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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

SRC Consultation desk

2015-04-20

In an era where woman are consistently escalating up the echelons of power, this universal phenomenon is also making waves on the Bloemfontein Campus of the University of the Free State. As different citizens would recognise First lady Michelle Obama, Public Protector Thuli Madonsela, German Chancellor Angela Merkel and United Nations Ambassador Angelina Jolie, so it is also with Student Representative Council Secretary General, Dineo Motaung. She is among a handful of ladies within the student leadership who cherish her responsibilities diligently for the interests of human beings.

The SRC Consultation Desk is an official space created by the office of the Secretary General, aimed at being of service to students alongside the students’ academic pursuit. Inspired by Ubuntu, meaning ‘I am what I am because of who we are’ comes the task of cultivating and nurturing the essence of who we are, through constructive and honest dialogue between students and the university staff. It is by talking to one another that we will establish an environment that permeates our uniqueness and pollinates our consciousness with awareness that would cause us to act in unison in propagating the vision of the university.

Toward this end, the Secretary General has commissioned two SRC members to various stations every Monday and Wednesday, to interact with both students and staff. Please find the schedule reflected below. It is hoped that through this engagement, problems will not simply be identified, but that practical and feasible solutions will be offered.

“Through the SRC Consultation Desk I hope to see the manifestation and spirit of Ubuntu on campus by the time my term ends. With all that said, I am available for any concerns,” said Motaung.

Monday 20 April 2015, 12:00-13:00

SRC Accessibility and Student Support: Louzanne Coetzee

Station: Thakaneng Bridge

Wednesday 23 April 2015, 14:00-15:00

SRC Media, Marketing & Laison: Lethabo Maebana

Station: New Computer Labs (Entrance door)

Wednesday 29 April 2015, 14:00-15:00

SRC Student Development and Environmental Affairs: Victor Ngubeni

Station: Sasol Library (Opposite Deli)

Monday 4 May 2015, 14:00-15:00

SRC Secretary General Dineo Motaung

Station: Amphitheatre

Wednesday 6 May 2015

SRC Student Media: Masingi Sam

Station: Sasol Library (close to Deli)

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