and administrators that focus on hunger relief, poverty,
social justice, community outreach, or align with your mission. Support can be rallied from these
or similar places on campus. For example, Full Circle Campus Food Pantry is maintained by the
Center for Community Engagement, a subdivision of Student Affairs at the University of
Arkansas. The department of Student Service, Office of Student Life and Leadership, is home to
Pulaski Tech’s Food Pantry.
In several of the schools the Foodbank works with, individuals from the Chancellor’s or
President’s office have been instrumental in starting a campus food pantry. After selecting
steering committee members, contact the Foodbank; the staff has a great understanding of
hunger in the state, know who is fighting hunger in many communities, and offers an array of
services and products to its member organizations for reaching their goals. Before advancing
any further with developing a campus food pantry, determine the need for a pantry on your
campus by distributing a campus-wide survey to students, faculty, and staff. The University of
Arkansas at Pine Bluff has graciously allowed us to use their survey as an example. Include
questions about individual’s access to food, food budget, and willingness to volunteer or work
with the campus food pantry. See Appendix A for a sample survey.
6
ARKANSAS FOODBANK MEMBERSHIP CRITERIA
The Foodbank has more than 30 years of experience in hunger relief, program services,
volunteer management, and fundraising, making it a great partner to work with. Becoming a
member organization can increase your capacity to fight hunger and food insecurity on your
campus. Check to see if your campus is located in one of the counties listed in Appendix B. If
your campus is not located in one of the 33 counties, do not worry. Although you will not be
eligible for membership with the Foodbank, our guide will still be relevant. Instead, locate your
regional food bank and determine eligibility requirements for membership.
Nonprofit Status and Fiscal Sponsor
Members of the Foodbank are required to have 501(c)3 nonprofit status or be in
compliance with the IRS criteria as a church. There are two methods for obtaining this status;
apply for 501(c)3 nonprofit status on your own or find a fiscal sponsor. A fiscal sponsor is an
organization or church that is willing to let you use their 501(c)3 nonprofit status or church
qualifier. The fiscal sponsor will be the official member of record at the Foodbank, but the
campus food pantry will be the recipient of services. It is important that you select a fiscal
partner that will allow you to operate in a manner most conducive to serving your campus
community needs. Having a fiscal sponsor eliminates the necessity of reporting to the IRS or
renewing 501(c)3 nonprofit status. Your fiscal sponsor will be responsible for maintaining the
nonprofit status and legal obligations, but not the logistics of operation; that will be left up to
you and your team. An additional benefit to having 501(c)3 nonprofit status or church qualifier is
all monetary donations are tax-exempt, potentially increasing your ability to generate support.
Foundations and nonprofits on campus possess direct ties to the campus and are an
ideal candidate for becoming a fiscal sponsor. They possess the appropriate channels of
communication for legal, financial, and operating purposes on campus. The Foodbank
recommends starting with this approach because it removes several logistical obstacles you
encounter when selecting off-campus sponsors. Pulaski Tech’s and the University of Arkansas’s
7
food pantries were successful in partnering with foundations on their respective campuses in
order to obtain access to their 501(c)3 nonprofit status. Be sure to include the steering
committee in these meetings or provide regular reports so that all the members have up-todate information.
If a foundation or other on-campus nonprofit entity is unwilling or unable to partner with
you, your next option is to find a fiscal sponsor off campus. Undertaking this task may prove
more difficult because direct ties to the campus may not exist. When you identify an
organization or church qualifier you think is ideal to partner with, schedule a meeting between
them and the steering committee. Be prepared to discuss mission, objectives, and logistics of
the campus food pantry and the fiscal sponsor’s responsibilities. To help facilitate discussions
between your steering committee and potential fiscal sponsor, draft a Memorandum of
Understanding (MOU) between the parties defining roles and responsibilities. An MOU will
define the roles and responsibilities of each party involved, expectations, and a legal agreement
to the terms and conditions agreed upon. Appendix C provides a sample MOU.
Lastly, if you are unable to procure a fiscal sponsor, you can apply for 501(c)3 nonprofit
status independently. Doing so is the most challenging of the methods and not recommended.
As mentioned above, you will be responsible for maintaining and renewing 501(C)3 nonprofit
status and reporting fiscally each year to the IRS. For a complete resource on how to apply for
501(c)3 nonprofit status and the responsibilities, visit http://www.irs.gov/pub/irs-pdf/p4220.pdf.
8
RISK MANAGEMENT PROCESS
When starting a campus food pantry, there are several key components to consider:
distribution of food, volunteer safety, staff safety, and other forms of exposure. As an entity on
campus, you need to include the office of risk management in the planning and development
stages of your food pantry to discuss protocol for operating procedures (food collection,
storage, and distribution)﴿, volunteer recruitment and liability, user’s confidentiality, preventative
measures for spreading food-borne illness, safety precautions and procedures, and security. You
will be providing food and service to the campus community from on- and off-campus sources,
making safety a primary concern. The office of risk management will want to confirm you have
developed appropriate methods of operating safely and will have many questions before
allowing you to proceed with implementation. It is better to have this conversation sooner
rather than later to ensure you have not planned for something that cannot come to fruition.
