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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

Call for campus review and participation into renaming and renewal of statues, signs, and symbols on UFS campuses
2016-08-25

 

The leadership of the University of the Free State (UFS) is issuing a Call for the renaming and renewal of statues, signs, and symbols on the three campuses to staff, students, and alumni.

In line with the founding statement and guidelines of the Naming Committee of Council, The Call will seek to retain the best representations of the history and identity of the UFS over more than a century, while committing to the transformation imperatives of our new democracy so that the totality of statues, signs, and symbols give credence to both the past and the future, all in line with the values of the Constitution of the Republic of South Africa.

Submissions should be made to the
SSSC between 21 July 2016 and 31 August 2016.
Proposals can be delivered to the
office of the Director: Communication and
Brand Management at Room 49,
Main Building, Bloemfontein Campus, or
via email to sssc@ufs.ac.za.

The ‘Guiding Principles’ of the Naming Committee, approved by Council on 8 March 2013, are transformation, reconciliation, excellence, distinctiveness, leadership, comprehensiveness, balance and sensitivity. The Policy of the UFS on Naming and Renaming is available here: http://bit.ly/2aeTLUz; and the Remit of the Naming Committee of the UFS is available here: http://bit.ly/29NXESC.

The Call will give special attention to creative submissions from staff, students, and alumni, such as signs and symbols that reflect our entangled past and place rival memories in critical conversation. Whatever is proposed, our commitment to the Academic Project and the Human Project remain foundations on which inspirational proposals could be based. In the end, a campus that is richly diverse, inclusive, and just in its symbolic infrastructure, would give visible meaning to the university’s commitment to social justice and reconciliation.

All submissions should be made to the Statues, Signs, and Symbols Committee (SSSC) between 21 July 2016 and 31 August 2016. Proposals could be delivered in hard copy to the office of the Director: Communication and Brand Management at Room 49, Main Building, Bloemfontein Campus or via email to sssc@ufs.ac.za.

Proposals will be reviewed by the SSSC, which is a subcommittee of the Naming Committee.

Final proposals will be submitted to Council for consideration at its final meeting of the 2016 academic year. In other words, new statues, symbols and signs – those approved by Council – will be implemented from January 2017.

Submissions could include, but are not limited to, the following: the renaming of streets and buildings; the proposal of new statues and other symbols on campus; the renewal of artwork collections; the reconfiguration of existing statues and symbols; the introduction of memorial gardens; the instatement of new galleries, sculptures, and literary collections; the establishment of prominent academic chairs or annual academic lectures in the name of illustrious figures, etc. Particular attention should be given to new buildings in the process of being built, such as residences.

Finally, it is important that the views and recommendations of all staff, students, and alumni be considered in submissions and that every campus citizen, past and present, has a sense of being able to participate fully and freely in the process.

Released by: Lacea Loader (Director: Communication and Brand Management)
Tel: +27 51 401 3422/2707 or +27 83 645 2454
Email: news@ufs.ac.za | loaderl@ufs.ac.za
Fax: +27 51 444 6393

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