Combating Food Insecurity for Oregon’s Next Generation of Healthcare Professionals

Oregon Health & Science University’s (OHSU) student population is primarily composed of students in healthcare fields—future doctors, nurses and public health professionals who may work up to 80 hours a week on clinical rotations. Due to the intensity of their programs, these students are often unable to work outside jobs and face severe financial strain. Having to cover tuition and buy textbooks may mean skipping meals for some of these students.

To ease this financial strain, OHSU hosts a student-centered Food Resource Center (FRC) dedicated to addressing food insecurity among its students. Serving approximately 60 student households each day, the center provides free groceries, fresh produce, recipe cards and hygiene products, ensuring students can meet their basic needs while focusing on their academic and clinical responsibilities.

“These students are giving everything they have to care for others. The FRC is one way the OHSU community gives back and invests in the future healthcare workforce,” says Bea McGrath, coordinator for the FRC.

The FRC started in 2018 when two medical students launched a small “meal-in-a-bag” program using a $500 mini-grant. They were responding to a pressing need revealed by OHSU surveys showing that between one in four and one in three students experience food insecurity. As demand grew, their grassroots effort expanded into grocery box deliveries during the COVID-19 pandemic, supported by student volunteers who delivered food directly to classmates’ homes.

Faculty and staff quickly became involved, assisting in securing campus space and establishing a notable partnership with the Oregon Food Bank. As part of its Vision 2025 strategic plan, OHSU funded staff positions, supplied food-related infrastructure, including refrigerators, microwaves, and storage, and provided a 10% discount on student dining. Currently, the FRC is funded through a combination of OHSU support, individual donations, occasional grants, and significant food contributions from the Oregon Food Bank and local partners. FRC also benefits from strong collaborations with regional retailers like Safeway and small farms such as Mora Mora Farm, which purchased 20 shares of Community Supported Agriculture seasonal produce.

“These partnerships underscore a broader commitment to local food systems and support for historically excluded farmers,” says Nicolette Ulrich, Community Engagement Specialist at the OHSU Bob and Charlee Moore Institute for Nutrition & Wellness and former FRC coordinator. “Moreover, student volunteers remain at the heart of the FRC’s daily operations. They handle everyday tasks and cultivate a peer-driven, inclusive environment where students feel valued and supported. This is a true testament of working together to address food insecurity.”

The center aims to provide culturally inclusive food options to help students feel comfortable and connected. It offers both in-person shopping and online ordering to suit different schedules, with fresh foods available only in person. The center also promotes sustainability by diverting nearly 2,000 pounds of food from landfills weekly. With feedback gathered through surveys and informal conversations, student input plays a key role in shaping its operations and ongoing plans.

Student demand for the FRC has grown while food costs have risen significantly, which is outpacing available funding. As a result, external support from donors, foundations, and partners is becoming increasingly vital. The FRC stretches its resources by purchasing food in bulk, but additional funding is urgently needed to keep shelves stocked. Many graduate students are also ineligible for public nutrition programs, like SNAP, due to employment restrictions, underscoring the need for stronger advocacy to expand access to food assistance.

Despite ongoing challenges, OHSU students consistently describe the FRC as more than just a place to access food, but also as a vital source of emotional support and affirmation.

As one student expressed, “The Food Resource Center has been life-changing. This resource has been the greatest support system for me at OHSU. Similar programs or expanding this program to accommodate more students would be key to feeling supported by OHSU.”

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Photo: OHSU student employee, Micah Mizushima, stocking the shelves in the Food Resource Center.

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