Abstract
South African restaurants increasingly explore the integration of indigenous ingredients, navigating a complex landscape of challenges and cultural opportunities. This study investigates how chefs manage sourcing obstacles and what enables them to incorporate indigenous foods into their menus. The research identifies practical strategies that support both sustainability and cultural authenticity in culinary practice. This work is relevant for its potential to inform procurement policies and enhance scholarly understanding of indigenous food systems in the context of sustainable gastronomy. Situated within the fields of culinary arts, food policy, and cultural heritage studies, the study adopts a qualitative methodology. Semi-structured interviews were conducted with ten chefs from restaurants specializing in indigenous cuisine. Using thematic analysis via ATLAS.ti, the study identifies constraints such as limited access to reliable suppliers and the seasonal nature of many ingredients. Conversely, it reveals enabling factors, including partnerships with local farmers and the revival of traditional food knowledge. The results, though constrained by sample size and regional scope, highlight chefs’ pivotal role in promoting indigenous ingredients through strategic sourcing and collaboration. This research concludes that fostering such partnerships can contribute significantly to sustainability, offering broader implications for educational programming, policy-making, and further exploration of indigenous value chains.
Presenters
Slindile NgibaStudent, Master's, University of Johannesburg, Gauteng, South Africa Mxolisi Masina
Lecturer, Culinary, University of Johannesburg, Gauteng, South Africa Daryl Hewson
Lecturer, School of Tourism & Hospitality, University of Johannesburg, Gauteng, South Africa
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
Food Production and Sustainability
KEYWORDS
Indigenous Cuisine, Sustainable Gastronomy, Culinary Sourcing
