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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

Ground-breaking project scores Renewable Energy Award
2017-10-29

Description: ' 000 University Estates award Tags: University Estates award 

Marcel Theron, Former President: HEFMA; Nico van Rensburg, Senior Director:
University Estates (UFS); and Maureen Khati, Project Manager: Facilities
Planning (UFS) attending the HEFMA awards ceremony in Pretoria.
Photo: Supplied

University Estates at the University of the Free State (UFS) were recently awarded for their amazing initiative to install and operate photovoltaic (PV) and greywater systems on all three of its campuses. They were awarded by the Higher Education Facilities Management Association of Southern Africa (HEFMA), an association of facilities managers operating in the higher-education sector in the Southern African region. All universities and universities of technology in the country form part of this association, which promotes excellence in the planning, construction, maintenance, operations, and administration of educational facilities.

Nico van Rensburg, Senior Director of University Estates, says, “I want to thank HEFMA for this amazing award which motivates for much more and also opens up the doors for so many more opportunities.”

Solar and greywater systems installed at various buildings

In December 2016, 26 solar-driven LED street-light poles and a greywater system were installed at the Legae Residence on the South Campus. Greywater is made up of bath, shower, and bathroom sink water. The water is reused for toilet flushing, as well as for irrigation purposes.

On the Bloemfontein and Qwaqwa Campuses, the computer laboratories as well as the Thakaneng Bridge Student Centre and the expected Afromontane Research Centre have freestanding solar solutions mounted on their roofs. These systems are designed to operate independently of the power grid (Eskom) during sunlight hours when the PV solar panels are heated by the sun.

Teamwork equals ground-breaking results

“This was truly a team effort with a variety of role players who contributed,” says Van Rensburg. He believes that higher education can do more to make use of other environmentally sustainable initiatives, and to go beyond just erecting and renovating buildings.

The UFS executive management is also extremely proud of the team that were involved in the project. Prof Nicky Morgan, former Vice-Rector: Operations, says, “It’s been extraordinary what we could achieve at all three campuses with such a small team.” Nadeem Gafieldien, Director: Property Services at Stellenbosch University, showered the UFS with praise. “This is truly ground-breaking for Higher Education (HE) and you are truly leaders in these renewable energy projects in the HE sector.” He says we need to demonstrate to other institutions in the HE sector that this is the future and that it makes the institutions both environmentally and financially sustainable.

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