South Africa’s food story is as diverse and flavourful as its people. From umngqusho and pap to chakalaka and more, our indigenous dishes don’t just satisfy hunger – they carry history, spark nostalgia, and showcase the richness of local ingredients.
But behind every proudly South African meal lies something equally important: the farmers, producers, and sustainable practices that keep our heritage alive and our tables full.
“South Africa’s culinary landscape is not only delighting diners with authentic flavour experiences but also playing a vital role in strengthening local agriculture, supporting livelihoods, and building a more sustainable food system for the future,” says Napo Ramaili, Culinary Strategist and Development Chef, on behalf of B-well.
How Chefs and Restaurants Can Drive Change
Keeping Local is Lekker alive is not only the work of farmers – chefs, restaurants, and the food service industry also play a powerful role in shaping demand, showcasing heritage ingredients, and promoting sustainable food systems.
The modern food system often relies on a handful of high-yield crops, leaving us vulnerable to pests, diseases, and climate shocks.
“By showcasing indigenous and heirloom crops like ukhova, morogo wa thepe, or amadumbe on menus, chefs can create demand for these resilient and culturally significant foods, promoting both agricultural biodiversity and heritage preservation,” explains Ramaili.
Encouraging Sustainable Farming Practices
When restaurants partner with farmers who use agroecological and regenerative methods, they directly support sustainable agriculture.
These practices improve soil health, conserve water, and reduce reliance on chemical inputs – ensuring healthier food production and greater climate resilience.
Driving Consumer Demand for Local Produce
South Africans are also making increasingly conscious food choices. Research shows consumers are willing to pay a 9.7% premium for sustainably produced food, despite inflationary pressures. Restaurants that prioritise local sourcing create a ripple effect that encourages supermarkets and retailers to follow suit.
Heritage Flavours for the Future
While heritage dishes remain timeless, chefs and restaurants must adapt to the values of the next generation. Sustainability has become a decisive factor in food choices.
“A recent study found that over 40% of South African respondents chose vegan or vegetarian lifestyles for ethical and sustainability reasons. This shows that the demand for ‘lighter’ meals is not just about health, but about a lighter footprint on the planet,” says Ramaili.
Cooking oils are also shifting with consumer trends. While sunflower and canola remain staples, olive and avocado oils are gaining popularity for their flavour, wellness benefits, and sustainable sourcing.
Local Is Lekker, and It’s the Future
“More consumers are choosing with intention – looking for meals that balance health, taste, and sustainability. At the heart of these choices lies local agriculture.
When chefs and the food service industry source responsibly, champion farmers, and celebrate heritage on their menus, they spark a ripple effect that strengthens agriculture, safeguards cultural identity, and builds a sustainable food future for generations,” concludes Ramaili.
