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The ��ɫ’s Campus Cupboard has received 2,500 pounds of Louisiana-grown rice — enough for an estimated 12,500 servings — to help provide food assistance to students in need.

The rice was donated by Falcon Rice Mill and Supreme Rice Mill, both based in Crowley, and 4 Sisters Rice Mill in Mer Rouge following the inaugural Ragin’ Cajun Rice Festival held on campus in September. USA Rice, the Louisiana Rice Growers Association and Louisiana Rice Council helped coordinate the donation.

“This donation is a meaningful investment in our students and their well-being,” said Kim Billeaudeau, director of Career Services. “When students have reliable access to food and other basic necessities, they are better able to focus on their education and the opportunities ahead of them. We are grateful to our rice industry partners for recognizing that need and for supporting our students in such a practical and generous way.”

The donation grew out of the inaugural Ragin’ Cajun Rice Festival, an on-campus celebration held during National Rice Month. More than 700 students and University employees attended the event, which highlighted Louisiana- and U.S.-grown rice and the farmers and companies that produce it.

Students sampled Louisiana-grown rice and learned about rice varieties, nutrition and sustainability. Chef Rusty Noel and his team, appearing courtesy of Supreme Rice, served crawfish étouffée, while University dining staff prepared jambalaya, vegetarian fried rice and cilantro lime rice.

“Rice is such a big part of what we serve here, so it was really fun to see the students come out and celebrate it,” said Sarah Cannon, district marketing manager for Sodexo at ��ɫ. “We’re always looking for ways to give them meals they enjoy, and rice is something that works across so many different dishes. It was great to be part of an event that also shines a light on the farmers who grow it.”

Cameron Jacobs, vice president of domestic promotion for USA Rice, thanked the University’s Dining Services and industry partners for helping make the first Ragin’ Cajun Rice Festival possible.

The event provided an opportunity to “showcase the U.S.-grown difference and increase awareness of local rice brands to an age group that is very receptive to understanding where their food comes from and willing to try new cuisines,” Jacobs said.

The 2,500-pound donation extends the festival’s impact by supplying Campus Cupboard with a versatile pantry staple that students can use to prepare a range of meals.

Campus Cupboard, located at 210 E. St. Mary Blvd., provides free food items to students, faculty and staff who need short-term assistance meeting their food needs. Its Fall 2026 hours of operation are noon-4 p.m. Mondays and Wednesdays and 10 a.m. to 2 p.m. Tuesdays and Thursdays. 

Photo caption: From left: Kim Billeaudeau, director of Career Services at ��ɫ; Kane Webb, director of Field Services for USA Rice; Molly Webb, ��ɫ graduate student in speech language pathology; Acadia Parish rice farmer Fred Zaunbrecher; Sarah Cannon, district marketing specialist for Sodexo at ��ɫ; and Dr. Andy Benoit, the University’s vice president for Student Success. (Photo credit: Paul Kieu / ��ɫ)