Princeton U. Staff Help Fight Food Insecurity In Mercer County

PRINCETON, NJ — With commencement ceremonies done for the year and students returning home for summer break, Princeton University’s Campus Dining staff have found a way to keep themselves busy while giving back to the community.

During the pandemic last year, Princeton University established the Summer Food and Nutrition Program to help area families fight food insecurity. This year again, the University is continuing with the initiative.

Princeton University has partnered with three area organizations for the program — HomeFront, Rescue Mission of Trenton, and Trenton Area Soup Kitchen.

And leading the culinary team are Chefs Tommy Thothongkum, Brian Driscoll and Brian Schoenbeck.

Preparing meals for those in need last year was one of the most “gratifying” experiences for Thothongkum. “We did this last summer and it was an undertaking because I don't think we were sure of how things were gonna go,” Thothongkum told Patch.

“But by the end, we finally able to do everything the way we want it. We saw the responses from the groups, and they were super happy. They showed a lot of gratitude.”

Thothongkum is glad to pick up from where they left off last year. And while setting up the 2021 program, he’s already come across familiar faces.

The Summer Food and Nutrition Program 2021 began June 7 and runs through July 2. Meals cooked on campus are given to at-risk families, children, veterans, and the homeless in the Mercer County area.

The geographic reach of the program spans Princeton, the Route 1 corridor closest to Princeton, Trenton, Lawrence, East Windsor, West Windsor, and Hightstown.

Although the COVID-19 transmission rates are the lowest since the pandemic started, the effects of the pandemic remain with families facing food insecurity. “It's very hard to get to fresh, nutritious foods — something familiar to them. It shows the disparities and challenges,” said Thothongkum.

The University prepares over 2500 meals weekly. A lot of the preparations are logistics bound — whether partner organizations have refrigeration or the ability to reheat food. Keeping this in mind, the team has crafted a menu. This year for individual meals, they provide a lunch which consists of a cold sandwich, usually meat or a vegetarian choice, a fruit for dessert, and a beverage.

Organizations that have asked for hot meals for their lunches get a single meal kit. Those who have the ability to reheat meals get bulk food. "We're sending them large pans of food. They all get a salad, a hot entrée with protein, and there’s a vegetarian option.”

Around 30 to 50 staff members are working on this project “depending on the day,” said Thothongkum. According to the University, the program offers continuity of employment, including health benefits, to Campus Dining employees who normally work for nine months a year.

“Campus Dining, we've done this as a team, not just in retail where I work, but the graduate college staff has come and helped and even the restaurant associates have assisted us in making some of these meals through the summer,” Thothongkum said.

He thanked all the volunteers who’ve been coming in on time, picking up the meals, and delivering them.

“I think it gives us purpose while we're on our downtime here on campus, as we gear up for the fall semester,” said Thothongkum. “But I hope we can do this all the time.”

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