1
Internal Project Proposal
To:
From:
Date:
Subject:
Dr. Rochelle Gregory
Julianna R. Huerta; Shiv Pankajkumar Bhakta; Pat A. Anderson; Zhwar F.
Subhani; Brandon M. Gravelle
26 July 2024
Proposal for Combating NCTC Student Food Insecurities
INTRODUCTION
College students can suffer negative physiological effects and psychological consequences if
they are deprived of food. Students who are food insecure tend to have poor eating habits and a
lack of physical activity, which puts them at a higher risk of obesity. These behaviors can harm a
student’s academic performance, as well as put their health at risk. The lack of food for students
can lead to poor academic performance, increased stress, and mental health problems that can
have lasting effects. Long term medical issues due to a lack of food and proper nutrition can
affect students into adulthood. Many college students are young, and their bodies are still
developing. They need proper nutrition to maintain them.
Although the absolute number of college students that are experiencing food insecurity is
unknown, it is known to be a prevalent, nationwide problem that affects many student
populations. A significant portion of food insecurities can be attributed to the shortfall of
financial assistance resources that are available to college students. While it would be best for
colleges and the federal government to create a lasting solution to this crisis, there are alternative
solutions that we would like to propose.
We (the Team Members Committee) would like to request authorization to proceed with the
creation of a new NCTC Food Assistance Program. This program will consist of multiple
solutions to help alleviate food insecurities among students at NCTC. Our proposal will outline
specific details of how we plan to implement this new project upon approval, as well as what will
be included in the program.
DESCRIPTION OF THE PROBLEM
Food insecurity among the collegiate community is a prevalent issue, characterized by multiple
concerns. Malnutrition can lead to chronic health consequences. For instance, people who do not
have access to nourishing meals may experience enduring health issues. Prolonged instances of
food insecurity may lead to chronic illnesses such as diabetes, cardiovascular disease, and
obesity. Alternatively, it might result in anemia, cognitive deficits, or other various health
complications. Food insecurities may cause college students to worry, stress, and experience
sadness due to the absence of nourishing meals.
The shortage of financial assistance resources that are readily available to college students
creates an academic dilemma. Lack of nourishment for college students may result in poor
grades, which can interfere with their ability to obtain a degree. Food insecurity is an issue that
seems to be growing among college communities. Part of this is related to the state of the
2
economy; COVID-19 also played a role in adding to the issue. Many students are struggling to
afford food. With the creation of the NCTC Food Assistance Program, we hope to put food
insecurities at NCTC in the past.
RESEARCH
Regarding food insecurity in colleges, the matter is quite widespread and has serious
implications for students’ well-being, especially concerning their health and academic
performance. Statistical data indicates that about 20-50% of college students are affected by food
insecurity, an occurrence that far surpasses the general population (Harvard School of Public
Health). For this reason, apart from hindering academic success, food insecurity can negatively
affect mental and physical health through enhanced stress and anxiety, as well as lower
graduation rates.
According to a systematic review by Martinez et al., there is a strong connection between food
insecurity and poor mental health outcomes, such as depression or anxiety leading to poor
academic performance, as well as dropouts among students. A different study conducted by
Nikolaus et al. shows that food-insecure college students are less likely to complete their degrees
or obtain lower-level qualifications, indicating long-term educational consequences associated
with a lack of nourishing meals.
Food insecurity among college students can be addressed effectively through interventions that
include the provision of food pantries on campus, and the creation of meal voucher programs for
students in need. Partnerships can be forged with local food banks and grocery stores to assist
with the provision of these programs. For example, the University of California has implemented
comprehensive food access and security programs that have led to increased student food
security, as well as improved student academic performance. Similarly, the City University of
New York (CUNY) has established a networked food pantry across its campuses, which provides
an effective model for other colleges.
Innovative solutions such as mobile food pantries have shown promise in increasing
accessibility. Mobile food pantries are one of the strategies that reduced food insecurity among
students (University of Arkansas, 2020). Also this, the campus gardens offer a sustainable
solution by providing fresh produce and educational opportunities on sustainability (Michigan
State University, 2019). Programs like Swipe Out Hunger which allows students to donate their
unused meal swipes have provided over 1.6 million meals to hungry students (National Student
Campaign Against Hunger and Homelessness, 2020).
