Some campuses have the ability to distribute fresh and frozen foods along with non-perishables. Most do not start with this, but as they grow and develop they are able to add fridges and freezers to their inventory. Here are some suggestions for foods that are good to stock when starting to distribute fresh and frozen foods.
Frozen protein: ground beef, ground turkey, chicken drumsticks.
Fresh protein: eggs, tofu
Frozen vegetables: peas and carrots, beans, peas
Fresh vegetables: potatoes, carrots, cabbage (good to start with things that keep a while)
Frozen fruit: blueberries, peaches, strawberries (these can be expensive, but are highly prized)
Fresh fruit: oranges, apples, juices
Frozen meals: pizzas, tv-style dinners, pastas
Fresh dairy/dairy alternatives: margarine, shelf-stable milk (if you can keep it cold it is more popular), almond/soy/rice milk, yogurt (which can also be frozen)
Other items: sauces (pesto, tomato)
Originally published by Clare Cady February 23, 2015