In the heart of Constantia Valley, some of Cape Town’s finest restaurateurs are proving that sustainability isn’t just a trendy buzzword but a meaningful practice that transforms both the environment and local communities, this is a story of sustainability and community impact.
Despite inflation woes gripping countries across the globe, a recent study of over 20,000 consumers from 31 nations revealed that people are increasingly willing to spend 9.7% more on sustainably sourced products. PwC’s 2024 Voice of the Consumer Survey highlights a profound shift towards eco-conscious consumption, driven by the realities of climate change. A staggering 85% of respondents admitted they had firsthand experience with its effects, leading to more mindful buying decisions.
Closer to home, the trend is echoed by initiatives like the partnership between Stellenbosch University’s Catering Office and Swedish startup Klimato, which calculates the carbon footprint of meals to help create awareness of environmental impacts. By educating students and food service providers, the university hopes to spark meaningful change, inspiring a new wave of conscious consumption.
This shift is being felt in restaurants across the country, where diners are becoming more discerning about the origins of their food. The demand for ethical, locally sourced ingredients is at an all-time high. As Executive Chef Kerry Kilpin of Steenberg Farm’s renowned Tryn and Bistro Sixteen82 restaurants explains, suppliers play an instrumental role in shaping not only the quality of the dining experience but also a restaurant’s ethical footprint.
“Suppliers have the power to transform our menus and our communities,” Kilpin notes. “The relationships we build with smaller, local suppliers give us transparency and reliability. It’s a partnership that not only elevates the food but fosters a greater connection with our customers. When they understand where their meal comes from—whether it’s a family-owned farm or a small-scale fishing community—they’re part of something bigger.”
This ethos of supporting local, sustainable suppliers is at the core of Steenberg Farm’s mission to create a legacy for future generations. While sourcing from larger corporations may seem easier or cheaper, Kilpin believes in the long-term benefits of choosing sustainability over short-term gain.
One of the most groundbreaking partnerships at Bistro Sixteen82 is with ABALOBI, a small-scale fishing initiative that brings responsible, traceable fish to the table. This initiative isn’t just about serving ethically sourced seafood—it’s about supporting fishing communities along South Africa’s coastlines. Since 2018, the restaurant has worked directly with these fishers, ensuring they receive a fair price for their catch, improving their livelihoods and helping sustain the marine environment.
The partnership, which was a finalist for the prestigious Earthshot Prize in 2023, is a testament to what happens when ethical sourcing meets innovation. With ABALOBI’s “From Hook to Cook” app, diners at Bistro Sixteen82 can scan a QR code on their table’s wooden fish carving to learn exactly who caught their fish and where it came from. The transparency doesn’t end there—the restaurant’s waitstaff share these stories with patrons, further connecting them to the people and communities behind their meal. For Kilpin, this personal connection runs deep.
“I grew up eating fish my dad caught as a recreational fisherman,” she reflects. “When I think about the future, I want my children to enjoy the same privilege of eating fish from our oceans. That’s why working with ABALOBI is so important to me—it’s my way of ensuring the ocean’s bounty is available for generations to come.”
One moment that stands out for Kilpin is a message she received from a fisherman shortly after the programme launched. He told her that, thanks to his involvement with ABALOBI, he could finally afford new school shoes for his child. For Kilpin, stories like this underscore the real impact of sustainability. It’s not just about protecting the oceans but about uplifting the communities that rely on its resources.
The rise of sustainability in the restaurant world isn’t just a trend—it’s a movement that’s transforming how we dine, connect, and care for our planet and each other. For those leading the charge, like Kilpin and her team at Steenberg Farm, it’s a beautiful story of transparency, responsibility, and hope for the future.