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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

Early nutrition impacts on burden of disease
2017-11-15


 Description: Corinna Walsh read more Tags: Corinna Walsh read more

Prof Corinna Walsh during her inaugural lecture on ‘Nutrition in Transition’.
Photo: Stephen Collett 

“The first 1 000 days, from conception to two years, is a critical time to ensure that the early environment is optimal to guarantee the best outcomes,” Prof Corinna Walsh, Professor in the Department of Nutrition and Dietetics at the University of Free State (UFS), said. She delivered her inaugural lecture on Nutrition in Transition on 30 October 2017. 

During her lecture, Prof Walsh explained how an unfavourable early environment impacts on the health and well-being of both children and adults. She gave an overview of the prevalence of hunger and food insecurity in the Free State, and described the shift that has occurred from healthier traditional diets to more unhealthy Western diets accompanied by sedentary lifestyles. These patterns are closely linked to the triple burden of malnutrition, including undernutrition, micro-nutrient malnutrition, and obesity. Finally, Prof Walsh highlighted the double burden of disease, focusing on chronic lifestyle diseases on the one hand, and infectious diseases such as HIV/AIDS and TB on the other hand.

“Preparing for this lecture has given me the opportunity to reflect on the almost thirty years of my research journey, a process that I thoroughly enjoyed,” said Prof Walsh.

“It was a privilege to share the work of my research team with fellow colleagues as well as with family and friends,” she said. Prof Walsh is a National Research Foundation C-rated researcher and also served on the Board of the Medical Research Council from 2005 to 2010.

Foundations for health, growth established early
The first 1 000-day window focuses on the time between conception and the second birthday. “This is a critical period for growth and development,” Prof Walsh said. It is a unique period, as the foundations for health, growth, and neuro-development are established. It also focused on the implications of malnutrition, which is the biggest risk factor contributing to the global burden of disease.


Research identifies burden of disease
Her research has made a considerable contribution to identifying the burden of disease in the Free State. “It focuses on both malnutrition and infectious diseases such as HIV and TB on the one hand, and chronic lifestyle diseases such as obesity, diabetes, and hypertension on the other,” she said. The research team have also implemented a number of interventions to address these challenges, including programmes that have assessed the impact of nutrition-education programmes, household food gardens, and nutrition supplementation.

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