Small EL: Exploring Campus Food Insecurity

Students volunteer and learn about food access

Alberta badlands

Faculty

Faculty of Arts

Course title

COMS 477 (Food Culture)

Class size

Medium (30-75)

Year of program

3rd year course

Activity summary

Students visit the Campus Food Hub in small groups, volunteering in tasks such as cooking, stocking and preparing meal boxes. The instructor coordinates logistics, prepares students with course connections and facilitates reflection afterward. Direct interaction with staff and volunteers helps students understand food insecurity as a lived issue. The activity deepens empathy, community engagement and applied learning by linking course concepts to real campus challenges.

Important details

  • Activity Setting: Field Trip
  • Time for activity: 1-2 hours in class
  • Assessment Approach: Participation
  • Assessment Type: No formal assessment for this activity
  • Weight in Final Grade: 0%

Learning outcomes


Outcome 1

Students develop an understanding of local food systems through direct experience.

Outcome 2

Students make connections between hands‑on learning and academic concepts.

Outcome 3

Students work together as a team on a food‑related topic.


Implementation insights

What worked well?

Leaving the classroom helped students understand course concepts in a new way, and even a simple visit to the Campus Food Hub broke the routine of classroom learning.

What challenges did you encounter?

The Campus Food Hub is a small space, so the instructor needed to split the class into two groups.

How might students redo/try out or apply these skills in future opportunities?

Many students planned to volunteer with the Campus Food Hub after learning about its work.

Reflection component

  • Format for reflection: In-class discussion
  • Graded: No

Sample reflection prompt

"Students discuss what challenged them about volunteering with the Campus Food Hub."


Final thoughts

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Advice for those seeking to try this activity

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