Across South Africa’s restaurant industry, diners are experiencing new, surprising ways to enjoy sustainable dining.
In Cape Town, Executive Chef Gregory Henderson of De Tafel Restaurant at Palm House Boutique Hotel and Spa is using his passion for sustainable cooking not only to produce exceptional food that celebrates local culture, but also to show diners that sustainability goes far beyond the concepts of “organic” and “local”.
“Sustainability, to me, is about responsibility and respect,” says Henderson. “Respect for ingredients, indigenous cultures, producers, ecosystems and future generations. It means making decisions that consider environmental impact, ethical sourcing, waste reduction and long-term viability rather than short-term convenience.”
Across South Africa’s hospitality sectors, the conversation around sustainable food has shifted considerably. What was once considered a niche idea or marketing concept has increasingly become a core operational priority for modern restaurants.
“Today, sustainability includes deeper issues like biodiversity, waste streams, energy use, social impact, and traceability. Guests and chefs now understand that sustainability is multi-dimensional,” Henderson explains.
Several trends are currently shaping this shift.
Trends like waste reduction strategies, plant-forward menu design, hyper-local sourcing, and ethical supply chains are the most influential aspects of the sustainability movement, but there is also a growing focus on regenerative agriculture and understanding the full lifecycle of products, from production to disposal.
Local and seasonal ingredients are fundamental to how Henderson builds his sustainable menus.
“Seasonal ingredients naturally align with ecological cycles and usually require fewer resources. Local sourcing reduces transport impact and strengthens regional food systems. It also improves freshness, flavour, and authenticity.
At De Tafel, sustainability shapes the narrative of the menu rather than acting as a constraint. Dishes evolve with ecosystems and seasons, highlighting indigenous ingredients, ethical sourcing, and minimal-waste design.
“Sustainability becomes part of the storytelling,” Henderson explains. “It allows us to educate diners and take them on a journey through the true flavours of South Africa.”
Beyond ingredients, a number of behind-the-scenes practices also contribute to the restaurant’s environmental impact
“Thoughtful portion planning, root-to-leaf utilisation, waste separation, supplier selection, and energy-conscious kitchen systems all play a major role. Many impactful sustainability practices are operational rather than visible.”
Known as the foraging chef, Henderson has built a reputation for incorporating wild, indigenous and locally sourced ingredients into his cooking, using foraging as a way to reconnect diners with the natural landscapes that shape South Africa’s food culture.
By working closely with nature’s rhythms and sourcing ingredients that grow naturally in their environment, he can highlight flavours that are often overlooked in modern kitchens.
For Henderson, foraging is not simply about novelty, but about deepening sustainability by using what the land provides responsibly while celebrating the biodiversity and culinary heritage of the region.
By building close relationships with small-scale farmers, foraging and working with specialised producers, De Tafel has been able to incorporate local producers or seasonal sourcing into its offering.
And, instead of forcing ingredients into a fixed menu, the menu responds to availability, seasons and nature. This supports producers and ecosystems while keeping the food dynamic and honest.
In practice, sustainability influences every aspect of the De Tafel kitchen’s daily operations.
“It’s embedded into our culture, our staff and the purpose and values they recite before service daily, ordering, prep methods, storage, and waste management. Sustainability is not a separate task but part of how the kitchen and front of house function day-to-day.”
For guests, this creates a deeper sense of place and meaning where they are not only dining, but also engaging with landscapes, seasons, and stories. De Tafel’s sustainability narrative adds authenticity, enhancing the emotional and sensory experience.
At the same time, diners themselves are becoming more conscious of the broader impact of their food choices. While flavour and experience remain primary, provenance, ethics, and environmental impact are playing a larger role in decision-making.
For chefs and restaurants looking to begin their sustainability journey, Henderson believes the first step is awareness.
“Start with awareness,” says Henderson. “Understand ingredients, seasons, waste, and sourcing. Sustainability is driven by knowledge and curiosity rather than expensive systems. Small, consistent decisions have enormous impact.”
Looking ahead, Henderson believes the future of hospitality will be shaped by regenerative thinking, moving beyond reducing harm towards actively improving ecosystems and communities.
Restaurants will become participants in ecological restoration rather than just consumers of resources.
“In the future responsible dining will likely feel natural rather than exceptional, menus designed around ecosystems, transparent sourcing, minimal waste, and guests who expect environmental consideration as standard practice,” Henderson concludes.