Technology-driven solutions, such as the Share Meals app, help connect college goers to
available foods while cutting waste. An empirical study conducted at New York University
indicated that these apps improved food access and decreased waste by linking learners to excess
food from events organized within campuses (New York University, 2019). Holistic support
programs also include mental health counseling, financial literacy workshops and career services
along with provision of food assistance which have had positive effects on the general well-being
of students (University of California, Berkeley, 2019).
3
The NCTC Food Assistance Program will employ several strategies to fight hunger at North
Central Texas College (NCTC). These strategies will involve setting up an on-campus pantry,
creating the Electronic Food Assistance Voucher System that will be operated in conjunction
with the school’s dining services, and collaborating with local food banks to ensure that there are
constant supplies of healthy meals. By adapting successful models from other institutions
according to the specific needs of NCTC, we hope to greatly reduce any cases of hunger among
our students, while improving their grades and general well-being.
Foreign College Research
A systematic review of “Food Insecurity Among University Students in the UK: A Systematic
Review” considers food insecurity as a severe problem that affects university students across the
UK. The review shows high prevalence, with figures ranging from 20% to 50% of students who
experience food insecurity. This is considerably higher than the overall population rate for the
country. Such food scarcity has far-reaching implications such as reduced grades and increased
stress among students, leading to higher rates of dropouts. The research points out that there can
be serious mental health consequences like increased anxiety, depression and malnutrition. These
results indicate clearly about an urgent need for focused intervention programs looking at food
security on academic campuses.
This identifies numerous effective interventions that have been taken up in UK universities.
Campus food banks run by student volunteers or university personnel supply groceries as
emergency provisions to students in need. Available at times of economic downturn, free or
reduced-cost emergency meal programs go a long way in providing instant relief to students in
distress. Besides this, collaborations with local organizations like charities and food banks will
ensure ongoing support. The review also suggests raising funding levels, increasing resources,
carrying out awareness campaigns to inform students about available support, and integrating
such initiatives as food security into counseling and financial aid, among others. These measures
are crucial for developing a holistic approach toward dealing with food insecurity among British
institutions’ learners.
METHODS AND PROCEDURES
1. Establishing the On-Campus Food Pantry:
● Site Selection and Setup: Locate a proper site within the school premises to
establish a place for storing food. The area should not pose any difficulty for
learners who wish to find it, and it must contain enough space for perishable or
non-perishable items.
● Partnerships and Donations: Connect with local food banks, grocery stores, and
community organizations for a regular supply of food. The pantry management
should be undertaken by volunteers from the student body, and faculty who build
a network.
4
● Inventory Management: Introduce an inventory management system to account
for the availability of food supplies, and create an assortment of different
nutritious foods.
2. Creating the Meal Voucher Program:
● Collaboration with Campus Dining Services: Collaborate with the NCTC
Campus Dining Service to create the Electronic Food Assistance Voucher System.
This program will be provided to students who have limited access to financial
resources. Similar to
the National School
Lunch Program, the
program will allow
participants a weekly
allotment of “badge
swipes,” used for
obtaining free or
discounted healthy
meals at their
institutions’ dining
places.
● Voucher
Distribution:
Develop criteria for
identifying students
who may be
experiencing food insecurity, as well as creating a private way through which
assistance can be provided and utilized.
● Monitoring and Evaluation: Regularly evaluate how successful the program is
at addressing student food insecurity and modify it accordingly when necessary.
3. Partnering with Local Food Banks:
● Formal Agreements: Sign formal agreements with local food banks to ensure a
constant supply of items in the pantry.
● Food Drives and Fundraising: Undertake on-campus fundraising activities and
organize collection drives to supplement what has been given by this organization
while simultaneously raising awareness about it.
● Nutritional Education: Engage nutrition specialists in making available
handouts, brochures, posters and workshops on healthy eating practices and
cooking methods to go along with them.
5
4. Awareness and Outreach:
● Marketing and Communication: Make a plan to raise awareness of the food
pantry and meal voucher program among students. Social media, campus
newsletters, and student organizations can be used as vehicles for disseminating
this information.
● Feedback Mechanism: Put up feedback mechanisms that would collect
information directly from learners thereby leading to improvement of service
delivery continuously.
Through these methods and procedures, our project seeks to develop a sustainable solution to
food insecurity at NCTC. This holistic approach, supported by successful models from other
institutions, will not only address immediate hunger issues but also contribute towards long-term
achievement academically and personally for our learners.
