The College of Agriculture & Natural Resources (AGNR) is leading Do Good Campus efforts that address topics such as food insecurity, sustainability, and community collaboration.
University of Maryland recently announced its inaugural Do Good Campus Signature Initiatives, six programs that highlight the university’s commitment to student leadership, social impact, and real-world change.
AGNR is leading the Food for All initiative, a new cross-campus effort to bring together existing programs to deepen student engagement in addressing food insecurity. Building on existing work—including a National Science Foundation-funded food-waste reduction program and student internships at the UMD Community Learning Garden, Campus Pantry and Terp Farm—Food for All aims to ensure students not only understand the root causes of food insecurity, but actively contribute to solutions.
The initiative will connect students to hands-on opportunities—from internships and volunteer work to classroom experiences—focused on alleviating hunger on campus, across Prince George’s County and throughout Maryland. Students will contribute to efforts such as nutritious food production, emergency food distribution, cooking and nutrition education, and research.
Food for All also includes partners in the College of Arts and Humanities, College of Behavioral and Social Sciences, College of Information, School of Public Health, and Division of Student Affairs.
AGNR students, faculty, and staff also recently received three Do Good Fund Grants to create positive social change.
The project grants included:
Women’s Owned Nilotica Shea: Empowering Women Through Intellectual Property ($5,000)
College of Agriculture and Natural Resources/Undergraduate Studies
Avani Ambardekar, Environmental Science & Policy
This student-led project supports Ugandan women who are chronically underpaid laborers in shea butter production. Students will build a direct-to-consumer digital sales platform that allows these women to bypass chain retailers and claim greater economic agency over their work. Funding will support platform development, brand identity, and training in digital literacy, entrepreneurship and quality control.
Insects as Food: Increasing Access to Sustainable, Nutritive Food Through Experiential Learning ($8,000)
College of Computer, Mathematical and Natural Sciences/College of Agriculture and Natural Resources
Helen Craig, Entomology
This project explores insects as a sustainable food source by increasing awareness, access and acceptance among UMD students. Through partnerships with Dining Services and existing nutrition courses, it uses experiential learning to challenge societal perceptions and highlight the environmental and nutritional benefits of entomophagy (the practice of eating insects as food). Funding will support educational content creation, project coordination and outreach.
Stepping up for Sustainability: An AGNR & CYC Collaboration ($18,000)
College of Agriculture and Natural Resources
Tom Mazzone, Institute of Applied Agriculture
This project addresses severe erosion on UMD's Center for Young Children playground while providing hands-on learning for students in INAG251: Landscape Construction. Working in collaboration with the College of Education, students will survey, design and build a functional playground for young children, gaining practical skills in landscape construction, teamwork and project management. The project serves as a model for integrating real-world environmental solutions with workforce-focused education. Funding will support direct construction costs.
For more information about Do Good Campus efforts visit DGI | Do Good Institute
