THRIVE ISSUE 5 DECEMBER 2024 2 Photo credit: South African Tourism
THRIVE ISSUE 5 DECEMBER 2024 3 Contents 4 6 8 10 12 14 16 18 20 22 24 26 30 32 34 Marching to the sound of your own drum. Redefining The Future Tourism In South Africa Authentic Hospitality A Tourism and Hospitality Lens Public Lecture How do we narrow the Tourism Gap Transforming Tourist Guiding Decolonising Teaching in the Skills Kitchens Unlocking the Power of Indigenous Food Community Engagement Sustainability in Practice Students Today, Employers Tomorrow Learning for Life Global Footprint A night of elegance and purpose Editorial Team Editor-at-large: Prof. Diane Abrahams Content Editor: Kagiso Mosue Editorial contribution: Masego Panyane Design & Layout: The Visual Studio
THRIVE ISSUE 5 DECEMBER 2024 4 By Prof Diane Abrahams, Director, STH Marching to the sound of our OWN drum Culture and heritage are important aspects of tourism. When reflecting on this in the African context, I am reminded of how for centuries, the drum has always been symbolic in African culture – expressing hardships, celebrating triumphs, and highlighting the endurance and resilience that we have. As Africans, we feel the sound of the drum in our heart and soul. The sound of a beating drum is often used to welcome visitors to our shores. Drumbeats are used to bond teams in team-building exercises. More often drumbeats set the tone for festivities, and it is therefore often associated with authentic cultural tourism experiences in Africa. Authenticity plays a key role in tourism, especially considering the growing experience economy. Modern day consumers have an increasing yearning for memorable experiences. Success in this area is becoming essential for growing the tourism industry. Experiences are inherently personal, therefore there is only so much that can be taught about creating or curating genuine memorable experiences for visitors. The rest truly comes from inspiration within. For those of us in institutions of Higher Learning, tasked with growing and exposing young minds to different schools of thought and practices, the aim should be to cultivate an enabling learning environment where the next generation of young leaders are allowed to be authentic as they discover more about themselves. We need a generation of young leaders who are keen to act no matter what other people think, say, or do. In a world dominated by social media and “influencer” culture – where the opinions of others are not only easily accessible but seem to matter a great deal – being independent and comfortable with being different from others is truly a challenge. The request to our students is that they always bring their authentic selves to the classroom, which translates into embracing their unique qualities and peculiarities regardless of what pressure (societal or other) that they may be under. This makes for an enriching teaching and learning experience, as learning is co-created. In our quest to develop both ethical and authentic leaders - we should also work towards unlocking their wisdom. A big source of wisdom is intuition and listening to that inner voice. Nurturing the inner voice is a strategic undertaking as part of one’s personal and professional development. Science has confirmed how important intuition is in decision-making as many a major decision has not been arrived at through linear reasoning but by intuition. For a world in need of ‘realness’ and courageous leaders, let us encourage our students and each other to march to the sound of our own drumbeats; moving forward with a fearless and authentic rhythm to create, innovate, and grow memorable tourism experiences in Africa.
THRIVE ISSUE 5 DECEMBER 2024 5 If we are to grow as a continent, we need people who do things differently, have a bit of quirkiness and tons of creativity.
THRIVE ISSUE 5 DECEMBER 2024 6 By Velma Corcoran, Director, Policy Strategy (EMEA), Airbnb The majority of women who are travelling are Gen-Zs. 60% Gen Z women want to travel versus 40% Gen Zs who are men. So you can see decisions are being made and where the demand is coming from “They are informed by television shows such as Emily in Paris. ‘‘- Corcoran On the eve of World Tourism Day 2024, I had the privilege of being part of a panel at the Tourism Leadership Conference , hosted by the Tourism Business Council of South Africa. The question that was asked is: what does the future of South Africa’s tourism sector look like 10 to 15 years from now? In my view the real opportunity for South Africa, 10 to 15 years from now is to triple our contribution to GDP, which would bring us more in line with where people are globally. And I think that change will come from the demand side. Based on what we have seen from Airbnb there are two significant trends that influence this. Redefining The Future Tourism In South Africa Women & Gen-Zs A new breed of traveller that is looking for fun, joy and experience. I’m not just saying this because I am a woman, but 2024 is the year of women. 55% of travel decisions are driven by women. The major travel phenomenon of this year was a woman. The Eras Tour, which began in Glendale, Arizona in March 2023 is set to conclude in Vancouver in this month of December consisting of 149 shows spanning five continents. The tour delivered $5billion in incremental spend in the destinations where it was held. The average Swiftie, who is about 16 years old; spends $1,800 on tickets, accommodation and bracelets. And so, we are seeing the power of events and entertainment to drive travel. We saw 300% increase of searches on our platform in destinations where the Eras tour was taking place.