Include your fiscal sponsor, the Foodbank, and the steering committee in at least one meeting
with the office of risk management to confirm each party is on the same page. Provide copies of
your MOU, liability forms, and waivers to encourage a faster process.
Confidentiality, Dignity, and Data Collection
Protecting those you serve should be at the forefront of priorities. The Foodbank has
created tools for evaluation purposes that may collect sensitive data from individuals. The
Foodbank does not retain an individual’s personal information; instead, the information required
in the evaluation tools is intended to assist the campus food pantry, improve services for users,
and help the Foodbank more effectively understand hunger on campuses. More information
about the evaluation tools will be discussed in a later section of the guide. This information can
be collected on the first-time application form, as seen in Appendix D. The form attached
requires campus pantries to assign pantry ID numbers, rather than campus ID numbers, to
individuals to protect their identity. Campus ID numbers can be traced back to students and
staff, putting him or her at risk. Using pantry-assigned ID numbers promotes user confidentiality
9
and helps to protect them when collecting potentially sensitive information. Users need only
show volunteers their campus ID to prove they are either a current student or employee of the
campus. Campus food pantries opening up their services to individuals outside of the campus
community will need to develop another method for identifying eligible users.
The dignity of users should be considered when starting a campus food pantry. It is likely
volunteers will encounter individuals using the pantry on other parts of campus. It is completely
acceptable for volunteers and staff to interact with users outside of the pantry, but they should
never discuss an individual’s use of services or confidential information in public unless given
permission by that person. Have each of the volunteers read and sign confidentiality and liability
forms that explain the relationship and responsibilities to users, the code of conduct, and
expectations for working in the campus food pantry. Appendix E contains the “Volunteer
Agreement Form” form for staff or anyone else wanting to volunteer in the food pantry.
10
CAMPUS FOOD PANTRY SETUP
Ideally, the campus food pantry should be in an easily accessible location. Full Circle
Campus Food Pantry is located in a repurposed dormitory kitchen; Pulaski Tech Food Pantry is
located in the Campus Center building in a storage closet connected to an auditorium used for
distribution. The location and size of the pantry will vary depending on available space, need on
campus, and volunteer resources. Potential locations for campus food pantries may include
student unions, campus police stations, dorms, unused kitchens, or administration buildings.
Locations like these help reduce the stigma behind seeking assistance because students
regularly frequent these locations, which in turn makes it difficult for peers to determine their
reasons for visiting the building. The Foodbank has worked with the University of Arkansas at
Pine Bluff to open its own campus food pantry in a renovated storage room and half kitchen. As
the three campuses have demonstrated, campus food pantries can take on different shapes and
sizes; creativity and willingness to repurpose space can help you find an ideal location. The
space does not have to be large or aesthetically pleasing, but it does need to be clean, secure,
and have the capacity to safely store the food you distribute.
Operating Styles
There are two operating styles utilized by emergency pantries -- the conventional pre-prepared
boxes/bags and shopping-style methods. There are a variety of ways to execute each method.
Pre-prepared Box
Pre-prepared boxes/bags are conducive to pantries with limited volunteer resources and
space. A small group of volunteers can prepare boxes/bags whenever the pantry is closed,
allowing other volunteers to focus on other tasks when the pantry is open. If the campus food
pantry is running low on prepared boxes/bags during operating hours, volunteers can assemble
more boxes/bags as needed. For example, four volunteers can staff the campus food pantry
during operating hours, while six volunteers can prepare boxes during closed hours. This
11
method helps to streamline the process for users and allows volunteers to serve more
individuals in less time.
Users have different numbers of people in their households and require different
amounts of food assistance. Pulaski Tech Food Pantry has found a solution to this method by
creating a portioning chart based on household size. Each user fills out a request form that
includes how many individuals are in the household. Volunteers direct individuals to the
corresponding bags that have already been prepared based on coordinating household sizes.
Full Circle Campus Food Pantry also uses a food-portioning guide that volunteers use when
preparing bags for users. Some items may be undesirable to individuals for a variety of reasons
such as unfamiliarity of items, culturally inappropriate, lack of proper tools for preparation, and
food allergies or dietary restrictions. To discourage food waste, designate a space where
individuals can leave products they do not want. Volunteers can collect the unwanted items and
use them in future distributions.
Shopping-style
The shopping style method is ideal if you have the volunteer capacity and space. There
are two variants of the shopping-style pantry. The first variant is user-driven; he or she walks
through the pantry and selects items from the shelves similarly to how one would at a grocery
store. Volunteers provide direction to individuals navigating the pantry to reduce
confusion or overlap, and keep food separated by type (canned meats, soups, canned
vegetables, canned beans, dry noodles, etc.). A portioning guide will encourage users to
collect a variety of items instead of just a few.
The second variation of the shopping-style pantry employs volunteers to collect
items for individuals; this is how the Full Circle campus food pantry operates. Users fill
out a food request form that is passed on to volunteers who assemble bags based on
household size. Operating in this fashion reduces the number of individuals handling
the food while still allowing users choice over what is needed, eliminating additional
food waste. In the event that an individual receives food she or he does not want, a
12
space can be provided where items can be left for volunteers to collect and use at
another distribution.
