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14 October 2022 | Story Prof Johan van Niekerk, Dr Ismari van der Merwe, and Ms Elzmarie Oosthuizen | Photo Supplied
Sustainable food
World Food Day is celebrated annually on 16 October to promote global awareness and action to uplift those who suffer from hunger and to highlight the need to ensure access to healthy diets for all.

Opinion article by Prof Johan van Niekerk, Dr Ismari van der Merwe, and Ms Elzmarie Oosthuizen, Department of Sustainable Food Systems and Development, University of the Free State.



World Food Day is celebrated annually on 16 October to promote global awareness and action to uplift those who suffer from hunger and to highlight the need to ensure access to healthy diets for all. However, in 2022 we are faced with an ongoing pandemic, conflict, global warming, rising prices, and international tensions. All these factors are affecting global food security. Educators have an enormous task to help students develop skills to help build a sustainable world where everyone has regular access to nutritious food. 

Although we have progressed towards building a better world, many people have been left behind – people who cannot benefit from human development, innovation, or economic growth. Millions of people worldwide cannot afford a healthy diet, putting them at high risk of food insecurity and malnutrition. But ending hunger is not only about supply. Enough food is produced today to feed everyone on the planet. The problem is access and availability of nutritious food. People worldwide are suffering from the domino effects of challenges that know no borders.

Students have insufficient balance for food

South Africa has seen a significant expansion of student enrolment in the higher education system, with nearly one million students attending one of the 26 public universities. The number of students in South Africa's higher education system is far below other middle-income developing countries. Therefore, the government aims to increase university enrolment to 1,5 million by 2030. However, the cost of attending university greatly exceeds the financial means of most students. 
Students must divide their budget between rent, tuition, utilities, and the remaining insufficient balance for food, which ultimately increases their food insecurity risk.
Moreover, the transition of school learners to university students is more complicated than foreseen since lifestyle changes have health implications, where the excitement is combined with stress from pressure to perform well academically in a competitive environment. Research has found that first-year students are exceptionally prone to food insecurity. They have newfound independence and are still learning to cope with the milieu away from home. A study on the Bloemfontein Campus by the Department of Nutrition and Dietetics indicated that students experience considerable problems in managing their tasks, time, and finances. The challenge of reduced social support results in lengthy emotional and physical separation from family and friends, which influences standard eating patterns. The students have poor nutritional knowledge, limited earning potential, and a lack of budgeting skills and resources for healthy food preparation. Finally, sociocultural diversity is another factor to consider. It influences students' food patterns, while the total student population of the UFS, about 37 800 full-time students, reflects a rich sociocultural diversity. 

Intake of vegetables, fruit, and protein among students is minimal

When required to earn a degree, food insecurity represents a short period of time, but it can precipitate poor lifelong health behaviour and increased risks of chronic diseases. Prolonged exposure may contribute to the development of obesity. The research found food insecurity is related to poor mental health and academic performance. Students endorse increased rates of depression and anxiety, decreased concentration, and low concentration marks. It leads to lower academic achievement and undermines the goals of tertiary education. The importance of studying the aspects related to students' sustainable food consumption behaviour lies in the fact that, at this age, they begin to develop specific consumption patterns that will have long-term effects.

The average of current first-year students forms part of Generation Zoomers (ages 19-22 years). Generation Zoomers (Gen Z) grew up in specific circumstances, known as the first truly digital natives. They grew up living, working, and socialising with the internet and social media. This generation's economic circumstances are more constrained. The latter is partly due to the rise in university tuition fees. Gen Z forms part of diverse communities seen as networked young citizens, but growing social inequalities often limit their opportunities. This generation is labelled as the stay-at-home generation, with indoor and online socialising on the rise. 

During a study by the Department of Sustainable Food Systems and Development on the South Campus of the UFS (student population – ages 19-22 years), we found that the intake of vegetables, fruit, and protein among our students is minimal and will lead to deficiencies. At the same time, rice and pasta are part of their everyday diet. Money to buy these foods is still an immense problem. Students indicated that they would prefer healthy foods when they had the resources to afford it.