THRIVE ISSUE 5 DECEMBER 2024 7 We have radically transformed our customer experience on the platform. What we have done is that we have been able to use AI to intelligently help bog down customer service agents – automating the things that will take them a lot of time so that they have time for the important human interaction that need empathy, trust and kindness. The other thing which I think is interesting is that you can completely redefine the search experience. We’ve used AI and machine learning to categorise our listings. So, now you can really be specific about the type of place you want to stay in terms of elements such as the amenities, the type of area and even the weather. From that type of search you begin to see all types of destinations that you may have never thought of will emerge. These are simply two trends to highlight. However the point I aim to drive is that if we want to triple our contribution to GDP, we have to embrace these trends. We cannot be left behind and we have to really be relevant. What we have done at Airbnb over the last year is that we have evolved our experiences into something called icons. Taking our iconic stays and matching them to people who are iconic in the Gen-Z space. So in the last year we recreated the house from the movie UP, where you can fly with balloons. We have recreated the Barbie house. For the opening of the 2024 Olympics you could stay in the clock tower and watch it. But we have also created experiences with people like Khaby Lame, the most followed individual on the TikTok platform or Doja Cat who is also an incredible influencer. I think the opportunity for us is to have a lot more fun with our brand. We have an amazing destination, we have iconic experiences, we have iconic people. The question to ask is how are we creating iconic experiences with Siya Kolisi or Trevor Noah that really show the pride in South Africa and put us in the fabric of popular culture. From an Airbnb perspective I look forward to creating the next iconic experience in South Africa. Embracing AI This trend speaks to the power of technology, specifically AI to redefine the customer experience. I think we are all a little bit scared of AI. The truth is that we are still in the beginning stages of this journey but AI is likely to become a bigger driver than the advent of the internet. What we are doing at the moment is that we are building the “highways”, we are building the foundations. If you look at your phone at the moment, the apps have not transformed dramatically yet. Those changes are going to come in the next five to ten years. What we are seeing at Airbnb though is that there is an opportunity through AI to put people back at the centre of the experience rather than replacing them. It sounds counter-intuitive but bear with me for a moment. Click here to watch the full panel discussion from the Tourism Leadership Conference 2024
THRIVE ISSUE 5 DECEMBER 2024 8 By Mike Said Authentic Hospitality What does it mean to be authentic in service? Authenticity in service does not mean checking boxes, repeating scripts, or smiling like a robot. It’s about creating genuine connections that stick with people longer than their vacation tan. Authenticity means showing off who we are—the warmth, the stories, the culture—and doing it in a way that makes people feel like they’ve hit the jackpot of authentic experiences. In South Africa, that could entail presenting traditional meals with flare, conversing in local languages (with a wink and a smile), or greeting guests with the kind of sincere hospitality that makes them feel like long-lost friends. Authenticity is raw, imperfect, and occasionally chaotic—just like us. In a world where customers are hunting for “authentic” experiences like they’re chasing hidden treasure, businesses in South Africa’s tourism and hospitality industry face a real challenge: how do you give them what they want without bankrupting yourself or losing the soul of what you do? Welcome to the rollercoaster of being authentic while generating money. Let’s break it down with some fun and a lot of reality. Why Being Authentic Matters (And Why It’s So Hard) They’re over “just another hotel room” and bland, forgettable service. They want something tangible that can’t be copy-pasted from a brochure. And we’ve got it — the culture, the history, the stories that can’t be made up. But there’s a catch. Staying true to who you are while making money is like walking a tightrope with a rhino on your back. One wrong move, and you’re toast. Turning Challenges Into Opportunities (Eye Roll) We enjoy challenges. While they may feel like a lot to handle, there is some good news. Our country has a unique story that no one else can tell, and this is our hidden weapon. Embracing cultural authenticity gives businesses a distinct advantage that no one can match —not even with a million-rand budget. Balancing Authenticity and Profitability in South African Tourism and Hospitality: A (Mostly) Honest Take For us, the challenge is real. Many hospitality employees come from backgrounds where top-tier service might sound like a foreign language. You can’t deliver five-star service if you’ve never been treated like a five-star guest yourself. And it’s not just about skills; it’s about mindset, confidence, and understanding what makes customers tick. There’s the cost of training, the strain of keeping the business solvent, and the never-ending balancing act of being “authentically us” without alienating clients. “Tourists are tired of cookie-cutter”
THRIVE ISSUE 5 DECEMBER 2024 9 A Few Words of (Semi-Sincere) Advice for Emerging Businesses If you’re starting in the industry, welcome to the circus. Here’s what you need to know to survive: Train and Train Again: Service is a marathon, not a sprint. Invest in your staff, and don’t be afraid to get creative with training. Make them love what they do, and customers will love it, too. Be Real: Stop attempting to imitate others. Bring your culture, history, and flavour to the table. Decor, music, food, and even how you say “hello” should exude authenticity. Partnering up: Connect with local artists, storytellers, and craftspeople. Give tourists the inside scoop to demonstrate what “authentic” actually means. Tell stories: Everyone enjoys a good story. Encourage your team to share their culture and background. It will mean more than any expensive plate could. When we get it right, customers walk away with memories, not souvenirs. The key? Train like your business depends on it — because it does. Blend hard skills (yes, the basics matter) with soft skills that leave a lasting impression. Bring in the community, showcase local talent, and turn your service into a story worth sharing. Give customers the best version of your culture while keeping it accurate to its roots. In conclusion (since we need to wrap this up) Balancing authenticity and profitability is not simple, but it is worthwhile. When done well, your business becomes an unforgettable destination. You produce something authentic that people will talk about long after they leave. So, here’s to being loyal to ourselves, keeping the spirit of Africa alive, and possibly—just maybe—making a little cash along the way. Cheers to that!.
