Five years ago, there were five food pantries on college campuses. Now there are 121, according to Michigan State, which has been operating its MSU Student Food Bank since 1993.
When you’re preparing dishes that yield 50 servings, you don’t often stop to consider hunger. After all, you’re surrounded by available calories that your customers are welcome to indulge in—as long as they’ve purchased a meal plan. But where do those in your populace who can’t afford a meal plan go for food? “Today’s students are tasked with earning perfect grades, being active with extracurriculars and holding down a job,” says ...
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