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Tackling gender inequality and discrimination

31 July 2023 | Story Valentino Ndaba

The Gender Equality and Anti-Discrimination Office (GEADO) is an integral part of the University of the Free State’s (UFS) Unit for Institutional Change and Social Justice. Its primary focus is to create a safe and inclusive environment for students and staff. The office plays a crucial role in shaping the student experience and in fostering inclusivity in student accommodation and residence environments.

The GEADO takes proactive steps to achieve this, including implementing guidelines and policies to address and prevent gender-based violence and sexual misconduct. It also conducts conscientisation workshops to raise awareness, challenge biases, and promote empathy among stakeholders.

“As an integral component of our initiatives, the GEADO implements proactive measures to foster safe spaces for students, through the establishment of its Sexual Offence Response Team (SORT) and sexual harassment guidelines,” said Dr Lentsu Nchabeleng, Deputy Director of the Gender Equality and Anti-Discrimination Office. She further emphasised, “These frameworks are formulated to tackle and prevent occurrences of gender-based violence and sexual misconduct, ensuring a secure, healthy, and conducive environment for both students and staff to flourish and develop as individuals and as a community.” The GEADO is currently reviewing the UFS Sexual Harassment, Sexual Misconduct, and Sexual Violence Policy to strengthen its commitment to a zero-tolerance stance on gender-based violence and sexual misconduct.

Beyond addressing specific incidents, the GEADO aims to cultivate an inclusive and socially just atmosphere across the UFS’s campuses. It closely monitors the environment, identifies trends, and stays updated on global and local interventions to positively impact its work.

The office is a driving force behind fostering a safe, inclusive, and socially just campus culture that embraces gender equality and combats discrimination. It partners with LGBTIAQ+ (lesbian, gay, bisexual, transgender, intersex, asexual, queer, and others) organisations like Free State Rainbow Seeds to further support its mission. Some of the programmes championed by the office include safety zone training, sexuality sensitisation, and diversity training.

Safe zone training

The Safe Zones@UFS project is modelled after a similar programme in the USA, specifically the Safe Zones Project at San Diego State University. Its purpose is to create a supportive and safe environment for individuals who identify as LGBTIAQ+.

Dr Nchabeleng said the project encompasses the training of faculty members and students to become Safe Zones allies, offering support to students, staff, as well as families and friends of individuals identifying as LGBTIAQ+. She emphasised that the role of Safe Zone allies involves providing assistance to LGBTIAQ+ students and staff during their coming-out process, serving as an informative resource for LGBTIAQ+ matters, advocating for LGBTIAQ+ rights, and acting as a referral point for other essential services, including medical and counselling support.

Sexuality sensitisation

Gender and sexuality sensitisation is crucial for fostering inclusive and respectful environments in educational institutions, workplaces, and communities. It involves raising awareness about consent, sexual minorities, and diverse gender identities, while addressing gender-based violence, sexual harassment, and misconduct. The approach includes consent education, understanding sexual minorities, exploring gender identities, combating gender-based violence and harassment, promoting safe spaces, challenging stereotypes, encouraging allyship, and promoting positive masculinity and femininity. Overall, these efforts create a more understanding and supportive community in which individuals of all genders and sexual orientations can thrive.

Diversity Training

The Diversity Training programme focuses on increasing awareness and understanding of diverse backgrounds and experiences. It includes workshops and training to address unconscious bias, promoting a fair and equitable environment. The goal is to create a sense of belonging, where everyone feels accepted and valued. The programme is flexible and can be customised for organisations or communities, and it can be delivered through various formats. Embracing diversity and inclusion can lead to better outcomes, improved teamwork, and the attracting of diverse talent. Overall, it fosters a culture of inclusivity and appreciation for diverse perspectives, benefitting both individuals and organisations.

Important contact information

Bloemfontein Campus: +27 51 401 3982

South Campus: +27 51 401 7544

Qwaqwa Campus: +27 58 718 5431

Toll-free number +27 80 020 4682

News Archive

Is milk really so well-known, asks UFS’s Prof. Osthoff

2011-03-17

Prof. Garry Osthoff
Photo: Stephen Collett

Prof. Garry Osthoff opened a whole new world of milk to the audience in his inaugural lecture, Milk: the well-known (?) food, in our Department of Microbial, Biochemical and Food Biotechnology of the Faculty of Natural and Agricultural Sciences.

Prof. Osthoff has done his research in protein chemistry, immuno-chemistry and enzymology at the Council for Scientific and Industrial Research (CSIR) in Pretoria and post-doctoral research at the Bowman-Grey School of Medicine, North Carolina, USA. That was instrumental in establishing food chemistry at the university.

He is involved in chemical aspects of food, with a focus on dairy science and technology. He is also involved in the research of cheese processing as well as milk evolution and concentrated on milk evolution in his lecture. Knowledge of milk from dairy animals alone does not provide all the explanations of milk as food.

Some aspects he highlighted in his lecture were that milk is the first food to be utilised by young mammals and that it is custom-designed for each species. “However, mankind is an opportunist and has found ways of easy access to food by the practice of agriculture, where plants as well as animals were employed or rather exploited,” he said.

The cow is the best-known milk producer, but environmental conditions forced man to select other animals. In spite of breeding selection, cattle seem not to have adapted to the most extreme conditions such as high altitudes with sub-freezing temperatures, deserts and marshes.

Prof. Osthoff said the consumption of the milk as an adult is not natural; neither is the consumption of milk across species. This practice of mankind may often have consequences, when signs of malnutrition or diseases are noticed. Two common problems are an allergy to milk and lactose intolerance.

Allergies are normally the result of an immune response of the consumer to the foreign proteins found in the milk. In some cases it might help to switch from one milk source to another, such as switching from cow’s milk to goat’s milk.

Prof. Osthoff said lactose intolerance – the inability of adult humans to digest lactose, the milk sugar – is natural, as adults lose that ability to digest lactose. The symptoms of the condition are stomach cramps and diarrhoea. This problem is mainly found in the warmer climates of the world. This could be an indication of early passive development of dairy technology. In these regions milk could not be stored in its fresh form, but in a fermented form, in which case the lactose was pre-digested by micro-organisms, and the human population never adapted to digesting lactose in adulthood.

According to Prof. Osthoff, it is basically the lactose in milk that has spurred dairy technology. Its fermentation has resulted in the development of yoghurts and all the cheeses that we know. In turn, the intolerance to lactose has spurred a further technological solution: lactose-free milk is currently produced by pre-digestion of lactose with enzymes.

It was realised that the milks and products from different species differed in quality aspects such as keeping properties and taste. It was also realised that the nutritional properties differed as well as their effects on health. One example is the mentioned allergy against cow’s milk proteins, which may be solved by the consumption of goat’s milk. The nutritional benefits and technological processing of milk aroused an interest in more information, and it was realised that the information gained from human milk and that of the few domesticated species do not provide a complete explanation of the properties of milk as food. Of the 250 species of milk which have been studied, only the milk of humans and a few domesticated dairy animals has been studied in detail.

Media Release
15 March 2011
Issued by: Lacea Loader
Director: Strategic Communication
Tel: 051 401 2584
Cell: 083 645 2454
E-mail: news@ufs.ac.za

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