Food insecurity remains a growing concern among post-secondary students in Quebec, with recent data highlighting the scale and urgency of the issue.

While many recognize that limited access to nutritious food can negatively affect students, fewer realize just how widespread the problem has become. According to surveys cited by Équiterre in a March 31 press release, 44% of CEGEP and university students in Quebec experience some level of food insecurity, ranging from mild to severe. Among those affected, one in five reports regularly skipping meals.

The impacts go beyond hunger. Food insecurity is linked to increased mental health challenges and can significantly hinder academic success, making it a critical issue for institutions to address.

At Dawson College, efforts to respond to this need have been steadily expanding. Phil Carpenter of Global News visited Dawson during service time at a Sustainable Lunch and an Early Bird Breakfast to report on how Dawson has been responding to support hungry students. His report aired in April.

The Food Justice program, led by the Office of Sustainability, with funding from the Dawson College Foundation, has grown in recent years to provide consistent, accessible support for students.

The push to scale up the initiative emerged through the college’s Equity, Diversity, Inclusion and Accessibility (EDIA) committee during consultations for Dawson’s 2025–2029 strategic plan. Diana Rice, from the Office of Sustainability, and pedagogical counsellor Azra Khan were among those involved in identifying key student challenges.

“Our surveys, small group discussions, and large consultations revealed that student income precarity was one of the biggest challenges facing our community,” Diana said. “Addressing this became a central recommendation for the strategic plan, and expanding the Food Justice program was a clear response to the needs identified through that data.”

The program’s impact during the 2025–2026 academic year reflects that growing demand. A total of 12,280 meals were served through weekly breakfast and lunch offerings. Of those, 8,694 portions were made possible through a food recovery partnership with the nonprofit La Tablée des chefs.

In addition, 2,240 kilograms of fresh fruits and vegetables, along with bread and baked goods, were distributed to students through Weekly Harvest Market events.

The program also emphasizes education and community engagement. A total of 539 students and faculty members participated in Cooking for Justice workshops, where they learned to prepare nutritious meals. The meals were then shared with individuals in need through a partnership with Resilience Montreal.

As food insecurity continues to affect a significant portion of the student population, initiatives like Dawson’s Food Justice program highlight both the scale of the challenge and the importance of sustained, community-based solutions.