UNT is committed to fueling students with nutritious and delicious options all over campus, from any of its five dining halls to a dozen options in the UNT Union — and the UNT Food Pantry Sponsored by Kroger is no different.

With a passion for ensuring students have access to healthy and tasty options all year long, the UNT Food Pantry has collaborated with the E.A. Sween Company — a family owned and operated business that is committed to providing quality food for people on-the-go, including sandwiches, wraps and baked goods — which will donate 500 sandwiches to the pantry per month for at least the next year.

Jeff Trevino, senior human resources business partner of people and strategies, says UNT was selected by E.A. Sween after he conducted interviews with the food pantries at numerous universities and schools.

Trevino, who attended the university and whose children are recent graduates, says he felt impelled to consider UNT.

“I really tried to hear what kind of food programs they all had for the students and honestly, really, truly UNT stuck with me,” Trevino says. “There's such a difference here versus the other conversations that I had and so we decided to move forward with UNT.”

Trevino says that the current quantity and types of sandwiches will be evaluated at the end of the year to see if anything needs to be adjusted.

Tristen Wheeler (’20, ’23 M.P.A.), project coordinator for the We Mean Green Fund, says the sandwiches are a great addition to the selection of items the UNT Food Pantry offers.

“It's important to have quick meals, especially for our students who don't have time to cook or don't have the resources to cook, so ramen and soup and things like that are helpful,” Wheeler says. “Now, the sandwiches will be another addition to that — just an easy on-the-go food that's high in protein.”

Wheeler says the UNT Food Pantry averages about 500 student visitors per week during the school year, and that many items are a challenge to keep in stock.

“We try to have a variety of prepackaged foods and foods that can be cooked, especially items that are in very high demand, like fresh produce, that students can cook however they would like,” Wheeler says.

Wheeler cited eggs and milk as items that are consistently in high demand, but a challenge to keep stocked at all times due to refrigeration constraints. Wheeler also noted her intention to increase the number of vegetarian options available at the pantry.

During the first monthly sandwich delivery, Trevino and fellow E.A. Sween Company human resources representative, Meagan Kirkham (’08, ’12 M.B.A.), handed out sandwiches to food pantry visitors in person.

“You can tell it means something to them. I was actually really moved more than I thought I would be,” Trevino says. “Just knowing that we're doing some good, that I'm giving some someone something to eat for the night or the day. I'm so glad we're here to do that.”