This Programme explores human relationships to food, the power dynamics around food production and access and the meanings that food acquires in particular cultural and social contexts. A central preoccupation in South African humanities work focuses on how food is marketed and imagined in relation to social identities and lifestyle. Rigorous analysis and understanding of marketing and advertising in relation to identity-making is central to understanding how the current food regime works.
Humanities work has the potential to yield important analysis and records of the localised knowledges in particular contexts that address–either simultaneously or in strategically selective ways–the range of factors that compromise groups’ food security.
This paper aims to review what is currently known about the role played by the informal sector in general and informal retailers in particular, in the accessibility of food in South Africa. The review seeks to identify policy relevant research ...
Conradie, E.M., (2016). What do we do when we eat? Part 1: An inconclusive inquiry. Scriptura 115, 1-17. doi:http://dx.doi.org/10.7833/115-0-1291.
One in five children display stunted growth. Yet since South Africa's democratic transition in 1994, social protection programmes have increased dramatically.
The consumption of food is situated within the social construction of reality. Cultural and religious symbols inevitably construct and distort the ways in which food is selected, prepared and consumed.
The POLICY programme facilitates dialogue between researchers, the community and policy makers to inform policy making and shape research.
The CHILDREN programme examines trends, determinants and consequences of food insecurity for mothers and children in South Africa
The PLATES programme investigates the dietary intake of poor and vulnerable South Africans, and details the food environments that shape food preferences and choices.
If food is not handled, stored, distributed and prepared correctly, it can become contaminated and no longer be fit for human consumption.
Organisational and technological innovations of food systems can help maintain and improve livelihoods through enterprise development for food security.
The SYSTEMS programme is concerned with the structure, dynamics and influences on the South African food system and how this is changing.