Taos Lobos joined students from across UNM at the 2026 ReFED Food Waste Solutions Summit (May 19–21 in Charlotte, NC), where they explored ways to reduce food waste, fight hunger, and cut carbon emissions.
Students presented projects from a USDA-SARE grant led by Dr. Eva Stricker that focused on practical solutions to campus food waste. At UNM-Taos, students are dehydrating surplus food for snacks and ramen toppings, and repurposing expired produce from the Thrive Center to feed animals on local student farms.
Across UNM, projects tackled the issue from multiple angles. Main campus students audited food waste and redirected usable items to the Lobo Food Pantry, while UNM Valencia students analyzed event food ordering to prevent excess and redistribute leftovers.
Students also connected with leaders from government, nonprofits, and industry—and even attended a demo by chef Andrew Zimmern.
The initiative addresses a key challenge: many college students face food insecurity, even as large amounts of edible food go to waste. Through stipends and mentorship, students are gaining hands-on experience designing solutions in their own communities.
“The main and branch campuses of The University of New Mexico and other education institutions, such as public high schools and community colleges, educate students from diverse backgrounds, and students are located in communities that reflect diverse demographics,” stated Dr. Stricker. “However, a major challenge for higher education is the disproportionate number of students who experience food insecurity. At the same time, recent studies have identified that food waste is a major component of waste generated from the Student Union Building on Main campus. Thus, there is a critical need to 1) decrease student food insecurity and food waste and 2) empower students to plan, implement, and evaluate interventions in their community that can meet their communities’ basic needs while reducing food waste and loss.
“We have been providing stipends to small cohorts of students at up to five New Mexico campuses per semester, paired with a community mentor who can help them navigate the quantitative skills, stakeholder communication strategies, and creative experiences of planning, implementing, and evaluating a project to address food insecurity and waste in their community or campus.”
So far, the impact includes:
- 37 unique students engaged across UNM Main, Gallup, Valencia, Taos (including dual-enrolled students at Taos High School and Vista Grande), and Santa Fe Community College, gaining skills in project management, networking, and food safety
- 2,000+ pounds of food diverted from landfills to farms or pantries
- 92% of audited food waste was redirected to composting
- 1,300+ people reached through outreach, events, and student-led projects
Students described the summit as inspiring—highlighting opportunities to learn from experts, share ideas, and bring innovative solutions back to UNM.
Interested in joining? Fall 2026 cohorts are now recruiting.
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👉 Explore the ReFED Summit