A food request form may only need a wish list of items if you are operating a
shopping-style pantry; otherwise, pre-prepared boxes will not need it. The Foodbank
allows for its member’s to develop an appropriate template but does have minimum
requirements. Include what food and items are available and update the request form
frequently so that individuals requesting services are up-to-date. The form should
prompt individuals if they have access to certain cooking tools such as access to hot
water, a microwave, a can opener, or a stove. This will help volunteers provide only the
types of food users can prepare.
Waiting Area
You should provide an area for individuals to wait while they fill out request
forms or wait to receive their items. Volunteers and staff will need a space to store their
belongings as well. If volunteers are students, this space may also offer a place to study
if there are no people to serve or work to be performed.
Equipment and Storage
Storage equipment depends on the food you want to distribute. At a minimum,
you will need shelves for storing dry goods, bins for collecting donations, and a dolly for
moving heavier items. Freezers and/or refrigerators are only required if you intend to
distribute produce or other refrigerated/frozen goods. If you will be preparing or
portioning food, there is additional equipment you will need such as designated handwashing stations, portioning tables, gloves, and specific disinfectant and cleaning
supplies. The Foodbank requires additional training and certification for members
preparing food. More information can be found in the orientation packet for new
Arkansas Foodbank members.
13
A great way to distribute items to users is with reusable bags. When orders are
filled, individuals can return them during future visits to the pantry. Check with retailers
in your area and see if they can donate reusable bags or have any you can purchase.
Check with management facilities, dining halls, dormitories and administration to see if
they have any shelves, tables, or supplies to donate to your campus food pantry. Check
with the dormitories and dining facilities to see if they have unused space where items
can be stored. Inquire whether they have working freezers or refrigerators that could be
donated. The more things you can get donated the lower your startup cost will be.
14
FUNDRAISING PROCESS
Now that you have secured a location, met with risk management, and determined how
your campus pantry will operate, the next step is to focus on fundraising. Check with your fiscal
sponsor to see if there are funds available to assist you in the beginning stages. Even if your
sponsor cannot provide any funds, it may be able to direct you somewhere else that can.
Members of the Foodbank have access to grant and funding opportunities that you may qualify
for overtime. The Foodbank is constantly forwarding information to its members that they think
is beneficial to meeting needs and provides pertinent information in its newsletters to members.
Another place to look for start-up funds is on campus. There may be alumni associations,
foundations, administrative departments, Registered Student Organizations (RSOs), or Greek
organizations willing to cooperate by either donating directly or hosting a fundraiser. Check
outside of the university network with businesses and organizations in the community. There
may be several of them who are looking to support an opportunity like yours. Businesses and
organizations may want to host a food drive or collection to get you started.
Food Drive Activities
Food drives are one of the easiest and quickest ways to obtain items. Competition often
drives results; create on-campus rivalries between RSOs, Greek life, housing, and administration
departments to raise food. This strategy can help you focus on specific items needed for the
pantry. Construct a point system to determine the winner. For example, assign shelf stable
proteins (peanut butter, canned chicken and canned tuna) five points; pastas and soups three
points; and one point for canned vegetables (corn, green beans and carrots). Higher points
should be assigned to items that are more expensive to purchase or that you run out of
frequently. If a large-scale food drive is not needed then limit what donations are acceptable. If
stocking the shelves with soup and cereal is your objective, advertise that those items will only
count towards the point system. Anything donated that is not assigned a point value can still be
accepted, but will not count towards the food drive. Even intercollegiate rivalries can benefit the
15
campus food pantry. The University of Missouri Tiger Pantry and University of Arkansas Full
Circle Campus Food Pantry compete to collect the most donations during basketball season.
Donations are collected up to the week the schools play each other, and the winner is
announced at the game. You can duplicate this activity with businesses, churches, and
neighborhood groups. Greek and RSO rivalries are other potential avenues for competitive food
drives.
MARKETING PROCESS
It is likely that the majority of students and staff will be unaware of your existence during
your first opening. Do not be discouraged. Contact your on-campus media outlets (newspaper,
e-newsletters, social media, or radio) to promote your mission, hours of operation, and contact
information. Consider creating commercials or info graphics that can play on kiosks on campus.
Advertise to the off-campus community in case there are individuals or organizations that wish
to get involved. Both Pulaski Tech’s campus food pantry and Full Circle received help from
businesses like Tyson, Walmart, and Kroger.
Promote your pantry in high-volume areas on campus to reach as many people as
possible that may need your services. Post materials in the student union, cultural center, health
center, library, on-campus housing, dining facilities, registered student organizations, computer
center, and wherever else students often frequent. Inexpensive items to distribute include
bookmarks, magnets, and top-ten most needed item cards. If resources are limited, flyers on
news boards around campus are cost-effective and relatively easy to make and distribute.
Remember to include the location, phone, email, and hours of operation on all materials you
distribute. It is also a good idea to post volunteer opportunities, food drive dates, and other
events happening at the pantry.
