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05 April 2022 | Story Lacea Loader
Qwaqwa Campus

The preliminary finding of the urgent investigation into the fire on the Qwaqwa Campus of the University of the Free State (UFS) on the evening of Monday 4 April 2022, indicates that the two buildings were intentionally set alight. This was established by the South African Police Service (SAPS) and the university’s Protection Services this morning.

Since the outbreak of the fire, one person – who is a registered student – has been arrested by SAPS, and a process is underway to identify more suspects. The UFS will institute the necessary disciplinary action against suspects who are registered students. Similarly, criminal charges will also be instituted.

The buildings, which housed the clinic and a computer laboratory, were almost completely destroyed, with damage to both buildings estimated at R35 million.

The university management condemns the destructive behaviour of the students and condemns criminal behaviour such as this in the strongest terms. “The Qwaqwa Campus, as well as the entire university community, are shocked by this devastating and irresponsible act – especially after the campus experienced violent protest action this year, which significantly affected the academic programme,” said Prof Francis Petersen, Rector and Vice-Chancellor of the UFS.

The academic programme on the Qwaqwa Campus continues, mostly online for this week, and students will be informed by their faculties about the revised schedule, as well as arrangements regarding tests and assessments scheduled for this week on the campus.

The campus remains open; the university's Protection Services is on high alert and is monitoring the situation on campus closely.

It is alleged that students were unhappy about the payment of allowances they are due to receive from the National Student Financial Aid Scheme (NSFAS) in April 2022. To alleviate this, the UFS has so far this year offered students allowances for food and books amounting to more than R71 million, while they are waiting for their NSFAS subsidies to be released. 


Released by:
Lacea Loader (Director: Communication and Marketing)
Telephone: +27 51 401 2584 | +27 83 645 2454
Email: news@ufs.ac.za | loaderl@ufs.ac.za


News Archive

Dr Henry Jordaan’s research to establish benchmarks for sustainable freshwater use in agri-food industries
2014-08-22

 

 Photo: en.wikipedia.org

Dr Henry Jordaan, Senior Lecturer in the Department of Agricultural Economics, is working on a multi-disciplinary research project for the Water Research Commission. The project assesses the water footprints of selected agri-food products that are derived from field and forage crops produced under irrigation in South Africa. These foods include animal products, such as meat and dairy, and crop products such as bread and maize meal.

“The water footprint of a food product is the total volume of freshwater that is used to produce the product, measured from the farm to the actual consumption of the food product. Thus, the water footprint is a good indicator of the impact that the consumption of a product has on our scarce freshwater resource. The agri-food sector is a major user of freshwater in South Africa with a relatively large water footprint,” says Dr Jordaan.

However, the agri-food sector also has an important role in economic development in South Africa. It generates income and employment opportunities along the value chains of the food products.

The challenge is to maximise the economic and social benefits from using freshwater in an environment where freshwater gets increasingly scarce.

Through his research, Dr Jordaan aims to establish benchmarks for sustainable freshwater use in selected agri-food industries – from an environmental, economic and social perspective. These benchmarks will inform water users on the acceptable volumes of freshwater to use to produce food products. It will also inform users of the economic and social benefits that they are being expected to generate through their actions so that their water use behaviour could be considered sustainable.


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