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.
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