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19 September 2025 | Story Tshepo Tsotetsi | Photo Tshepo Tsotetsi
Bathroom Safety
From the left: Dimakatso Mokoaqatsa, Assistant Researcher in the Unit for Institutional Change and Social Justice; Katleho Mabula, UFS student; Kgomotso Sekonyane, 2024/2025 ISRC Treasurer; and Dr Dionne van Reenen, Lecturer in the UFS Centre for Gender and Africa Studies.

During Women’s Month in August, the University of the Free State’s Unit for Institutional Change and Social Justice hosted a dialogue titled ‘How Safe Are You in the Bathroom?’. The event provided a platform for staff and students to reflect on safety, dignity, and inclusivity in one of the most ordinary yet contested spaces: public bathrooms.

Bathrooms are often spaces where fears, anxieties, and discrimination intersect. In South Africa, where gender-based violence remains alarmingly high, many cisgender women understandably see bathrooms as places of potential danger. At the same time, transgender and gender-diverse people frequently encounter exclusion and “quiet violence” when accessing these facilities, making bathrooms symbolic battlegrounds in broader debates about gender and safety.

 

Reimagining the bathroom

Chelepe Mocwana, Acting Director of the Unit, explained the motivation behind hosting the dialogue by drawing from everyday experience in his own office, where colleagues share a gender-neutral bathroom. “It made us think deeply about how people negotiate safety and comfort in these spaces. Following our benchmarking visit to the University of Pretoria, we realised the importance of engaging our own community, especially students, because they are the key stakeholders. We wanted to ask them directly: How safe do you feel in the bathroom?”

Mocwana stressed that inclusivity at the university must be grounded in equity and social justice, not just policy. “Transformation requires the active participation of both staff and students. Everyone must understand the anti-discrimination policies and the offices responsible for transformation. Our intention with this dialogue was not only to talk but also to raise questions, challenge assumptions, and embed social justice into the daily life of the university. Inclusivity must be something that everyone can feel and practise.”

Building on this, Dimakatso Mokoaqatsa, Assistant Researcher in the Unit and coordinator of the event, reminded the audience that bathrooms are “seemingly an everyday place that somewhat goes unnoticed. Everyone goes in and out of the bathroom every day. But most people don’t think about safety – the safety of the minorities, those discriminated against and denied the chance to be themselves in these spaces.”

Sharing her lived experience, Katleho Mabula, a transgender woman and student, reflected on the uncertainty she faces outside the university. “I only feel safe on campus,” she said, recalling how she was once expelled from a nightclub because of her identity. “My experiences as a transgender woman are nerve-racking, because I don’t know what to expect. Today, they might treat me right. Tomorrow, I can get kicked out or even killed.”

Kgomotso Sekonyane, a student leader, noted the paradox of bathrooms as both refuge and risk. “Growing up, my primary answer to what I’d do if intruders broke into our home was always to lock myself in the bathroom. For many of us, the bathroom is really a safe haven,” she said. She urged the audience to reimagine bathrooms as “microcosms of the constitutional promise”, citing Sections 9, 10 and 12 of the Constitution.

 

Building solidarity

Panelists emphasised that inclusivity requires more than symbolic gestures. Dr Dionne van Reenen, a lecturer in the UFS Centre for Gender and Africa Studies who previously worked in the Unit for Institutional Change and Social Justice and was involved in shaping the university’s early inclusive bathroom policies, highlighted that inclusive bathrooms were introduced at the university as far back as 2016. But, she added, progress must go beyond policy: “If you’re going to speak about solidarity, you need to pull everyone into conversation, policy, and action. Solidarity cannot coexist with irreconcilable differences of identity politics.”

Similarly, Brightness Mangolothi, Director of the Centre for Diversity, Inclusivity and Social Change at the Cape Peninsula University of Technology, stressed that inclusion must be intentional: “Solidarity can only take place when we are aware of others’ experiences. Sometimes people become oblivious because of the privileges they have. Inclusion is not a nice-to-have – it is a necessity, a right.” She added that the conversation should not be about designing bathrooms for marginalised groups but with them: “Nothing about us without us.”

Mokoaqatsa closed the discussion by echoing a reminder she had shared throughout: “I am not free while any woman is unfree, even when her shackles are different from my own.” 

News Archive

Is milk really so well-known, asks UFS’s Prof. Osthoff
2011-03-17

Prof. Garry Osthoff
Photo: Stephen Collett

Prof. Garry Osthoff opened a whole new world of milk to the audience in his inaugural lecture, Milk: the well-known (?) food, in our Department of Microbial, Biochemical and Food Biotechnology of the Faculty of Natural and Agricultural Sciences.

Prof. Osthoff has done his research in protein chemistry, immuno-chemistry and enzymology at the Council for Scientific and Industrial Research (CSIR) in Pretoria and post-doctoral research at the Bowman-Grey School of Medicine, North Carolina, USA. That was instrumental in establishing food chemistry at the university.
 
He is involved in chemical aspects of food, with a focus on dairy science and technology. He is also involved in the research of cheese processing as well as milk evolution and concentrated on milk evolution in his lecture. Knowledge of milk from dairy animals alone does not provide all the explanations of milk as food.
 
Some aspects he highlighted in his lecture were that milk is the first food to be utilised by young mammals and that it is custom-designed for each species. “However, mankind is an opportunist and has found ways of easy access to food by the practice of agriculture, where plants as well as animals were employed or rather exploited,” he said.
 
The cow is the best-known milk producer, but environmental conditions forced man to select other animals. In spite of breeding selection, cattle seem not to have adapted to the most extreme conditions such as high altitudes with sub-freezing temperatures, deserts and marshes.
 
Prof. Osthoff said the consumption of the milk as an adult is not natural; neither is the consumption of milk across species. This practice of mankind may often have consequences, when signs of malnutrition or diseases are noticed. Two common problems are an allergy to milk and lactose intolerance.
 
Allergies are normally the result of an immune response of the consumer to the foreign proteins found in the milk. In some cases it might help to switch from one milk source to another, such as switching from cow’s milk to goat’s milk.
 
Prof. Osthoff said lactose intolerance – the inability of adult humans to digest lactose, the milk sugar – is natural, as adults lose that ability to digest lactose. The symptoms of the condition are stomach cramps and diarrhoea. This problem is mainly found in the warmer climates of the world. This could be an indication of early passive development of dairy technology. In these regions milk could not be stored in its fresh form, but in a fermented form, in which case the lactose was pre-digested by micro-organisms, and the human population never adapted to digesting lactose in adulthood.
 
According to Prof. Osthoff, it is basically the lactose in milk that has spurred dairy technology. Its fermentation has resulted in the development of yoghurts and all the cheeses that we know. In turn, the intolerance to lactose has spurred a further technological solution: lactose-free milk is currently produced by pre-digestion of lactose with enzymes.
 
It was realised that the milks and products from different species differed in quality aspects such as keeping properties and taste. It was also realised that the nutritional properties differed as well as their effects on health. One example is the mentioned allergy against cow’s milk proteins, which may be solved by the consumption of goat’s milk. The nutritional benefits and technological processing of milk aroused an interest in more information, and it was realised that the information gained from human milk and that of the few domesticated species do not provide a complete explanation of the properties of milk as food. Of the 250 species of milk which have been studied, only the milk of humans and a few domesticated dairy animals has been studied in detail.

Media Release
15 March 2011
Issued by: Lacea Loader
Director: Strategic Communication
Tel: 051 401 2584
Cell: 083 645 2454
E-mail: news@ufs.ac.za

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