The implementation of a Campus Kitchens program at the university appears to be a win-win idea, but the administration should use caution before committing to the program.

Completely student-run, Campus Kitchens will allow students to take an active role in the local community by donating leftover food from Market Square to Tarrant County’s hungry. Students are trained in food preparation and are in charge of taking the leftover food to the Tarrant Area Food Bank. They are also given the opportunity to teach low-income community members how to prepare the donated food.

The program’s minimum three-year commitment has some administrators raising concerns about the program’s sustainability, worrying that students will lapse in their involvement and the responsibility will fall to food service employees. Three years is a long-term commitment, but with the support from the student body and the administration the program should be able to run for that length of time. The House of Student Representatives passed a resolution supporting research into the implementation of the program last week and the Dining Services Committee is doing its part by seeking student input in advancing the program’s creation.

The administration can do its part by considering the creation of a class that incorporates participation in the program and is open to students of all majors to ensure the program’s continuation even if there is a shortage of outside student volunteers. The creation of Campus Kitchens will allow students to take charge of the hunger issue that is affecting the local community, but participation options must be clarified before implementation to guarantee the program’s continued success.

Associate editor Anna Waugh for the editorial board.