Media Release
Nourishing futures: ²ÝÁñ¶ÌÊÓƵinitiative promotes food resiliency among students
Mandy Wan (SU²ÝÁñ¶ÌÊÓƵServices Coordinator) and Brynn Joyce (SU²ÝÁñ¶ÌÊÓƵExecutive Director) holding SUVCC’s “protein packs” that are handed out to students
“Students sometimes don’t realize they are food insecure.”
That statement from Mandy Wan, Services Coordinator at the Students’ Union of ²ÝÁñ¶ÌÊÓƵ (SUVCC) sums up the insidious nature of food insecurity. For many, a diet consisting of instant ramen or boxed mac and cheese isn’t just about convenience, it’s also about affordability. Nutritious foods are often passed over in favour of more affordable but less healthy options.
To combat this, ²ÝÁñ¶ÌÊÓƵ (VCC) is launching a comprehensive initiative aimed at enhancing food resiliency for students. This collaboration, with support from the SU²ÝÁñ¶ÌÊÓƵand the ²ÝÁñ¶ÌÊÓƵFoundation, aims to build community, increase food security, and raise awareness of food resources among ²ÝÁñ¶ÌÊÓƵstudents.
Research has consistently shown that 40% of post-secondary students in Canada are food insecure. Not only does food insecurity have physical impacts, but it also has the potential to impact academic performance, social and mental well-being. Recent surveys conducted by ²ÝÁñ¶ÌÊÓƵ (VCC) and the SUVCC, revealed that one in eight students reported accessing a community food bank in the last six months and one in nine identified they had difficulty in accessing food for themselves and/or their families.
“The role of SU²ÝÁñ¶ÌÊÓƵis to identify what matters the most to students and advocate on their behalf,” says Wan. “Earlier this year we started offering “protein packs” to students in need so that they could access nutritious food and learn more about food resources available on and off campus. The popularity of the program signaled to us that there is a significant need.”
Food Resiliency Fair
To kick off the initiative and to recognize UN World Food Day on October 16, ²ÝÁñ¶ÌÊÓƵand SU²ÝÁñ¶ÌÊÓƵwill host a Food Resiliency Fair at the college’s Downtown campus. Aimed at normalizing conversations about food insecurity, the event will feature nutritious food samples, workshops on sustainable food practices, resources on how to manage food needs, and much more.
"VCC’s food resiliency initiative is not just a standalone effort; it is deeply embedded in our strategic plans including VCC’s Strategic Innovation Plan and Mental Health and Well-being Framework,” says Clayton Munro, Associate Vice President of Student and Enrolment Services. “We are also grateful to the SU²ÝÁñ¶ÌÊÓƵfor the support they have already been providing to students. By ensuring alignment on multiple fronts, we are creating a holistic support system. ²ÝÁñ¶ÌÊÓƵis a place of ‘real learning for real change’. We can only do this when we create an environment where every student can thrive, both academically and personally."
Piloting on-campus food resources
The initiative also includes two pilot projects. ²ÝÁñ¶ÌÊÓƵwill establish food pantries in select departments. Called Snack Shacks, these pantries will offer students the ability to access food discreetly and without judgment. VCC’s Snack Shacks follows a similar model that already runs out of the college’s Indigenous Gathering Spaces and SUVCC.
The second pilot project is a system of grocery and cafeteria cards that students can request through their instructional program or directly through Financial Aid. By filling out a simple form, students can access a pre-loaded grocery card to spend at a local grocery store, or VCC’s cafeteria. These cards will assist those experiencing unexpected and urgent need for food on campus.
Adds Munro, “The process for obtaining these resources is designed to be simple and straightforward, ensuring that students can easily access the support they need without unnecessary barriers or confusion.”
Contributions from VCC’s donors provided the necessary financial support to launch this initiative.
"Supporting ²ÝÁñ¶ÌÊÓƵFoundation is vital to combating food insecurity at the college,” says Moira Gookstetter, Executive Director, ²ÝÁñ¶ÌÊÓƵFoundation. “Funding initiatives such as the Food Resiliency Fair and other on-campus food security programs ensure that all students can focus on their education. Beyond immediate support, contributions from donors help foster a culture of community, allowing students to reach their full potential. I cannot thank our generous donors enough for recognizing this critical need.”
Learn more about VCC’s Food Security Project.
About ²ÝÁñ¶ÌÊÓƵ
²ÝÁñ¶ÌÊÓƵ (VCC) is one of British Columbia's largest and oldest public post-secondary institutions, offering over 140 programs across a wide range of disciplines, including health sciences, hospitality, trades, design, and arts. With a focus on hands-on, industry-relevant learning, ²ÝÁñ¶ÌÊÓƵis committed to providing students with real-world experience that leads to meaningful employment. Real learning for real change. www.vcc.ca
Media contact:
Carey Yada Lee
Strategic Communications Specialist
c: 236.833.3640
e: cyadalee@vcc.ca