Join the Maverick Food Recovery Network: Combatting Hunger and Reducing Food Waste Together!

Since early 2025, Minnesota State has launched an inspiring initiative to address two urgent issues: food waste and student hunger. The Maverick Food Recovery Network (MavFRN) became a Recognized Student Organization (RSO) in March, and it’s making a real difference in the community.

Every day, perfectly edible food is wasted while many students struggle to make ends meet. MavFRN is here to change that. The organization collects leftover meals from campus dining services and redistributes them to students in need. Their mission is simple: no student should go hungry.

It all began with a thoughtful question: What if we could maximize the resources we already have? Last November, Dr. Shelly Brandenburger approached students to help transform food waste into a solution for hunger. Megan R. Schultz and Emma G. Smith, who are leading the organization, gathered a diverse team of students skilled in dietetics and business management.

“We want to stop food from going to waste,” Schultz explained. “We’re also looking to partner with more local businesses.”

Supported by the national Food Recovery Network, MavFRN joins other universities striving to reduce food waste and combat food insecurity. According to recent data, about one in four college students in Minnesota, roughly 25%, face challenges in accessing food regularly. This situation is particularly concerning given the rising costs of living and education.

At Minnesota State University, a study revealed that 64% of students have experienced food insecurity, a rate significantly above the national average. Nearby institutions like South Central College report that nearly half of their students worry about running out of food during the school year. The University of Minnesota-Twin Cities has seen food pantry usage surge 29% within a year, now serving over 1,800 students monthly.

MavFRN plays a crucial role in addressing these needs. Volunteers collect surplus food, ensure it meets safety standards, package it up, and then deliver it to places like the Maverick Food Pantry, which serves over 800 students each week. This pantry has been supporting students since 2020, providing both perishable and non-perishable food items.

The food recovery takes place twice a week, but tons of food are saved daily. On Tuesdays and Wednesdays, volunteers label food containers with expiration dates and contents before they reach the pantry shelves. “We’ve received positive feedback about how quickly the food is processed,” Schultz shared. “People appreciate our efficiency.”

However, the organization is still navigating challenges. “We’re working on improving communication and the overall quality of our efforts,” Schultz noted. Her experience has opened her eyes to the extent of food waste, motivating her further to make an impact.

In the future, MavFRN plans to streamline operations and involve more students. “Getting more hands on deck would make a big difference,” she emphasized.

Smith, the academic advisor, highlighted the importance of building a culture of care. “We want students to know they’re not alone in this,” she said. MavFRN empowers students to grow by engaging in important service projects that tackle real issues.

In a world filled with challenges, MavFRN shows that even small actions, like saving a meal, can bring hope and change lives.

For more information about food recovery initiatives, you can visit the [Food Recovery Network](https://foodrecoverynetwork.org), a nationwide organization that supports similar efforts across the country.

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