 For 8 years, the Student Food Collective serves nearly 300 meals a week out of their 200-square-foot kitchen. They take leftovers, prepare a proper meal, and resell it on a sliding scale from $1 to $5. This food waste program is about to expand with its expected launch of the Student Kitchen next spring. It's a student-driven initiative providing affordable meals at the heart of campus. What do we do with the huge amount of food from the whole campus that would otherwise go to waste? Use our biggest asset on campus, which is student power, and actually create a system where that can be financially viable so that we can have once-a-five-dollar meals, not just for the 300 students that come for the food collective ever do, but for the entire campus community. In a year-long effort, folks at Cal Dining Basic Need Security Committee, the Berkeley Food Institute and the Collective are reimagining what it means to minimize food waste. 39% of undergraduate students and 29% of graduate students suffer from some sort of food insecurity on campus. While other programs allow students to stock their shells with dry kids, the coalition's ultimate goal is to also help students who may not have access to a kitchen. Then as a student, you can come to that kitchen and there's going to be a bunch of different grab-and-go items, but a huge assortment of stuff that you can get. The kitchen, a recipient of the Big Ideas Grant, may be considered the most recent response to the campus' growing food insecurity and malnourishment issues. I think that it's a really great thing that we, one, get people who can come in here and practice cooking if they don't have experience before. It's like really low stakes because the food was going to get thrown out anyway, and then also tons of people from the community can come in and pay whatever they can, so that would be $0.50 or $5 for a home-cooked, healthy meal. To learn more about the student kitchen, visit foodcollective.org. forward slash student kitchen, sign up. Reporting for Cal TV News, I'm Tomas Manglonia.