Students will be encouraged to volunteer in their communities through a program from the Center for Volunteer Programs and Service Learning.
The Center for Volunteer Programs and Service Learning at Cal U has plenty of ways for students to “make their marks” during the spring semester.
A program called “Make Your Mark Mondays” Instagram.com/caluvolunteer will encourage a spirit of service by providing different ideas each week for students to give back in their own communities.
The spring semester at Cal U begins Jan. 25. The term will begin at Level 3 operations in response to the coronavirus pandemic, meaning that while some in-person instruction will be offered and some students will live on campus, most student activities are not being held in person. Read more about Cal U’s Guide to Operations
“Each week, we will use Instagram to provide students with ways to serve in their own communities,” said Diane Hasbrouck, director of Volunteer Programs and Service Learning. “Hopefully by sharing their projects, students can inspire others to serve.
“Serving others also helps us to stay connected as Vulcans, even though not everyone will be physically on campus this semester.”
The 2021 spring semester campaign expands Cal U’s traditional Martin Luther King Jr. Day of Service, which honors the legacy of the slain civil rights leader by emphasizing the importance of volunteering.
“As we all do our part to keep each other safe and avoid larger gatherings this semester, we had to think more broadly and creatively for the Day of Service,” Hasbrouck said. “There are still needs in each of our communities, and we want to encourage all of our students to pitch in and give back in order to help meet some of those needs in a safe way."
Cal U Cupboard
In addition to encouraging student volunteerism and community involvement, the Center for Volunteer Projects and Service Learning operates the Cal U Cupboard, which is located at Vulcan Village for the spring semester. Designed to meet students' basic needs, the Cupboard distributed more than 135 bags of food last semester, which included soup, canned vegetables, canned fruit, pasta and microwaveable items, and snacks. Other items were distributed as needed, Hasbrouck said.