16
STAFF AND OPERATING PROCEDURES
Steering committee members may be ideal candidates to oversee the campus food
pantry operations in addition to maintaining the relationship between the Foodbank, the
campus, and the fiscal sponsor. There should be at least two staff or faculty members who know
the goals and operations in case one individual is unavailable. Additional individuals are needed
to staff the pantry. Staff will need to be available when the pantry is open to serve individuals
and when it is closed to prepare for future distributions.
Student Executive Board Model
An alternative to having staff oversee all activities of the pantry is to develop a student
executive board model, which allows students the opportunity to direct and take ownership of
the campus food pantry. The staff members provide technical assistance and guidance for longterm direction of the pantry, and allow students opportunities to plan short-term and daily
operations. The student board is one of the most significant ways to ensure students are being
educated about the pantry, while engaging in peer-to-peer service and service learning.
Students develop an understanding of issues affecting their peers while also gaining skills,
knowledge, and abilities that can further their academic and professional careers. Students gain
experience in strategic planning, volunteer management, marketing, supervising, budgeting, and
communication. See Appendix F for a list of positions and corresponding responsibilities for the
student executive board. Of course, Foodbank members are not required to operate with a
student executive board model and positions may need adapting to fit the needs of the campus
food pantry.
Volunteers
Your student body is a sea of endless volunteer resources. Post opportunities across campus
with descriptions of how volunteers will serve in the pantry. The number of volunteers and hours
they need to work is contingent on your operating style. The Foodbank has no specific rules for
17
recruiting volunteers, but they must adhere to all rules in the Agency Handbook for members of
the Foodbank.
Hours of Operation
The Foodbank recommends its members start by offering services once a month until
they feel comfortable increasing capacity. Other factors will determine hours of operation as you
progress: the need on campus, volunteer and staff resources, size of facilities. The Foodbank
requires that its members distribute food a minimum of once a month.
18
EVALUATION PROCESS
Providing food to the hungry and food insecure is a noble task, and a very daunting one.
That is why the Foodbank has developed survey and evaluation tools for members and the
individuals using the pantry. The tools will help navigate the Foodbank’s services and
interactions with current and future members and also help current members set goals and
objectives. The survey and evaluation tools will help campus food pantries assess their impact
on campus and help them conduct services in ways that best serve their users. Appendix G
contains the survey for campus food pantries and Appendix H contains the survey for
individuals.
Becoming a member of the Arkansas Foodbank is well worth your time. Members are
provided substantial resources and opportunities to affect real change in their communities.
College students make up a substantial part of the population that tends to get overlooked
when it comes to food assistance. Not all students are afforded the same opportunities to
succeed once they make it to a college campus, and access to “adequate, nutritious food”
should not be an advantage one student holds over another. If you have any questions about
starting a campus food pantry, becoming a member of the Arkansas Foodbank, or about this
guide, please contact Program Services at 501-565-8121.
19
REFERENCE LIST
1.
Arkansas Foodbank. (2014). Fighting
www.arkansasfoodbank.org/our-work
Hunger
since
1984.
Retrieved
from
2. Bahrampour, T. (2014). More college students battle hunger as education and living costs rise.
The Washington Post. Retrieved from http://www.washingtonpost.com/local/morecollege-students-battle-hunger-as-education-and-living-costsrise/2014/04/09/60208db6-bb63-11e3-9a05-c739f29ccb08_story.html.
3. Bishaw, A. (2013). Examining the effect of off-campus college students on poverty rates.
Retrieved from http://www.census.gov/hhes/www/poverty/publications/bishaw.pdf
4. Cady, C. (2014). Food insecurity as a student issue. Journal of College and Character, 15(4),
265-271. doi:10.1515/jcc-2014-0031
5. Coleman-Jensen, A., Gregory, C., & Singh, A. (2014). Household food security in the united
states
2013.
USDA
ERS.
Retrieved
from
http://www.ers.usda.gov/media/1565415/err173.pdf
6. U.S. Department of Agriculture. (2014). Students. Retrieved from http://www.fns.usda.gov/sna
p/students
7. U.S. Department of Agriculture, Economic Resource Service. (2014a). Key statistics & graphics.
Retrieved from http://www.ers.usda.gov/topics/food-nutrition-assistance/food-securityin-the-us/key-statistics-graphics.aspx
8. U.S. Department of Agriculture, Economic Resource Service. (2014b). County-level data sets.
Retrieved
from
http://www.ers.usda.gov/data-products/county-level-datasets/poverty.aspx?reportPath=/State_Fact_Sheets/PovertyReport&stat_year=2009&stat_t
ype=0&fips_st=37#.VHTLVFfF_yA
9. U.S. Department of Education, National Center for Education Statistics (2002). Nontraditonal
undergraduates.
NCES
2002-012.
