Local is Lekker: How South Africa’s chefs and restaurants are strengthening agriculture through menus
South Africa’s food story is as diverse and flavourful as its people – a nation where heritage, culture, and cuisine come together on every plate. From umngqusho and pap to chakalaka and beyond, 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 even more important – the farmers, producers, and sustainable practices that keep our heritage alive and our tables full.
“Today, 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,” explains 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 our farmers – chefs, restaurants, and the broader food service industry play a powerful role in shaping demand, showcasing heritage ingredients, and advancing a more sustainable food system.
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 our menus, chefs can create demand for these resilient and culturally significant foods, promoting both agricultural biodiversity and heritage preservation,” says Ramaili.
- Encouraging sustainable farming practices
When restaurants partner with farmers using agroecological and regenerative methods, they are directly incentivising sustainable farming. These practices improve soil health, conserve water, and reduce reliance on chemical inputs – ensuring healthier food and a more climate-resilient agricultural landscape.
- Driving consumer demand for local products
South Africans are also increasingly making conscious food choices. Despite inflationary pressures, research shows consumers are willing to pay a 9.7% premium for sustainably produced food. Restaurants leading the way in sourcing locally create a ripple effect that influences supermarkets and broader retail to prioritise local, sustainable options.
Heritage for the Future
While heritage flavours remain timeless, chefs and restaurants must also understand the next generation of diners. Sustainability is no longer a “nice-to-have” – it is 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.
Beyond heritage and sustainability, the food industry must prioritise sustainable, high-performing ingredients that deliver both quality and flavour. Cooking oils, for example, are undergoing a shift in consumer preference. “While staple vegetable oils like sunflower and canola still dominate, we are seeing strong growth in premium, health-conscious options. This trend reflects a desire for quality, local sourcing, and sustainability,” Ramaili notes.
Local is Lekker, and it’s the future
“More and 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 brings real meaning to the phrase: Local is Lekker. Supporting local agriculture goes beyond food – it’s about preserving our heritage, empowering farmers, and securing a sustainable food future for generations,’ concludes Ramaili.
For more industry related news, click here.
