Artificial Intelligence is rapidly changing how we grow, cook, and think about food. From recipe development and kitchen efficiency to global supply chains and sustainability, AI is increasingly part of the conversation. But what does this mean for food systems rooted in culture, community, and tradition?
This year, Food Indaba 2025 takes on this question with the theme “Artificial Intelligence and the Food System.” Running from 7 to 20 July across Cape Town and online, the programme features more than 20 events, talks, workshops, exhibitions, and shared meals, designed to explore not only the role of technology, but also the enduring power of food to connect people, places, and ideas.
At its core, Food Indaba is a space for connection and collaboration, bringing together chefs, farmers, food entrepreneurs, artists, and the public to foster a healthier, more resilient, and just food system. Through thoughtful and engaging experiences, food becomes a lens to explore identity, heritage, innovation, and the future we’re shaping together.
Food as Dialogue
A highlight of the culinary calendar, the Dialogue through Food dining experiences at Makers Landing offers guests the chance to explore new flavours and ideas at the same table.
Friday 11 July: Dining with DeepSeek
Chef Anwar Arendse teams up with an AI-powered recipe engine in an experimental dining experience where guests co-create dishes in real-time. This interactive evening blends flavour science, storytelling, and intuition, raising questions about creativity and technology in the kitchen.
Saturday 12 July: Ancestral Intelligence
This six-course dinner explores the role of fungi in sustainable food systems and cultural traditions. From wild mushrooms to fermentation, the menu highlights mushrooms as agents of regeneration, both ecological and cultural.
Wednesday 16 July: The Glocal Table
A culinary journey through African cuisines influenced by the Columbian Exchange. This tasting experience pairs food with history and storytelling, inviting guests to reflect on the movement of ingredients and the evolution of African food culture.
Additionally, on Tuesday 15 July, the Chef’s Summit at Makers Landing offers a free, ticketed panel event focused on how AI is changing the culinary world. From recipe development and kitchen operations to entrepreneurship and training, this session explores how chefs are using new tools to meet old challenges.
Panellists include chefs Carl van Rooyen, Arabella Parkinson, Miles Khubeka, and Vusi Ndlovu, with Riana Andrews, editor of SA Chef Magazine, moderating the discussion. Expect real-world insights into where the industry is heading and what AI might mean for the next generation of culinary professionals.
Whether you’re drawn to the future of food or its deep cultural roots, Food Indaba 2025 offers an opportunity to go beyond the plate. By engaging with events across the full programme you can deepen your understanding of the food system and explore diverse, pan-African perspectives that shape how and what we eat.
For the full programme and bookings, visit foodindaba.org/fi25 and follow Food Indaba on social media.
Food Indaba is hosted by the SA Urban Food & Farming Trust with co-host and sponsor SOLVE@Waterfront. It is co-sponsored by the DSI-NRF Centre of Excellence in Food Security and AfriFOODlinks (funded by the European Union). Partners include the UNESCO Chair in Science and Education for African Food Systems, African Centre for Cities, ICLEI Africa, City of Cape Town, Western Cape Government, TenX Collective, Greater Tygerberg Partnership, University of Pretoria, Data Science for Social Impact Research Group, Cape Town TV, Daily Maverick: Food Justice, SA Chef Magazine, A Table in the Corner, and Derrick Integrated Communications.