Retrieved
from
http://nces.ed.gov/pubs2002/2002012.pdf
10. Weinfield, N., Mills, G., Borger C., Gearing, M., Macaluso, T., Montaquila, J., & Zedlewski, S.
(2014). Hunger in america 2014 national report. Feeding America. Retrieved from
http://help.feedingamerica.org
/HungerInAmerica/hunger-in-america-2014-fullreport.pdf
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APPENDIX A: UAPB CAMPUS FOOD PANTRY NEED SURVEY*
*University of Arkansas at Pine Bluff has granted permission to Arkansas Foodbank to include their survey as a sample for current
and future members.
The Arkansas- Pine Bluff Collegiate 4-H Club, The National Society of Minorities in Agriculture,
Natural Resources and Related Sciences (MANRRS) in collaboration with the Arkansas Food
Bank is conducting this survey to determine if there is a need for a student food pantry at UAPB.
The purpose of the food pantry would be to address food insecurity that may exist among the
student population. The United States Department of Agriculture defines food insecurity as
meaning: “Consistent access to adequate food is limited by a lack of money and other resources
at times during the year.”
Completing this survey is voluntary and your participation can be withdrawn at any time. Your
answers are completely anonymous. No identifying information is requested. However, your
participation is extremely important, as the results of this survey, in part, will be used to
determine if establishing a student food pantry will be pursued in the very near future. The time
required to complete the survey is about 5 minutes or less.
Which of the following best describes you? (Select one)
1. Student
2. Faculty
3. Staff
4. Administrator
STUDENT QUESTIONS:
While a student at UAPB has there ever been a time when you did not have enough food for
yourself or your household?
1. Yes
2. No
How often has your food supply been inadequate?
1. 0 – times per semester
2. 1-2 times per semester
3. 3-4 times per semester
4. 5 or more time per semester
While a student at UAPB has there ever been a time when you were aware of another student
(not yourself) that did not have enough food for themselves or their household?
1. Yes
2. No
21
How often would you estimate the food supply for other students (not yourself) has been
inadequate?
1. 0 – times per semester
2. 1-2 times per semester
3. 3-4 times per semester
4. 5 or more time per semester
If there was an occasion when you or other students didn’t have enough food, in your opinion,
would you or would other students use a food pantry if one were available on campus?
1. Never Use
2. Almost Never Use
3. Occasionally/Sometimes
4. Almost Every Time
5. Frequently Use
If you were in need and considered using a food pantry, what type of pantry would you prefer?
1. A pre-packaged box of food that can be picked up.
2. A shopping style pantry where each student can select food needed.
For a food pantry to operate efficiently it would need a group of committed volunteers. Would
you be willing to volunteer to work on occasion in the pantry?
1. Yes
2. No
3. Maybe
State your level of agreement with the following statement. A student food pantry is needed at
UAPB.
1. Strongly Disagree
2. Disagree
3. Undecided
4. Agree
5. Strongly Agree
How are you classified?
1. Freshman
2. Sophomore
3. Junior
4. Senior
5. Graduate Student
6. Other (Please Specify) ______________________________________________
22
Where do you live?
1. On-campus
2. Off campus
Counting yourself, dependent children, spouse or significant other, how many people are
currently in your household?
1. 1
2. 2
3. 3
4. 4
5. 5 or more
Finally, what questions, comments, concerns, or suggestions do you have about establishing a
student food pantry at UAPB?
FACULTY, STAFF, ADMINISTRATION QUESTIONS:
Are you aware of a situation or have personal knowledge of a student having an inadequate
supply of food?
1. Yes
2. No
In your opinion, to what degree is food insecurity a problem among the UAPB student
population?
1. Not at all a problem
2. Minor problem
3. Moderate problem
4. Serious problem
5. Don’t Know
For a food pantry to operate efficiently it would need a group of committed volunteers. Do you
advise a club/organization whose members would be willing to volunteer to work on occasion at
a food pantry if one was established?
1. Yes
2. No
23
The food pantry would need to raise start-up funds and would conduct food drives on occasion
to stock the pantry. Would you and or the members of a club/organization you advise be
willing to donate to the pantry?
1. Yes
2. No
3. Maybe
Would
apply)
1.
2.
3.
4.
you be interested in volunteering in one or more of the following roles? (Check all that
Not interested at this time
Donor
Advisory Council Member
Other ________________________________________________________________
Suppose it was determined that there was a need for a student food pantry and it was approved
to proceed with establishing a pantry. Where would you suggest the pantry be housed?
State your level of agreement with the following statement. A student food pantry is needed at
UAPB.
1. Strongly Disagree
2. Disagree
3. Undecided
4. Agree
5. Strongly Agree
Finally, what questions, comments, concerns, or suggestions do you have regarding establishing
a food pantry for the UAPB student population?
24
APPENDIX B: ARKANSAS FOODBANK SERVICE AREA MAP
25
Memorandum of Understanding Between Fiscal Sponsor and Food Pantry
________________________________________ has agreed to be the “fiscal sponsor” of
________________________________________, the “food pantry,” until 501(﴾c)﴿3 nonprofit status is
independently obtained by said food pantry. Responsibilities of the fiscal sponsor include
collecting and retaining all financial contributions made to the campus food pantry; providing
access to financial contributions made to the food pantry for operation, upkeep, and program
services; and upholding and maintaining all legal obligations of a 501(c)3 organization. The
relationship between the fiscal sponsor and food pantry is subject to review on an annual basis,
beginning when both parties have signed the MOU. The fiscal sponsor may occasionally provide
financial support in the form of donations, but is not financially responsible should damage
occur to the pantry space, product, staff, or volunteers. Operation of the campus food pantry
shall be the sole responsibility of the food pantry, including but not limited to hours of
operation, volunteer recruitment, scheduling, and staffing, food drives, marketing and
promotion, and distribution of services and product. The fiscal sponsor is not responsible for
paying salaries, stipends, or wages for anyone hired to operate the campus food pantry.
