About Huskie Harvest

The Huskie Harvest program at Northern Illinois University (NIU) is an innovative effort dedicated to reducing food insecurity and minimizing food waste on campus. Through a collaboration between staff, student volunteers and Campus Dining, Huskie Harvest recovers surplus food from campus dining events, catering services and community locations. The collected food is packaged into nutritious, ready-to-heat meals, providing direct support to students in need.

Huskie Harvest not only addresses the critical issue of food insecurity but also promotes environmental sustainability by reducing the amount of food waste. Huskie Harvest is building a sustainable, caring campus for future Huskies. By reducing waste, sourcing responsibly and fostering partnerships across campus and in the community, we’re not only feeding our students but also nurturing a campus culture grounded in compassion and sustainability.

Our History

Huskie Harvest officially launched on February 1, 2023, with a clear mission to reduce food waste and provide nutritious meals for NIU students facing food insecurity. Under the leadership of Nancy Prange and a dedicated team of NIU nutrition students, the program recovered over 3,000 pounds of food in the first year, resulting in the preparation of over 3,500 frozen meals and side dishes for students to enjoy. The program continues to expand both recovery and delivery locations.

Our Impact

Huskie Harvest’s impact extends far beyond addressing hunger — it reduces financial stress, fosters student well-being and supports academic success. Proper nutrition is vital for students to excel in their studies and maintain their physical and mental health. When students are forced to choose between essentials like food and textbooks or attending class and taking extra shifts at work, both their education and health suffer.

By turning surplus food into a sustainable resource, Huskie Harvest demonstrates the strength of community-driven efforts to champion sustainability while uplifting students in need. As program lead Nancy Prange states, "If we can help our students have access to quality, healthy food, that is one less choice they have to make with their finances. It may be the difference between passing a class or not passing, dropping out of school or earning a degree."