South Africa produces enough food to feed its people — yet millions still go hungry. This contradiction reveals that hunger isn’t just about availability, but about how our food system functions from farm to fork.
At Stellenbosch University, researchers are reimagining food security using a transdisciplinary approach. Scientists across nutrition, engineering, agriculture, and public health are collaborating to create sustainable, inclusive solutions.
Professor Scott Drimie of the Southern Africa Food Lab says, “Undernutrition in children is not just about food — it’s also about healthcare, sanitation, and care. These systems must work in sync.”
More than a quarter of South African children suffer from a condition called stunting — caused by long-term undernutrition. It limits a child’s physical growth and impairs brain development, often leading to learning difficulties and increased risk of illness later in life.
Modern Diets and a Changing Climate
PhD student Joelaine Chetty warns of the damage done by highly processed, nutrient-poor foods — a product of industrialised food systems. She adds that climate change is worsening the crisis, disrupting crop yields and livestock production through extreme weather. The result? Rising food prices and increased volatility, especially for vulnerable households. Chetty advocates for local, diversified agriculture, supporting small-scale farmers and restoring indigenous foods to daily diets.
Engineering for Impact
Industrial engineer Prof Sara Grobbelaar’s team is applying system thinking to food logistics. In partnership with FoodForward SA, they’re optimising food bank efficiency, cutting emissions, and exploring carbon credit trading to support operations. Her team has also partnered with MIT to analyse wholesale food systems in Spain and introduced processing techniques — such as turning surplus vegetables into soups or pulp — to extend shelf life and reduce waste.
Food Waste
Globally, 783 million people go hungry, yet 1.05 billion tonnes of food were wasted in 2022 — 60% from households. In South Africa, 10 million tonnes of food are wasted each year, with fruits, vegetables, and cereals accounting for 70%. This waste contributes to up to 10% of global greenhouse gas emissions.
The research emerging from Stellenbosch shows that solving hunger isn’t about producing more — it’s about producing smarter, distributing more equitably, and designing resilient food systems. With science, collaboration, and the will to act, South Africa has the tools to transform its food future.