SDSU’s on-campus food pantry experienced the busiest stretch in its existence over a  recent three-week span, according to one of the leaders of its student team. 

And staff who work at Jack’s Cupboard have said that so far, this semester has been  the busiest semester since the pantry opened in 2018. 

Jack’s Cupboard helped a record 163 students per week in that recent three-week  stretch in October, according to Madeline Boie, one of the vice presidents of the student  team. That’s the highest use since the pantry opened, Boie said. An average of 1,568  pounds of food was distributed each week during this time frame. 

Each week, “the line is out the door,” waiting for the pantry to open, Boie said. 

But while the line may be long, it moves fast, according to Sloane Bertke, a faculty co adviser for Jack’s Cupboard. Bertke is the assistant to the vice president for Student  Affairs and Enrollment Management at SDSU. 

“Eight students can be inside the building at a time, and so it filters through pretty  quick,” she said. 

Most of the students who use the service are there during the first hour it’s open, but  after that it slows down, Bertke said. She added that “the line of 60 students gets  through within the first 45 minutes.” 

Bertke said current economic conditions and high prices at the grocery store may be  why there is an increased demand at Jack’s Cupboard this year. The higher overall  need means more people are using the food pantry. 

And because of that high demand, there are limits on popular items such as bread, rice,  butter and certain frozen foods. The limit is one per person in order to make using  Jack’s Cupboard fair to everyone, Bertke said. 

While there are limits on popular items, Bertke said that people can take as much as  they want overall. However, trips are limited to once a week because what they take  should supply them until next week. 

Jack’s Cupboard is open every Tuesday and Wednesday from 3 to 6 p.m. It’s located  on the south side of Ben Reifel Hall. 

This year, fresh produce has been donated by a local source, and that food item has  been popular at Jack’s Cupboard. Boie said that as the weather turns colder, produce  may become more limited, but it will return in the warmer seasons. 

Last year, personal hygiene and health products were introduced to Jack’s Cupboard.  This year, they continue to be an important part of the “holistic wellness” aspect of the  food pantry, said Kay Arntson, president of the Jack’s Cupboard student team.

Products such as laundry detergent, toothbrushes, shampoo, conditioner, dish soap,  deodorant, hair ties, feminine products and more can be found at Jack’s Cupboard,  making it “more than just a place you can get food,” Arntson said. 

During the One Day for State fundraiser in September, donors raised about $3,300 for  the service. That money will go toward buying products to restock the shelves at Jack’s  Cupboard, Arntson said. 

Monetary donations can be made anytime through the SDSU Foundation website. 

Another change this year involves the student team for Jack’s Cupboard, which  increased from eight members to 20. With a bigger team, the students involved have  been able to reach more people and spread better awareness about Jack’s Cupboard,  Bertke said. 

Student team members have created recipe cards that people can use to make  homemade dishes incorporating items from the pantry. 

Arntson said the student team is working to be more active on campus. This translates  to hosting more events and placing additional donation boxes throughout campus.  Currently, there are donation boxes in the Student Union, at the University Police  Department, and in Caldwell Hall. Donations can also be brought to Jack’s Cupboard  during open hours. 

Physical donations are important because they add new products that Jack’s Cupboard  may not normally buy, said Keri Pappas, a research associate at SDSU and one of the  faculty co-advisers for Jack’s Cupboard. 

Popular items to donate are pasta, rice, canned fruits and vegetables, ramen, macaroni  and cheese, cake mixes, snacks, mini toothpaste, feminine hygiene products, and  plastic bags. 

Pappas said that donating items allows people to get rid of food items they don’t plan on  using and benefit people who need them. 

Jack’s Cupboard is a “zero waste” operation, according to Pappas, meaning they don’t  throw out expired foods. Instead, they pass them on to Harvest Table, another  organization in the community that puts expired foods to use. 

Students who are interested in helping are able to volunteer at Jack’s Cupboard and no  training is necessary. Applications to join the student team will open in the spring, and  more information can be found on Jack’s Cupboard social media pages for joining the  team or volunteering. 

“We’ve always prided ourselves as students feeding students,” Arntson said, adding  that it is easy for anyone to get involved if they are interested.

Information on future food drives and other events will also be available on Jack’s  Cupboard social media. 

The service has an impact on many people, according to Pappas. She encourages  students to use Jack’s Cupboard because it is a resource for everyone, no questions  asked. 

Boie said: “There is no economic status or background situation that you have to come  from in order to utilize Jack’s Cupboard.”