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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

Student excels at international level with research in Inorganic Chemistry
2015-09-21


Carla Pretorius is currently conducting research in
Inorganic Chemistry at the St Petersburg University,
Russia.

Photo:Supplied

Carla Pretorius completed her PhD in Inorganic Chemistry recently, with a thesis entitled “Structural and Reactivity Study of Rhodium(I) Carbonyl Complexes as Model Nano Assemblies”, and has just received her results. The assessors were very impressed, and she will graduate at the next UFS Summer Graduation in December 2015.

She is currently conducting research in St Petersburg, Russia, by invitation. She is working in the group of Prof Vadim Kukushkin of the St Petersburg University, under a bilateral collaboration agreement between the groups of Prof Kukuskin (SPBU) and Prof André Roodt (Head of the Department of Chemistry at the UFS).

Her research involves the intermetallic rhodium-rhodium interactions for the formation of nano-wires and -plates, with applications in the micro-electronics industry, and potentially for harvesting sun energy. She was one of only three young South African scientists invited to attend the workshop “Hot Topics in Contemporary Crystallography” in Split in Croatia during 2014. More recently, she received the prize for best student poster presentation at the international symposium, Indaba 8 in Skukuza in the Kruger National Park, which was judged by an international panel.

Carla was also one of the few international PhD students invited to present a lecture at the 29th European Crystallographic Meeting (ECM29) in Rovinj, Croatia (23-28 August 2015; more than 1 000 delegates from 51 countries). As a result of this lecture, she has just received an invitation to start a collaborative project with a Polish research group at the European Synchrotron Research Facility (ESRF) in Grenoble, France.

According to Prof Roodt, the ESRF ID09B beam line is the only one of its kind in Europe designed for time-resolved Laue diffraction experiments. It has a time-resolution of up to one tenth of a nanosecond, after activation by a laser pulse 100 times shorter (one tenth of a nanosecond when compared to one second is the equivalent of one second compared to 300 years). The results from these experiments will broaden the knowledge on light-induced transformations of very short processes; for example, as in photochemical reactions associated with sun energy harvesting, and will assist in the development of better materials to capture these.

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