To assist students with the challenges of rising food prices and time constraints, dehydrated meals are now being sold at the Maties Coffee Hub in Stellenbosch University’s (SU) Neelsie Student Centre.
This is according to Gary Muizenheimer, director of SunCom Operations, SU’s commercial division, who partnered with Food Sock to introduce these dehydrated meals to students in Stellenbosch.
Food Sock, in collaboration with SU, is focused on providing affordable and nutritious meals to students, said Carl van Blerk, founder and director of Food Sock.
“This partnership involves working with university facilities and student support structures to ensure easy access for students,” said Van Blerk.
“This aligns with the university’s efforts to support those who need cost-effective, micronutrient-rich meals while studying,” he said.
Food Sock is targeting the tertiary market, with Stellenbosch University (SU) as a key focus, said Carl van Blerk, founder and director of Food Sock. Food Sock, in collaboration with SU, is focused on providing affordable and nutritious meals to students, said Van Blerk. PHOTO: Anja van Zyl
For many students, it is challenging to access proper, nutritious meals due to the high cost of living, said Muizenheimer.
“The Food Sock dehydrated meals are a way to help address the urgent challenges of food insecurity,” said Muizenheimer. “We believe that access to nutritious meals is a fundamental right.”
One packet is enough to feed four people, or six to eight children, according to the instructions on the packaging.
One of the Food Sock dehydrated meals after being cooked. One packet is enough to feed four people, or six to eight children, according to the instructions on the packaging. Well-known chefs Francois Ferreira and Nataniël assisted in the development of the meals, said Carl van Blerk, founder and director of Food Sock. PHOTO: Anja van Zyl
Well-known chefs help with the production
During his experience in the food-security industry, Van Blerk noticed that most nutrition initiatives rely on donations. That’s where he got the idea for dehydrated meals, he said.
“This reliance often led to inconsistent nutritional value, which limited their effectiveness in combating malnutrition,” said Van Blerk.
Food Sock was first produced in George during the Covid-19 lockdown period to assist with food security, according to a Kwêla episode filmed in April 2023 and posted on the Food Sock website.
The dehydrated meals were developed with the help of the late chef Francois Ferreira – who passed away in May 2023 – and celebrated comedian, musician, and food enthusiast Nataniël, according to Van Blerk.
“Chef Francois Ferreira played a crucial role in the development of Food Sock Meals,” said Van Blerk. “With his professional expertise and extensive network of chefs, he ensured that the product was tasty and nutritious, meeting high culinary standards while remaining accessible to everyone.”
“Nataniël contributed by tasting the products and offering suggestions on how to improve the flavour,” he said.
Chef Francois Ferreira (right) assisted in the development of the Food Sock dehydrated meals. He presented the Food Sock meals to Pieter Koen (left), the presenter of the KykNET program Kwêla, during the filming of the show in April 2023. PHOTO: Supplied/Carl van Blerk
The Food Sock meals became available for purchase at the Matie Coffee Hub for the first time a week or two before SU’s open day this year, said Austain Zhanota, barista at the Maties Coffee Hub.
“We’re still waiting for people to come back and buy again, but so far it’s doing well,” said Zhanota.
Zhanota is a fan of the meals himself and told SMF News that the biryani dish is his favourite.
Nine different types of Food Sock meals are being sold at the Maties Coffee Hub in the Neelsie Student Centre, said Carl van Blerk, founder and director of Food Sock. PHOTO: Anja van Zyl
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