No Student Hungry initiative

Gender and student consumption patterns showed that breakfast consumption decreased, with male students consuming breakfast more regularly than females. The results indicated that students preferred soft drinks (energy) and water (available). They argued that the high consumption of fast food is due to its wide availability and accessibility in commercial and informal outlets. The informal vendors make fast food more available and accessible to low-budget student groups due to the lower food prices. The unhealthy consumption movement is driven by aggressive advertising practices and lower costs. 

Students consume more saturated fat snacks, refined carbohydrates, sweetened carbonated beverages, and diets that are short in polyunsaturated fatty acids (PUFAs) and fibres. Researchers indicated that these unhealthy diets and the increasingly sedentary lives of students could lead to non-communicable diseases such as type 2 diabetes mellitus and heart disease.

Currently, the department forms part of the NO STUDENT HUNGRY (NSH) initiative by establishing vegetable tunnels on campus. It remains an indispensable objective of the department, though, to increase the proportion of university students who receive information on unhealthy dietary patterns; however, nutrition knowledge has only moderate effects on students' attitudes and behaviours. Therefore, we use our Food Security modules as an effective strategy to educate our student community on sustainable food systems by ensuring skills development. Teaching contextual skills (e.g., how to plan and prepare nutritious meals within time and financial constraints) could address this unhealthy behaviour of the UFS students and work towards the sustainable development goal of NO HUNGER in 2030

News Archive

Council concerned over health crisis
2009-06-08

The Council of the University of the Free State (UFS) has come out in support of doctors and health professionals attached to its Faculty of Health Sciences who expressed their concerns about the health crisis in the Free State.

At its meeting on Friday, 5 June 2009 the Council said it shared the concerns of health professionals that the quality of patient care and the quality of training being provided at the health faculties across the country are being compromised.

Earlier last week doctors and other health professionals of the UFS Faculty of Health Sciences issued a statement highlighting the seriousness of the crisis in health care provision in the Free State Province, warning that the system was on the verge of collapse.

According to the Council of the UFS, a petition will be addressed to the Minister of Health and the Minister of Education calling for urgent steps to be taken to correct the deteriorating situation in the province’s health care system.

In other decisions, the UFS Council also decided to confer an honorary doctorate on Judge Louis Harms, the Deputy President of the Supreme Court of Appeal in Bloemfontein.

Judge Harms is an international specialist in the field of Intellectual Property Law and has been actively involved in legislation and international agreements on intellectual property law, including the Designs Act, Trademarks Act and Patents and Copyrights Acts.

The motivation quotes one of his fellow jurists as saying that: “Harms is one of the greatest South African lawyers of the last 50 years. He is an intellectual giant who has made an impressive and profound contribution to the development of South African law: He is erudite, visionary, astute and principled.”

An honorary doctorate will also be conferred on geologist and expert on the geology of the Karoo Supergroup, Mr Johan Loock, for his distinguished efforts towards promoting the earth sciences and specifically geology, particularly in the context of the Free State.

Mr Loock has had two Karoo fossils named after him, which is a particular honour in the scientific world of palaeontology. He was employed by the UFS for 32 years and has close ties with the Free State in terms of his wide field of research interests.

The motivation further states that “the man affectionately and respectfully known as Oom Loock, or Malome, has selflessly given of his vast knowledge, expertise and insights into the physical and cultural heritage of the Free State to all who would learn from, and with, him”.

A Council Medal will be awarded to Prof. Johan Grobbelaar from the Department of Plant Sciences at the UFS. During his time at the UFS he has been a pioneer in many areas, including the first research expedition to Marion Island, the first PhD about research on Marion Island, the establishment of the Institute of Environmental Sciences as well as the establishment of the Centre for Environmental Management.

Council also decided to refer a report from the iGubu consultants regarding aspects of diversity in student residences to the Executive Committee of the Council so that the benefit of the participation of the rector-designate Prof Jonathan Jansen could be obtained and for further participation and consultation with relevant stakeholders.

In another decision the Council also extended the term of appointment of Prof. Tienie Crous as Dean: Economic and Management Sciences for an additional term of five years.

The Council furthermore appointed Prof. Hugh Patterton as the director of the strategic academic cluster dealing with advanced biomolecular research and Prof. Wijnand Swart as Director of the strategic academic cluster dealing with technologies for sustainable crop industries in semi-arid regions.

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