History

2010: Student Jordan Hunt, began providing canned food in a trailer.

2015: Food Recovery Network was founded by student James Wirth. This group began picking up unsold food items from USU Dining locations.

2018: Campus Kitchen was launched packaging unsold prepared foods from local restaurants. SNAC also moved from a TSC closet to the Service Center, a larger space with higher visibility.

2019: Cache Community Gleaning was founded picking residential fruit trees, reducing food waste and giving community partners, such as SNAC to receive more fresh produce.

2021: SNAC’s first staff position was hired and the previous Val R. Christensen Service Center was renovated into SNAC. The rennovation included the installation of a three compartment sink, an additonal fridge and freezer, desk stations, metal tables and flooring. 

Food Origin

Canned and nonperishable food is donated by the Cache Community Food Pantry and the Utah Food Bank.

Fresh produce in the summer and fall is donated by the Student Organic Farm, Cache Community Gleaning, and local farmers.

Unsold bread, bagels, desserts, and other perishables are donated by USU Dining Services and Kneaders Bakery & Cafe.

Concerned about the safety of your food? Look no further, the Utah Food Bank created Safe Food Donation and General Consumption Guidelines as a resource.

Facts at a Glance

In 2021, there were 9,753 visits to the SNAC Pantry.

Volunteers pick up 2,000-2,500 lbs of canned food from the Cache Community Food Pantry each week to stock SNAC with 50-65 products. Nearly all this food is gone by the end of the week!

On Fridays, we donate the leftover bread and pastries to local organizations.

Download the 2022 Spring SNAC Patron Survey results. 

Download the 2021 USU Food Security report.

Download the 2022 Persistence report.

Over the last 9 months, Cody Hilyard, a SNAC volunteer has created data visualizations for the SNAC Pantry. Download the most recent report!