THRIVE ISSUE 5 DECEMBER 2024 10 By Beaulah Mosupye | Founder & CEO, Hauweng Tourism for All Society Why does this matter all this matter? One would ask. These events and others but mainly these would go on to shape the society we become. It all led to that special day in 1994 and the context for tourism’s segregated development, recovery and now the endeavour for inclusive development. 1898 Sabie game reserve is established which later in 1926 becomes Kruger National Park and remains one of South Africa’s major attractions. 1907 marks the establishment of the first international SA Railway office (later to become SATOUR) to market the Cape Colony as the Health Resort of Europe due to favourable weather which was found to be therapeutic. It’s safe to say perhaps these were the early days of medical tourism. 1910 the political shifts between the British and Dutch resulted in a political settlement and the establishment of the Union of SA to the exclusion of natives precipitating the formalisation of the struggle for liberation with the founding of the South African National Natives Congress (SANNC) - established to To celebrate 30 years of democracy in South Africa requires a journey back in time to fully appreciate the historical feat that was 1994 and what it meant for the tourism sector. There is the old adage tourism follows trade. In this regard we can go to 1652 with the arrival of the Dutch East India Company in the at present day Cape of Good Hope to set up a halfway house that would serve as a replenishing stations for their trading ships going to the east. Apart from the fresh fruit and meat, the weather soon became a key attraction which saw the shores of this new outpost receiving more visitors who settled, and as they would say the rest is history. Politics that takes us through the great trek, interior wars, Mfecane, struggle for liberation, and many other events that would come to mould the destinations’ narrative as we know it today. Key events that are worth noting in the development of tourism in South Africa can be chronicled as follows: 30 Years of Democracy: A Tourism& Hospitality Lens A journey through time...
THRIVE ISSUE 5 DECEMBER 2024 11 In 1945 coming out of the second world war, South Africa becomes a founding member of the United Nations, which in 1948 publish the Universal Declaration of Human Rights as part of rebuilding society wherein, the Right to Leisure under article 24 is entrenched. Whilst the world goes one direction South Africa takes a tangent and in 1953 the Separate Amenities Act is passed further entrenching racial segregation which tampers with the human rights and dignity of natives. This Act amongst other things would influence the domestic culture of travel and tourism, as access was limited for the majority and quality of accessible amenities designed to be substandard. The struggle for liberation intensified, in 1963 a decade later Mandela was sentenced to life imprisonment at the age of forty-four and incarcerated on Robben Island together with many other liberation fighters. The popularity of the Cape Colony as thee Health Resort for Europe continued to soar. In 1974 global politics come to bare in South Africa as it is kicked out of the United Nations because of its apartheid policies. This is followed by the youth uprising in Soweto 1976, igniting protest action across the country until 1978. The struggle continues. South Africa is removed from many itineraries and becomes and undesirable destination to visit as the anti-apartheid movement gains momentum globally, successfully getting the Republic kicked out of international sports and other cultural events who in the main promoted human rights and upheld human dignity which apartheid as a policy did not conform to. In 1989 as the Berlin wall fell signaling the end of the cold war. In months to follow, liberation organisations, were unbanned on 9 February 1990 followed by the release of the late Nelson Mandela on 11 February 1990 as an old man of 72, to lead the negotiations that would unite South Africa’s people under one flag and Constitution. As tourism follows trade, the lifting of the economic sanctions, and the cultural boycott saw a resurgence of tourism as the world was curious to feast on natural heritage it was already famous for, but to also discover the South Africa that was hidden. In 1996 the white paper on Tourism Development and Promotion for South Africa under the problem statement “A missed opportunity”. To date much has been done to address the challenges in the above problem statement and more can be done. From the liberation we are celebrating, South Africa created new experiences not just for enjoyment but for healing and learning so we may never go down the same road again. We share our experiences with the world and in that way contribute to the preservation of our collective humanity with tourism and hospitality being the delivery medium. In the next thirty years, a resilient and socially sustainable tourism will require more locals travelling and enjoying their country and region, becoming stewards of our heritage. These celebrations will not be complete without celebrating the welcoming smiles and helping hands that carry these experiences and embody the spirit of botho/ubuntu. “Tourism development in South Africa has largely been a missed opportunity. Had its history been different, South Africa would probably have been one of the most visited places in the world. The tourism industry in South Africa has been woefully protected - protected from foreign competition (limited international investment in tourism facilities), protected from demanding, long-stay tourists (limited flow of international visitors) and protected from itself (suppliers cater to a largely homogeneous and predictable clientele, i.e. the easily identifiable needs of the privileged class). As such, the potential of the tourism industry to spawn entrepreneurship, to create new services (e.g. local entertainment, handicrafts, etc.), to “drive” other sectors of the economy, to strengthen rural communities, to generate foreign exchange and to create employment, has not been realised.” 1996 White Paper on Tourism Development and Promotion for South Africa
