A 2019 study by the Sanford World Food Policy Center found that at least 19% of Duke graduate and professional students are food insecure, but the Graduate Student Food Pantry is tackling the issue head-on. The GSFP stocks its shelves with mostly canned goods and shelf-stable foods from wholesale businesses such as Sam’s Club, but Kiran Shehnaz Kaur, a master’s student in biomedical engineering and the pantry’s executive director, wants to expand the food pantry to include inventory from local vendors to provide fresh food such as produce and baked goods. After the Fresh Produce Program has packed its produce bags for its regular customers in Durham, FPP will create prepared produce bags based on produce popular with graduate students visiting the food pantry.