News & Comment

  • Monday, October 12, 2015
    Lawrence Haddad presented an overview of the 2015 Global Nutrition Report to an eager-to-engage multi-sectoral audience, at the Indaba Hotel in Johannesburg on Friday 2 October, 2015. It was as good choice for such an event as in isiXhosa, an iNdaba is an important meeting at which matters affecting the community are discussed. Over 100 …
  • Monday, October 12, 2015
    Up to 70% of households in South Africa’s informal settlements skip meals or eat the same meal on most days. The breadwinners also regularly struggle to provide meals or worry about having no food or money to buy food. And households with children are even more likely to face this dilemma of food insecurity. Our research found that the …
  • Tuesday, October 6, 2015
    David Sanders is Emeritus Professor at the University of Western Cape’s School of Public Health. A paediatrician, for 30 years he has been explaining the links between politics, poverty and nutrition. He is outspoken on the steps that need to be taken to improve childhood nutrition, and a passionate advocate for breastfeeding. While not …
  • Thursday, September 10, 2015
    Food insecurity in Africa has for too long been muddled with hunger, conjuring up images of famines in Ethiopia in the 1980s, Malawi in the 1990s and more recently in Niger and Somali. Food insecurity can be characterised as a continuum, from its most severe state of starvation, acute enduring hunger, chronic …
  • Thursday, August 27, 2015
    The food system impacts on the ability of consumers to choose healthy diets. Despite marginalised consumers (LSM 1-4) spending up to 35% of their budget on food, a healthy diet remains unaffordable for these consumers.  This has prompted researchers at the Centre of Excellence in Food Security (CoE-FS), to investigate affordable and …
  • Monday, August 17, 2015
    Food with a low glycaemic index (GI) is generally considered healthier because it is digested at a slower rate than high GI food, thus providing sustained energy release. However, many people prefer high GI food such as cake because it simply tastes better. Research by Professor Mohammad Naushad Emmambux, associate professor at UP’s …
  • Friday, August 14, 2015
    The fourth one week course on Transforming Nutrition jointly hosted by the Institute of Development Studies (UK) and the International Food Policy Research Institute attracted 25 participants from across Africa and Europe.  The three course convenors: Lawrence Haddad, Purnima Menon and Nick Nisbett, shared …
  • Thursday, August 6, 2015
    South Asia’s ‘green revolution’ saw the roll out of high-yield crops, improved technology and agricultural resources, but proper nutrition is still out of reach for many. The situation has seen an alarming rise in numbers of children with stunted growth, leading to an intergenerational problem influenced by gender- …
  • Wednesday, August 5, 2015
    The right to food is a basic human right, yet an unacceptably large number of people continue to experience hunger and malnutrition. Although scientists – including those at the DST-NRF Centre of Excellence in Food Security (CoE-FS) – are hard at work looking for solutions, interdisciplinary research is key to finding sustainable …
  • Monday, June 15, 2015
    As governments and scientists around the world grapple with issues of food security resulting from the shocks of climate change, the Universities of the Western Cape (UWC) and Missouri (MU) have come together to host the first UWC-MU Plant Science Symposium to look at cutting edge plant science research as a means to mitigate …