● The high prevalence of food insecurity among college students and its implications for
their academic performance and overall well-being have been discussed by Martinez et
al. (2021). They argue that almost 41% of college students experience food insecurity
which affects their mental and physical wellness, leading to poor academic performance
and higher dropout rates (Cambridge).
● Nikolaus et al. (2021) consider how feeding problems affect university attendance terms
as well as degree completion rates for school children attending education facilities at a
higher level. These factors are pointed out; the researchers state that food deficiencies
escalate an adolescent’s chances to graduate or complete a higher course, especially if
they are the first persons from their families who managed to get into a higher education
system on this level (Cambridge).
SCHEDULE
While the established programs are expected to continue indefinitely after implementation, the
implementation process will follow an organized 2-year schedule. The Team Members
Committee, consisting of Julianna R. Huerta, Shiv Pankajkumar Bhakta, Pat A. Anderson, Zhwar
F. Subhani, and Brandon M Gravelle, will primarily be responsible for the implementation
process. Each various program included within the project will simultaneously proceed through
the following phases:
● Phase 1: Establish Partnerships & Obtain NCTC Student Feedback (Spring 2025)
During the Spring 2025 semester, the Team Members Committee will conduct surveys to
gather early feedback from NCTC students. Partnerships will be established with local
organizations and campus dining services, and a donor fund system will be created.
6
● Phase 2: Establish Digital Infrastructure & Modify Facilities (Summer/Fall 2025)
During the Summer and Fall 2025 semesters, any necessary renovations of existing
facilities will be performed. The Electronic Food Assistance Voucher System will be
established (either through a partnership with an existing app service, or through a newly
developed application). All digital and physical infrastructure will be in place before
Spring 2026.
● Phase 3: Verification
Phase I (Spring 2026)
During the Spring 2026
semester, a small-scale
rollout of the Electronic
Food Assistance
Voucher System will
commence. Student
volunteers will be
selected from the
surveys conducted in
Phase I. The volunteers
will be able to utilize the
program and provide additional feedback to the Team Members Committee. The food
pantry will be open for use by all NCTC students, and data on its usage rate will be
collected.
● Phase 4: Project Finalization (Summer 2026)
During the Summer 2026 semester, the programs offered in Phase 3 will be temporarily
halted. Any necessary modifications to the project will be assessed and completed. These
modifications will be determined from the feedback and data gathered during Phase 3 of
the project.
● Phase 5: Final Project Rollout & Verification Phase II (Fall 2026)
During the Fall 2026 semester, the Food Assistance Program will be fully deployed.
Surveys will be conducted to gather feedback from NCTC students that are utilizing the
program. Near the end of the semester, the Team Members Committee will coordinate
with NCTC administration and dining services to assess the readiness of the Food
Assistance Program. After the program is determined to be ready, the Food Assistance
Program will be handed off to NCTC dining services for continued operation. Funding
and supplies for the program will continue through a donor system and the established
partnerships with local organizations.
Total Projected Time for Project Implementation: 2 Years
7
COSTS
A significant portion of the total project cost will be attributable to the implementation process.
This will include expenses related to the renovation of existing facilities, construction labor,
application development, the setup of infrastructure for the Electronic Food Assistance Voucher
System, the initial stocking of the food pantry, and lawyer fees during the establishment of
partnerships with external organizations. As of this proposal, the exact monetary figure for these
expenses is not known. Upon approval, the Team Members Committee will use our
organization’s funds to hire a local, professional accounting firm to assist us in providing these
figures. This financial estimate report will be provided to the NCTC administration for a
secondary approval before the start of 2025. If approved, the project will be ready to move
forward.
Much of the project will be deliverable through student volunteers and donors, which will not
incur any significant additional expenses (with the exception of providing water and snacks to
the volunteers). However, it may become occasionally necessary to partially subsidize the
various programs if donations are insufficient. We can look at the expenses of various
government food assistance programs to come up with a monetary estimate for this scenario.
Federal food assistance programs include the free and reduced-price National School Lunch
Program (NSLP), and the School Breakfast Program (SBP). These programs can serve as an
example to provide an estimated cost of delivery for the NCTC Food Assistance Program if
donations are insufficient.
According to the United States Department of Agriculture (USDA) fiscal year 2022 annual
report, the NSLP and SBP had a combined spending of $26.9 billion in 2021. This figure
accounts for approximately 8.4 billion meals that were provided to children throughout the year.
