StockUP, a donation-based food pantry for students located in the lower level of Orrico Hall, has changed their spring walk-in hours.
As of Jan. 12, the pantry will be open Tuesdays from 2-4 p.m., Wednesdays from 10-12 p.m. and Thursdays from 10 a.m. to 12:30 p.m.
Associate Director of Student Care Ali Dunham says the switch in hours is to accommodate the availability of their three student workers.
Dunham knows students who may attend StockUP get used to a schedule, so she tries to keep at least one day of operation similar to the previous semester’s hours.
She also encourages students to book appointments with StockUP via email if the times listed are inconvenient.
The change in hours is a great way to reach a wider scope of students, junior employee Nina Sullivan says. She has “regulars” who come in, and those interactions are special to her.
“Making sure [students] feel supported by the university and that people know they have a resource on campus is one of the most enjoyable parts about working here,” Sullivan said.
StockUP is now more vital than ever, with food insecurity among college students at an all-time high.
20-50% of college students report experiencing food insecurity, and almost 3.8 million undergraduate students want assistance with their food security, according to the U.S. Government Accountability Office.
Changes to Supplemental Nutrition Assistance Program (SNAP) eligibility requirements have also made accessing food more difficult. The restrictions expanded work requirements, reduced exemptions, state-specific regulations and altered immigrant eligibility.
Alongside major changes to SNAP, inflation has increased the cost of living, affecting gas, grocery and housing costs. With a cumulative 26% inflation rate since the global pandemic as of February 2026, keeping financially afloat as a college student is no easy feat.
In partnership with the Care Team, StockUP aims to support students facing food insecurity by providing a pantry stocked with free food for community members. The items provided are completely donations-based and rely on student and company partnerships to stock the pantry, according to Dunham.
Because StockUP is donation-based, there hasn’t been much variability in the foods to accommodate certain dietary restrictions, according to sophomore Alisa Gerboth.
However, the pantry has recently partnered with Franz Bakery, so there is now a wider array of options for individuals with gluten intolerances.
Additionally, students can also make requests with the pantry via their linktree for any food restrictions or general desires, Dunham says.
“We’re always really appreciative of feedback and open to ideas,” Dunham said. “[The pantry] is for students, so as long as we can realistically make it happen, we’d love to do it.”
Any updates to StockUP hours and food availability can be found on their website.
Emily Friesen is a news reporter for the Beacon. She can be reached at friesen28@up.edu.