THRIVE ISSUE 5 DECEMBER 2024 12 The role of Higher Education in developing a Sustainable & Impactful Tourism Industry: A Public Lecture by Patricia De Lille, MP On 21 October, South Africa’s Minister of Tourism, Patricia De Lille, MP delivered a special public lecture at the School of Tourism and Hospitality (STH) reflecting on the role of higher education in developing a sustainable and impactful tourism industry. Speaking alongside the Minister was UJ Vice-Chancellor, Prof Letlhokwa Mpedi, STH Director, Prof Diane Abrahams and Academic Head for Tourism at the STH, Prof Tembi Tichaawa. The public lecture formed part of the university’s yearlong commemoration of 30 Years of Democracy, exploring this theme through the lens of tourism and hospitality. De Lille opened her lecture by providing an overview of tourism in the post-democratic era and highlighting its economic value. “Tourism brings billions of rands into the economy, as last year, in 2023, foreign direct investment from tourism stood at R95millon and R121billion from domestic tourism. In the first quarter of 2024, tourism’s contribution to GDP was 8.8%, more than that of mining, agriculture and transport sectors. The minister acknowledged that whilst the sector is doing well, many reports show that “South Africa still lags behind its full potential”. - Patricia De Lille Click here to Watch the recording of the day’s proceedings Minister of Tourism: Patricia De Lille
THRIVE ISSUE 5 DECEMBER 2024 13 Outlining her thoughts on the role of higher education institutions stressed the importance of ensuring alignment between the curriculum and the future growth and skills needs of the sector. “We need to identify the in-demand skills in terms of what will be needed in the next 5, 10 and 20 years and make sure that the universities are producing graduates with these skills for the future growth of tourism. We already have so many graduates sitting at home, not able to find work, after years of studying so we cannot have a static curriculum”. She expanded on the point around employability, stating that the Higher Education institutions must provide training that will address the demand of the industry and not vice versa. “Meaning do not create a supply of graduates for which there is no demand. By driving demand-led skills training, it will address the focus of demand versus supply in the industry” Amongst other critical areas the Minister emphasized are the following: • Incorporating innovation and digital technology in the programme offering • Reskilling and upskilling the existing workforce • Promoting multi-stakeholder engagement with communities to ensure that communities benefit from tourism and to build an inclusive sector • The curriculum should focus on programs that will help diversify the tourism offering e.g. the development of tourism offerings in townships, villages and small dorpies. “This is an exciting sector filled with possibilities and untapped potential. There is no doubt that the leaders who will see South Africa reach its full tourism potential are in these rooms and in our classrooms all over the country” The key thing we need to avoid is a mismatch of skills where young people graduate, and their degree becomes obsolete. Prof. Diane Abrahams, STH Director. Patricia De Lille, MP, Minister of Tourism South Africa & Prof Letlhlokwa Mpedi, Vice-Chancellor, University of Johannesburg
THRIVE ISSUE 5 DECEMBER 2024 14 By Dr. Siyabulela Nyikana | Senior Lecturer, There is no doubt that over the last 30 years, there has been tremendous growth in the industry. In fact, tourism has become a buzzword for any socio-economic development agenda at local, regional, provincial, and national levels. The contributions from the industry in terms of employment, revenues, infrastructure, cultural exchange, and environmental management amongst others have been emphasised. Certainly, in several the “State-of-the-Nation” addresses since 1994, tourism has taken center stage for socio-economic development plans across the country. Such attention has expectedly led to the sector being a popular choice of study amongst students and a common development strategy for local economies. However, questions remain: are we doing enough to promote tourism? Do our people know and genuinely appreciate tourism in line with our ambitions for it as stated in the various industry strategies and policy documents? Is the industry doing enough to accommodate graduates? Are we as researchers doing enough to produce impactful research that can change the realities of the industry? Are we doing enough to not only raise awareness but deepen the understanding of what tourism truly means for those in society who do not have the full appreciation of its nuances and complexities? There are bridges we need to build and spaces we ought to narrow if we want tourism to reach its true potential in South Africa. South Africa is blessed with a mixture of tourist attractions, activities, and experiences for tourism. We draw from the natural beauty, iconic landscapes, modern infrastructure and memorable experiences, deep informative experiences of culture and heritage complemented by warm and friendly people. Despite this, we have massive divides between the development of urban versus non-urban areas. We have big gaps between industry and the education sector, between our focus on international versus domestic tourism. We grapple with experiences for the young versus custom experiences for the old. We still have inclusivity challenges, where we have a gap between the abled-bodied versus the people with disabilities. We also struggle to understand the context of formal versus informal sectors of tourism. As an industry, we are faced with a widening “tourism gap.” The potential for tourism is massive, but so are the challenges in trying to bring two ends of an unending, complex continuum together. “I can’t be a tourist, you can see I don’t have money, and I am not taking pictures of everything. I am merely going to visit my family in Port Elizabeth [Gqeberha].” This was a response from a survey participant for my research on domestic tourism published years ago. This experience led to many realisations, primarily around how tourism should be versus how it is perceived and understood on the ground. After 30 Years of Democracy How do we Narrow The “TourismGap”? “As an educator, I must also ask: are we doing enough to train our students to be industry-ready? ” ~ Nyikana Click Here to read more about the TourismWhite Paper
