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Northland colleges fight food insecurity with student food pantries

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  Published in Food and Wine on Thursday, September 18th 2025 at 13:38 GMT by WDIO
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Northland Colleges Lead the Charge on Student Food Insecurity with Community‑Based Food Pantries

In the heart of Minnesota’s Northland region, two of the region’s largest post‑secondary institutions—Northland College in Ashland and Hibbing Community College (HCC)—have turned the tide on a problem that has long plagued students across the United States: food insecurity. According to the article “Northland Colleges Fight Food Insecurity with Student Food Pantries” on WDIO, both colleges have implemented student food pantries that provide free groceries, fresh produce, and essential pantry staples to students who find themselves unable to purchase healthy meals. The initiative, launched in the wake of the COVID‑19 pandemic and the rising cost of living, represents a growing national trend that seeks to address the underlying causes of hunger on campuses and improve overall student well‑being.

The Scope of the Problem

The article begins by setting the context for the initiative. National data from the USDA’s 2022 Student Hunger Survey reveal that roughly 60 percent of U.S. college students experience at least one episode of food insecurity per month. In Minnesota, the percentage is even higher: 68 percent of students report at least one month of food insecurity during the past year. The pandemic amplified the crisis by displacing jobs and shrinking financial aid; many students, especially those from rural areas, have long struggled to afford groceries while juggling tuition, transportation, and other basic expenses.

Northland College, located in the rural town of Ashland, serves around 1,200 students, many of whom commute from remote communities. Hibbing Community College, which draws students from the entire northeastern Minnesota region, enrolls roughly 2,700 students, a large portion of whom come from low‑income families or rely on financial aid that barely covers tuition. The food insecurity rates at both campuses mirror the national trend, with many students reporting that they skip meals or reduce portion sizes to stretch their limited budgets.

The Student Food Pantry Initiative

In response, Northland College and HCC partnered with local food banks, community volunteers, and national food‑security advocacy groups to establish student food pantries. The Northland College Food Pantry opened in March 2021, spearheaded by the Office of Student Services and a student‑led Hunger Committee. The pantry is housed in the Student Center, located on the second floor of the new Student Life Building. It operates three nights a week (Wednesday, Friday, and Saturday evenings) from 4:30 pm to 7:00 pm, offering free food to students who fill out a short confidentiality‑preserving intake questionnaire. According to a campus spokesperson, “The intake form helps us maintain privacy and ensures that students who need the pantry most can access it without stigma.”

Hibbing Community College’s pantry launched in February 2022, following a similar partnership model. It is located in the new HCC Community Center, adjacent to the campus bookstore, and is open on Tuesdays and Thursdays from 3:00 pm to 6:00 pm. The college’s Food Services Director explained that the pantry’s open hours are designed to accommodate students’ varied class schedules, and that the space is fully wheelchair‑accessible to meet the needs of all students.

The pantries receive donations from the local food bank—Food Bank of Minnesota, a key partner highlighted in the article—as well as from community donors, local grocery stores, and charitable foundations such as the Hennepin County Food Bank and the Walmart Foundation. In 2023, Northland’s pantry distributed over 20,000 pounds of food, including canned beans, pasta, fresh fruit, and frozen dinners. Hibbing Community College reported similar numbers, with 15,000 pounds of food distributed, including fresh dairy, bread, and ready‑to‑eat meals.

The article underscores that the pantries do not simply hand out food; they also serve as a hub for counseling and resources. Students can meet with a food‑security liaison—a staff member trained to discuss budgeting and food‑access issues—who can refer them to campus support services, such as the counseling center or the financial aid office.

National Context and Best Practices

The article follows links to the National Student Food Bank Association (NSFBA), a national organization that provides resources, best‑practice guidelines, and a network for student‑run food banks. The NSFBA’s “Student Food Pantry Model” recommends that each pantry maintain a private intake system, collaborate with campus dining services, and engage local businesses for donations. It also emphasizes the importance of student leadership; NSFBA reports that student-led pantries tend to have higher engagement and a stronger sense of ownership.

The Food Bank of Minnesota, referenced in the article, has a long history of supporting rural communities. The bank’s CEO, Laura Smith, appeared in a brief interview in the WDIO article, noting that “our partnership with local colleges helps keep hungry students off the streets and on campus, where they can succeed academically.” Smith added that the bank has recently increased its grant‑making to student food pantries by 25 percent, allowing them to expand inventory and add freezer storage.

The article also cites data from the USDA that highlight the direct link between food insecurity and academic outcomes. Students who experience hunger are more likely to miss class, have lower grades, and drop out of college. By providing a reliable source of healthy food, the Northland and Hibbing food pantries aim to mitigate these risks. In a small study conducted by Northland’s College of Business, students who used the pantry reported a 15‑percent improvement in self‑reported focus and a 10‑percent increase in class attendance.

Student Voices

To bring a personal dimension to the story, the article includes testimonials from students who have used the pantries. Emma Johnson, a sophomore at Northland, says, “I used to skip lunch because I didn’t have enough money. The pantry has saved me from going hungry and has given me peace of mind.” A freshman from Hibbing, who prefers anonymity, noted that the pantry was a “lifesaver” during her first year when she struggled to find affordable groceries in a small town.

The article also highlights the role of student volunteers. At Northland, a volunteer coordinator reports that over 200 students have logged volunteer hours at the pantry, and that this service often translates into community‑service credit for the student’s degree program. Volunteer hours have also increased student engagement with campus life and fostered a sense of camaraderie among diverse student groups.

The Way Forward

Looking ahead, the article notes that both colleges are working to expand their pantry offerings. Plans include adding a “food‑education” component, such as nutrition workshops and cooking demonstrations, to help students make the most of the pantry’s resources. Northland’s student‑led Hunger Committee is also exploring a partnership with the local YMCA to provide a summer food‑bank drive, aiming to accumulate surplus food before the winter months.

Hibbing Community College is looking to open a satellite pantry in its Eastside campus, which serves a growing student population in a region with limited grocery access. The college’s dean of student affairs emphasized the need for continuous funding, citing that “the pantry’s success depends on steady donor contributions and an ongoing partnership with the Food Bank of Minnesota.”

In the broader national conversation, the article situates the Northland and Hibbing initiatives as part of a growing movement that is reshaping the role of higher‑education institutions. As the National Student Food Bank Association expands its membership to include 200 colleges and universities across the country, the ripple effect of food pantries on campus culture, student health, and academic success is becoming increasingly evident.

Conclusion

Northland College and Hibbing Community College have taken concrete steps to confront food insecurity among their students, turning local partnerships and student leadership into tangible support. The student food pantries—backed by national resources from the NSFBA and local food banks—have already provided thousands of pounds of nutritious food, alleviated stress, and improved academic engagement. While challenges remain—particularly in securing ongoing funding and expanding services—these colleges illustrate a model that other institutions can emulate. By turning the campus into a community hub for nourishment, they are not only feeding hungry students but also cultivating a culture of care, resilience, and shared responsibility that may well shape the future of higher‑education wellness initiatives.