As living costs continue to skyrocket, UP students continue to increasingly feel the effects of inflation, specifically as it pertains to dining hall prices. This has caused frustration from as far back as 2014 per PDBY’s archives, leading many to question TuksRes Food Services’ priorities as it pertains to students’ food security and wellbeing.
During the second-quarter SRC student forum, multiple questions were raised by attendees. Concerns regarding affordability, operating hours and food options were raised to the SRC Officer for Residence Life, Lesedi Mokgawa. Following which, he briefly stated how it is a frequent topic of discussion and TuksRes Food Services states that they are “already running at a loss” trying to ensure affordability for students. Mokgawa further proceeded to extend an invitation for concerned students to join him, upon request and scheduling with the relevant stakeholders. In response to some of these queries, PDBY corresponded with TuksRes Food Services Deputy Director, Peter Martin, who speedily furnished a reply.
Many students report difficulty trying to manage the R100 daily food limit, with some reporting that they can only afford two light meals a day, excluding beverages and snacks. Mr Martin addressed the price justifications, explaining that UP food pricing is directly affected by the same pressures experienced across the wider food industry. It is therefore affected by the price increases of ingredients, labour, utilities, transport and other operational costs. However, within these constraints, TuksRes Food Services continues to strive towards ensuring good quality and economical meal options for students. The response, ultimately filtered into the next question, was about why chicken is such a highly favoured protein source and the lack of a wider variety of options. Student purchasing patterns indicate that chicken is a popular choice and considerably way more affordable than any red-meat alternatives. Martin further went on to state that menus include other protein options and put to rest any conspiracies as to whether the University is part of some “chicken cartel”. These patterns are likely to show increased purchases of chicken, especially since the menus regularly contain three chicken options and only one alternative protein source.
Notably, on 9 October 2025, TuksRes Food Services and former SRC Officer for Student Life, Nosikhumbuzo Jali, had arranged a meeting, open to all students, to discuss any dining hall concerns. The initiative was met with low attendance as it was scheduled two days before test week was set to begin, causing students to have to prioritise their academics. This was one of the few formal dialogue sessions scheduled to discuss related matters. Regardless of this, Martin stated that effective communication with students is essential. It is encouraged to occur across several channels, including House Committees, Heads of Residences, the SRC and direct engagement with Food Services via their email address to ensure constructive dialogue throughout the year.
Similar considerations apply to the challenge posed by dining halls closing during regular operating hours during the irregular operation of test weeks. Martin proposed that Food Services is willing to consider and assess the need for extending operations during academically demanding periods. This would firstly require consultation with student leadership. Noticeably, the operation of the food caravans during weekends on South Street, opposite House Nala, has since followed.
The response by Mr Martin clearly suggests a willingness for student engagement regarding food services. Proactive efforts are required from residence leadership in order to effectively voice concerns of the broader residence community. To bridge the gap between the logistical constraints and student wellbeing will require open and constructive dialogue between all the relevant stakeholders.
