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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 hosts Commonwealth universities
2005-08-25

The University of the Free State (UFS) in Bloemfontein will host delegates from 14 universities across the Commonwealth next week as part of a programme to measure and promote excellence in university management.

The workshop will be held from Monday, 29 August to Wednesday, 31 August 2005 as part of the Commonwealth University Management Benchmarking Programme, run by the Association of Commonwealth Universities (ACU).

It is the first time that the UFS will host the workshop and the second time that it is held in South Africa. 

“The purpose of the programme is to promote and measure excellence in university management.  Unlike other university benchmarking programmes that focus on matters such as research output, the programme run by the ACU follows a process benchmarking approach and aims to identify and promote best practice and quality assurance,” said Prof Magda Fourie, Vice-Rector: Academic Planning at the UFS.

According to Prof Fourie the programme runs on an annual basis and works on a quality improvement cycle.  Every year certain areas of university management are evaluated by a panel of international assessors.  This year it focuses on strategic planning, recruitment and retention of staff, and branding. 
If weaknesses are identified, plans are compiled which should result in  an upward spiral of continued quality improvement.

“The UFS has been taking part in the programme for the past five years.  Last year we fared particularly well with the evaluation of our change management and engagement with the community,” said Prof Fourie. 

“The ACU benchmarking programme is a useful forum in which we can measure ourselves against  our peers.  It will also help us to prepare for the audit of the effectiveness of our quality assurance policies and systems, which will be conducted in October 2006 by the Higher Education Quality Committee (HEQC) of the Council for Higher Education (CHE),” said Prof Fourie.

Other universities that will take part in the workshop include the Leeds Metropolitan University, the University of Glamorgan in the United Kingdom, the University of Northern British Columbia in Canada, the Central Queensland University, the Monash University in Australia, and the University of the Witwatersrand (Wits).


Media release
Issued by:  Lacea Loader
   Media Representative
   Tel:  (051) 401-2584
   Cell:  083 645 2454
   E-mail:  loaderl.stg@mail.uovs.ac.za
25 August 2005
 

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