THRIVE ISSUE 5 DECEMBER 2024 15 We have a distance to go before we all speak in one unified voice about the trajectory of tourism in this country. With the recent publication of the White Paper on the Development and Promotion of Tourism in South Africa 2024 in the government gazette, and the strides made over the last 30 years there is hope that we will bring these ends closer and closer together. Beyond the buy in from all key stakeholders, the process of implementation requires sustained levels of commitment. Higher Education Institutions, Government, the private sector, and the communities need to double the efforts to work together to create an inclusive and transformed tourism sector. We need to equally prioritise domestic tourism growth, such that we avoid the situation where our domestic tourists feel like tourism is a foreign concept, and they are not part of it. As an educator, I should be taking the lead in ensuring that my content aligns to the industry reality. I ought to equally ensure that I equip the students with the agency to go out and be agents of change in society, empowering them with the knowledge to narrow the gaps highlighted. Those tasked with the responsibility to promote tourism should be looking at diversifying their outlets and the messages they send out such that it is informative and inclusive. Professionals in industry who develop tourism experiences and attractions should think local and international tourism. The world has become smaller, so too is the need for a novel approach to tourism development and its management. We need to narrow our “tourism gap” and this can start with improving our dialogue and building bridges between the ends. Now is the time for us to consolidate, progress together and build a more inclusive, shared industry. The hope is that tomorrow, we will be able to change perception on the ground of who a tourist is and is not. “There are bridges we need to build and spaces we ought to narrow if we want tourism to reach its true potential in South Africa. ” ~ Nyikana Click Here for to read more on the Domestic Tourism Study
THRIVE ISSUE 5 DECEMBER 2024 16 Transforming South Africa’s Tourist Guiding By Dr. Vyasha Harilal, Senior Lecturer, STH It is widely known that South Africa’s tourism sector is an important economic contributor. However, what is not often considered is the vital role of tourist guiding as a sub-sector. Thanks to its relatively low barriers to entry, tourist guiding is not only an important tourism component, but also regarded as a key mechanism for upliftment and transformation. “The future is great in terms of guiding, and whoever wants to embark and come into this subsector can come in.” ~ National and Provincial Group of Tourist Guiding Registrars Despite this, 30 years into South Africa’s democratic dispensation, the pace of transformation within the subsector has been slow, particularly in the context of women and the youth. This is concerning, especially in the context of South Africa’s high youth unemployment rate. It is with this in mind that the National Department of Tourism, commissioned the University of Johannesburg, to investigate the level of transformation within the tourist guiding profession in the country. The study was commissioned to have a specific focus on race, gender, and the youth. To meet the objectives of the research, registered tourist guides were encouraged to complete a survey to ensure that their voices were heard. Other contributors included key government and private sector stakeholders. Photo credit: Tourism Update
THRIVE ISSUE 5 DECEMBER 2024 17 Key Findings Whilst many strides towards transforming the sub-sector have been made over the last three decades, the research outcomes show that there is still a lot more that needs to be done. Results show that the sub-sector is dominated by male tourist guides, with a lack of participation from women and the youth. In terms of the tourist guiding categories, as per the Tourism Act 3 of 2014, the outcomes highlight an unevenness in the registration of guides across the provinces. The study shows that most guides operate within the culture guiding category, emphasising the need for guide training and mentorship in the other categories such as nature and adventure guiding. The study also shines the spotlight on the urgent need for succession and overall long-term planning, particularly in the post-COVID19 era. During the COVID years, the subsector experienced a mass exodus of tourist guides who were forced to find other viable means of employment due to the prolonged lockdowns and consequent lack of tourists to guide. Linked to this, many tourist guides did not renew their registration to remain in the domain of legal tourist guiding, thus creating a situation where the population of unregistered tourist guiding has become a significant challenge that the subsector must deal with. Other challenges that the subsector must address to increase the pace of transformation include the involvement of key stakeholders, such as the national and provincial registrars, and the key associations. With government stakeholders being the driver of transformation in the subsector, forming strategic alliances with associations can allow for on the ground training and mentorship of young, incoming tourist guides. Green Shoots Recently, there has been a move towards professionalising the sub-sector, which led to an amendment in the tourist guiding qualification. Professionalising the sub-sector presents the opportunity to also address a myriad of other critical concerns that were raised by tourist guides and other stakeholders, such as improving the working conditions of tourist guides; and raising awareness about guiding as profession amongst young people and women. There is also a need for a greater amount of financial support and training for incoming and current tourist guides. There is a definite passion and willingness among stakeholders to work cohesively to both grow and transform the sub-sector, thus providing a positive outlook for the future of the tourist guiding sub-sector in the country. This sentiment was reinforced by tourist guiding associations, who noted “We’ve been working with the Department of Tourism very closely with the informal workshops that we put together, that was run very successfully the whole of last year. We attended workshops … to come to consensus as to what was needed for [the] industry”. This needs to be underpinned by sustained levels of cooperation, to ensure that tourist guiding in South Africa lives up to its potential as a formidable force and a viable career pathway for the previously disadvantaged groups to consider. Click Here to View the Research Presentation from the Dissemination Seminar.
