10.3 Million tons of food wasted in South Africa as chefs push for sustainability
10.3 million metric tons of food in South Africa goes to waste each year according to the UN and much of it ends up in landfills adding to the country's environmental problems. A growing number of chefs recognise this and are trying to create sustainable businesses.
READ MORE : http://www.africanews.com/2025/04/13/103-million-tons-of-food-wasted-in-south-africa-as-chefs-push-for-sustainability
Subscribe on our Dailymotion channel and receive all the latest news from the continent.
Africanews is available in English and French.
Website : www.africanews.com
Facebook : https://www.facebook.com/africanews.channel/
Twitter : https://twitter.com/africanews
10.3 million metric tons of food in South Africa goes to waste each year according to the UN and much of it ends up in landfills adding to the country's environmental problems. A growing number of chefs recognise this and are trying to create sustainable businesses.
READ MORE : http://www.africanews.com/2025/04/13/103-million-tons-of-food-wasted-in-south-africa-as-chefs-push-for-sustainability
Subscribe on our Dailymotion channel and receive all the latest news from the continent.
Africanews is available in English and French.
Website : www.africanews.com
Facebook : https://www.facebook.com/africanews.channel/
Twitter : https://twitter.com/africanews
Category
🗞
NewsTranscript
00:00According to the United Nations, 10.3 million metric tons of food is wasted in South Africa annually,
00:06much of it ending up in landfills and worsening the country's environmental issues.
00:11Now a restaurant in South Africa is trying to make a change for a better sustainability for the future.
00:18Food style at Fane is a mix of South African ingredients, ingredients that's true to the area,
00:24whether it's our seafood, our game, our vegetables, that we cook and execute with a Japanese twist,
00:32using techniques that Japanese cuisine will use.
00:36This Fane restaurant is one of the sustainable businesses in South Africa,
00:41gaining global recognition for its eco-friendly approach.
00:46Indigens are, you know, they're water-wise, they're delicious, they grow like mad in this environment,
00:52and that they're not eaten by pests and, like, baboons and pests and, like, insects and even humans.
01:02They're a great source of vitamins and nutrients.
01:05At Fane in Cape Town, attention to detail extends beyond the food to every aspect of the business.
01:12What we do is to distribute cooler boxes with ice to the fishes,
01:17and that creates the opportunity for the fish to be in a better quality.
01:23And I think because we address the quality issue,
01:26it becomes like a product that the restaurants can offer to their customers.
01:32Another source of ingredients for Fane restaurant is seafood delivered regularly by non-profit organizations,
01:39Abanobi Fish.
01:40Abanobi works with small-scale fishermen and provide data which verifies local catches.
01:46The company also aims to build market for more resilient fish stocks such as the Abadant Cape Brim.
01:52Food waste is the number one problem for restaurants and food and beverage businesses.
01:59So we will help them to separate that out at source and then find solutions for it.
02:03So we're here at Evidently Green, where Fane restaurant's food waste comes
02:08so that it can be composted and turned into, valorized into a valuable product.
02:14The restaurant is the first in Africa to earn the Sustainable Restaurant Association's top rating,
02:20three stars for its food made good standard.