Student Workers say SMC’s Bodega meets Basic Needs but faces Space and Supply Limits
Santa Monica College’s (SMC) Bodega has become a steady resource for students facing food insecurity, according to student workers and regular visitors who say the service is meeting demand despite tight space and inconsistent supplies. Located on SMC’s main campus, the pantry partners with Sprouts, Trader Joe’s, and the Westside Food Bank to distribute leftover produce, clothing, and basic necessities at no cost to students.
Ally Mayorga, a student who has worked at the Bodega for four months, said the pantry typically serves up to 130 students daily. “The Bodega is meeting students’ needs regarding produce, but could have more hygiene items for more than just parents,” Mayorga said. She added that produce donations arrive regularly, but hygiene products remain the hardest to keep in stock.
The pantry limits students to one clothing item per visit, and reserves detergent and hygiene products for students with families, a policy Mayorga said reflects the reality of limited inventory. Some students enroll at SMC in part because of the Bodega’s support services.
For many students, the Bodega is part of their weekly routine. Giovanni Washington said he stops by whenever he can. “The Bodega is an awesome place with free food,” he said. “The things I look for the most are pastries and dairy. So stuff like eggs, milk, meat… It’s first priority, gotta get those.”
Shirjan Merzaie said he mainly shops for baked goods. “Sometimes the bread is a little hard, but it works. In the fridge, there is some good stuff — drinks, yogurt, I love it all,” he said.
Both students said the quality of donations can vary, which led them to keep track of delivery dates. “Sometimes the bread can be spoiled, like it can be moldy,” Washington said.
“You just wanna check the dates,” Merzaie said. “If you want sweets, the best time is Tuesday. There are a lot more pastries, a lot more food on Tuesday than on any other day of the week.”
They said mornings usually offer the best selection.
Ulises Olivares, an international student worker who has been with the Bodega for six months, said the pantry was one of the reasons he chose to attend SMC.
“This work is really fulfilling. I help build a community. I am grateful to do my part,” he said.
The pantry also composts leftover produce, and workers are allowed to take some items home, a benefit Olivares said helps them stay afloat while supporting others.
Olivares said the Bodega does its best with what it has, but the space and volume of donations limit how much it can offer.
While they acknowledged gaps in inventory and occasional issues with food quality, student workers describe the Bodega as a reliable support system in a city where groceries and rent continue to rise, and say its partnerships and daily operations continue to provide essential relief for hundreds of students each week.