THRIVE ISSUE 5 DECEMBER 2024 18 By Theo Mangwanatala, Dr Tracy Daniels & Mxolisi Masina Research shows that this ‘learning by doing’ approach encourages active engagement and promotes the employability of graduates, while at the same time creating opportunities for lecturers to address issues of decolonizing the curriculum by teaching students to understand indigenous cooking methods and develop their individual kitchen vocabulary. Decolonising the curriculum in the South African context is important, as it allows for the experiences and knowledge of those who were formerly colonized to be at the forefront, with their traditions shaping and informing practice in education. This challenges issues of social injustice and creates space for previously silenced voices to be heard. In the kitchen environment, lecturers implement culturally responsive teaching (CRT), identifying students’ cultural needs, familiarizing themselves with the sociocultural contexts of their students and integrating student cultural values and beliefs into the curriculum. CRT also allows for the inclusion of different perspectives, cultural validation, and the challenging of dominant western narratives, all of which are crucial in decolonizing the curriculum and the classroom. From the first year of study, the scaffolding approach is implemented by lecturers in the kitchens by firstly determining what students already know. This is then aligned to the module learning outcomes, so that appropriate teaching and learning strategies can be applied, lessons implemented, student progress monitored, and relevant feedback provided. Using the scaffolding approach, first year students are introduced to basic culinary skills and techniques within the context of indigenous cooking. Learners are guided to build on their own skills and knowledge of the kitchen environment as well as their understanding of kitchen processes. For success in the food and beverage industry, both in South Africa and abroad, it is essential for students to understand French and other European culinary skills. As such, students are taught French knife skills as applied to various cuts of meat and dimensions of cuts, comparing these with South African examples so that they can find commonalities and links to indigenous practices. A further example of this fusion between global culinary practices and African influence is the preparation of traditional desserts such as panna cotta but infusing this with rooibos. Food and beverage operations is a field that is easily taken for granted. Yet, whether it is light eats or a banquet, food and drinks are at the heart every memorable experience in tourism and hospitality. At the School of Tourism and Hospitality, students studying towards a Diploma qualification in this field are required to complete practical lessons in the teaching kitchens. It is in these practical lessons that students work with lecturers trained as chefs, applying their theoretical knowledge and gaining first-hand kitchen experience. These practical lessons are informed by Kolb’s model of experiential learning, based on processes of concrete experience, reflective observation, abstract conceptualization and active experimentation. The main purpose is for students to gain authentic experiences in an environment simulating the real world so that they may internalize their learned experiences through reflection, develop a deeper understanding and use this to inform their actions. Decolonising Teaching in The Skills Kitchens Article adapted from a paper published in the book titled: Teaching Innovation for the 21st Century; showcasing UJ teaching innovation projects 2024
THRIVE ISSUE 5 DECEMBER 2024 19 Sibusiso Mahlangu, first year student said that learning how to make their own spice in the kitchen practicals helped her to truly appreciate that local cuisine also has a place in restaurants. This approach further boosts their kitchen their kitchen problem solving skills, stimulates independent thinking and instils an innovative mindset. Further building on the scaffolding approach, in their second year of study, students are given full control of developing their own menus in the kitchen under the guidance and coaching of the chefs. This allows them to learn the basic principles of menu development, writing portfolios and costing. Guest lecturers who specialize in the use of indigenous cooking, local ingredients and traditional cooking methods are also invited to work with students during practical classes to bring an industry perspective and boost their confidence. The decolonisation of the curriculum at this stage does not only relate to techniques taught, but also in the movement away from convenience products and towards the use of locally sourced indigenous ingredients, products and spices. In one of our practicals, we were required to make their own curry spice blends using ‘C spices’ such as cloves, cardamon, cumin, cinnamon, chilies and coriander. Plating for service at the Ngeyethu Skills Restaurant Going forward, the kitchen and training restaurant spaces will continue to be used as living laboratories where the learning environment is transformed into a dynamic and interactive space where innovations can continuously be implemented for students to actively engage with their surroundings, applying theoretical knowledge to real life practical situations. As these innovations continue to be implemented it is envisioned that there will be further growth in these spaces in terms of interdisciplinary learning, community collaboration, research and the development of innovative sustainable practices. .
THRIVE ISSUE 5 DECEMBER 2024 20 By Dr Hema Kesa, Director, Food Evolution Research Laboratory & Kagiso Mosue, Marketing Manager, STH Unlocking the Power of Indigenous Foods While South Africa maintains national food security, research shows us that food insecurity persists at the household level, with not all households having access to sufficient food. Proposals to address this include promoting the consumption of indigenous foods. However, urbanization as exemplified in the Gauteng region has sparked a nutrition transition, characterized by increased consumption of Western diets, resulting in rising rates of malnutrition and non-communicable diseases. Yet, studies indicate that like other countries across the continent, South Africa possesses a broad diversity of indigenous food crops, which includes grains, leafy vegetables, and wild fruit types. A 2013 report published by the Department of Agriculture, Forestry and Fisheries, highlights that the production of these crops is on a small scale, within rural farming and is for subsistence purposes. The report underscores the decline of indigenous crop production and consumption; as well as the fact that there is limited and undocumented information owing to the minimal (or lack of) research that has been conducted. FERL, recently published the findings of a research study titled: Availability and accessibility of Indigenous foods in Gauteng region, South Africa. The study was a collaboration with research associates from the Agricultural Research Council of South Africa, University of Stellenbosch and the Cameroon-based Institute of Medical Research and Medicinal Plant Studies. The study revealed that a significant portion of Gauteng residents lacked knowledge about where to acquire indigenous grain crops. The study highlights a clear need for greater awareness of the nutritional value of Indigenous foods and the development of policies to enhance their accessibility and affordability, particularly in urban areas like Gauteng. The good news is that initiatives aimed at tackling these challenges are beginning to show promising results. When you hear the words, Indigenous Foods, in the Africa context, what comes to mind? Can you name one or two food crops or dishes that are part of your daily diet or evoke a sense of nostalgia from your childhood? Is it the pearl millet or grain sorghum millet that comes to mind? Or you may be more familiar with the leafy vegetable options such as thepe? Does the earthy taste of amadumbe, a root vegetable, ring any bells? Well, if none of these food crops are familiar, one can take consolation in the marula fruit, a key ingredient in one of South Africa’s most famous beverage exports! The question is, how well do we know our indigenous foods? And more importantly, how accessible, and available are they for us to enjoy today?
