Hungry to Learn, Determined to Succeed

On the second day of classes at Mitchell Community College in Statesville, students are enjoying a welcome week event on the plaza near the student union. By campus estimates, a third of them are hungry or worried about feeding their families. Like many campuses, Mitchell houses a food pantry to support students who are food insecure (unable to always access enough food, especially healthy food). And like colleges from Boone to Burlington, Mitchell partners with Second Harvest Food Bank of Northwest North Carolina to keep their refrigerators filled with produce, meat, and dairy products and their shelves stocked with staple food items and personal hygiene products.

Mitchell is one of 11 colleges – some with multiple campuses – that Second Harvest partners with, supporting its mission to increase food security and create pathways that build a stronger Northwest North Carolina.

“Collaborations with universities like North Carolina A&T and community colleges like Mitchell advance Second Harvest’s strategic priority of ensuring access to nutritious food as the foundation for physical, emotional, and social well-being,” says James Caldwell, Senior Director of Agency Services. “We’re supporting students of all ages through school pantries, weekend backpacks, and after school meals. This is the next step in making sure everyone has the nutrition they need to thrive.”

Nutrition – not just food – is vital to both the mission and the vision of Second Harvest, James notes.

“Some people think that hungry people should eat anything,” he says. “But we have the opportunity to offer healthy options.”

At the event in Statesville, Second Harvest’s Mobile Nutrition Unit is onsite to promote healthy eating. Staff and volunteers are distributing bags filled with fresh produce along with nutritional information. Second Harvest Nutrition Educator Emily Martin says food insecure students are likely to struggle with both mental and physical health. They have higher rates of depression and anxiety, along with weakened immune systems. And they are unable to focus, retain information or solve problems, leading to poor academic performance and failure to reach long-term goals.

“Students who suffer from food insecurity may be less competitive in the job market, which in turn can continue the cycle of poverty,” she explains.   

Dr. Daniel “J.J” McEachern, Mitchell’s Vice President for Student Services, says their partnership with Second Harvest is a powerful example of the college’s values in action.

“By addressing food insecurity, we ensure that students have the basic support they need to thrive in the classroom,” he says. “It reflects our commitment to caring and community, and it directly supports our mission of advancing social and economic mobility for every student.”

In Statesville and Mooresville – the two locations of Mitchell Community College – community members are still largely unaware of hunger among students, according to Dr. McEachern, although the issue is no surprise to faculty. “They can tell when students are struggling with basic needs. Students might be inattentive and tired in class,” he says.

The connection between food insecurity and poor academic performance has been understood for many years but has garnered more attention and research in the past decade. Nationally it is estimated that overall 20 percent of students enrolled in higher education are food insecure. On community college campuses, that estimate increases to 25 percent. And research makes it clear that students who struggle with basic needs like food and nutrition are less likely to graduate.

Molly Rogers, who manages the pantry at Mitchell, says community college students are more likely to be parents, the first of their family to enroll in higher education, or working in low wage jobs, with about a quarter of enrollees considered non-traditional students, outside the typical 18–24 age range.

Recognizing this diversity of backgrounds and experiences, Second Harvest works to adapt its campus partnerships so that food support meets students where they are. This commitment to tailoring solutions across different learning environments illustrates both the breadth of Second Harvest’s reach and its determination to address the distinct needs of each campus, says Kristiana Abbit-Martin, a Partnership Manager for Second Harvest. She worked with North Carolina A&T before focusing her efforts on community colleges like Mitchell. 

“It’s a different environment between the campuses,” she says. “Community colleges are largely technical schools or trade schools where students are focused on advancing their careers or gaining new skills. Many are working, raising families, and balancing responsibilities outside of school, so their needs look different,” she explains, noting that university students living in dorms may rely on single-serve, microwaveable food that fits in a mini-fridge, while community college students often need ingredients to prepare full family meals.

Molly shared two stories that illustrate the need at Mitchell:

A student with two young children, a part-time job and full-time classes was finding it hard to juggle all of her expenses: childcare, transportation, school supplies, food. She became emotional when she saw that the pantry’s offerings included kid-friendly snacks, basic toiletries, and even baby wipes. Molly recalls her words: “You have no idea how much this helps me breathe a little easier. I’m trying so hard, and this gives me one less thing to worry about.”

A first-year student visited the pantry because he was worried about his family. He shared that his grandfather was sick, and his mother was missing work to care for her father. She was struggling to pay bills and buy food and basic hygiene products. “This really helps more than you know,” he told Molly. “I feel like I can actually do something to help my family right now.”

Both students, and many more, benefit from having a food pantry on campus, Molly says. While community-based food pantries are important, having a dedicated pantry on campus is critical. A lot of students lack reliable transportation or the time to visit an off-campus pantry.

"We can provide more personalized support,” Molly explains. “Some students feel embarrassed or ashamed to seek help, believing that others have it worse or that they’re supposed to be self-reliant at all costs."

At Mitchell, Molly and her colleagues emphasize privacy, allowing students to access the pantry discreetly. “We also use inclusive, welcoming language, framing the pantry as a resource, not a handout. Students are familiar with us, so they are more comfortable,” she adds.

Reaching busy students is a challenge at colleges across Northwest North Carolina. At Mitchell, Student Services is increasing its outreach to academic departments and student groups to grow visibility and awareness, Molly says.

“Our campus pantry served approximately 50 students over the past year,” she reports, adding that “while that number may seem small, the pantry made a meaningful difference to each of those students.”

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