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07 January 2025 | Story Leonie Bolleurs | Photo Anja Aucamp
Food Garden
Students transport fresh vegetables from the university's sustainable vegetable tunnels for distribution to their peers. These vegetables play a role in promoting healthy eating habits and ensuring students have access to healthy meals, making a difference in their overall well-being and academic success.

“I’m writing this email to express my gratitude for what you and your office do. I don’t think you can fully understand how grateful I am for the food parcels. I’m able to go to bed with food in my stomach, all because of you and your team, and for that, I am so thankful. Before I found out about your office, I was stressed about where my next meal would come from. Now, I perform incredibly well in my studies. I honestly pray and hope that the office continues to receive the support it needs to continue being of assistance to those in need.” 

This letter is one of many received by the UFS Food Environment Office, highlighting the important role the university plays in supporting students struggling with food insecurity. 

Healthy food choices 

Five years ago, the university established the institutional Food Environment Committee (FETC) to provide guidance and recommendations to the university administration on matters relating to the food environment of the university. The aim of the FETC is to promote healthy and sustainable food choices across all three UFS campuses. 

The committee is also responsible for assessing the food needs of vulnerable groups to ensure inclusive and accessible programmes, overseeing strategy implementation, and advocating participation across the campus. Additionally, they ensure that university policies do not detract from the policies and activities of the Food Environment Strategy in order to promote a culture of health and wellness across the UFS. The committee also engages in continuous planning and budgeting to keep the strategy relevant and effective. 

Some of their key strategic objectives include strengthening sustainability through more collaborative food projects and partnerships. They also aim to improve food security by increasing affordable, nutritious meal options. These also talk to the number of students supported through food bursaries, and the quantity of food items distributed through food banks. Other goals focus on ensuring dignity and inclusivity, and activating residences, student associations, and faculty organisations in the food environment programme.  

Dr WP Wahl, Director of Student Life in the Division of Student Affairs, explains that the committee includes stakeholders from academic, support services, and student groups. Its purpose is to oversee different priority projects within the institution that speak to addressing hunger and malnutrition among students. Key members include Student Affairs, the Student Representative Council, food service providers, Kovsie Act, and faculty representatives, such as the Department of Nutrition and Dietetics in the Faculty of Health Sciences and the Department of Sustainable Food Systems and Development in the Faculty of Natural and Agricultural Sciences. These departments play a vital role in empowering and educating students, sharing information through videos, podcasts, and recipes on Facebook, the Food Environment webpage, and the Student Newsletter, as well as the Eat&Succeed page on Blackboard. 

The Department of Nutrition and Dietetics is also closely involved in research, ensuring that decisions are based on scientific data. For instance, they compiled the 2021 and 2022 UFS Food Environment Task Committee Report, revealing that only 27% of UFS students are food secure, with 74% experiencing various degrees of food insecurity. In 2022, 39% of students reported going without food for a day because they could not afford it,  and for 13%, this was almost a daily occurrence. 

This research also examined, among others, eating patterns, food purchasing behaviours, and preparation habits that guide decisions to improve the university’s food environment and inform messaging to students. 

Also playing a key role in executing the goals of the committee is the Department of Sustainable Food Systems and Development and Kovsie Act with the vegetable tunnels that were created on the Bloemfontein Campus and now on the South Campus for a sustainable flow of fresh produce that is channelled towards the food bank. 

A supportive environment 

The goal of promoting collaboration and mutually beneficial partnerships is to make a difference in the food environment at the university. Annelize Visagie, who is heading the Food Environment Office, highlights the university’s partnerships with major sponsors such as Gift for the Givers and Tiger Brands, who assist with food parcels. The No Student Hungry Programme (NSH) also has donors supporting its bursary initiative. 

Since 2011, the university has made great strides in combating food insecurity through the NSH, which has supported the graduation of 875 students. Visagie finds it particularly rewarding to witness these graduates celebrate their achievements alongside their families, who express gratitude for the assistance provided. Such moments affirm the positive impact of their efforts in creating a supportive environment for students in need. 

News Archive

UFS Communication and Brand Management wins for the third time in the 2017 International Gold Quill Awards
2017-06-29

Description: 2017 International Gold Quill Awards Tags: 2017 International Gold Quill Awards

Lacea Loader, Director: Communication and Brand
Management and Leonie Bolleurs, Assistant Director:
Internal Communication in the same department.
The awards were presented at the Excellence
Awards Gala in Washington, D.C. on
Tuesday 13 June 2017.
Foto: Hannes Pieterse

The Department of Communication and Brand Management at the University of the Free State (UFS) has won two International Gold Quill Awards from the International Association of Business Communicators (IABC) for projects executed in 2016. “Winning two Gold Quill Awards put the entrant in the top ranks of the business communicators of the world,” said Ghrethna Kruger, IABC 2017 Quill Awards Chair South Africa.

The Department won Gold Quill Merit Awards for their entries of the publication, For such a time as this: A commemorative journey, and the communication process with prospective students through the Sound[W]right: UFS student tone and voice project.

Two Gold Quill Awards in 2017
This is the third time the department has received recognition by the IABC. In 2014, it received the Jake Wittmer Research Award, a Gold Quill Merit Award, and an Africa Gold Quill Award. In 2015 the department received an Africa Merit Award, Africa Gold Quill Merit Award, a Gold Quill Merit Award, and a Gold Quill Excellence Award. “I am very proud of the nine awards we have won over the past couple of years. Being recognised by a prestigious global association such as the IABC is a great honour. The fact that the UFS is the only tertiary education institution in the country to receive awards this year makes it even more special," said Lacea Loader, Director: Communication and Brand Management at the UFS.

With the 2017 IABC Awards the IABC has in total recognised 227 entries as world class, announcing 74 Excellence Awards and 153 Merit Awards. They represent a cross-section of public- and private-sector organisations, both large and small. This year there were 13 winners from South Africa compared to last year’s three winners.

Work reflects superior production values
Entries were evaluated against the IABC Gold Quill Awards criteria and IABC’s seven-point scale of excellence. Feedback from the IABC Gold Quill evaluators, on the publication, For such a time as this: A commemorative journey stated: “Exceptional effort and an excellent gift that celebrates your honoree and preserves school history. It demonstrates superior production values and strong images convey key messages.”

On the entry: Sound[W]right: UFS student tone and voice project, the IABC Gold Quill evaluators said: “This entry shows innovation, collaboration, persistence, generosity and strategic intent. They have accomplished much within a very limited budget, to the benefit of both the university and its students.”

“The Gold Quill Awards programme celebrates business communication’s best practices and the value professional, strategic communication programmes bring to an organisation’s bottom line, its brand and its reputation,” said Lynn Barter, ABC, MC, chair of the IABC awards committee. “Each entry is evaluated on its own merits against IABC’s Global Standard of excellence in communication. Winning a Gold Quill recognises exceptional work, innovation and creativity.

Taking communication to the next level
“Gold Quill winners represent a global community executing their responsibilities ethically and to the highest standards of the profession. These exemplary practitioners deliver high impact results for their organisations and clients, taking communication to the next level.”

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