Magazine teaser

Imagine if an AirTag were popped into a crate of Italian tomatoes to track their food miles. Where in the world would the tomatoes end up? What would their carbon reading be? How many hands would the tomatoes have passed through? No doubt a few tomatoes would have been sniffed, transporting the epicurious to the Italian countryside, salivating at the thought of eating a tomato that actually tastes as it should (unlike the under-ripe ones found on our supermarket shelves).

The term hyperlocal has risen in popularity, garnering debate about how food is sourced. There is no definition of the exact sourcing radius or proximity to a restaurant – some say 50 kilometres; others think within the same province or country. But what does “hyperlocal” actually mean? It’s when chefs choose to work with local suppliers, reducing their carbon footprint, supporting the community in which they operate, and ensuring their ingredients are fresh, in season and therefore the most nutrient-dense for their diners. This practice leads to strong relationships, contributing to a more sustainable, local circular economy.

To read the full story, grab your copy of the 2025 Eat Out Magazine – on shelf at your nearest Woolies or online for R130.