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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

Wayde, Karla crowned as KovsieSport’s best

2015-10-21

The pride of KovsieSport. From the left, are: Ox Nche
(UFS Junior Sportman of the Year), Karla Mostert
(Senior Sportswoman of the Year), Wayde van Niekerk
(Senior Sportsman of the Year), and Brett Walraven
(on behalf of his sister, Nicole Walraven – Junior Sportswoman of the Year).
Photo: Hannes Naude

The journey does not belong to him alone, but to everyone at KovsieSport.

These were the words of University of the Free State’s (UFS) Wayde van Niekerk, after being named as KovsieSport’s Senior Sportsman of the Year on Wednesday 21 October 2015.

The South African sports star walked away with the award for the third consecutive year, while the Protea netball defender, Karla Mostert, was crowned Senior Sportswoman for the first time.

The Junior Bok, Ox Nche, and the Protea hockey player, Nicole Walraven, were named as Junior Sportsman and Junior Sportswoman of the Year respectively.

Nche represented South Africa’s U20 rugby team this year at the Junior World Championships, played for the Shimlas, and was named the UFS Rugby Club’s best junior player.

Walraven made her debut for South Africa in 2015. She was crowned jointly as the best player at the Provincial U21 tournament, and was also Hockey South Africa’s U21 Player of the Year.

Van Niekerk won gold in the 400 metres at the World Championships in Beijing, becoming only the fourth athlete in history to run the 400 m in less than 44 seconds, and the 200 metres in less than 20 seconds.

“This is precious, and something I will cherish as an athlete: being part of KovsieSport,” he said.

“I arrived at the UFS as a high school boy, started as a junior, and was accepted immediately.”

“I really appreciate everybody who played such a huge part in my life.”

Mostert was named as Player of the Series in the Brutal Fruit series, as well as the Varsity series this year. She was also a star for the Proteas at the World Cup.

“This (the award) is definitely a good way to end my time at Kovsies. This is something one is trying to achieve for years, so it really is a highlight.”

She said it was difficult to describe how much KovsieSport is doing for its athletes, and this was the reason why the UFS achieves so many successes in sport.

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