An on-campus celebration of Louisiana rice has turned into a practical contribution to food assistance at UL Lafayette.

The university’s October 1 announcement says Campus Cupboard received 2,500 pounds of Louisiana-grown rice, an estimated 12,500 servings.

Falcon Rice Mill and Supreme Rice Mill in Crowley, along with 4 Sisters Rice Mill in Mer Rouge, donated the rice. USA Rice, the Louisiana Rice Growers Association and Louisiana Rice Council helped coordinate the contribution.

From a festival to a pantry staple

The donation followed September’s inaugural Ragin’ Cajun Rice Festival on campus. The university reported attendance of more than 700 students and employees.

The event introduced participants to rice varieties, nutrition, sustainability and the farmers and companies behind the crop. Food served included crawfish étouffée, jambalaya, vegetarian fried rice and cilantro lime rice.

The donated rice extends that one-day celebration into something students can use at home: a pantry staple that can become part of different meals.

Where to find assistance

Campus Cupboard provides free food for people in the university community who need short-term help meeting food needs. The university’s Campus Cupboard information is the best starting point for current access details.

The October announcement lists the pantry at 210 E. St. Mary Boulevard and gives Fall 2026 hours as noon to 4 p.m. Mondays and Wednesdays and 10 a.m. to 2 p.m. Tuesdays and Thursdays. Check for schedule changes before visiting.

Students, faculty and staff are included in the program described by the university. A person seeking assistance should consult the program’s current guidance rather than assume the pantry operates like a general public food-distribution site.

A way for the community to help

For those who want to contribute, UL’s donation page explains how to support Campus Cupboard. Review current needs and donation arrangements before dropping off supplies.

The reported serving estimate describes the scale of the rice contribution; it is not a count of individual students served.

The local connection is clear: Louisiana producers supplied a familiar regional food to a Lafayette program that helps members of the campus community meet an immediate need.