research initiatives and explored the intersection between traditional food knowledge and modern food systems. The engagement strengthened international collaboration and facilitated valuable cross-cultural knowledge exchange. Creating platforms for interdisciplinary knowledge exchange through workshops and collaborative partnerships. These initiatives contribute to developing future researchers and professionals equipped to address complex food system challenges in South Africa and beyond. FERC continues to demonstrate thought leadership by positioning indigenous foods as strategic resources for addressing contemporary health, sustainability, and food system challenges: In July 2025, the Centre co-hosted the international workshop titled “Technology and Artificial Intelligence: Catalysts for the Revalorization of Indigenous Food Virtues in Cameroon”. This initiative was organised in collaboration with the Institute of Medical Research and Medicinal Plants (IMPM), Cameroon. (Pic 3) The role of emerging technologies, how artificial intelligence could support the preservation, revitalisation, and contemporary application of indigenous food knowledge systems. FERC also hosted two collaborative webinars during 2025 that contributed to knowledge sharing and interdisciplinary dialogue. In May 2025, the Centre hosted a webinar titled “Research on the Nutritional Status of SchoolAge Children in South Africa”. This event was organised in collaboration with the Department of Basic Education (South Africa), the Nutrition Society of South Africa (NSSA), and the Tiger Brands Foundation (TBF). Research findings and policy implications related to child nutrition and University of Gastronomic Sciences in Italy visit STH Co-hosted the international workshop titled Technology and Artificial Intelligence Catalysts for the Revalorization of Indigenous Food Virtues in Camero school feeding programmes. In June 2025, FERC co-hosted a webinar titled “Unlocking the Future of Research: Power, Potential and Ethical Pitfalls of Artificial Intelligence”. This webinar was organised in partnership with the Nutrition Society of South Africa (NSSA) and the Tourism Educators of South Africa (TESA). (pic4) Growing influence of artificial intelligence in research, the transformative potential and the ethical considerations. Through participation in international workshops, academic presentations, and panel discussions, FERC contributes to global conversations on sustainable food systems and food innovation. By bridging traditional knowledge with modern scientific approaches, the Centre is also creating new opportunities for entrepreneurship, culinary innovation, and sustainable hospitality practices. Strategic partnerships in 2025 with industry, public institutions, and international collaborators remain central to FERC’s approach to impactful research. A key collaboration with the South African Chefs Association (SAChefs) led to the development of six vegetarian Ready-to-Eat Indigenous Food (REIF) products using locally recognised ingredients. These products were designed to be nutritious, affordable, and appealing to contemporary consumers whilst promoting the inclusion of indigenous foods within modern culinary environments. (Pic 5). FERC also collaborated with the Tiger Brands Foundation (TBF), where students participated in a National School Nutrition Programme (NSNP) Nutrition Coordinators Workshop aimed at strengthening school feeding initiatives in South Africa. In addition, the Centre contributed to a public dialogue hosted by the Goethe-Institut titled “Building More Sustainable and Juster Food Systems”, providing academic perspectives on sustainable food systems and food equity. These collaborations ensure that FERC’s research remains relevant to industry, policy development, and public health priorities. The Centre maintains partnerships with research institutions in the USA, India, Finland, Nigeria, Cameroon, Ghana and the Netherlands, focusing on the use of immersive technologies in food education and sustainability training. International academic engagement was strengthened by hosting of students from the University of Gastronomic Sciences in Italy, as well as participation in global research workshops and conferences. Nationally, FERC works closely with industry partners, government programmes, and academic institutions to support sustainable food systems research and nutrition initiatives across South Africa. Innovation at FERC integrates traditional food knowledge with advanced digital technologies. The Centre is pioneering the use of Extended Reality (XR) to support food and nutrition education and sustainability training within hospitality and culinary environments. One project uses VR to simulate kitchen environments where chefs and culinary students prepare recipes using imperfect or misshapen produce. Participants’ actions are monitored to identify food waste patterns and behavioural trends. Based on these insights, targeted training modules are developed to improve food waste management practices. Through collaborations with the Metaverse Research Unit (MRU) at UJ and with partners in Cameroon, Finland and the Netherlands, FERC is growing its impact in immersive food research in Africa. FERC’s research and activities align with several United Nations Sustainable Development Goals (SDGs): SDG 2: Zero Hunger – Promoting sustainable food systems and improved nutrition. SDG 3: Good Health and Well-being – Addressing diet-related non-communicable diseases. SDG 12: Responsible Consumption and Production – Promoting sustainable food practices and reducing food waste. SDG 9: Industry, Innovation and Infrastructure – Advancing technological innovation in food and nutrition research and education. Reif Project with IFs 70 71 College of Business and Economics | Annual Report 2025 College of Business and Economics | Annual Report 2025
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