The Benefits of STUFH To Everyone Involved

Arizona State students behind a canned food structure.The purpose of STUFH is to put food in the mouths of those who need it most. But the benefits of STUFH are shared by many others. By asking students to work together, STUFH helps build a sense of comradery within the college. By providing students with an up-close example of those less fortunate within their community, they better understand the need for help. And by linking students to their local food banks, it gives those students a sense of community that might otherwise be overlooked during their four years at school. These benefits are also felt by the community at large. Members of the community get to know the college students in their town, and they can help address a pervasive problem that faces each and every community. STUFH is a win-win program for everyone involved.

STUFH is proud to carry on its partnership with Circle K International (CKI). CKI, sponsored by Kiwanis International, is the largest collegiate service organization in the world with more than 13,000 students on 450 college campuses in seventeen nations. This partnership enhances both service organizations in their mutual goal of serving the needy. Circle K International is proud to partner with March of Dimes, UNICEF, Better World Books and STUFH.

Community Improvement

In a pilot project at Cornell University in 1999, twenty bins were placed in ten dormitories and almost one thousand pounds of needed foodstuffs were collected in a week period at the close of school. Since then, over 100 colleges in more than 40 states have joined STUFH to help raise over 5 millions pounds of food.

  • “The FSU students were all so willing, cooperative and enthusiastic. In fact, many come down to volunteer once they become aware of our food bank.”
    Dianne Stubrud, Second Harvest Food Bank of the Big Bend, Tallahassee, Florida.
  • “Let me assure you that it was rewarding to see the food bank truck pull away with boxes and boxes of donations from Bowling Green Students.”
    Greg Bader, Special Assistant of the Director of Residence Life, Bowling Green State University, Bowling Green, Ohio.
  • “We went from 1,100 pounds to 8,800 pounds of foodstuffs in the first 2 years of STUFH. It gives the students a great feeling to be able to help the needy in their college town.”
    Wendy Primevera, CHOW Food Bank, New York
  • “It’s a great thing for young people to think about people in need even while they are advancing their won careers at college.”
    Al Tremblay, Executive Director, New Hampshire Food Bank.
  • “The students are more than willing to give back to others and this project gives them the chance to do just that. What a wonderful project STUFH has been.”
    Kristie Brinkley, Volunteer Students Coordinator, Central Missouri State Univ., Warrensburg, MO