Over 100,000 schools across the United States participate in the NSLP and SBP (Gunderson,
2015). Gunderson states that in 2012, nearly 20 million students received free or reduced-price
lunches. Meanwhile, NCTC has a student enrollment of nearly 8,500. By comparing the
difference in populations, it will be possible to provide a subsidization estimate for periods that
donations become insufficient. This information will be included in the financial estimate report
after the Team Members Committee coordinates with a local, professional accounting firm.
● There are a number of costs to be considered in setting up the on-campus food pantry. For
equipment and facilities, this involves renovating the space, which can include shelving,
refrigeration units, and basic interior modifications at an estimated cost range between
$5,000 to $15,000. Organizing and storing food items necessitate shelving and storage
solutions that cost about $1,500 to $3,000. The refrigeration units go for $2,500 to 7,500
per unit, depending on size and type for perishable items. Miscellaneous items such as
weighing scales and carts are around $1,000-$2,000.
● Staff and volunteer training programs on inventory management, food safety, and
customer service will affect expenditure under personnel, as well as volunteer training
that may cost between $1,000 and $3,000.
8
● Development of software involved in an Electronic Food Assistance Voucher System
might incur expenses valued at $10,000 to $30,000. Licensing and subscription fees for
third party software or platforms would cost between $2,000-5,000 annually.
● For the initial stocking of the pantry, purchasing non-perishable items in bulk would cost
between $5,000 and $10,000. Perishable items such as fresh produce, dairy and meat are
estimated to cost between $3,000 and $7,000.
● Drafting and reviewing partnership agreements will involve legal fees estimated between
$1,000 to $3,000.
Note: These figures have been provided as a pre-estimate for the purpose of this proposal. Upon
project approval, they will be assessed and finalized in the financial estimate report.
ETHICAL ANALYSIS
The community and students of NCTC will produce the project. The organized Team Member
Committee will evaluate ethical or unethical situations. Keeping a record of the number of
resources given to students is an ethical concern that requires preventative measures to display
fairgrounds for our mission to serve the students of NCTC. Reducing personal contact to
promote confidentiality for vulnerable individuals. “Food assistance programs for college
students should be conveniently located, well-publicized, and designed to provide support rather
than shame, ensuring that students feel empowered to meet their nutritional needs” (Redding,
McDaniel, 2023). By requiring applicant appointments for students there is an ability to control
the environment and personal needs of the student to ensure they are cared for properly.
Prioritizing the student's needs is a part of our project mission, recent statistics show “​38% of
students at two-year colleges experience hunger,” (Story, 2023). The project contributes to the
students of our community college by providing a service without cost to students who, in
addition to food insecurity, face other monetary challenges such as housing, living expenses,
tuition, and transportation. Having a fixed budget for repairs and/or any other issues that the
project could face is necessary once the issue or repairs have escalated out of the control of
volunteers, the founding team members can face an unethical situation with preventative
measures put in place. With implementing these ethical measures we can ensure the percentage
of students experiencing hunger decreases.
TEAM MANAGEMENT
After the project is approved, the members of the Team Members Committee will follow a simple
team structure. All founding members of this project will be given a role that allows the project
to receive constant functionality. When working with volunteering students the founding
members must engage with the project in ways that provide a firm foundation of ethics,
organization, and goals for the success of the food pantry to be feasible. To successfully address
our mission, our team will follow the five dimensions which provide a useful framework and
standard for central organization. “(1) Availability (the variety or selection of food items being
offered), (2) accessibility (e.g., physical location and the number of hours of operation), (3)
9
accommodation (e.g., hours relative to personal schedule, consideration of cultural preferences),
(4) affordability (value and costs—even if not strictly monetary), and (5) acceptability (degree to
which items meet individual standards, e.g., as related to food quality),” (Caspi, 2012).
Julianna Huerta will maintain a leader/coordinator role for the group, such as planning team
meetings as the project gradually progresses to its desired goal. She will maintain proper
communication and organized scheduling within the group to evaluate internal progress.
Brandon M. Gravelle will provide logging/communications over funding, as well as organized
scheduling for products and student appointments. Pat A. Anderson will take on the
responsibility of event coordinating, and media/social promotion. Shiv Pankajkumar Bhakta is in
charge of training and volunteer compliance specialists to make the project a success. Volunteers
must receive adequate training to comply with the rules and regulations of the project. Zhwar F.
Subhani will take on the logistics and distribution of food to clients.
