Stony Brook University's Seawolves Pantry has expanded its stock and services after experiencing an increase in usage of more than 30 percent over the past year. The pantry now offers an expanded selection of hygiene products, culturally relevant foods, and multilingual educational materials.

The Seawolves Pantry, which first opened in 2013, extended its hours and services in 2020. The pantry registered approximately 7,000 student visits during the 2024–25 academic year, growing to roughly 9,000 visits in the current academic year.

Student-led research projects have influenced the pantry's new offerings. A social work intern surveyed students, finding a preference for staple ingredients like dried beans and rice over canned goods. International students provided feedback indicating they were unfamiliar with processed foods and their preparation methods.

"We do have a decent number of international students who utilize the pantry, and a lot of the feedback that they gave us was that they weren't used to the processed chemicals that were in the foods, or weren't sure how to cook them properly," said Katie McCombs, coordinator for the Department of Student Community Development at Stony Brook University. "So, introducing foods that were more familiar to them made them feel more confident in their ability to cook the food and make a meal for themselves."

The pantry now stocks skincare products, including face wash, pimple patches, and face masks, along with dental care essentials. Both undergraduate and graduate students, as well as residential and commuter students, utilize the pantry with an even split among these groups.

"People often assume that because commuters may not have a meal plan or graduate students don't have the same financial support that undergraduate students do, there would be more of a lean in one way or another," McCombs said. "But the truth of the matter is that undergraduate, graduate, residential and commuter students are all facing food insecurity in very similar ways."

McCombs added that students were initially hesitant to use the pantry. "Originally, when they were coming in, they were very shy and timid using the pantry," she said. "Over the months they've definitely grown into their own confidence of being able to come in, ask for what they need and be very clear, communicative with what their needs are."

Emily Snyder, director of the Department of Student Community Development, stated the goal is to evolve and innovate pantry operations. "It is always our goal to evolve the operation and to innovate," Snyder said. "It's really important to keep considering how we bring the work to the next level, both because we take pride in the work that we're doing, and because we feel it's really important to do right by our campus community."

An analysis from the Institute for Higher Education Policy indicates that Pell Grant recipients are more likely to experience food insecurity, with 42 percent affected compared to 22 percent of nonrecipients.