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UCC Student Pantry Fights Food Waste
The UCC Student Pantry, led by UCC Green Campus and the Students’ Union in partnership with FoodCloud, redistributes surplus food like vegetables and pantry staples to students each week. The first pantry of AY 25/26 took place in the MakerSpace in the Student Hub on Monday, 20 October.
At University College Cork, sustainability is a shared commitment woven into everyday student life. One standout example is the UCC Student Pantry, a joint initiative of UCC Green Campus and the Students’ Union, which began as a four-week pilot and has now become a weekly effort to reduce food waste and promote sustainable living.
Stocked with essentials such as carrots, potatoes, cornflakes, and many more food items, the pantry helps tackle food insecurity among students while preventing good food from going to waste. The first pantry of the 2025/26 academic year took place on Monday, 20 October, with food distributed from the MakerSpace in the Hub.
This initiative is made possible through UCC’s partnership with FoodCloud, an organisation addressing climate change and food insecurity by connecting businesses with surplus food to communities that can use it. By leveraging technology to match supply and demand, FoodCloud simplifies collaboration and enables partners like UCC to create lasting, positive impact.
