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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

Rag teamwork leads to Armentum, Emily's float

2016-02-04

Rag video clip

Perhaps the residences Armentum and Emily Hobhouse were thrown into the deep end, but they still wanted to prove a point.

This is according to Hanko Minnaar, Residence Committee member for Rag at Armentum, shortly after the residences were announced as overall float winners of the University of the Free State (UFS).

According to Minnaar, Emily Hobhouse and Armentum overcame the challenge of building a float as a two-residence team, while most of the other hostels were in teams of three.

On 30 January 2016, after about two weeks of hard work and sweat, the residence twosome was named the winner at the Bloemfontein Campus.

“I am very proud. We couldn't have asked for more,” Minnaar said, after the residences Armentum and Emily Hobhouse celebrated their victory with house songs. “Anything is possible through teamwork.”

Tom and Jerry, Olaf and a Steri Stumpie

The theme for this year was “Cartoons, Animation, and Children's Snacks”. Among other items, Armentum and Emily Hobhouse had Tom and Jerry, Olaf from Frozen, a Steri Stumpie, and a box of Astros on their float.

Photo: Charl Devenish

“We thought hard about what we wanted,” Minnaar said.

“We also asked some children, and they said that Tom and Jerry is a favourite, and Olaf has always been a winner as well. And Steri Stumpies, of course. Who doesn't like Steri Stumpies?” The residences Marjolein, Veritas, and Akasia were second overall, with Karee, Vergeet-My-Nie, and Sonnedou third.

Colourful processions

The events of the day started off with a morning procession from the Pelonomi Hospital to the Twin City Mall in Heidedal, where students and the community celebrated together, and meals were distributed.

The evening procession, from the Tempe robot in Nelson Mandela Drive to the Old Grey Sports Grounds, was greeted by hordes of spectators along the way.

Artists and Co captivate audience

In the evening, music lovers were entertained at Old Grey Sports Grounds by the legendary artists Vusi Mahlasela, the talented Karen Zoid, and an energetic Francois van Coke.

Local bands, Rise in Red and Simple Stories, added to the excitement. To top it all off, a special laser show made for a colourful visual bonus, coupled with great sound.

2016 Float results
Rag photo gallery

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