THRIVE ISSUE 5 DECEMBER 2024 21 Through a partnership with organisations such as SA Chefs, it is also encouraging to see that our local chefs are joining in the movement. Chef Noni Godole, who is also a healer and teacher specialising in cooking with Indigenous food says what excites her most is the role of technology in creating more awareness. Whilst past research points out the fact that people in Africa do not value indigenous foods and their potential benefits, our recent study in the Gauteng region highlights a growing consensus amongst the participants for indigenous foods to be made more available and accessible, particularly in settings such as schools, hospitals, supermarkets and workplaces. With more efforts made to bring forth access and consumption of Indigenous food into the mainstream, it will surely make it easy for any indigenous food item to roll off the tips of our tongues! “The enhancements that come with extended reality, when it comes to the promotion of Indigenous foods is that young people can now look at our food. It looks appealing, and it looks like something they can eat. That is what we arelooking for, making sure that the young people are catching on and latching on to what really belongs to us.” ~Chef Noni Godole Click to Watch more about the FERL and SA Chefs Collaboration Click to Read more about FERL Click to Read about our Study Meet Mphati Motha Soweto-based, Mphati Motha, an organic farmer and the founder Soil Indigenous Life is amongst a growing number of entrepreneurs and Indigenous food advocates who aim to bring attention to the of power of indigenous foods. Observing that Indigenous food crops are hardly accessible in the mainstream supermarkets, his food garden, specialises on growing indigenous food crops, using permaculture principles which relies on natural processes to promote growth and sustainability. He cites figs as being amongst his favourite indigenous fruit, but he also grows medicinal herbs such as Umhlonyane (Zulu) or Lengana (Sotho and Tswana) and Spekboom amongst others.
THRIVE ISSUE 5 DECEMBER 2024 22 18 July Jars of Hope Now in its second instalment, the Jars of Hope project, initiated by the Food Evolution Research Laboratory (FERL), expanded its efforts this year by collecting baby products, educational toys, and nutritious ingredients such as soup mix, lentils, rice, and split peas. These items were used to fill the Jars of Hope, benefiting mothers and babies supported by the Hamba Bamba Funda Organisation (HBF). The donations were presented at a Mandela Day event held at the Meadowlands Welfare Centre in Zone 9, Soweto, under the theme “Nutrition Nurtures: Empowering Moms and Babies (0-2 Years). Community engagement, in the form of organized outreach, is critical component of UJ’s vision and strategic imperatives. The university, as an engaged institution, remains committed to interacting with communities, in partnerships that add value for all parties involved. In remaining true to the call of service, sustainability of key initiatives, is now at the forefront of ensuring real social impact and that genuine relationships are harnessed. Keeping it real in our communities STH Projects in 2024
THRIVE ISSUE 5 DECEMBER 2024 23 13 September Casual Day Shining the spotlight universal access and people living with disabilities, the STH in collaboration with the National Council for People with Disability (NCPD), and the UJ center for Psychological Services and Career Development (PsyCad) conducted an awareness campaign on casual day. Activities on the day included wheelchair race, quiz, Tug of War, A volleyball and cricket matches. Funds raised will be used to support various disability-related initiatives on campus. “Disability is all around us, and awareness of disability in education and through education is important, said Prof Nicola Wakelin-Theron, STH Associate Professor. Prof Wakelin-Theron, intimated that there are more activities planned to go forward. “Future initiatives will include conducting collaborative research on Mobi-Mats and amphibian wheelchairs on blue-flag beaches; as well as exploring collaboration with the e-empowerment initiative for the training of deaf and female baristas for the world of work.” ” As part of the initiative, third-year Gastronomy (Nutrition) students prepared multilingual nutrition education leaflets, which were distributed to the mothers. Hands-on demonstrations showcased how to prepare nutritious soups using the ingredients from the jars. Looking ahead, the project aims to donate an additional 200 jars at HBF’s upcoming Christmas function. “This campaign was a testament to the collective efforts of our dedicated sponsors and donors. Your commitment and generosity have enabled us to provide essential resources and support to mothers and babies in need,” said HBF Founder and Director, Monja Boonzaier.
