UVU uses garden harvests and cooking workshops to combat student hunger

Nearly 50% of Utah college students report food insecurity, according to a statewide survey. At Utah Valley University, pantry manager Amber McGuire says the on-campus food pantry served over 12,000 individuals and handed out more than 67,000 pounds of food last year, with fresh produce from the student-run GRIT Garden accounting for almost 16,000 pounds. The pantry’s "Fresh Food Friday" program makes harvested fruits and vegetables available to students, but many lack the skills to prepare them.

In response, UVU launched "Pantry to Plate" cooking classes that demonstrate quick, adaptable meals using garden harvests in the growing season and pantry staples in winter. The initiative partners with other campus staff passionate about cooking and aims to reduce hunger among students dealing with financial strain, housing instability, or dietary restrictions. Similar food-security programs operate at other Utah institutions, including the University of Utah’s Feed U Pantry and Brigham Young University’s student assistance program.