If any of the team members are not able to take on their given responsibilities due to unknown
circumstances, proper measures of communication and logical decisions will be made amongst
the founding team members. The goal is to provide a volunteer-run, donor-driven, and
student-based Food Assistance Program.
BENEFITS
There are a range of benefits that will significantly impact the community. Firstly, it will directly
address food insecurity among students, ensuring they have access to food, which is essential for
their health and success within life. The food pantry and food voucher system offered on campus
allows students to focus more on their studies without having to worry about their next meal.
The program will encourage a supportive environment. By partnering with local food banks,
grocery stores, and other organizations, the program will ensure a great supply of food, but also
strengthen the community as a whole. The staff volunteering for the program will gain
unbeatable experience in teamwork, managing, and community service hours, which would
contribute to their personal development, ensuring a strong trait to have on a resume.
This will ultimately help students make healthier food choices, ensuring good health. This
approach addresses the need for food but also promotes good health.
There are several environmental, economic and moral benefits provided by the NCTC Food
Assistance Program. For instance, environmental benefits are seen through redirecting surplus
food away from landfills, through partnerships with local food banks and grocery stores which
help to reduce food waste. Moreover, the use of reusable bags, environmentally friendly
packaging, and sourcing locally serve as a way to promote environmental long-term plans.
The economic benefits include that free or reduced-price meals relieve students of financial
difficulties, thereby enabling them to pay for other needs such as housing, transportation costs,
and textbooks. Furthermore, supporting local farmers and working in partnership with food
producers can also spur the local economy, as well as foster sustainable agricultural practices.
10
Some ethical benefits are derived from addressing social injustice, inequality in terms of wealth
distribution specifically related to food insecurity towards a just campus environment. Involving
students in the running of the pantry empowers them to easily assist others, thus encouraging an
empathy-based environment among teenagers at school.
CONCLUSION
The NCTC Food Assistance Program is a solution built to alleviate the issue of food insecurity
among students at NCTC. With the on campus food pantry, the Electronic Food Assistance
Voucher Program, and partnerships with local organizations, the program aims to ensure good
health. Solving the problem of food insecurity will enhance the future of all students who
currently find themselves in a food-insecure situation. It will not only improve their education,
but also their overall health. They may also be able to pass it on to the next generation of college
students by showing them how and where they can get the food they need and where to get the
resources.
Finally, this proposed NCTC Food Assistance Program is aimed at effectively addressing the
pressing issue of food insecurity among college students. This program will establish an
on-campus food pantry and meal voucher system in order to guarantee dependable access to
nutritious food, as well as promote social equity and community cohesion. The comprehensive
ethical analysis reflects ethical considerations, along with outlined benefits, that demonstrate
how many positive effects can come out of the creation of this program.
This project could resolve food insecurities and provide a solution to a growing problem.
Through this initiative, we aim to address hunger issues and contribute to the health of our peers
in this community.
REFERENCES
1. A. MacDonald, “Food Insecurity and Educational Attainment at the University of
Arkansas,” School of Social Work Undergraduate Honors Theses, May 2016, [Online].
Available: https://scholarworks.uark.edu/scwkuht/3/ [Accessed: Jul. 26, 2024].
2. A. A. Aldubaybi, L. J. Coneyworth, and P. H. Jethwa, “The prevalence of food insecurity
among UK university students,” Proceedings of the Nutrition Society, vol. 81, no. OCE5,
2022, doi: https://doi.org/10.1017/s0029665122002099.
3. A.-L. Fayard, “Share Meals and NYU Freedge: When NYU Students Creatively Turn
Food Waste Into Food Opportunity,” NYU Affordability, Jan. 09, 2017.
https://medium.com/nyu-affordability/share-meals-and-nyu-freedge-when-nyu-students-c
reatively-turn-food-waste-into-food-opportunity-a6f71dfb0809. [Accessed: Jul. 26, 2024]
4. Cassandra J Nikolaus et al. “Food Insecurity among College Students in the United
States: A Scoping Review.” Advances in nutrition (Bethesda, Md.) vol. 11,2 (2020):
327-348. doi:10.1093/advances/nmz111
11
5. C. J. Nikolaus, R. An, B. Ellison, and S. M. Nickols-Richardson, “Food Insecurity among
College Students in the United States: A Scoping Review,” Advances in Nutrition, vol.
11, no. 2, Oct. 2019, doi: https://doi.org/10.1093/advances/nmz111.
