In 2021, the Student Success Center approached Nancy Parkinson and the Miami University nutrition department about starting a food pantry. The Culinary Nutrition Depot Food Pick List, run by Parkinson and nutrition students, offers free meal fundamentals and small kitchen equipment for any enrolled Miami student.
The pick-list program started in April 2022 and distributed 71 kits from April to May and August to December. In 2023, the program distributed 303 kits. As of April 2024, it has distributed 450 kits.
“We wanted to streamline the pantry the best way we could, so we created the online pantry pick-list program,” Parkinson said.
Students are able to request items though a Google form created by nutrition majors. The form contains fields for each nutritional category: grains, fruits, veggies, proteins and pantry staples. It also includes utensils like can openers, wooden spoons, rubber spatulas, measuring cups and spoons as options. During the academic year, students can place their order by 5 p.m. Friday and pick up their items on Wednesday or Thursday the following week.
Parkinson focuses on accommodating food allergies, so the program offers almond milk, oat milk and gluten-free crackers. Other common items are pantry staples and smaller portable options, including applesauce cups and tuna cans.
“We wanted to have items in the pantry that students could stick in their backpacks,” Parkinson said.
In some pick-list orders, meal kits are distributed with recipes included. Kits containing recipes include spaghetti, chicken chili, chicken salad, tuna and hummus kits.
Parkinson and her students also created the Lunch and Learn Program held from 12-1 p.m. every Wednesday in the lobby of Phillips Hall. There, they demonstrate making recipes and distribute samples for people to taste.
“We wanted to provide education along with the food that we provide students,” Parkinson said.
A satisfaction survey, completed by people utilizing the pick-list program, identified the ordering system and convenient pickup as two strengths of the program.
The survey indicated that in 98% of cases, the program helped to relieve financial stress.
“With the increasing cost of college finances, like books, technology, classes, transportation and rent, those costs aren’t going down so we see that it's a service that we can offer to our students,” Parkinson said.
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The pantry receives funding from the Student Success Center, grants from the Women's Giving Circle, faith-based organizations in Oxford and private donations.
Dietetic interns and volunteers help organize the pantry and fill orders.
“A lot of us graduate students have internships where we aren’t allowed to work, so the pick-list program helps with that,” said Paula Concha-Fernández Soto, a graduate student and dietetics intern. “I was not aware that so many people signed up for the pick-list program until I helped with it.”
Lauren Hickman, another student volunteer at the pick-list pantry, also used the program because it offers a free, healthy option while grocery prices remain high.
“I lived in the dorms last year, so utilizing the pantry was definitely easier than going to Kroger,” Hickman said.
The pick-list program is available to students year-round, and Lunch and Learns will start once classes begin on Aug. 26.
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