Addressing a Silent Problem: Food Insecurity

Food insecurity on college campuses has long been an under-the-radar issue. So when the coronavirus pandemic began in March 2020, its ripple effect was felt on the MGH Institute campus as the part-time jobs students often relied upon were scaled back or vanished completely.

“It became a real problem for a lot of students,” said Mike Boutin, the assistant dean for faculty and student success in the School of Health and Rehabilitation Sciences. “It was something we knew needed to be addressed.”

According to a 2019 Real College Survey for the Massachusetts Public Higher Education System, 37% of respondents experienced food insecurity and 20% of food insecure students utilized SNAP benefits, factors which often can lead to not being able to adequately concentrate on their studies or even dropping out. 

Boutin was serving on a committee with Jessica Bell, director of library and instructional design, and Luella Benn, director of accessibility resources and wellness in the Office of Student Affairs and Services. Because they all interact with students regularly, they were hearing how some students often had to skip meals because they just didn’t have enough money. Not only that, but it was something most were reluctant to discuss.

“It’s not easy to admit that you need help,” said Bell. “There’s still a stigma attached to it for a lot of people, but we knew it was something that wasn’t going away.”

Meeting with stakeholders that included individual students, faculty, and staff plus student clubs, the Wellness Council, and the Office of Justice, Equity, Diversity, and Inclusion, they began collecting information on potential solutions which included talking with other colleges such as nearby Bunker Hill Community College.

What they learned was that while students most frequently experienced food insecurity, employees were not immune. It led to their decision to propose creating a space where everyone throughout the IHP community could easily access what they needed to put together a healthy meal when needed. Less than a year after the group submitted their proposed solution, and helped by $5,000 in start-up funds from the school plus money raised at a recent staff fundraiser, the IHP Community Pantry was born.

“The launch of this pantry is a wonderful addition to the many resources we have for faculty, staff, and students,” said President Paula Milone-Nuzzo at the April 6 grand opening. “This is tangible evidence or our commitment to the health and welfare of every member of the IHP community.” 

Its location, tucked behind the Building 39 lounge, was chosen because it is easily accessible and in a high-traffic area to help remove any stigma attached to using it. The self-service pantry, which is staffed by volunteers, is stocked with jars of peanut butter, boxes of pasta, cans of tuna and soup, bags of beans, and personal care products such as deodorant and shampoo. 

The effort was strengthened with the addition of SLP student Emily Komarow, who helped raise awareness; MSN student Phyllis Wallace, who worked in public health for more than two decades before coming to the Institute; and OTD student Kira Kearney, who is completing her Advanced Doctoral Experience in the Accessibility Resources and Wellness Center.

“We worked hard to find ways to do that which respects the dignity of all those who will utilize the pantry,” said Boutin, “and to promote this as a community-wide service for everyone to use.”

To help keep the shelves stocked, a food drive to collect nonperishable food and personal care products will continue through April 22. Other drives will occur periodically.