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Best Practices for Campus Food Shelves

WELCOMING ENVIRONMENT

Location is accessible.

The location is easy to find, yet discreet and physically accessible to all.

The space is bright and clean.

The space is well-lit and free of dust, debris and odors. Attractive posters of healthy food create a grocery store feel. School colors, logos and mascots can be used to incorporate color and community.

Signs convey positive messages.

Signs are printed rather than handwritten, give directions in an encouraging tone, and avoid fearful or shaming language and punctuation. Multilingual and multicultural signage may be used.

Shelves are well stocked.

Shoppers seeing abundance will be more comfortable taking food they need. Cans and boxes are moved to the front of shelves and stocked several deep. Bins or baskets are full. Empty spaces are filled in by rearranging foods.

Data collection is streamlined and discreet.

Ask only for information that can be acted upon and which can’t be gathered from other sources. Data collection is performed with respect to privacy.

Access to food is adaptable.
Shoppers can take as much food as they need, as often as they need.

FEATURED FOODS

Culturally familiar foods are available.

The cultural food needs of students on campus are met.

Healthy foods are prioritized for sourcing.

When purchasing food and promoting food drives, healthy foods are prioritized (fruits, vegetables, whole grains, protein, items for cooking).

Foods are organized into categories.

These food categories are recommended: Fruits & Vegetables, Grains, Protein, Dairy, Cooking & Baking, Canned & Boxed Meals, Snacks & Beverages. Category labels on shelves help all stockers display food with consistency.

Healthy options are displayed prominently.

Healthy options (fruits, vegetables, whole grains, low-fat dairy and protein foods) are displayed prominently—at the start of the layout, at eye-level and in colorful bins and baskets.

Materials promote preparing healthy foods.

Recipes, social media posts, or other means are used to encourage cooking. 

OPERATING PROCEDURES

An advisory group guides decisions.

The group may include faculty, staff, administration, students, SNAP-Ed and other partners in the community, and helps guide the mission, policies, roles and responsibilities, hours of availability, and contingency plans.

Multiple people cover staffing.

A team of workers is available to open the food shelf to accommodate many students’ schedules.

Food shelf team is trained in best practices.

Training includes operating procedures, as well as principles that create a welcoming, equitable resource promoting good food.

Food is stored safely.

Food is stored off the floor, and in moisture-proof packaging if located near coolers. Refrigerators are kept at 40 degrees F and freezers at 0 degrees F. Raw meat is stored on the bottom shelves of coolers.

Stock is rotated for freshness.

First In First Out (FIFO) practices are used when stocking shelves. Note that shelf-stable and frozen foods are safe beyond dates on packages, but dates on refrigerated foods should be heeded.

Feedback is gathered and addressed.

Students can offer feedback about the food shelf through anonymous means like suggestion boxes, surveys or “question of the month” polls.

ADDITIONAL SUPPORT RESOURCES

Information about other food resources is available.

Examples include campus resources such as free meal swipes and community resources such as food shelves, farmers markets, WIC, and free and reduced school meals.

SNAP outreach materials are available.

Information on eligibility and application for SNAP can include posters, brochures, phone numbers, websites and contact people on campus.

Information about other support resources is available.

Examples include basic needs such as housing, health care and transportation, and may include written materials and on-campus support such as counselors.

These methods are informed by research and practice. Sources include MyPlate.gov, FoodSafety.gov, SuperShelfMN.org, and LeahsPantry.org/programs/the-nutrition-pantry-program.