Students in need will continue to utilize the services of the SCSU Food Pantry thanks to the generosity of a local supermarket and their commitment toward providing to the community.
Stop & Shop presented the pantry with $5,000 at a ribbon-cutting ceremony held on May 14, along with Vice President for Student Affairs Tracy Tyree and Dean of Student Affairs Jules Tetreault.
The food pantry is located in the rear of the Wintergreen Building. It is open to all undergraduate and graduate student shoppers Monday through Thursday, 10 a.m. to 6 p.m., Friday from 10 a.m. to 3 p.m. and Sunday from noon to 3 p.m. Students can visit the pantry directly during business hours or make an appointment, which usually lasts 15 minutes, through SSC Navigate. When they visit, students simply pick what they need.
“Students face a unique set of difficulties, and lessening the burden of food insecurity that many students face every day will help them to focus on their education and their future,” said Maura O’Brien, Stop & Shop manager of community relations. “Stop & Shop is proud to assist in supporting the Southern Connecticut State University’s on-campus food pantry, helping to ensure students have access to food to help them succeed in their studies and life outside of the classroom.”
The food pantry was established last year to assist those students with financial and food insecurity as a result of the COVID-19 pandemic and college-related expenses.
The Stop & Shop donation will further allow students to access nutritious food options, basic human necessities, and personal protective equipment such as masks and hand sanitizer to combat the pandemic.
“The SCSU Food Pantry is grateful for this generous donation and partnership,” said Susan Zarnowski, student affairs case coordinator and food pantry coordinator. “This donation will assist with keeping our fridge, freezer, and shelves stocked for students throughout the summer and next semester. We know as students acclimate back to on-the-ground classes, we will be reaching more students in need and providing access to this resource.”