THRIVE ISSUE 5 DECEMBER 2024 24 By Chef Faaiza Jamal, Sous Chef & Chef Douglas Momberg, Head Chef Putting Sustainability Into Practice - TheKerzner@UJ Spearheaded by the university’s Centre for Ecological Intelligence, in the Faculty for Engineering and the Built Environment, the UJ Food Gardens, including the aquaponics and hydroponics are projects developed for sustainable food security and nutrition, research and learning related to urban food systems and agroecology. These projects not only serve to address the broader environmental challenges but have presented us in hospitality and food & beverages with a practical teaching and learning opportunity, as well as an alternative source of nutritious produce for our main kitchen. The initiative operates on multiple levels. First, it involves meticulous planning and cultivation by students and faculty from agricultural sciences, who apply their expertise to ensure optimal growth and sustainability practices. Secondly it integrates seamlessly with our kitchen which serves our main outlet for banqueting and conferences, - supplying fresh ingredients from the garden, through our kitchens and directly to our dining facilities. This farm-to-table approach not only reduces our carbon footprint but also enhances the quality and nutritional value of our offerings. Biodegradable. Sustainable. Organic. Recyclable. A quick online search and these are some of the keywords that you will come across linked to the topic of sustainability. For those of us who spend most of our time in the kitchen, the concept of sustainability is something we consistently seek to weave into every touchpoint and the very fabric of our commercial operations.
THRIVE ISSUE 5 DECEMBER 2024 25 The food gardens exemplify our commitment to sustainability in several crucial ways. They promote environmental stewardship by reducing reliance on mass-produced, often environmentally damaging agricultural practices. By growing and having easy access our own produce on campus, we minimize transportation emissions and decrease food waste, contributing to a more sustainable food system overall. udge for the business pitch component of the initiative. Comprehensive Recycling The idea of sorting waste materials with the aim of recycling is no longer new. Most organisations have recycling embedded in their processes in one way. When we talk about comprehensive recycling in our kitchens – we mean business. We are intentional about ensuring that waste materials, including glass, plastic and paper are clearly marked in individual bins and are collected on a weekly basis for further processing. Paper is collected and graded in line with recycling ethos. Moreover, we have started a program where even our oil recycled, therefore removing any chance of spillage into natural water sources and contributing to eco-upliftment. Linking back to our collaboration with the food gardens all our food waste from the main kitchen is collected on a weekly basis and returned back to the gardens to be used as compost, therefore minimizing our carbon footprint. Notwithstanding our efforts in recycling, our facilities have further adopted the use of biodegradable food takeaway containers, which assists in limiting the negative environmental impact associated with single-use plastics and other non-compostable materials. Smart Lighting and Automation Energy consumption is another area of focus. In collaboration with the maintenance team we are progressively installing LED lighting and automated systems to reduce energy consumption, as well as integrating more digital systems for operations such as communications, menu displays and reservations. Teaching students to use energy-efficient technologies prepares them for sustainability-focussed roles in the field. Stakeholder Support Putting sustainability at the heart of what we do is not only pivotal in line with the Sustainable Development Goals (SDGs) but it is also game-changing in terms of the level of innovation, collegiality and learning that it fosters. As we look ahead, we will continue to explore potential partnerships and collaborations to expand our impact the impact of our efforts. As all our collaborations on these sustainability projects demonstrate: together, we can continue to grow, learn, and innovate, ensuring a brighter future for generations to come. Food scraps recycling
THRIVE ISSUE 5 DECEMBER 2024 26 By Katlego Cindy Raboroko, Graduate Intern Students Today, Employers Tomorrow From Students to Job Creators Entrepreneurship is a verb, and the tourism sector presents plenty of opportunities for young people to pursue their own ventures. But it is also important to highlight that however ‘glamorous’ it is made to seem; the journey of entrepreneurship is not an easy one. It is with in mind that I approached the initiative, however I came away with a “can do”, based on the stories that were shared by the guest speakers and the pitches that were presented by the students. “The main idea behind this initiative is to assist students reimagine their futures and their contribution to the industry, not necessarily as employees but rather as employers” says business management lecturer Vongani Ntimane. Add the sentence: Ntimane’s words were supported by lecturer, Mandla Sibisi. “Tourism and hospitality present a lot of opportunities for students to be self-employed”. Once upon a time, a person’s career trajectory was straightforward – you go to school, complete your tertiary qualification if afforded the opportunity, secure a job and work there until you retire. The world has changed significantly since then. For us the Gen-Zs and the Alphas that follow, the intersection between education and the world of work has taken on an entirely new meaning. Whilst our socio-economic environment may be slow (in some areas) to adapt to these generational shifts – the stories shared with students at the recent STH Entrepreneurship Day gives one reason to be inspired. Industry Partnership Cynthia Mabaso, who lectures financial management, highlighted the critical role of industry partners in supporting the initiative. “We invite industry partners to be part of this initiative to show the potential of our students”. The Airbnb Entrepreneurship Academy continued to play a leading role as industry partner with entrepreneurs and Airbnb Super host Ambassador, Audrey Nxumalo being involved as a guest judge for the business pitch component of the initiative project. “And so, as we evaluate their pitches, we are also looking to see how well they are applying some of these concepts. Afterall these are the foundational concepts that they will build on as they pursue their ideas further in the future” ~ Cynthia Mabaso Business Pitches Beyond words of inspiration, the initiative also includes a segment where students in their respective groups are afforded the opportunity to pitch their business ideas to a team of judges. The various ideas are presented in accordance to the following categories: • Social Impact • Technology- related business ventures • Sustainability Initiatives • Airbnb Experience • Food and Beverage Parallel to this, students took up space to showcase different dishes and food that was put on sale. “We have been very intentional about ensuring that project aligns well with what the learners are being taught in the classroom” Mabaso explains.
RkJQdWJsaXNoZXIy MjU1NDYx