Over the summer, the faculty and staff of Salt Lake Community College have been growing vegetables for a good cause.
In support of the Bruin Cupboard and local food banks, SLCC staff have donated fresh vegetables grown in community garden spaces at South City Campus.
Steven Lewis, the assistant director of the Disability Resource Center, first introduced the idea of donating vegetables one year ago and says the initiative has been very successful.
“We’ve given about four loads of vegetables to the food bank and they go immediately,” Lewis says. “As soon as people know there’s fresh vegetables, they come down here and get them and they’re gone.”
SLCC faculty, staff and students volunteer to pick the vegetables every week. The produce is harvested every Friday and stored in a refrigerated area near the Disability Resource Center, which will be included in plans for a new and improved Bruin Cupboard.
In addition to fresh and nonperishable food items, the Bruin Cupboard is also stocked with essential hygiene products.
“It is stuffed! I mean it is stuffed to the hilt … diapers, face towels, everything you can imagine is up there,” Lewis says.
Students can support the Bruin Cupboard in many ways.
The Social Work Club has placed a donation bin near the pantry entrance to collect canned food, toiletries and other nonperishable goods. Volunteers are also needed to operate the pantry.
The Bruin Cupboard is currently located on the second floor of the main building in South City Campus. Email BruinCampusCupboard@gmail.com for hours and volunteer information.
Any student who would like to help pick vegetables can go to the South City Campus community garden every Friday at 9 a.m. during growing season.