Acceptance of Terms and Conditions
The parties of this MOU are named below and by signing indicate that they have read,
understand, and agree to all of the terms and conditions of this MOU.
Fiscal Sponsor: ___________________________
Date: ___________________________
Food Pantry: _____________________________
Date: ___________________________
26
FIRST-TIME APPLICATION FORM
General Information:
ID Number (Assigned) _______________________ E-Mail Address ________________________________
Ethnicity (Choose all that apply): Caucasian____ African American/Black____ Latino____ Asian____ Middle
Eastern____ Pacific Islander____ Native American/Alaskan____ Other____
Age____
Gender: Male ___ Female ___ Transgender____
Campus Status (Mark all that apply in each row):
Full-Time Status____ Part-Time Status____
Traditional Student ____ Non-Traditional Student ____
Staff ____ Faculty ____ Veteran____
Household Information:
How many individuals are in your household? ____
How many of those individuals are under the age of 18? ____
Do you have personal transportation? Yes____ No____
Are you employed? Yes____ No____ If ‘Yes,’ Full-Time____ Part-Time____
How many people in your household are employed? ____
What type of housing do you have? On-campus____ Off-campus____ Other____
Which benefit(s) do you or someone in your household receive SNAP____ TANF____ WIC____
If your household does not receive any of the programs, are you interested in learning more about them?
Yes____ No____ If ‘Yes,’ which program(﴾s)﴿? SNAP____ TANF____ WIC____
Acceptance of Free Food and Waiver of Liability:
By my signature I acknowledge the receipt of free food from the food pantry. I understand this is a gift
and not a reoccurring obligation by the college or university, food pantry, or fiscal sponsor. I further
understand and agree that by accepting this donated food I freely and voluntarily, with full knowledge,
hold harmless and in no way liable or responsible for the quality, condition or packaging of food, college
or university, its officers, agents, employees, students, donors, volunteers, and food suppliers.
Signature: ________________________________ Date: _______________________
27
VOLUNTEER AGREEMENT
I. STATUS AS A VOLUNTEER. I, _______________________________________, have voluntarily agreed to
assist with the _______________________________________, the “food pantry”. I understand as a volunteer that I
will not be paid for my services, that I will not be covered by any medical or other insurance coverage and
that I will not be eligible for any Workers’ Compensation benefits in connection with my service.
II. RELEASE AND WAIVER OF LIABILITY AND HOLD HARMLESS. I hereby generally and forever
release and discharge, and agree not to sue the food pantry, the university or campus, its officers,
employees, agents, students, volunteers and suppliers, from and against any and all manner of claims,
causes of action, or liability which I may have now or at any time in the future which may arise out of or
relate to any injury, loss, damage or harm of any kind which may result or may happen to me while I am
volunteering with the food pantry, including any injury, loss, damage or harm which may result from the
negligence of the college or university, its officers, employees, agents, students, volunteers and/or
suppliers.
I further agree to indemnify, defend, protect, and hold harmless the food pantry, college or
university, its officers, employees, agents, students, volunteers and/or suppliers, from and against any and
all manner of claims, causes of action, or liability, arising out of or relating to any accident, injury illness or
damage, including death, to me which may occur during my voluntary participation in the food pantry.
III. CONFIDENTIALITY. As a volunteer of the food pantry, I agree to maintain the privacy and
confidentiality of any and all personal information of users. I recognize the value and sensitivity of
confidential information, and I agree not to copy, discuss, or otherwise disclose any participant
information to anyone who does not have official responsibilities regarding that information of the food
pantry. I agree to keep all participant information completely confidential for an indefinite period of time,
even after I am no longer volunteering with the food pantry. I understand that failure to comply with this
policy will result in my immediate dismissal as a volunteer.
I HAVE CAREFULLY READ THIS RELEASE AND WAIVER OF LIABILITY AND FULLY
UNDERSTAND ITS CONTENTS. I ACKNOWLEDGE AND AGREE THAT THIS RELEASE AND WAIVER OF
LIABILITY SHALL BE BINDING UPON MY SURVIVORS, HEIRS, SUCCESSORS, AND ASSIGNS. I AM
AWARE THAT THIS RELEASE AND WAIVER OF LIABILITY IS A RELEASE OF LIABILITY, INCLUDING
BUT NOT LIMITED TO, LIABILITY FOR NEGLIGENCE, AND AN INDEMNIFICATION AGREEMENT, AND
I SIGN IT OF MY OWN FREE WILL.
I am over the age of eighteen (18) years and am competent to sign this Volunteer Agreement.
