Kelly Ratliff gave a wonderful presentation on the development of a Campus Cupboard (campus food pantry) at the Wisconsin Campus Compact regional gathering on September 23, 2013.

1. WCTC Campus
Cupboard
WiCC Regional Gathering
9/23/2013

2. The National Scene
 “35.2 percent of students reported that
within the past 12 months, finances were
“traumatic or very difficult to handle”
(and that percentage doesn’t include the
students who selected finances in
addition to other factors, such as family
problems or personal health)”
-InsideHigherEd, 2011

3. Cont.
 “According to the Institute for Higher
Education Policy, the proportion of low-
income young adults enrolled in college has
been increasing over time, particularly
among some minority populations. In 2008,
15.5 million young adults were from families
living at, near, or below the poverty line, and
nearly 60 percent of them were attending a
college or earned some sort of degree during
that time”
-InsideHigherEd, 2011

4. Project Background
 College/university food pantries are a
growing trend, and student need was
evident
 Research and assessment began in 2010-
2011 academic year
 NWTC Tour
 Student Survey
 Local food pantry outreach

5. Student Survey
 College staff worked with Student
Government Association to get student
feedback on campus food pantry
 Distributed to all credit-taking students
 Nearly 500 student respondees gave us
over 40 pages of qualitative and
quantitative feedback

6. Survey Question Examples
 How often do you
skip meals to save
money?
 Would you use a
campus food shelf?
 Are you currently
using a community
food pantry?
 Are you receiving
SNAP benefits?

7. Student Survey Highlights
 15% self-reported they receive SNAP
benefits
 40% reported skipping meals at least once
a week to save $
 20% said they skip “several times per week”
 52% reported they would have interest in
accessing a campus-based food shelf
 Overwhelming positive comments in favor

8. Development
 Committee met to
develop guidelines,
best practices,
safety protocols,
etc.
 SGA supported
project
construction-
began December
2011

9. The Finished Product!

10. How It Works
 Students must bring
current Student ID
 Each student receives
a pre-made bag filled
with breakfast, lunch,
dinner and snack items
 Staff members only
during distribution
hours
 Students involved in
collection, bagging,
sorting, and décor!

11. How We’re Supported
 Donations always accepted at the
Student Life front desk, C-121, and a few
other campus locations
 “Food for Fines”
 Monetary donations collected through a
WCTC Foundation Advised Fund
 Partnership with select partners (Carroll
University, board members)

12. Other Initiatives
 “Give Thanks By Giving” – SGA project,
selling “thank-you” bracelets for delivery,
supports Thanksgiving bag program
 Donated Thanksgiving meals to 20 families
last year
 Working to partner with culinary program
within confines of health & safety
guidelines

13. Benefits
 Served nearly 1,000 bags since opening in
March 2012
 An outlet for staff and student service in
many forms
 United campus community around a
common cause
 Referral service for students who are
struggling (Counseling, community
agencies)

14. Challenges
 Maintaining stock in the Cupboard is a
balancing act
 Shopping
 Food Drive timing
 Expired food

15. Questions?
 Contact Kelly
Ratliff, Assistant
Director of Student
Development
 kratliff@wctc.edu
 Ext. 5377
 Cupboard Ext.
5122