Community, Food Insecurity, and a Global Perspective on Campus Food Pantries

Beschreibung

"As someone who has had the privilege of supporting Dr. Sonya Sharififard throughout her research, I can say with confidence that this book is the result of her passionate commitment to shedding light on the challenges that students face in accessing nutritious food. An insightful and thoroughly researched examination of food insecurity on college campuses, this book is essential reading for educators, policymakers, and anyone who is dedicated to fostering equitable educational environments and inspiring action towards meaningful and informed solutions."
—Farzin Madjidi, EdD Dean, Graduate School of Education and Psychology, Professor of Leadership Pepperdine University

This book explores food accessibility and its relationship to food security in communities representing high populations of college and university students. Each chapter offers readers a vivid and multifaceted perspective on food practices' cultural and social complexities and the current food system. Using insights from the multidisciplinary fields of food studies, educational leadership, and human geography, this book engages the global paradoxes of food. Food is individual and community-based, and students participating in school activities and extracurriculars must often choose between affording books or food. Each chapter begins with a case study and ends with suggested resources and activities. Chapter topics include academic success, identity and belonging, groceries, food media, public health, marketing, surplus and scarcity, and social impact. The book further blends concepts and empirical accounts to address the central issues of culture, structure, and accessibility within and among the food retail environment.

Sonya Sharififard is Adjunct Professor at Pepperdine University, USA. Her research explores leadership development and global food systems. She presents at major international conferences and contributes to leading associations in North America, Europe, and Asia, including the American Educational Research Association (AERA), the Academy of Management (AOM), and the International Leadership Association (ILA).

This book explores food accessibility and its relationship to food security in communities representing high populations of college and university students. Each chapter offers readers a vivid and multifaceted perspective on food practices' cultural and social complexities and the current food system. Using insights from the multidisciplinary fields of food studies, educational leadership, and human geography, this book engages the global paradoxes of food. Food is individual and community-based, and students participating in school activities and extracurriculars must often choose between affording books or food. Each chapter begins with a case study and ends with suggested resources and activities. Chapter topics include academic success, identity and belonging, groceries, food media, public health, marketing, surplus and scarcity, and social impact. The book further blends concepts and empirical accounts to address the central issues of culture, structure, and accessibility within and among the food retail environment.

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Sonya Sharififard

Themen in »Community, Food Insecurity, and a Global Perspective on Campus Food Pantries«

Food Insecurity campus pantry Food Banks Food Systems Inclusive Leadership student academic development Student Services student affairs Academic Advisors

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“As someone who has had the privilege of supporting Dr. Sonya Sharififard throughout her research, I can say with confidence that this book is the result of her passionate commitment to shedding light on the challenges that students face in accessing nutritious food. An insightful and thoroughly researched examination of food insecurity on college campuses, this book is essential reading for educators, policymakers, and anyone who is dedicated to fostering equitable educational environments and inspiring action towards meaningful and informed solutions.” (Farzin Madjidi, EdD Dean, Graduate School of Education and Psychology, Professor of Leadership Pepperdine University)

“Dr. Sharififard gives us a multi-dimensional systematic look at the corrosive and long-lasting impacts of food insecurity among students in higher education and unequal ways those impacts are felt. Her findings should be of interest to anyone concerned about making our higher education institutions (and society as a whole!) more inclusive, just, and vibrant.” (Amy Guptill, PhD Professor, SUNY Brockport)

“I wholeheartedly endorse Dr. Sonya Sharififard’s groundbreaking book on food insecurity on college campuses. This essential work sheds light on the critical issue of food accessibility and its profound impact on the lives of students. Through a multidisciplinary lens, Dr. Sharififard masterfully weaves together insights from food studies, educational leadership, and human geography, presenting a rich tapestry of the cultural and social complexities surrounding food practices. Each chapter highlights pressing issues and offers actionable resources and activities that empower readers to engage with these challenges meaningfully. In an era where students are often forced to choose between academic necessities and basic sustenance, this book invites us to consider the intersection of identity, belonging, and public health, ultimately advocating for a more equitable food system. I strongly recommend this book to educators, policymakers, campus communities and anyone passionate about creating a more just and nourishing environment for our students.” (Dr. Tadios Belay, President and CEO U.S. Africa Institute)

“Sharififard's book elevates cultural dimensions of efforts to build nourishing institutional food environments. What curricular and procurement practices meet needs of groups increasingly targeted to fill declining classes, as students arrive with increasing needs for culturally specific diets, and dietary needs not helped by increasingly ultra processed and chemically-contaminated foods?” (Valentine Cadieux, PhD Associate Professor-Anthropology, Hamline University, President of the Agriculture, Food, and Human Values Society)

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