Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
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

Guest lecture: Mr Pretorius, CEO of McCarthy Limited
2004-11-05

The challenges facing business leaders in a rapidly changing South Africa

“The world we used to know does not exist anymore. Leaders are continually dealing with crisis and opportunities, in a high-pressure environment,” said Mr Brand Pretorius, honorary professor from the University of the Free State , delivering his 13th guest lecture on the challenges facing business leaders in a rapidly changing South Africa .

Mr Pretorius, CEO of McCarthy Limited, identified certain trends which are responsible for changes to the South African business environment. He said the South African business environment is ever-changing, fast moving, complex and unpredictable. “As business people we have to deal with the impact,” he said.

“Years ago we were globally isolated. Now we live in a shrinking borderless world with crumbling trade barriers. Globilisation of our economy is accelerating. For South African business leaders this creates a sea of export opportunities,” he said.

Although there are ongoing demands for substantial profit growth from shareholders, the days of focussing only on their interests are gone, said Mr Pretorius. Stakeholder commitment now enjoys high priority and business leaders have to deal with the challenges accompanying black economic empowerment and employment equity.

Customers are also well-informed and demanding. Business leaders could easily loose the loyalty of their customers because of a hyper-competitive environment with an oversupply of goods and services.

Mr Pretorius stated that staff want to be involved and are looking for meaning in their workplace. Employers also have to deal with HIV/Aids in their workplaces. Trauma, absenteeism and financial implications could have a great effect on the viability of a business.

Against these changes Mr Pretorius pointed out the challenges business leaders are facing. In doing so a number of questions arise. The external business climate is characterised by turbulence and change. Internally there is a need for stability and meaning. How do we handle both challenges effectively?

Because of changes strategy decay is taking place and past strategies become irrelevant. Mr Pretorius said that business leaders need to modify their business models to prevent the downfall of their companies.

It is important for leaders to know what is happening in their world. “Continuous innovation is a critical success factor. The reality is that innovation is the only insurance against irrelevance,” he said.

Because of a changed environment leaders must perform and transform, simultaneously. How do we strike a balance between focused transformation and the achievement of world class performance, asked Mr Pretorius? “We need to bring about meaningful and sustainable empowerment, in order to create an inclusive economy and society. Leadership and management profiles should reflect the diversity of our teams, however at the same time every effort should be made to stop the brain drain and retain the expertise of experienced white managers.”

He also stated that leaders have an important role to play in terms of employment creation and corporate caring. “Sustainable stability and prosperity will not materialise without efforts in this regard.”

Mr Pretorius said that above challenges could be addressed by developing the ability to focus on creating a better future, rather than defending the past, a long-term vision, facing new realities, enhancing the value of brands and mobilising IT and the Internet to serve the business and customers better.

Retaining a positive vision of the future, embracing change and transformation, building your business according to the right principles and values and aspiring to be the best are some of the guidelines, according to Mr Brand, for future business success. He stated that creating a value advantage above one’s competitors, customer satisfaction and retention and inspirational leadership will add to the success of one’s business.

“We are indeed living in the era of the ultimate challenges, but also the ultimate opportunities. Let me clearly state that I have hope – in my view the tide has turned. Every day I experience small miracles inspired by ordinary people making an extraordinary difference,” said Mr Pretorius.

 

Media release
Issued by: Lacea Loader
Media Representative
Tel: (051) 401-2584
Cell: 083 645 2454
E-mail: loaderl.stg@mail.uovs.ac.za
5 November 2004

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept