O10 From Idea to Reality: Addressing College Food Insecurity with a Farm-to-Fork Initiative

Abstract

Objective To develop, implement, and evaluate Farm-to-Fork, a free weekly meal program for college students that integrates social, sustainable, local, and educational elements at the University of Kentucky (UK). Use of Theory or Research Of the 1,854 students surveyed at UK, 43% experience some level of food insecurity while the majority of student focus group participants (n = 33) shared specific challenges related to affording healthful food, including fresh fruits and vegetables (FV). Research suggests a need for more nutrition education for college students, as more than half of students in one large study did not receive nutrition-related information and desired such information from the university. Target Audience Farm-to-Fork targets food insecure college students at UK. Program Description Farm-to-Fork offers a multidimensional, interdisciplinary approach using the socioecological model with policy, system, and environment changes. Within the community-level and individual-level environment, Farm-to-Fork partners with various entities, while addressing student's physical, social, and economic environment, by providing educational resources, healthy lunchtime meals using recovered foods and produce, and a stigma-free social space to approximately 120 students weekly. Evaluation Methods Electronic surveys from students at Farm-to-Fork were recorded weekly for 12 weeks. Results In Fall 2018, Farm-to-Fork served 1,397 meals to 574 individuals and 70 student volunteers dedicated 400 hours. The average cost per meal was only 61 cents as a result of 1,100 pounds of recovered foods with an estimated value of $1,837 utilized for the meals. Of the 153 students completing an online survey about the Farm-to-Fork program, 65% experienced some level of food insecurity and 83% did not consume foods from the five food groups daily. FV were the most common food groups lacking in the diet. Though improvement suggestions were related to the meal quality and quantity, 96% provided positive feedback on the meal quality. Conclusions Findings from the Farm-to-Fork initiative suggest that it is effective, and there is a need for innovative programming that addresses college food insecurity to promote student success and wellness. Funding University of Kentucky Student Opportunity Grant from Food Connection.