Signature:
____________________________________________
Parent/Guardian if under 18 years: ____________________________________________
Date:
____________________________________________
28
APPENDIX F: STUDENT EXECUTIVE BOARD ROLES AND RESPONSIBILITIES
Campus Food Pantry Chair
Open the campus food pantry
Act as liaison between campus food pantry staff and student coordinators
Conduct biweekly meetings with staff and student board
Maintain responsibility over pantry operations and is present during operating hours
Ensure all coordinators are updated regularly and completing their own responsibilities
on time
Assist other Coordinators in any way possible
Delegate tasks to other student coordinator positions when needed
Perform any tasks or duties as requested by staff
Campus Food Pantry Volunteer Coordinator
Update all volunteer materials as necessary
Recruit and train volunteers
Schedule volunteers for shifts to serve and maintain attendance
Update volunteer list
Plan volunteer appreciate event
Perform any tasks or duties as requested by staff
Full Circle Applications/Requests Coordinator
Open the pantry if the pantry chair is unavailable.
Organize and submit monthly reports for the Arkansas Foodbank
File “First-time” applications and “Request Forms”
Administer surveys to users for annual reporting
Complete the annual survey for the Arkansas Foodbank
Complete annual reports of the campus food pantry
Perform any tasks or duties as requested by staff
29
Food Drive and Donation Coordinator
Coordinate food drives on and off campus
Collect donations from on- and off-campus locations
Log in-kind and monetarily donations to the campus food pantry
Distribute thank you cards to organizations and individuals that donated to the campus
food pantry
Perform any tasks or duties as requested by staff
Marketing and Outreach Coordinator
Maintain active presence on social media (Twitter, Facebook, Instagram, etc.)
Create and update marketing materials for the campus food pantry
Distribute materials on and off campus
Respond to inquiries about the campus food pantry
Perform any tasks or duties as requested by staff
30
Campus Food Pantry Evaluation Tool
This evaluation tool will assess which individuals are using your campus food pantry, predict any
trends among users, and develop a better understanding of who is affected by hunger and food
insecurity in your campus community. This tool is designed to help you understand how the
food pantry is operating and how it can be improved to meet user needs.
Section I – User Demographics
This section of the evaluation collects demographic information about people using your
campus food pantry. The majority of this information can be taken from your first-time
application form. Please answer the following questions to the best of your ability.
1. Ethnicity and identification:
Caucasian/White _____% African-American/Black _____%
Latino _____% Asian _____% Middle Eastern _____% Pacific Islander _____%
Native American/Alaskan _____% Other _____%
2. Age: 18-22 _____% 23-29 _____% 30-45 _____% 46+ _____%
3. Gender: Male _____% Female _____% Transgender_____%
4. Full-time status on campus _____% Part-time status on campus_____%
5. Traditional student _____% Non-traditional student _____%
6. Staff _____% Faculty _____% Veteran _____%
7. Average number of individuals per household _____%
8. Average number of individuals under the age of 18 _____%
9. Access to personal transportation _____%
10. Employment: Full-Time _____% Part-Time _____% Unemployed _____%
11. Average number of employed individuals per household _____%
12. Housing: On-campus _____% Off-campus _____% Other _____%
13. Households receiving the following benefit(s) in conjuction with the campus food pantry:
SNAP _____% TANF _____% WIC _____%
31
Section II – Monetary Analysis
This section of the evaluation is used to determine how funding is pursued, collected, and
utilized in order to operate your campus food pantry. Please answer the following questions to
the best of your ability.
14. What percentage of contributions to the campus food pantry is monetary, excluding grant
funding?
A. 76% - 100%
B. 51% - 75%
C. 26% - 50%
D. 25% or less
E. The pantry does not receive any monetary contributions, excluding grant funding.
15. What percentage of funding for the campus food pantry is in the form of grants?
A. 76% - 100%
B. 51% - 75%
C. 26% - 50%
D. 25% or less
E. The pantry does not receive any grant funding.
16. What percentage of funds is spent on overhead, including, staff, volunteers, supplies,
training, materials, and other non-food acquisition opportunities?
A. 76% - 100%
B. 51% - 75%
C. 26% - 50%
D. 25% or less
17. What percentage of campus food pantry food acquisition funds is spent on acquiring
donated goods (0¢ – 18¢ per pound) from a food bank?
A. 76% - 100%
B. 51% - 75%
C. 26% - 50%
D. 25% or less
32
18. What percentage of your campus food pantry’s food acquisition funds are spent on
acquiring purchased product, either from a food bank or vendor?
A. 76% - 100%
B. 51% - 75%
C. 26% - 50%
D. 25% or less
Section III – User Interaction and Other Resources
This section of the evaluation is designed to address what foods, products, and resourced are
provided to users. Please answer the following questions to the best of your ability.
19. Which of the following best describes the screening process for users?
A. There is no screening process and anyone from the community or campus may use the
pantry.
B. Individuals with a valid campus ID, regardless of enrollment in SNAP, WIC, or TANF or
other or services, may use the pantry.