6. D. C. Payne-Sturges, A. Tjaden, K. M. Caldeira, K. B. Vincent, and A. M. Arria,
“Student Hunger on Campus: Food Insecurity Among College Students and Implications
for Academic Institutions,” American Journal of Health Promotion, vol. 32, no. 2, pp.
349–354, Feb. 2018, doi: https://doi.org/10.1177/0890117117719620.
7. “Food | Basic Needs,” basicneeds.berkeley.edu. https://basicneeds.berkeley.edu/food.
[Accessed: Jul. 26, 2024].
8. Ginsburg, Zoë A, et al. “Unreliable and Difficult-to-Access Food for Those in Need: A
Qualitative and Quantitative Study of Urban Food Pantries.” Journal of Community
Health, U.S. National Library of Medicine, Feb. 2019,
www.ncbi.nlm.nih.gov/pmc/articles/PMC6330151/.
9. Gundersen, Craig. “Food Assistance Programs and Child Health.” The Future of
Children, vol. 25, no. 1, 2015, pp. 91–109. JSTOR,
http://www.jstor.org/stable/43267764. [Accessed: 12 July 2024].
10. “Improving Nutrition Security: Garden to Food Club,” Food & Health.
https://www.canr.msu.edu/videos/improving-nutrition-security-garden-to-food-club
[Accessed: Jul. 26, 2024].
11. J. A. Wolfson, N. Insolera, A. J. Cohen, and C. W. Leung, “The effect of food insecurity
during college on graduation and type of degree attained: evidence from a nationally
representative longitudinal survey,” Public Health Nutrition, vol. 25, no. 2, pp. 1–22, Jul.
2021, doi: https://doi.org/10.1017/s1368980021003104.
12. K. Burt and M. Freyre, “Students use NYU’s free meal programs, but not enough to
donate,” Washington Square News, Dec. 09, 2021.
https://nyunews.com/news/2021/12/09/swipe-it-forward-not-getting-donations/.
[Accessed: Jul. 26, 2024].
13. L. Wasson, “Increasing Low-income Residents’ Access to Fresh Produce through a Local
Mobile Pantry,” Human Nutrition and Hospitality Management Undergraduate Honors
Theses, May 2019, [Online]. Available: https://scholarworks.uark.edu/hnhiuht/9/
[Accessed: Jul. 26, 2024].
14. McArthur, Laura H., et al. “Freshmen at a University in Appalachia Experience a Higher
Rate of Campus than Family Food Insecurity.” Journal of Community Health, vol. 43, no.
5, 2018, pp. 969–76. JSTOR, https://www.jstor.org/stable/48716682. [Accessed: 16 July
2024].
12
15. “Our Blog,” Swipe Out Hunger. https://www.swipehunger.org/blog/. [Accessed: Jul. 26,
2024].
16. Rebecca L Hatfield-Hagedorn, et al. “A Decade of College Student Hunger: What We
Know and Where We Need to Go.” Frontiers in public health vol. 10 837724. 25 Feb.
2022, doi:10.3389/fpubh.2022.837724
17. Redding, C., & McDaniel, M. (2023). Nurturing Success: Empowering Human Services
Students to Lead a Campus Food Pantry. Journal of Human Services, 42(2), 41–48.
https://doi.org/10.52678/001c.90719
18. “Resources for Food Security | NYU School of Law,” www.law.nyu.edu.
https://www.law.nyu.edu/studentaffairs/support-resources/resources-food-security.
[Accessed: Jul. 26, 2024].
19. S. M. Martinez, E. A. Frongillo, C. Leung, and L. Ritchie, “No food for thought: Food
insecurity is related to poor mental health and lower academic performance among
students in California’s public university system,” Journal of Health Psychology, vol. 25,
no. 12, p. 135910531878302, Jun. 2018, doi: https://doi.org/10.1177/1359105318783028.
20. Story, Wesley. “Texas Food Banks Urge Legislators to Fight College Hunger, Improve
Graduation Rates.” Feeding Texas, 22 Mar. 2023,
www.feedingtexas.org/texas-food-banks-urge-legislators-to-fight-college-hunger-improve
-graduation-rates/.
21. Toosi, Saied, and Jordyn Jones. “The food and nutrition assistance landscape:
fiscal year 2022 annual report,” USDA National Agricultural Library. June 2023.
[Online]. Available:
https://search.nal.usda.gov/discovery/fulldisplay?context=L&vid=01NAL_INST:MAIN&
docid=alma9916379520507426. [Accessed: July 11, 2024].