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17 February 2022 | Story NONSINDISO QWABE | Photo Thabiso Mdakana
Qwaqwa Campus vaccination drive
Andile Tshabalala and Theodore Hlalele, CSRC Qwaqwa Campus.

As the University of the Free State is encouraging staff and students to be vaccinated in order for all of us to return to campus life as we know it, the Qwaqwa Campus held its first in-person vaccination activation drive for its first and returning students. The drive was to further encourage students to vaccinate, and to keep themselves and others safe by educating themselves.

The cheerful and excited crowd of more than 100 students were gathered at the Amphitheatre on campus, where they got to know more about the COVID-19 Regulations and Required Vaccination Policy and interacted with Department of Health officials to understand more about the jabs and booster shots.

No one is forced, but everyone is encouraged

The university’s approved policy came into effect on 14 February, requiring staff and students to be vaccinated as a measure towards ensuring everyone’s smooth return to its three campuses. However, as Qwaqwa Campus Principal Dr Martin Mandew highlighted, “no one is being forced to vaccinate, but we are all strongly encouraged to do so”.

Dr Mandew said the student experience is too rich and vibrant to be confined to virtual learning. He showed students his own vaccination certificate, quoting a Zulu proverb, ‘indlela ibuzwa kwabaphambili’, which loosely translated means ‘those who have gone before you can show the way’.

“If you are not vaccinated, it will be impossible for us to enjoy face-to-face interaction again. Ask yourself: ‘If the principal is vaccinated, who am I not to be?” he said.

The lively drive also kept students entertained through live performances by local artists. 

Students could also raise pressing issues and questions with Department of Health officials – including common side effects, apathy against vaccination due to religious beliefs, the efficacy of the vaccine to protect against COVID-19, and the implementation of the UFS Vaccination Policy. 

The programme line-up also included messages of support from the Director: Student Affairs, Zoleka Dotwana, the Deputy Director of Housing and Residences, Zakhele Mdluli, and UVPERSU Vice-Chairperson, Dr Grey Magaiza.

The operating days of the on-campus vaccination site have been extended to accommodate streams of incoming students who still want to be vaccinated. 

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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