C. Only individuals with a valid ID and not currently enrolled in SNAP, WIC, or TANF or
other services may use the pantry.
D. Users must meet other requirements in order to use the pantry and its services. Please
explain.
-
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
20. Which of the below best describes the campus food pantry’s normal practice of food
distribution to users?
A. Users are allowed to take whatever product is available to them as long as it fits in their
respected box or bag.
B. Users are allowed to take whatever product is available to them based on a portioning
guide
C. Users are given a pre-determined amount of food based on a portioning guide.
D. Users
are
given
product
based
on
a
different
method.
Please
explain.
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
33
21. Which of the below best describes user access to pantry goods?
A. Users are able to use the pantry as often as it is open.
B. Users are only permitted to use the pantry a certain number of times each semester.
a. How many times? _________________________________________________
C. Users can only use the panty if they present an emergency.
D. Users can only use the pantry by making pre-approved appointments.
E. Users are able to use the pantry based on different method. Please explain.
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
22. Which of the following best describes the type of food and products available to users when
they visit the campus food pantry?
A. Protein
B. Vegetables
C. Fruits
D. Dairy
E. Grain
F. Personal-care products and toiletries
G. Other
(Please
explain):
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
23. Which of the following best describes the type of additional services provided by the campus
food pantry?
A. Users have access to SNAP, WIC, and TANF applications and trained volunteers to help
fill them out. (Circle all that apply to applications).
B. Users have access to applications for SNAP, WIC, and TANF, but no trained volunteers.
C. Users
have
access
to
other
assistance
programs.
Please
list:
____________________________________________________________________________________
D. Users do not have access to any other resources or additional services.
34
24. Do you intend to expand services or programs of your campus food pantry? Please explain.
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
25. Please identify any other questions, concerns, or comments you have about operating your
campus food pantry.
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
35
User Campus Food Pantry Survey
This survey asks you to answer some basic questions about your use of the campus food pantry,
how you were treated, and how the campus food pantry can serve you better. Your name and
personal information will be kept confidential and will not be used in any materials without your
permission. You do not have to answer any or all of the questions; however, doing so will help
the food pantry better understand how it can provide you with the resources and services to
help you succeed. If you have any questions about this survey or what it will be used for, please
contact the following: _____________________________
1.Which of the following best describes you campus status?
A. Student
B. Staff
C. Faculty
D. Other (Please describe): ______________________________________
2. How often do you use the campus food pantry and its services?
A. As often as I am allowed to.
B. Only when an emergency happens (medical, job loss, death, etc.)
C. During the holiday breaks, including summer.
3. Have you used other food pantries in the community?
A. Yes
B. No
4. Have you been turned away from another food pantry in the community? Mark all that apply.
A. Yes, because I am a student.
B. Yes, because I make too much money.
C. Yes, other: __________________________________________________________
D. No
5. The campus food pantry provided me with meals that I would have otherwise had to skip.
A. Yes
B. No
C. Unsure
36
6. The campus food pantry provided my family with meals that they would have otherwise had
to skip.
A. Yes
B. No
C. Unsure
D. Not applicable
7. The campus food pantry provided me with access to food, personal care products, and
toiletries: (Select all that apply).
A. Protein
B. Vegetables
C. Fruits
D. Dairy
E. Grains
F. Personal care products and toiletries (feminine products, deodorant, toilet paper, tissue,
toothbrush, toothpaste, etc.)
G. Other
(Please
explain):
______________________________________________________________________________________
______________________________________________________________________________________
________________________________________________________________________________
8. The campus food pantry provided me with information about other services such as SNAP,
WIC, or TANF.
A. Yes
B. No
C. Unsure
9. By using the campus food pantry, I was able to allocate funds towards other necessities such
as rent, utilities, car maintenance, medicine, etc.
A. Yes
B. No
C. Unsure
D. Not applicable
37
10. By getting food from the campus food pantry, I was able to focus more of my time and
energy on class-related activities.
A. Yes
B. No
C. Unsure
D. Not applicable
11. My class attendance improved because I used the campus food pantry or its services.
A. Yes
B. No
C. Unsure
D. Not applicable
12. My grades improved while I used the campus food pantry or its services.
A. Yes
B. No
C. Unsure
D. Not applicable
13. I was able to stay enrolled and graduate or finish training because of the assistance I
received from the campus food pantry.
A. Yes
B. No
C. Unsure
D. Not applicable
14. The campus food pantry helped me to perform my job more effectively because I had access
to more food.
A. Yes
B. No
C. Unsure
D. Not applicable
38
15. I was able to stay employed because of the assistance I received from the campus food
pantry.
E. Yes
F. No
G. Unsure
H. Not applicable
16. I was treated with dignity and respect at the campus food pantry by staff and volunteers.
A. Yes
B. No
C. Unsure
17. The campus food pantry hours of operation are convenient for my schedule.
A. Yes
B. No
C. Unsure
18. What other types of food or products would you like to see at the campus food pantry?
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
19. What other types of services would you like to see at the campus food pantry?
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
39
20. How can the campus food pantry improve to serve you better?
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
21. Other questions, concerns, or comments?
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
40
–
41