Produce pop-ups to increase food accessibility among students

Professional and graduate students face unique challenges predisposing them to food insecurity, which impacts health and wellness. Lack of research and data on the barriers to food accessibility, availability, utilization, and stability impedes developing and implementing effective initiatives addressing student food insecurity.

A medical student champion at the Perelman School of Medicine, University of Pennsylvania, partnered with a community organization in Philadelphia to run 18 weekly produce pop-ups in the 2023 to 2024 academic year to target student food insecurity. The weekly events decreased food waste and repurposed surplus food to increase the availability of fresh fruits and vegetables to students. This medical student-driven initiative depended on student volunteers to advertise the events, pick up the produce, and set up and clean up the produce pop-ups. Produce pop-up attendees completed an anonymous survey containing discrete and open-ended questions, with more than 1000 survey responses. The student champion worked with faculty to evaluate the questionnaire responses and analyze the feedback on the events to understand the challenges students may face.

Analysis of 1080 responses revealed that professional and graduate students attending produce pop-ups face significant barriers to food accessibility, availability, utilization, and stability. Produce pop-ups increase access to fresh fruits and vegetables, improve student physical and mental health, and decrease food waste. By offering fresh fruits and vegetables to students, produce pop-ups facilitated at-home cooking and healthy eating, empowered students to try new and varied recipes, and increased sharing and socialization. Students reported tangible improvements in wellness from attending produce pop-ups.

Produce pop-ups offer an innovative solution to provide fresh food to students and improve student health and wellness. Academic institutions should consider tracking the prevalence of food insecurity among their students and partnering with community organizations to repurpose excess produce to combat food insecurity.