RWU students spend spring break in community service programs for nonprofits

From left, Sean Carroll, Caroline Keane and Katie Carpenter, students from Roger Williams University, help prepare meals for local residents at the Mathewson Street Church in Providence as part of the university’s “Stay Break” program. In the immersive, weeklong service learning experience students stay on campus during spring break while they serve nonprofits in nearby communities.  / COURTESY ROGER WILLIAMS UNIVERSITY
From left, Sean Carroll, Caroline Keane and Katie Carpenter, students from Roger Williams University, help prepare meals for local residents at the Mathewson Street Church in Providence as part of the university’s “Stay Break” program. In the immersive, weeklong service learning experience students stay on campus during spring break while they serve nonprofits in nearby communities. / COURTESY ROGER WILLIAMS UNIVERSITY

BRISTOL – This week, more than 130 Roger Williams University students, from undergraduate to graduate to law, are participating in alternative spring break trips, working in teams to lead volunteer projects aimed at improving communities or assisting nonprofit organizations.
One group of students is participating in the university’s first “Stay Break” – a new program that mirrors the immersive, weeklong service learning experience of alternative spring break trips abroad but allows students to stay on campus and serve nonprofits in nearby communities. The “Stay Break” program is an academic, credit-bearing program that fulfills the community engagement requirement for students in the honors program.
The group, which includes 17 students, will lead volunteer projects focused on meeting food needs in Rhode Island communities by partnering with the Rhode Island Food Bank, East Bay Community Action Program, Sharing the Harvest Community Farm and Mathewson Street Church.
Students will also work alongside leaders of the Bristol Health Equity Zone – a program funded by the grant/cooperative agreement with the Centers for Disease Control and Health Resources and Services Administration, and facilitated through the Rhode Island Department of Health.
The program aims to improve the mental health, well-being and quality of life for Bristol residents. The students’ initial assessment of healthy food options will support the Health Equity Zone’s mission to improve access to healthy food for Bristol residents.
Bristol Health Equity Zone Project Manager Craig Pereira says the RWU students’ involvement in the food-mapping project adds value to the program.
“It’s great that we can get the RWU students involved and visible in the stores and in the community with business owners,” said Pereira. “Having the voice of the younger generation has been helpful to us in making us think about things that we may not have thought of and their insight is an interesting and thoughtful perspective.”
Following their volunteer work, students will have the opportunity to share their findings and experience with Rhode Island legislators to discuss how public policy may help address contemporary issues related to food needs in Rhode Island.
Roger Williams University sophomore Meagan Hackey has volunteered in her hometown of South Kingstown for a number of years and looks forward to continuing her community involvement work on “Stay Break.”
“I volunteer at my local church to help with a community dinner they provide each week to families that can’t always afford to put dinner on the table. I’ve seen how much food assistance programs can mean to people in need,” said Hackey. “I’m really excited about participating in ‘Stay Break’ and getting involved in larger initiatives related to meeting food needs like the food-mapping project and working with food pantries in the area.”

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