Year 1: A Student Assessment of Food Security and Basic Needs at Santa Clara University as Universities Respond to COVID-19 (2020)

From September 2020 to January 2021, our research team set out to evaluate the presence and severity of food insecurity on Santa Clara University’s campus. We conducted a campus-wide survey with 484 respondents, performed 22 student interviews, and one student focus group with 11 students assessing basic needs security. We created a report designed to share the findings from our survey: the first systematic study at Santa Clara University of student food security, housing security, and food sovereignty. We found that about 21% of student respondents self-reported having experienced food insecurity while attending SCU and 19% of respondents had low or very low food security scores. While 1 in 5 respondents have low or very low food security scores, more than 45% of the food insecure respondents were unaware of the SCU Food Insecurity Program, posing a risk for students that may experience food insecurity and feel as though they lack adequate support. Our survey analysis also shows that 38% of respondents are housing insecure and that Hispanic/Latinx respondents at SCU have higher rates of basic needs insecurity than the national average. 

From the focus group and student interviews, we found that mental health issues and a lack of meal points have resulted in student food insecurity. Additionally, students from varying cultural backgrounds noted that they did not feel as though they had access to foods that reflected their identity while attending SCU. These findings are alarming, especially when we think about how a lack of basic needs security can impact a student’s journey in higher education. Our research team suggests the following recommendations for the University, in order to increase student food security and sovereignty at SCU: 

1) Increased and permanent funding for the SCU Food Insecurity Program and investments into a broader student basic needs program or center,
2) Creation of a high level task force with broad representation from students, faculty and staff charged with developing justice and equity focused responses, 
3) Increased financial aid scholarships for low-income and BIPOC students,
4) Creation of educational and awareness campaigns in order to increase student awareness about the issue of food insecurity and the support available,
5) Re-evaluation of SCU’s current use of a meal point system for their campus dining system, and 
 6) Re-evaluation of SCU’s contract with Bon Appetit.