Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
13 October 2025 | Story Leonie Bolleurs | Photo Anja Aucamp
Food Environment
Students at the UFS are making daily food choices under tight budgets. The 2025 Food Environment Survey by the Department of Nutrition and Dietetics sheds light on these challenges.

What’s for dinner? For most students, that question is about more than taste. It’s about budgets, storage space, time, and whether the food will even last until tomorrow. At the University of the Free State (UFS), researchers have been listening closely to students’ experiences, and the results tell a powerful story.

Earlier surveys in 2020 and 2022 showed that many UFS students struggle with food insecurity and that hunger is linked to academic performance. Now, the new 2025 UFS Food Environment Survey digs deeper, providing fresh data on how students plan, shop, store and stretch their food.

The release comes at the perfect moment: the world is about to mark World Food Day on 16 October 2025 under the theme, Hand in Hand for Better Foods and a Better Future. At the UFS, that spirit of “hand in hand” is already at work through the Eat & Succeed programme and the efforts of the Food Environment Task Committee (FETC), the Department of Nutrition and Dietetics, the Food Environment Office, the Department of Sustainable Food Systems and Development, and the Division of Student Affairs’ vegetable tunnels where academic and support staff are working together to build a healthier, more supportive food environment.

 

Navigating food choices on a tight budget 

Led by Prof Louise van den Berg, Associate Professor from the Department of Nutrition and Dietetics, the 2025 survey received replies from 1 586 undergraduates, a group that reflects the student body. The findings confirm what many already know: students are resourceful, but they’re also facing real challenges.

On average, students eat from three food groups a day, instead of the recommended five. Many skip on protective foods like fruit, vegetables and dairy; not because they don’t want them, but because they’re harder to afford or to keep fresh. Almost a third of students don’t have a fridge, and those who do often share small spaces. That means foods like milk, cheese, yoghurt, fruit and vegetables can go off in just a day or two. For students living on tight NSFAS budgets, buying fresh food often feels like a gamble. She says the risk of food spoiling often outweighs the benefit of buying it at all.

Shopping habits reflect these pressures too. Many students shop only once or twice a month, favouring shelf-stable foods like maize meal, noodles, and canned goods. “While such foods can fill stomachs and stretch budgets, they do not provide the same balance of nutrients as diets that regularly include fresh produce, lean proteins, and dairy,” comments Prof Van Den Berg.

She continues, pointing out another finding: when buying food on campus, students place price and convenience above everything else. “This highlights not a lack of interest in eating healthily, but rather the practical decisions students must make every day with limited money, limited time, and limited storage.”

Still, it’s not all bad news. The survey shows that most students are already making smart choices by limiting sugary drinks and salty snacks. The main gap is simply access to affordable, perishable foods that boost health and concentration.

That’s where the UFS initiatives come in. The Department of Nutrition and Dietetics, the FETC, and the Food Environment Office are working to raise awareness through programmes such as Eat & Succeed by sharing practical shopping tips, affordable healthy options, and exploring ways to improve access to safe food storage on campus. Prof Van Den Berg also believes that small, practical changes, such as making fruit and vegetables more available at fair prices, or helping students to learn how to stretch groceries further, can have a big impact on student wellbeing.

 

Supporting students to eat well and succeed

The results of the latest survey show that our students aren’t careless with their diets. They’re doing the best they can with what they have. “Our job is to make it easier for them to ensure that they can purchase affordable, portion-sized fruit, vegetables and dairy products without worrying about storage or spoilage. Such initiatives would help bridge the gap between financial constraints and the need for protective foods in students’ diets,” says Prof Van den Berg.

At the end of the day, the 2025 Food Environment Survey is about more than statistics only. It’s about listening to students, understanding their daily struggles, and finding real solutions, because when students have the right fuel, they have a much better chance of succeeding; both in the classroom and in life.

News Archive

Research into veld fires in grassland can now help with scientifically-grounded evidence
2015-04-10

While cattle and game farmers are rejoicing in the recent rains which large areas of the country received in the past growing season, an expert from the University of the Free State’s Department of Animal, Wildlife, and Grassland Sciences, says that much of the highly inflammable material now available could lead to large-scale veld fires this coming winter.

Prof Hennie Snyman, professor and  researcher in the Department of Animal, Wildlife, and Grassland Sciences, warns that cattle and game farmers should be aware, in good time, of this problem which is about to rear its head. He proposes that farmers must burn firebreaks as a precaution.

At present, Prof Snyman focuses his research on the impact of fire and burning on the functioning of the grassland ecosystem, especially in the drier grassland regions.

He says the impact of fire on the functioning of ecosystems in the ‘sour’ grassland areas of Southern Africa (which includes Kwazulu-Natal, Limpopo, Mpumalanga, the Eastern Cape, and the Harrismith environs) is already well established, but less information  is available for ‘sweet’ semi-arid grassland areas. According to Prof Snyman, there is no reason to burn grassland in this semi-arid area. Grazing by animals can be effectively used because of the high quality material without having to burn it off. In the sourer pasturage, fire may well form part of the functioning of the grassland ecosystem in view of the fact that a quality problem might develop after which the grass must rejuvenate by letting it burn.

Prof Snyman, who has already been busy with the research for ten years, says quantified data on the impact of fire on the soil and plants were not available previously for the semi-arid grassland areas. Fires start frequently because of lightning, carelessness, freak accidents, or damaged power lines, and farmers must be recompensed for this damage.

The shortage of proper research on the impact of fires on soil and plants has led to burnt areas not being withdrawn from grazing for long enough. The lack of information has also led to farmers, who have lost grazing to fires, not being compensated fairly or even being over-compensated.

“When above-and below-ground plant production, together with efficient water usage, is taken into account, burnt grassland requires at least two full growing seasons to recover completely.”       

Prof Snyman says farmers frequently make the mistake of allowing animals to graze on burnt grassland as soon as it begins to sprout, causing considerable damage to the plants.

“Plant roots are more sensitive to fire than the above-ground plant material. This is the reason why seasonal above-ground production losses from fire in the first growing season after the fire can amount to half of the unburnt veld. The ecosystem must first recover completely in order to be productive and sustainable again for the long term. The faster burnt veld is grazed again, the longer the ecosystem takes to recover completely, lengthening the problem with fodder shortages further.  

Prof Snyman feels that fire as a management tool in semi-arid grassland is questionable if there is no specific purpose for it, as it can increase ecological and financial risk management in the short term.

Prof Snyman says more research is needed to quantify the impact of runaway fires on both grassland plant productivity and soil properties in terms of different seasonal climatic variations.

“The current information may already serve as valuable guidelines regarding claims arising from unforeseen fires, which often amount to thousands of rand, and are sometimes based on unscientific evidence.”

Prof Snyman’s research findings have been used successfully as guidelines for compensation aspects in several court cases.

 

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