The University’s Habitat for Humanity chapter and its Net Impact chapter held a brunch on Nov. 22 in order to raise money for their next volunteer build. The brunch took place from 10 a.m. to 2 p.m. in Hunt Formal with $7 tickets for attendees.

Attendees enjoyed the assortment of bagels, eggs, pancakes, bacon, as well as Net Impact’s signature “Cycle a Smoothie” smoothie-making bike. They were also given the opportunity to buy raffle tickets for certain prizes funded by local businesses, like a cheese pizza from Pizza Phi or a $25 gift certificate to the Bella Salon. A slideshow screening pictures of various projects the two clubs have been involved in this past year informed all in attendance of the groups’ ideals and achievements.

Thuyvan Luu ’15, one of the directors of fundraising for Habitat for Humanity who helped coordinate the event, came up with the idea of the brunch while walking past the breakfast section of the superstore Sam’s Club.

“I saw this Krusteaz pancake mix, and on the back there was this label that said that if you use this mix for fundraising, they’ll fully reimburse you. And I was like, ‘Oh, that’s perfect,’” Luu said.

Net Impact President Jenna Weaver ’15 said that she was happy to collaborate with a club whose mission is similar to her own club’s.

“We’ve been looking for an organization to help with fundraising, because [our club] doesn’t necessarily have something to fundraise for. We thought that Habitat would be a great organization to work with,” Weaver said.

Net Impact is an international work organization comprised of a network of individuals who are focused on making an environmental or social impact through their careers in sustainability. The mission of Habitat for Humanity is to build a world where everyone has a place to live. Currently Habitat is finishing a building for the Erb family in Monroe Township.

The proceeds of the brunch will contribute to Habitat for Humanity’s next project.

“In the spring semester we’ll find a site and start building. It keeps going on over the summer, and we’ll wrap it up in the fall semester,” Habitat for Humanity President Megan Smith ’15 said.

Both Weaver and Smith encourage students looking to make a difference in the world to consider getting involved in their clubs.

“Our focus on sustainability is something that a lot of people care about now. It’s a really great way to learn how to integrate sustainability into your career. And we do fun stuff,” Weaver said.

“[Habitat for Humanity] is something that allows us, living in this little bubble, to expand and meet new people living throughout the community. You go on this build and volunteer and meet these families and you’re making this huge impact on their lives, so you feel very accomplished at the end of it,” Smith said.

Weaver is grateful for all the businesses in Lewisburg who donated prizes to the brunch’s raffle. Smith and Luu said that the brunch could not have been put together without the help of Habitat for Humanity’s advisor John Cummins, the general manager of Resident Dining, who assembled all donations made by Dining Services.