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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

Prof Steyn to receive Jan H Marais Prize in Stellenbosch
2017-05-09

Description: Prof Jaap Steyn  Tags: Prof Jaap Steyn

Prof Jaap Steyn, who started his career as
journalist at Volksblad, later entered the academy,
and was a professor at the University of the
Free State for many years.
Photo: Marthie Kemp

Although Prof Jaap Steyn will be honoured officially for his contribution to Afrikaans as an academic language at the end of this month, he only became aware of his nomination after he had won the award.

According to this research fellow in the Department of Afrikaans and Dutch, German and French at the University of the Free State (UFS), he is grateful for the recognition. He has recently been awarded the Jan H Marais Prize for his outstanding contribution to Afrikaans.

Former Kovsie honoured together with Prof Jan van der Watt
According to a statement by the South African Academy for Science and Arts, the award was jointly made to Prof Steyn, who is probably the best-known South African language historian, and Prof Jan van der Watt van Nijmegen from the Netherlands. The prize money of R500 000, which they will share, will be presented in Stellenbosch on 30 May 2017.

Prof Steyn is a former Kovsie, who was a research professor at the UFS from 1985 to 1997, and at the age of 78 is still a research fellow. “After the announcement of the prize, I learnt that I was nominated by two of my colleagues,” he says.

His most difficult work was probably also his best

Over the past 50 years several of his publications, biographies, and books have seen the light. He believes that nothing one does is perfect. His most difficult work was the biography of NP van Wyk Louw. “It was probably also my best work,” he says. “The book I enjoyed working on most, was the biography of the author MER, or ME Rothmann.”

Prof Steyn has also received awards such as the Stals Prize, the Louis Hiemstra Prize, the NP van Wyk Louw medal, and honorary membership from the South African Academy for Science and Arts.

He says the staff in the Department of Afrikaans and Dutch, German and French are very friendly and helpful to still render him assistance as a research fellow.


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