The US Department of Agriculture defines food insecurity as the limited or uncertain ability to acquire nutritionally adequate food, resulting in disrupted eating patterns or reduced food intake. In the aftermath of the pandemic and the ensuing economic slowdown of 2020, a study from Northwestern found that food insecurity doubled overall, jumping from 10.8% to 23% in the US — that number increases further among college students, with an estimated food insecurity rate of  37%. College represents the transition from adolescence to adulthood, where individuals gain more autonomy. Students spend those 2-4 years away from home establishing dietary independence and can become especially vulnerable to dietary maladaptations and food insecurity.

Food insecurity can have serious effects on both a student’s health and academic performance, ranging from a lower GPA to less attendance in class, to increased depression and stress, and a higher risk of obesity that can follow them through their lifetime. The subsequent debt of college tuition can also create a cycle of debt for students experiencing food insecurity, especially for marginalized students. 

Risk factors for food insecurity on a college campus, including financial insecurity, housing location, and being from a minority background, are complex. The vast majority of first-year college students are forced to live on campus and use meal swipes, with most colleges requiring unlimited meal plans. Students rely on such plans to cover most of their dietary needs and usually have increased access to nutritional variety in dining halls. However, such first-year requirements don’t guarantee food security, with an estimated 25% of University of California students experiencing food insecurity while living in campus residence halls and using a meal plan. Food insecurity increases significantly as students move off-campus and opt out of meal plans. Students now have to juggle more tasks, such as transportation to grocery stores, finding time to cook, and budgeting for groceries — all while managing their increased workload. Students may lack cooking skills or access to cooking facilities and may buy take-out instead, which is frequently more processed, less nutritious, and often more expensive than cooking at home. 

In a focus group study conducted by researchers at the University of California, Merced, economic factors were found to be the main driver of food choices and were most frequently brought up by students as having a major influence on eating choices. Despite the college’s location in the most productive agricultural region in the world, the campus was a food desert, with the nearest supermarket being 4.5 miles away. Students, especially those from low-income backgrounds, described the cost as “a decisive factor in choosing one food over another” and perceived nutritious food on campus as being more expensive compared to food of poor nutritional value. Thus, when such students are faced with hunger, they frequently choose the cheaper, more convenient, and less nutritious option. Those habits continue into adulthood and can have serious health consequences. 

Common interventions to address food insecurity often include food pantries, which are student-run. Through funding from grants, private donations, and student funds, food pantries offer meals and essential food items for students to take at no cost. Nearly 800 colleges and universities have food pantries on campus and have played a crucial role in addressing food insecurity by providing free food for the community. Assistance programs like the Supplemental Assistance Nutrition Program (SNAP)  also provide a safety net for college students. Following the COVID-19 pandemic, the SNAP 20-hour work requirement for students was lifted, making six million more students eligible for SNAP. This expansion was short-lived, with the requirement being reinforced in the years following. 

Food insecurity has a clear impact on college student’s academic performance and health. Access to affordable, convenient, and nutritious food is crucial for ensuring students perform and learn at their best. Yet factors like financial situation, living location, and racial or ethnic minority background can significantly influence the likelihood a student will be food insecure. Students should not have to worry about where to find their next meal, or whether they have to skip breakfast or dinner to save money. Colleges and universities should play a key role in ensuring their students have adequate nutritious foods at affordable prices. Governments should actively expand SNAP for students by reducing the work requirement or eliminating it.