In South Africa, the ancient Khoi concept of Hannuwah provides a profound framework for reimagining our approach to food and sustainability, writes Gregory Henderson.

The ancient Khoi concept of Hannuwah – a philosophy rooted in respect, gratitude, and harmony with nature – embodies a deep connection to the land and a commitment to using resources responsibly, ensuring that what we take from nature is replenished for future generations. By integrating these principles into modern culinary practices, South African kitchens can lead the way in creating a sustainable and regenerative food system, from sourcing ingredients to minimizing waste.

Promoting Indigenous Ingredients and Regenerative Agriculture

Central to this approach is the use of indigenous ingredients, which are integral to South Africa’s biodiversity and cultural heritage. By incorporating these ingredients into menus, chefs not only honour the land’s natural bounty but also support the preservation and promotion of local ecosystems.

Regenerative agriculture, which looks to restore and enhance the health of ecosystems, complements the principles of Hannuwah. Practices such as crop rotation, cover cropping, and the use of natural fertilizers improve soil fertility, increase biodiversity, and sequester carbon, ensuring that the land is nurtured and sustained for future generations.

Sustainable Livestock Farming: A Balanced Approach

In the conversation about sustainable food systems, plant-based diets often take centre stage due to their lower environmental footprint. However, a truly balanced approach to sustainability must also consider the role of livestock farming. Sustainable livestock farming, supported by the cultivation of C3 grasses, offers a practical path to integrate animal husbandry into a broader strategy of ecological and agricultural sustainability. The cultivation of C3 grasses, such as ryegrass and fescue, contributes to the restoration of degraded lands, reduces soil erosion, and enhances biodiversity. When livestock graze on these grasses, they are part of a natural cycle that can sequester carbon, improve soil structure, and support a balanced ecosystem. This approach not only produces high-quality meat with a sweet, rich flavour due to the nutrient profile of the grasses but also aligns with sustainable agricultural practices that respect and rejuvenate the land.

Integrating Sustainable Grazing Practices

Sustainable livestock farming also involves the implementation of grazing practices that ensure the health of both the animals and the land. Rotational grazing, where livestock are moved between different pastures to allow for recovery, is one such practice that can be particularly effective. Another approach is holistic planned grazing, which involves carefully planning when and where livestock graze, based on the condition of the grass, the needs of the soil, and the overall health of the ecosystem. 

Supporting Small-Scale Producers

Supporting small-scale producers is a cornerstone of creating a more fair and sustainable food system. These producers, often found in rural communities, are the keepers of traditional farming knowledge and practices that are deeply intertwined with the local environment. By sourcing ingredients from these small-scale farmers and fishers, kitchens not only contribute to the economic empowerment of these communities but also play a crucial role in preserving biodiversity and promoting environmental stewardship.

The Role of Traditional Methods in Sustainability

Small-scale producers often employ traditional farming and fishing methods that are inherently sustainable. These methods typically involve low-input, organic practices that are in harmony with the natural environment, reducing the need for chemical fertilizers and pesticides and minimizing environmental degradation. By supporting these producers, kitchens can help reduce the pressures that lead to unsustainable practices such as poaching, overfishing, and land degradation. This approach not only helps the environment but also ensures that traditional knowledge, which has been passed down through generations, is preserved and valued.

Collaborating with Programmes like Abalobi and WWF SASSI

In South Africa, initiatives like the Abalobi project and the WWF-SASSI (Southern African Sustainable Seafood Initiative) program are excellent examples of how small-scale producers can be supported in a way that promotes sustainability and enhances the socio-economic fabric of rural communities.

• Abalobi: The Abalobi project is a community-driven initiative that connects small-scale fishers with the market through a traceable, fair, and sustainable seafood supply chain. By buying seafood directly from fishers who use sustainable fishing practices, kitchens can ensure that they are sourcing responsibly while also supporting the livelihoods of these small-scale producers. Abalobi’s model promotes transparency and traceability, giving consumers confidence that their seafood choices are not contributing to overfishing or harming marine ecosystems.
• WWF-SASSI: The WWF-SASSI program works to promote the consumption of sustainable seafood in South Africa by providing consumers, retailers, and restaurants with the information they need to make environmentally responsible seafood choices. By following the guidelines set out by WWF-SASSI, kitchens can ensure that they are supporting sustainable fisheries and reducing their impact on vulnerable marine species and habitats. This program not only helps to protect marine biodiversity but also supports the long-term viability of small-scale fishing communities that rely on healthy oceans for their livelihoods.

Reducing Utility Consumption and Water Use

Kitchens can make a significant impact by refining their use of utilities and water. Implementing energy-efficient appliances, LED lighting, and smart energy management systems can dramatically reduce electricity consumption. Water conservation measures, such as low-flow faucets, energy-efficient dishwashers, and greywater recycling systems, ensure that this precious resource is used wisely and responsibly.

Eco-Friendly Cleaning and Waste Management

Reducing environmental impact also extends to how we oversee cleaning and waste management in the kitchen. Using biodegradable cleaning products and implementing robust waste management systems can minimize pollution and contribute to a healthier planet.

Comprehensive recycling programs, food waste tracking, and on-site composting help reduce landfill waste and create nutrient-rich compost for gardens. These practices reflect the cycle of renewal and regeneration that is central to the Khoi philosophy, ensuring that resources are returned to the earth in a way that sustains future growth.

Reducing Takeaway Container Waste

The reduction of single-use takeaway containers is a crucial aspect of waste management in kitchens. Switching to durable materials such as porcelain, stone, and glass for both in-house dining and takeaway options can significantly reduce waste. Implementing deposit return programs for reusable containers and encouraging customers to bring their own containers are effective strategies for minimizing the use of disposable containers.

Where reusable options are not workable, opting for compostable packaging made from natural materials ensures that waste can be returned to the earth in a way that supports the natural cycles of life.

Embracing Biodynamic and Quantum Agriculture

To truly embrace sustainability, kitchens should consider sourcing from farms that practice biodynamic farming and quantum agriculture. These approaches treat the farm as a living ecosystem, where every element – from soil to crops to livestock – is interconnected and mutually supportive.

Biodynamic farming integrates crops, livestock, and natural preparations to create a balanced environment, while quantum agriculture applies principles of quantum physics and biology to enhance soil fertility and plant health. These practices align with a holistic and harmonious view of sustainability, ensuring that every aspect of farming contributes to the health and well-being of the earth.

Whole Ingredient Use and Soil Health

In the kitchen, the principles of resourcefulness and respect for the Earth extend to how ingredients are used. Whole ingredient use ensures that every part of an ingredient is used, minimizing waste and maximizing flavour and nutrition. For example, fish bones and scraps can be used to make nutrient-rich stocks, while vegetable peels can be turned into garnishes or compost.

Understanding NPK (Nitrogen, Phosphorus, Potassium) soil development through food waste management is also crucial. By composting food scraps like fish bones, kitchens can return valuable nutrients to the soil, supporting sustainable farming practices and honouring the natural cycle of life.

A Sustainable Future Through Harmony with Nature

By embracing the principles of Hannuwah into South African kitchens, we can create a sustainable and regenerative food system that honours our connection to the land and supports the well-being of future generations. Through responsible sourcing, waste reduction, and the embrace of holistic agricultural practices, the culinary industry can lead the way in nurturing a healthier planet. 

• Gregory Henderson is a Multiple International Award Winning Chef focusing on Wild and Indigenous Foods of Southern Africa. He is also Chef Ambassador at WWF.