actual safety is therefore critical to shifting demand towards public transport, while fare increases disproportionately deter low-income users. The study provided actionable policy guidance, including service quality improvements, subsidy reform, and system integration, to support sustainable mobility transitions. The results were presented at an international conference and published in a Q1 accredited journal. The research chair contributed to national and broader engagements through its research outputs, stakeholder collaborations, and capacitybuilding initiatives within the transport sector. All planned activities under the TETA 4IR Research Chair were successfully completed, including the delivery of short learning programmes, allocation of postgraduate bursaries, and execution of the impact assessment and tracer study. The research outputs, stakeholder engagements, and capacitybuilding initiatives were finalised in line with the project objectives, and the contract concludes at the end of April 2026. Prof Hema Kesa Director In November 2025, the Food Evolution Research Laboratory (FERL) transitioned into the Food Evolution Research Centre (FERC). This strategic evolution reflects the Centre’s expanding research portfolio, growing societal impact, and its alignment with the University of Johannesburg’s commitment to research excellence, innovation, sustainable development, and societal impact. FERC focuses on interdisciplinary research at the intersection of food systems, public health nutrition, sustainability, indigenous knowledge, and emerging technologies. The Centre’s work National School Nutrition Programme (NSNP) Nutrition Coordinators Workshop hosted with the Tiger Brands Foundation responds directly to South Africa’s ongoing nutrition transition towards highly processed diets, which has contributed to increasing rates of noncommunicable diseases (NCDs), including diabetes, cardiovascular disease, and obesity. Through integrated research, innovation, and strategic partnerships, FERC is working to restore the value of indigenous foods whilst developing practical solutions that promote healthier dietary patterns and more sustainable food systems. Key initiatives in 2025 included: Supporting postgraduate student participation in international academic platforms, including the selection of Tholakele Radebe (master’s student) and Tressilia Mumba (PhD student) for the FIRE Young Academics Conference held in Germany in August 2025. Providing experiential learning opportunities through student participation in industry and community engagements, including involvement in the National School Nutrition Programme (NSNP) Nutrition Coordinators Workshop hosted with the Tiger Brands Foundation in October 2025. (Refer to pic 1) FERC hosted undergraduate students from the University of Gastronomic Sciences in Italy in November 2025. The visit provided international students with exposure to FERC’s immersive FOOD EVOLUTION RESEARCH CENTRE (FERC) School of Tourism and Hospitality 68 69 College of Business and Economics | Annual Report 2025 College of Business and Economics | Annual Report 2025
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