Students prove sustainability can be delicious
Tuks students showcased their culinary innovation skills at the UP-Cycled Food Experience by reusing food waste.
A group of innovative students from the University of Pretoria (UP) recently took on the challenge of food waste in an inspiring display of creativity at the recent UP-Cycled Food Experience, proving that eco-friendly food can be delicious.
UP spokesperson Sashlin Girraj said final-year students from the Department of Consumer and Food Sciences showcased their talent and ability at the event themed #waste2wonder, by transforming discarded ingredients into high-end culinary creations.
He said the students did this while raising awareness about food waste and its impact on society.
“The event served as both a practical exam and an exhibition for the students.”
Girraj said the exhibition highlighted the potential of academic research and innovation to allow students to demonstrate their skills and creativity by turning rescued food into valuable food products.
“During the evening, attendees enjoyed an immersive retail and fine dining experience.”
Senior lecturer Nadene Marx-Pienaar remarked on the transformative nature of the event.
“Impact is a fundamental value at UP,” she said.
“We wanted to move beyond the conventional written exam by offering students the chance to showcase their skills to industry leaders.”
Marx-Pienaar said students demonstrated their ability to shape the future and promote a more sustainable food system.
Nutrition and health lecturer Adeline Pretorius said the initiative began through a collaboration with the NGO SA Harvest.
“Last year, we launched the first UP-Cycled Food Experience, which aimed to address food waste and insecurity,” Pretorius explained.
PhD candidate Nadine du Piesanie elaborated more on the collaborative efforts by students from food retail management, hospitality management, and culinary science to develop retail products and a menu using rescued ingredients.
“This resulted in innovative and delicious food offerings.”
Students Lerato Maine and Kayla Bishop, both pursuing a Bachelor of Consumer Science degree, expressed their pride in being at the forefront of a movement to combat the global food waste crisis.
“There’s a stark contrast between the millions of tons of food wasted worldwide and the fact that many still go to bed hungry.”
Both added that South Africa’s food retail industry alone produces about 1.4 million tons of food waste annually.
“In the hospitality industry, 65% of food is wasted each year, mainly due to overproduction, poor planning, improper storage, staff knowledge gaps and guest waste.”
Hennie Fisher, a culinary arts lecturer, played a pivotal role in teaching students advanced food preparation and plating techniques.
“Their ability to transform food waste into high-quality dishes demonstrates their culinary skills and commitment to making a positive impact.”
Industry sponsors provided crucial support throughout the event.
COO of SA Harvest Ozzy Nel reflected on the partnership, stating that the NGO was proud to partner with UP on this initiative to support the next generation of leaders in tackling food waste.
He highlighted the organisation’s role in mentoring students and facilitating connections within the food and sustainability sectors.
The culinary highlight of the evening included a thoughtfully curated menu featuring dishes designed to raise awareness about food waste.
The starter, the Glean, showcased a homemade vegetable stock mousse adorned with dried olives and lentils, while the main course, the Salvaged, featured a beef ragu served in salvaged tins.
For dessert, the Wonder delighted guests with coffee ice cream made from cauliflower and used coffee grounds.
On the retail side, students developed five innovative products that illustrate the potential of rescued ingredients.
These include Waste to Food (WTF), an instant drink mix made from dehydrated fruit skins and Ubuntu Blends, a trio of spice rubs from vegetable trimmings.
Marx-Pienaar thanked the sponsors, whose support provided resources and enriched the students’ learning experience.
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