Snack Smarter not Harder: A Proposal for a Whole-Food Vending Machine at the Catalyst Building
Faculty Mentor
E.D. Dascher
Presentation Type
Poster
Start Date
4-14-2026 2:00 PM
End Date
4-14-2026 4:00 PM
Location
PUB NCR
Primary Discipline of Presentation
Urban and Regional Planning
Abstract
This proposal examines the potential benefits of implementing a whole-food vending machines at Eastern Washington University (EWU) to increase student access to nutritious and minimally processed foods. Many college students face increasing time and scholastic demands while navigating limited financial resources and inconsistent access to healthy food. Although conventional campus vending machines provide convenient snack options, their offerings are typically highly processed and may not adequately meet the nutritional needs of the student population. The proposed vending machine would prioritize whole and minimally processed foods, including seasonal produce such as carrots, snap peas, cherries, tomatoes, apples, and pre-portioned salad kits sourced from local farms. Students often live in shared housing with limited storage space and are frequently in transit between classes, work, and other commitments, thus individually priced fresh ready-to-eat items can provide a practical and accessible alternative to fast food or other less nutritious options. Several universities in California have adopted policies requiring at least 50% of vending machine snacks and 70% of beverages to meet established nutritional standards, with UCLA reporting high compliance. By partnering with regional farms, Eastern could support local agriculture while reducing transportation impacts, and with appropriate inventory management, supplier partnerships, and student-focused marketing strategies, whole-food vending systems represent a viable approach to improving campus food access and promoting healthier dietary choices. Further pilot implementation and evaluation are recommended to assess long-term feasibility and student demand.
Recommended Citation
Parrish, Benjamin and Wilbur, Heath, "Snack Smarter not Harder: A Proposal for a Whole-Food Vending Machine at the Catalyst Building" (2026). 2026 Symposium. 47.
https://dc.ewu.edu/srcw_2026/ps_2026/p3_2026/47
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-No Derivative Works 4.0 International License.
Snack Smarter not Harder: A Proposal for a Whole-Food Vending Machine at the Catalyst Building
PUB NCR
This proposal examines the potential benefits of implementing a whole-food vending machines at Eastern Washington University (EWU) to increase student access to nutritious and minimally processed foods. Many college students face increasing time and scholastic demands while navigating limited financial resources and inconsistent access to healthy food. Although conventional campus vending machines provide convenient snack options, their offerings are typically highly processed and may not adequately meet the nutritional needs of the student population. The proposed vending machine would prioritize whole and minimally processed foods, including seasonal produce such as carrots, snap peas, cherries, tomatoes, apples, and pre-portioned salad kits sourced from local farms. Students often live in shared housing with limited storage space and are frequently in transit between classes, work, and other commitments, thus individually priced fresh ready-to-eat items can provide a practical and accessible alternative to fast food or other less nutritious options. Several universities in California have adopted policies requiring at least 50% of vending machine snacks and 70% of beverages to meet established nutritional standards, with UCLA reporting high compliance. By partnering with regional farms, Eastern could support local agriculture while reducing transportation impacts, and with appropriate inventory management, supplier partnerships, and student-focused marketing strategies, whole-food vending systems represent a viable approach to improving campus food access and promoting healthier dietary choices. Further pilot implementation and evaluation are recommended to assess long-term feasibility and student demand.
