The Top 10 trends identified by the National Restaurant Association (NRA) 2013 Chef Survey and the Ogilvy Sustainability Study reveal that sustainability in the food industry is a rapidly growing trend, and one that shouldn’t be ignored. Chefs and consumers increasingly care where their food comes from and how it is produced. In particular, tourists may give preference to restaurants that value these concerns.

Cape Town’s Longtable project is a social enterprise inspired by the desire to create a space that will support the Cape town restaurant industry to collaborate and become more sustainable in sourcing food, using resources and connecting with the community. They’re going straight to the source. According to the Longtable initiative, “Restaurants can control flows of energy, food and waste, support people and the environment, as well as communicate and educate consumers. Restaurants connect consumers to their food and make decisions about where the food comes from, how it will be prepared and disposed of, and who will engage in that preparation.”

The founder members of the concept are a few of the mother city’s most formidable foodies – The Mount Nelson, Frankie Fenner and Haute Cabriere among them. They believe that, “it’s all about the commitment of people, not necessarily the establishment itself,” and that, “If they move on they often take their values and commitment with them ”.


Read more about this local sustainable social enterprise.