Wondering what the big deal is about out-of-season seafood, suckling pigs or foie gras; why a smaller menu is actually a good thing; and why ‘sustainability’ remains such a buzzword on the restaurant scene, locally and globally? The judges of the Eat Out Woolworths Sustainability Award will be able to answer all these questions and more at a workshop for interested chefs and restaurant owners in two free workshops (in Cape Town on 18 June and Joburg on 24 June).
Both workshops will be held in the morning, from 9am to 1pm. The Cape Town workshop on 18 June will be held at the DoubleTree Hilton in Woodstock, while the Joburg workshop on 24 June will be held at 23 Melle Street, Braamfontein.
Sonia Mountford of Eategrity, Karen Welter of the Longtable Project and Pavitray Pillay of WWF-SASSI will discuss topics including the importance of community and environmental impact, responsible seafood procurement, sustainable agriculture and short food supply chains. Selected farmers will also share information on producing beef and pork, broilers and pasture-raised eggs. Christiaan Campbell – head chef at 2018 Eat Out Woolworths Sustainability award-winner The Werf Restaurant at Boschendal – will also speak about how the award has impacted the restaurant and the farm.
Now in its fourth year, the award seeks to recognise a restaurant with a team that understands their responsibility in providing sustainable alternatives that are mindful of the health of the environment, human health and social justice. The team should also understand the importance of supporting higher animal welfare standards in farming. All entering restaurants will be judged on three main categories: responsible sourcing, community impact and environmental impact.
Want to attend the workshop? Email Bianca Prins at email@example.com to book your spot now.