Kalyn DaSilva keeps a special note close at hand. It’s a handwritten thank-you from a student to members of the Franklin Pierce University community who have set up small pantries on campus for food and hygiene products.
“It means a lot to both me and probably many other students like me to have someplace to get extra food/supplies without anyone knowing. It’s already made a small difference to me and my family!” the note reads.
DaSilva, a social worker and the assistant director of student wellness and outreach education at Franklin Pierce, said the note was from one of the first students to access food from the Rations for Ravens program, and she kept it as a reminder of why it’s important.
Started about a year and a half ago, the Rations for Ravens program occupies two spaces on campus — one in an area of the university library that’s accessible 24 hours a day, and the other in Dasilva’s counseling office — that provide some simple fare to help students fill the food gap.
“Over the years, I’ve seen an increase in students who are struggling monetarily, and also with difficulties getting food. We know food is a basic need and it’s really difficult to function within school, work, and relationships if you don’t have access to those needs,” DaSilva said.
The idea came about as different departments in the university were hearing from students about a rising need.
In the spring of 2024, Franklin Pierce professor Nancy Fey-Yensan and student researchers conducted a student food survey. When students were asked if they had access to enough food, 23% of the 73 respondents reported “sometimes” or “that they require more food to meet their needs.”
This is about on par with the national average among college students. A 2023 study conducted by The Hope Center showed that about 22.6% of undergraduate students reported low or very low food security within the last month, and another 11.9% of undergraduates reported at least marginal food insecurity. That’s approximately 3.9 million students across the country.
The pantries are small — a shelf with a selection of items in each location — but they are heavily used, and require re-stocking at least twice a week. Some hygiene items and food such as protein bars and bread, are snapped up almost immediately.
In the spring and summer of 2025, in the library location alone, students accessed a total of 166 pounds of food, most of it canned goods.
A prevalent problem
Florisbeth Joseph, the associate director of diversity and inclusion at the university, said that food security is an issue for many students.
At Franklin Pierce University only freshmen are required to have a meal plan. For upper grades, they are not required to have one if they have access to dorms with a kitchen.
“Students are cutting corners to pay less in tuition and room and board because often that’s what you do in college,” Joseph said. “Students not on a meal plan may not have access to a car, or they may not have a stable income. We don’t know what kind of support they have access to from home.”
Joseph said the lack of access to transportation can be an issue for using other services, such as the Rindge Food Pantry. Even for those with a meal plan the university’s cafeteria closes at 7:30 p.m.
The university has a high student athlete population — more than 70% of students — and practice and game schedules can make it difficult for some students to get to the cafeteria when it’s open. The cafeteria is also closed during holiday breaks when some students remain on campus. The Nest, the student restaurant, serves food until 11 p.m., but the offerings are mostly fried foods and not nutritionally dense, Joseph said. Cost can also be a barrier.
Prior to the Rations for Ravens program, the university had a similar, much smaller, “take what you need” shelf in the campus center, but DaSilva said that private spaces are preferable.
“I was just thinking about the ways to make things as accessible as possible. It started with having some shelves in the counseling office. They don’t have to check in with anyone; they can just come and take what they need. No one’s sitting there watching,” DaSilva said.
But, the counseling office has even more limited hours than the cafeteria, so a second shelf was put up in the library study space, to which students have 24-hour access.
University Librarian Paul Jenkins said that having spaces where students can go at any time makes accessing the pantry more private.
“It helps remove the stigma. If it’s 2 a.m., they can come get it, and no one knows who they are,” Jenkins said.
For now, Joseph said, the program is limited in scope, with relatively small spaces for food storage. It is run by full-time staff who are restocking the pantry and managing donations around their official duties.
DaSilva said there is also a perception that college students “don’t need” food assistance. The Rations for Ravens program receives food donations and has a modest goal of about $1,000 per year to supplement the supply, but it struggles to raise cash donations.
Joseph said she encourages other schools to look at the issue on their own campuses. Her number one piece of advice was to communicate with other staff members.
“Reach out to other individuals on campus. There may be a good amount who have the same thought or idea, and you just don’t know until you reach out.”
She also said that collecting data is beneficial to show that this is something communities need.
How you can help
The Rations for Ravens program accepts donations of food, hygiene products, and cash or checks. Donors can make checks payable to “Franklin Pierce University” with “Rations for Ravens” noted in the memo line. Cash donations are also accepted. Donations can be dropped off at the Franklin Pierce University Department of Campus Safety on 40 University Drive, Rindge.
Monetary donations can also be made online through JustGiving at justgiving.com/campaign/rationsforravens, or by purchasing from the Rations for Ravens Amazon Wishlist at amazon.com/hz/wishlist/ls/1J0OIAKT98WO0/ref=hz_ls_biz_ex.
The program needs hygiene items such as shampoo, conditioner, body wash, detergent pods, menstrual products, deodorant and dental hygiene items. Non-perishable food items needed include canned soups, canned vegetables, pasta, rice, macaroni and cheese, nutrient-dense snacks, peanut butter and tuna fish. Microwavable items and pull-tab cans are preferred.
For more information, contact Kalyn DaSilva at DaSilvaK@franklinpierce.edu.
Ashley Saari can be reached at 603-924-7172 ext. 244 or asaari@ledgertranscript.com. She’s on X @AshleySaariMLT.