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Shining a spotlight on the heroes of the UFS food environment

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

Projects of the South Campus inspire excellence

2014-12-18

The University of the Free State’s (UFS’s) South Campus in Bloemfontein runs several projects to make a difference in the lives of learners and educators in the central region. These projects are based on the very essence of the UFS – to ‘inspire excellence, change lives’.

Three projects which have been very successful since the outset are the UFS Schools Partnership Project, the Family Math and Family Science Project and the Internet Broadcast Project.

The Schools Partnership Project attempts to empower teachers by improving their teaching skills in critical Gr 10 – Gr 12 subjects (Physical Science, Mathematics and Accounting).

Poorly performing schools are invited to join in the programme. A mentor, providing guidance to teachers in the planning of lessons, transferring knowledge and creating a healthy learning environment in the classroom, is assigned to each subject teacher. Management and leadership skills are also improved.

Hercules Dreyer, Programme Manager, says the success of the programme can be seen in the lessons, the results and the progress which have been made.

“In 2013, the pass rate of participating schools has grown from 71.5% to 85%. We had an increase in donors and the project went from 22 schools with 12 mentors in 2013 to 72 schools and 34 mentors in 2015.”

The UFS Family Math and Family Science Project, which is already in its sixth year of existence, are extremely popular. This intervention programme focus on bringing about a better understanding of Mathematics and Science in learners, teachers and parents.

Dr Cobus van Breda, Programme Director of the Family Math and Family Science Project, says that judging by the feedback from teachers, it is evident that the programme is growing from strength to strength and that it is making a real difference in Mathematics and Science education in the early school years.

The UFS’s Internet Broadcast Project (IBP) has thus far received four awards for their successes. In this project, lessons in Mathematics, Accounting and Physical Science are broadcasted from the UFS’s South Campus through internet presentations to schools in rural areas.

“To date, the IBP catalogue contains over 2 000 video lessons and in 2013 alone, the 68 schools accessed and used these videos 69 305 times. The project has the potential to reach more than 40 000 learners and 1 765 teachers every week,” says Sarietjie Musgrave, Project Manager.

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