College of Business and Economics | Annual Report 2024 52 FERL Studies conducted on school feeding programmes in South Africa: Last year, the Food Evolution Research Laboratory (FERL) was involved in two main projects in collaboration with the Tiger Brands Foundation (TBF). The first was centred on the effect of inschool breakfast programme on the nutritional status of school children in Mpumalanga while the second one focused on food waste analysis for inschool breakfast programme in South Africa. Both projects were aligned with the following UN SDGs: 2 which is zero hunger, number 3 which is good health and wellbeing UN SDG 12 which is “Responsible consumption and production”. The Effect of in-school breakfast programme on the nutritional status of schoolchildren in Mpumalanga. A study conducted in nine schools in Hazyview, Mpumalanga, assessed the impact of an in-school breakfast programme on children’s nutrition and well-being. The study was carried out in three phases – phase I, II and III. Phase I involved collecting baseline anthropometric data - age, height, weight, and mid-upper arm circumference (MUAC). In Phases II and III, these measurements were reassessed to evaluate growth, while focus group discussions were held to gather learners’ feedback on the in-school breakfast programme and identify areas for improvement. The study highlighted the programme’s positive effects on health, concentration, and academic performance. Learners suggested improvements, including adding more protein and fruit to the menu. Food Waste analysis for in-school breakfast programme in South Africa. This study examined food waste in the TBF breakfast programme across five South African provinces, involving 25 schools, 75 interviews, and 25 focus groups. Findings showed varying waste levels, with Gauteng having the least and Limpopo the most. The most discarded foods were Ace instant porridge and Mabele, mainly due to large portions and student preferences. Disposal methods ranged from redistribution to waste bin disposal. While learners valued the programme for boosting attendance and performance, they raised concerns about portion sizes, food spoilage, and favouritism. Recommendations included diversifying meals, improving food quality, and adjusting portion sizes. STAKEHOLDERS AND PARTNERS - NATIONAL AND GLOBAL FOOTPRINT FERL has wide and strong partnership base. Our international partners: Penn State University, USA & Institute Paul Bocuse, France. Savitribai Phule Pune University, India & University of Nevada, Reno, USA. Chuka University, Kenya. Institute of Medical Research and Medicinal Plants Studies, Cameroon. Haaga-Helia University, Finland & Zuyd University of Applied Sciences, Netherlands. University of Health & Allied Sciences, Ghana. Chefs’ Manifesto International. Our national partners: Government Entities. Department of Basic Education (DBE). Department of Health (DOH). Industry and NGOs. Chefs with Compassion. Unilever & South African Chefs Association. Advancing Children for Success (ACFS), Hamba Bamba Funda, Tiger Brands Foundation. Nutrition Society of South Africa (NSSA), SA Chefs Manifesto.
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