Jones College Earns NACUFS Silver Award for Innovative Dining Program

Jones County Junior College has received the Silver Award from the National Association of College & University Food Services (NACUFS) in the Innovative Dining Program category for its inaugural “Cooking for a Cause” event, a program that combined culinary creativity with a focused effort to address student food insecurity.

Held during Hunger Action Month in September 2024, “Cooking for a Cause” brought together Sodexo and SodexoMagic chefs from ten colleges across Mississippi and Louisiana. Each chef was challenged to prepare a dish using at least three common pantry staples—ingredients often available at food pantries. The event was designed to spark awareness while demonstrating how students can make nourishing meals using accessible, shelf-stable foods.

Executive Chef Andy “Chia” Wu of Jones College earned the top vote from students with his Salmon Croquette served over smoked gouda grits and topped with a bacon cream relish. His ingredients included canned salmon, instant grits, canned corn, panko breadcrumbs, and chicken stock. Executive Chef Dwayne Brown of East Mississippi Community College prepared a hearty chicken and sausage jambalaya, highlighting pantry items such as rice, diced tomatoes, and chicken broth. Both chefs also created desserts using pantry staples—Wu’s Honey Bun Bread Pudding and Brown’s assorted Berry Cobblers.

As part of the event, Sodexo donated 300 meal vouchers and an additional $300 to the Bobcat Pantry, the on-campus food pantry serving students in need. “These donations will help students you would not guess need a little help now and again,” said Kristen Register, manager of the Bobcat Pantry and a staff member in the campus clinic. “Cooking for a Cause raised awareness in a fun, approachable way. Support like this is always needed.”

The event was widely promoted through flyers, social media, campus-wide email campaigns, branded materials, and partnerships with campus departments. District Dietitian Abbey LeBoeuf, MS, RD, LDN, CNSC, shared updates and insights on her Instagram account, @onebite_nutrition. Coverage by WDAM and a feature on the Food Service Director website helped bring additional attention to the program. A digital cookbook was created following the event, showcasing each chef and their recipe.

Campus departments played an active role throughout the day. Student services provided music and activities, the counseling team offered resources and support, and the athletic department joined in with the campus mascot wearing a “Cooking for a Cause” apron. Guests were encouraged to vote electronically for their favorite dish, and many took the opportunity to learn more about the Bobcat Pantry and how it supports students.

The program’s impact extended beyond Jones College. By the end of the multi-campus series, nearly 3,000 meals were donated to Swipe Out Hunger and local food pantries. In total, participating schools contributed $2,586 in in-kind donations and collected 671 non-perishable food items. The initiative drew attention to the broader issue of food insecurity among college students—an issue affecting 23% of undergraduate students and 12% of graduate students, according to the 2019–2020 National Postsecondary Student Aid Study.

“Food insecurity is not about filling empty stomachs; it is about nourishing minds and empowering students,” said Phoebe Cook, Sodexo District Manager. “Cooking for a Cause was created to raise awareness and offer solutions, one step at a time.”

Jones College clients received a preview box this summer that included a printed copy of the 2024 cookbook and a custom apron, continuing the program’s momentum and commitment to supporting students across campus communities.

Plans for the September 2025 series are already underway.