There is much to learn and replicate in the idea of student-run grocery stores

The other day a student mentioned to me how they were rushing to purchase matcha citrus green tea from a student-run grocery store.

What would be a student-run grocery store? A short-term, entrepreneurial project toward a course requirement, I thought.

The idea did not seem exactly peculiar to me. I had, in recent years, seen many such Self-Help Group-run cafeterias in India where women members of SHGs ran canteens and cafeterias cultivating millets, making biscuits, and laddoos with them, and cooking recipes through a cafeteria-based model.

A student-run grocery store as I understood attempts to address the food security gaps in an ecosystem that is predominantly inhabited by students. Additionally, it also addresses social challenges about food inequity and social, and environmental justice by reinforcing principles of sustainability while also being a tool of grassroots activism. Student-run grocery stores are thus additional student-driven initiatives that cater to the larger efforts of universities attempting to address student needs and concerns. The reason for such initiatives primarily relates to the absence of accessible grocery stores, lack of adequate transport which students could use to get to supermarkets, modest budgets, and sometimes prevalence of food desert-like conditions.

Many examples exist of student-run grocery stores in the world. In the United States, for instance, I came across several examples such as the University of Central Florida’s ‘Knights Helping Pantry’ which provides students with access to free necessities — food, clothing, and personal hygiene items. Similarly, the Portland Community College’s ‘Panther Pantry’ provides students, faculty, and staff with fresh food, hygiene supplies, and other necessities. The ‘Berkeley Student Food Collective’ provides fresh, environmentally sustainable, and ethically sourced foods and caters to the larger Berkeley campus. ‘Anabel’s Grocery’ at Cornell University under the aegis of the Centre for Transformative Action provides fresh, nutritious, and affordable food to students, faculty, and staff at subsidised prices and collaborative partnerships.

Bridging the grocery access gap: Student-driven innovations

Sometimes an absence of nearby availability of grocery stores — and the consequent inaccessibility of food security results in the creation of food desert-like conditions. ‘Food deserts’ locally and subjectively could be interpreted as areas where there is limited availability of fresh fruits and vegetables and meat and dairy products, either because fewer supermarkets or grocery stores are supplying these in nearby areas, or in general, people don’t have access to regular transport services to be able to purchase these groceries. Food security is based on three principles — availability, accessibility, and affordability. Universities in general attempt to cater to these concerns through food subsidisation programmes, food pantry programmes, in-campus stores, in-house dining, and many other facilities. While students have access to eateries and restaurants that are commonly accessible and there are plenty; access to fresh fruits, vegetables, milk, and other essentials is marred by distance, lack of transport, busy schedules, and many times affordability as supermarkets may be expensive.

It is common to find students in university towns nibbling on junk, fried, unhealthy processed foods. Busy students juggling between classes from one building to the other are tempted to purchase delicious burgers, fries, chips, sandwiches, and noodles, as they might be economical and accessible. In the global student community, carrying a home lunch box or a dabba isn’t very common as many students live on modest budgets and rely on student dining options.

Addressing budget living, circularity, and minimising food waste

While reading about student-run grocery stores, and frequenting one, I realised many of them were akin to the concept of a ‘decentralised ration dukaan’ back home in India, or a little kirana shop in semi-urban, rural settings. Growing up in the 1990s, I remember visiting the local ration shop with my parents. One didn’t have to necessarily buy packaged produce in a specific quantity. Rather, one could buy what one needed. Student-run grocery stores have access and budget as their central points and therefore, these two utilise the idea of letting students and visitors purchase how much ever they want. For instance, one will find bulk bins of lentils, basmati rice, corn, muesli, granola, and roasted almonds. Unlike supermarkets, one could carry their tins or use reusable jars, reusable utensils, and straws, or paper bags to buy as much as one needed, thus catering to the budget economy of students, while also utilising the principles of circularity — reduce, reuse, recycle while also minimising food waste.

Most importantly, the student-run grocery store I visit has fresh greens, fruits, vegetables, herbs, plants, milk, yogurt, tofu, and other products. One could purchase bananas and eggs for under $1 and could pick up say two bulbs of garlic, a lemon, and four bananas — doing away with the set quantities one ends up purchasing at standard supermarkets. It took me back to the friendly neighbourhood sabzi ki dukaan or the social, informal friendly neighbourhood vegetable vendor, back home, where one could purchase as much as one liked with no compulsion of purchasing set quantities.

Additionally, spices, a variety of teas, coffee powders, matcha powders, and other spice mixes are also available, and one could buy the quantities one needed. 

Indian spices like garam masala, ready-to-eat foods, local bakery products, cakes, muffins, cookies, and pastries from local coffee shops are other products available at affordable prices at such 'decentralised' stores. Fresh produce is procured from the local area, thus promoting the cause of small businesses and small farmers, encouraging the local economy.

Lessons in public policy

Several insights emerge from the student-run grocery store model as both, a living classroom and an essential pedagogical tool for student entrepreneurship.

First, decentralised and democratic access to affordable food is crucial for students’ cognitive development, mental well-being, and overall health. Not all students can visit large grocery stores due to limited resources and time constraints, as they are often caught up in their busy schedules. Access to fresh microgreens, bok choy, spinach, and fruits every week provides essential vitamins and antioxidants, which are vital for their health and well-being.

Second, the produce is made available at subsidised prices, supporting students living on a budget. With shared living arrangements, many students lack adequate storage space, let alone access to a separate kitchen. Understanding these student-specific struggles make the experience more inclusive. 

Third, such initiatives foster a sense of community by encouraging student interaction, strengthening social connections, and raising awareness about local food systems, seasonal produce, regional specialties, and recipes—making the entire experience interactive and educational. They encourage citizen participation in conscious food dialogues and sustainable consumption practices.

Fourth, visiting a student-run grocery store cultivates empathy, as it reassures students that they are not alone in their struggles. Living far from home can be a difficult and isolating experience, and such visits provide a sense of belonging. Most shoppers share similar challenges, such as the inability to travel long distances for food due to a lack of transportation.

Fifth, many grocery stores partner with local collaborative projects, departments thus promoting sustainable partnerships envisaged under Sustainable Development Goal (SDG) 17 for the larger good while also strengthening targets under other SDGs. For instance, the grocery store at Cornell collaborates with the Dilmun Hill Student Farm and Cornell Hydroponics Club, fostering partnerships with other institutions. Additionally, it sources produce from local farmers and small businesses in Ithaca, promoting local economies and employment while promoting the principles of sustainability and food sovereignty.

Sixth, Anabel’s Grocery, located at the heart of Cornell University, provides students with hands-on experience in entrepreneurship. It offers practical exposure to business operations, including basic accounting, marketing, and interpersonal skills. Activities such as plant and nature walks, farm tours, and community dinners further foster a sense of belonging in an unfamiliar environment.

Seventh, the student-run grocery stores in their attempt to address food insecurity through sustainability, circularity and promote and foster Sustainable Development Goals (SDGs), particularly SDG 3 (good health and well-being), SDG 11 (sustainable cities and communities), SDG 13 (climate action), SDG 16 (peace, justice, and strong institutions).

Lastly, such initiatives strengthen social capital and community building. University towns thrive on nurturing student well-being and welfare, and student-run grocery stores not only reinforce democratic values but also decentralise food security, making food access a collaborative responsibility.

There is much to, therefore, learn from and replicate in the fantastic idea of grocery stores: of the students, by the students and for the students — small can indeed be beautiful.

Swasti Pachauri is an academic and a public policy professional

Views expressed are the author’s own and don’t necessarily reflect those of Down To Earth