1. Introduction -- 2. Background of the Problem -- 3. Food Insecurity -- 4. Factors Contributing to the Growth of Campus Food Pantries -- 5. Post COVID-19 Food Insecurity Discussions on Campus -- 6. Nutritional Access: Bridging the Urban Rural Divide in Academic Progress -- 7. Campus Food Security: Perspectives from the Pandemic -- 8. Ethnic Foods Among Neighborhood Characteristics -- 9. Food Systems and Policy Implications.-10. Conclusion.

"As someone who has had the privilege of supporting Dr. Sonya Sharififard throughout her research, I can say with confidence that this book is the result of her passionate commitment to shedding light on the challenges that students face in accessing nutritious food. An insightful and thoroughly researched examination of food insecurity on college campuses, this book is essential reading for educators, policymakers, and anyone who is dedicated to fostering equitable educational environments and inspiring action towards meaningful and informed solutions." —Farzin Madjidi, EdD Dean, Graduate School of Education and Psychology, Professor of Leadership Pepperdine University This book explores food accessibility and its relationship to food security in communities representing high populations of college and university students. Each chapter offers readers a vivid and multifaceted perspective on food practices' cultural and social complexities and the current food system. Using insights from the multidisciplinary fields of food studies, educational leadership, and human geography, this book engages the global paradoxes of food. Food is individual and community-based, and students participating in school activities and extracurriculars must often choose between affording books or food. Each chapter begins with a case study and ends with suggested resources and activities. Chapter topics include academic success, identity and belonging, groceries, food media, public health, marketing, surplus and scarcity, and social impact. The book further blends concepts and empirical accounts to address the central issues of culture, structure, and accessibility within and among the food retail environment. Sonya Sharififard is Adjunct Professor at Pepperdine University, USA. Her research explores leadership development and global food systems. She presents at major international conferences and contributes to leading associations in North America, Europe, and Asia, including the American Educational Research Association (AERA), the Academy of Management (AOM), and the International Leadership Association (ILA).