Quinnipiac University

Quinnipiac students to donate 6 tons of food to those in need

May 21, 2021

A man picks up donations.

For the 12th year, Quinnipiac asked students to, “Be kind! Leave your food behind!” Vincent Contrucci, director of community service at Quinnipiac, said the students were more than happy to donate non-perishable food they had as well as extra meal points from their food plans before moving out for the summer.

University staff placed collection boxes in university residence halls on the Mount Carmel and York Hill campuses for the food drive.

The food, a school-record six tons, has been and will be donated this week to Columbus House Inc. of New Haven, the Hamden Food Bank, Master’s Manna in Wallingford, the New Haven Pride Center and New Reach of New Haven.

Master’s Manna picked up food donations on Thursday, May 20, at the Rocky Top Student Center. Food also will be donated to the Ulbrich Boys and Girls Club in Wallingford at a future date.

“At this time in our nation’s history, it is more important than ever to utilize the resources we each have to respond to the needs of our neighbors and communities,” Contrucci said. “Today, more and more families and individuals struggle to meet basic costs and the food donated through this drive assists our partners in combatting food insecurity in our local area.”

In addition, Tap Out Hunger was a new initiative this year between the Office of Community Service, the Student Government Association, the Graduate Student Council and Chartwells dining services. Through Tap Out Hunger, students donated $75,000 in unused meal points that nonprofit partners will be able to use to purchase food items for their programs.

“Tap Out Hunger is an exciting new opportunity for students to assist our community partners,” Contrucci said. “Students donate points from their meal plans and partner agencies are able to purchase food through Chartwells’ food providers at cost. What is exciting is that partners are able to purchase items that directly meet the needs of their pantries or kitchens, including frozen and fresh produce and various shelf-stable staples.”

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