A new $11,905 grant from the State Council of Higher Education for Virginia (SCHEV) will expand capacity at the EMU Free Food Room to meet sharply rising demand. 

Funding will also provide enhanced outreach, better data tracking and reporting methods, and other improvements to the access and security of the campus food pantry.

Rising demand

Data collected from a door counter at the Free Food Room indicates that demand has risen sharply over the past two years. Average monthly usage (August through May) was 256 visits in 2023-24 and 318 visits in 2024-25, and is projected to reach 630 visits in 2025-26.

The cost of purchasing food has risen significantly to keep pace, increasing from $189 per month in 2023-24 to $263 in 2024-25, and is projected to reach $371 in 2025-26.

Based on utilization trends and observations, an estimated 25% of EMU undergraduates experience some level of food insecurity each year, wrote Jonathan Swartz, dean of students, in a grant application. “Given this data, our best estimate is that approximately 183 undergraduate students use the food pantry each year, most of them regularly,” he wrote.

Partnerships and priorities

The Free Food Room has relied on the dedication of the Food Insecurity Task Force, a group led by EMU staff members Brian Martin Burkholder, Celeste Thomas, and Trina Trotter Nussbaum, as well as donations and community partnerships with the local food bank and area farms.

Current funding sources are no longer sufficient to meet demand, underscoring the importance of grant support, Swartz wrote in the application.

Swartz said members of the task force submitted the application in mid-December, expecting to receive between $2,000 and $3,000 in funding. A month later, they learned they had been awarded $11,905.

“The Free Food Room has sustained itself but has had no significant budget, so any amount of money would’ve helped us,” Swartz said. “We’re surprised and grateful to receive almost $12,000, which will help us more strategically increase the food supply.”

Keeping students ‘on track’

EMU’s grant is among a total $500,000 awarded to 48 colleges and universities throughout Virginia. 

According to a , Shenandoah Valley neighbors received the following funding: Mary Baldwin University, $14,882; Blue Ridge Community College, $11,905; Bridgewater College, $8,928; and James Madison University, $5,952.

The grants allow institutions to establish on-campus food pantries or partner with local food banks to provide food at no charge to students, the release states. In addition, grant funds can be used to increase partnerships and build more sustainable solutions for campus hunger. Funding amounts are based on the percentage of in-state Federal Pell Grant-eligible students enrolled at the institution.

“More than 40% of college students experience food insecurity at some point, which can lead to several adverse outcomes, including dropping out of school. Virginia’s investment in campus food pantries will help keep our students on track to reach their educational goals,” said Scott Fleming, SCHEV’s executive director, in the release.

The grants are funded by the enacted by the General Assembly in 2025. SCHEV published a on campus food insecurity in November 2024 that made several recommendations and offered resources for institutions.

The Free Food Room is open 24 hours a day, seven days a week, to EMU students and employees in need. It is also an unsupervised space so that people can take what they need anonymously and with dignity. 

But times are tough, demand is high, and funding is scant. The organizers behind the Free Food Room initiative, which relies on donations to continue operating, say that it stays afloat “on a wing and a prayer.” And, they say that without more financial support, it won’t have enough funding to operate after this semester. 

With your help, you can contribute to keeping this invaluable resource alive. Make a gift to the Free Food Room fund, and ensure it will continue serving those in our campus community who experience food insecurity.

Donations of nonperishable food can be left inside the Free Food Room. People can also donate gift cards that will be used at grocery stores. 

The Free Food Room is a joint initiative of the Food Insecurity Task Force—a group comprising EMU staff members Brian Martin Burkholder, Celeste Thomas and Trina Trotter Nussbaum—and the Sustainable Food Initiative (SFI). Members of the task force collect donations, write grant requests, order monthly deliveries through their partnership with the (at discounted pricing), pay bills, and send emails about fresh fruits and vegetables when they arrive. 

The resource is a collaborative effort between various groups on campus. Work-study students through the Black Student Alliance and the Office of Faith and Spiritual Life sweep the floor, unload deliveries, restock shelves and check inventory. Students from SFI stock the freezer with meals from the dining hall and supply the room with fresh fruits and vegetables sourced from EMU gardens. A list of the items grown on campus, dated from August, noted: Roma and Big Beef tomatoes, Swiss chard, figs, jalapenos, and bell and banana peppers.

Last year an agreement with Virginia Mennonite Retirement Community’s , just down the road on Harmony Drive, provided the Free Food Room with any produce that didn’t sell at its farm stand. Members of the task force anticipate partnering with VMRC’s USDA organic-certified farm again if possible.

The Free Food Room could use all the help it can get. According to data shared by task force organizers, its busiest month over the last school year, February 2024, saw 346 visitors (a sensor inside the room keeps a tally). Organizers spent $535 to order 1,110 pounds of food from the food bank that month.

Identifying a need

Food insecurity is an epidemic afflicting college campuses nationwide and EMU is no exception. A federal analysis released in July estimated that 23% of college students in 2020, or about 3.8 million students, experienced food insecurity.

From a Sept. 9 article on :

“The report again shed light on what previous analysis of federal data have shown—that a large share of students struggle to put food on the table. The study reported that about 2.2 million of those 3.8 million students had low food security, or ate less than they should or skipped meals altogether.”

Prior to having its own space on campus, food assistance was funded through the Faith and Spiritual Life Compassion Fund, which helps students with emergency needs, and supported by Y-Serve food drives held twice a year. But the grassroots initiative was often disjointed and lacked a central system in place.

In 2018, after reading an in The Washington Post about the widespread hunger problem on campuses, a group at EMU was spurred to action. The group identified food insecurity as a major need to address and began putting together the pieces that would eventually become the Free Food Room. In 2022, after years of talks and meetings, the Free Food Room began operating out of its current space in the Heatwole House. Organizers were approved for membership at the Blue Ridge Area Food Bank near the end of that year. The task force pays a yearly $50 membership fee, which is covered by Y-Serve.

The Free Food Room aligns with EMU’s 2023-28 strategic plan, Pathways of Promise: Preparing Tomorrow’s Unifying Leaders, and its vision to open new pathways of access and achievement. As EMU continues to live into its commitment to belonging—this year marked the most diverse incoming class in school history—and provide access to more students in financial need, the task force aims to take a proactive approach to securing funding to sustain its services.

The Free Food Room experiences higher periods of need during school breaks when the dining hall is closed and cannot supply the pantry with frozen meals. Nussbaum said graduate and international students are among those most susceptible to food insecurity in the EMU community. Many of them are far from home, have families to feed, and lack their own transportation.

“People don’t often think about college students as being needy, whether in terms of food or shelter,” she said. “I think we’re attending to a need that might not be universally known.”

A more welcoming space

This summer the Free Food Room received some much-needed updates. A grant from the Blue Ridge Area Food Bank was used to purchase a new two-door freezer, three-door cooler and shelving. The new appliances and shelves help create a more welcoming space, drawing in more visitors, and can store much more food than before.  

“We’re grateful for this grant,” Thomas said. “We’ll now be able to accommodate larger orders from the food bank.”

“It makes a huge difference,” Nussbaum said.

The organizers say they have some ideas for future grant requests, which might include funding for hygiene products and signage.

For more information about the Free Food Room and ways to help out, contact: brian.burkholder@emu.edu, celeste.thomas@emu.edu, or trina.nussbaum@emu.edu

The Shenandoah Valley Children