Mandela Day Volunteering
Monday, 18 July
09h30 – 17h30 (09h00 – 18h00 via shuttle)
Philippi Village (shuttle from/to V&A Waterfront)
Celebrate the legacy of Nelson Mandela in a day of volunteering at Philippi Village joining community members and staff from the V&A Waterfront, working together on food garden preparation, seed sowing, tree planting and other activities. Tour Philippi Village on arrival and learn about its work across food systems, entrepreneurship, art and community development. Then get hands dirty assisting farmers with preparing for the next phase of food ecosystem development, leaving a tangible benefit for the local community. Enjoy a lunch together at the Village cafe, Phunga, made with ingredients from the Village as well as surrounding farms and featuring dishes created from recipes contributed by local residents. Expect to build relationships with new people, and with a place that will keep you coming back.
A shuttle takes volunteers from/to Merchant House at the V&A Waterfront
Food Shopping Futures
Wednesday, 20 July
09h00 – 14h00 (doors open 08h00 – 15h00)
UPDATE: Makers Landing (V&A Waterfront)
BOOKINGS CLOSED
Discounted tickets available for students, civil society and community-based organisations. Please enquire.
Who sells us our food – and who produces it – reveals a lot about the system that gets food onto supermarket shelves, into online shopping carts, to spaza shops and onto our menus. This interactive mini-conference looks at emerging alternatives to mainstream food retail – as well as fundamental changes within mainstream retail – for clues about what our future food shopping and consumption might look like, and what difference that makes for our health, our wallets, our farmers and our planet. The event will be moderated by Miles Kubheka, restaurateur, founder of Wakanda food accelerator and SA Harvest board member.
Alternative Food Systems: How farmers markets, food buying clubs, stokvels and food shopping beyond mainstream retail are challenging and changing our relationship with our food and the people and places that produce it. With Sheryl Ozinsky (Oranjezicht City Farm Market), Liesl Stewart, Abby Fehrson, and Jo Hunter Adams (Good Food Club), Shingirirayi Mabika (Stokvels), and Andrew Ardington (Food Club Hub), moderated by Zayaan Khan, food activist, researcher, educator, facilitator and artist .
Informal food trade in transition: With nearly one-third of all fresh produce purchases from spaza shops, hawkers and other informal traders, what does the future of food buying look like as the journey to formality gains momentum? With Rosheeda Müller (South African Informal Traders Alliance), Paul Bester (Informal Economy Development Forum), Simon Peters (YeboFresh) and Adeola Oyebade (Kalesanwa solidarity finance co-operative), moderated by Solophina Nekesa (ICLEI Africa)
High-tech food futures: Exploring how technology is enabling the manufacture of meat and meat alternatives, and taking a glimpse into the future of tech-enabled, AI-empowered retail. With Dr Kyle Naylor (Mzansi Meat Company), Tozie Zokufa (A Greener World) and Mkhululi Silandela (WWF), moderated by author and journalist Leonie Joubert.
Tickets include coffee and snacks during breaks.
Feeding our Future
Thursday, 21 July
10h00 – 14h00
Discounted tickets available for students, civil society and community-based organisations. Please enquire.
Thursday, 28 July
10h00 – 14h00
Discounted tickets available for students, civil society and community-based organisations. Please enquire.
Our nutrition is intertwined with our hunger, but many in South Africa struggle to eat healthy food for a host of reasons. Critically, we have a generation of children growing up medically stunted from chronic or recurrent undernutrition, who now face lifelong challenges regardless of their adult diets.
These sessions provide a closer look at how we are feeding infants and their mothers – including before and during pregnancy – and give insight into the broader problems with food and nutrition in South Africa across all ages and segments of the population. The sessions explore what different choices or changes we might make that result in a better nourished society, including exchanges of practical steps being implemented in communities today.
Each session centres around a screening of the short documentary Feeding Nosipho, an exploration of the Nourished Child Exhibition, and a series of conversations facilitated by Dr Jane Battersby. Lunch is included.
These sessions are designed for members of local Early Childhood Development Centres, community kitchens, community health workers and clinics, to be able to come together and share approaches, practices and challenges coming out of their respective communities.
Two identical sessions will be held, one in Philippi on 21 July and one in Mowbray on 28 July, with each including members from communities active in the Nourished Child project and other vulnerable, underresourced communities in the Cape Town area.
Recipes for Partnering
Friday, 22 July
BY INVITATION ONLY
A 4-hour interactive and participatory workshop for smaller organisations wanting to connect with government, focussed on identifying opportunities and co-creating practical approaches to ‘bridging the divides’ in the food system. This intensive learning engagement will be led by the Western Cape Economic Development Partnership (WCEDP) and the African Centre for Cities (ACC) with the aim of strengthening partnerships across the food system.
While this is an invite-only workshop for participants from local government, academia and civil society, Food Dialogues will share video interviews on tools for partnership. A ‘Recipes for Collaboration’ handbook on partnering will be the produced output based on the workshop, which will be shared across Food Dialogues platforms.
Dialogues Through Food
How does food itself speak to us? In addition to thoughtful conversation about food, we will also engage in dialogues through food, using the medium of food to help us think more deeply and broadly about the food we eat, share, choose, prefer and celebrate.
In a series of culinary experiences, ranging from participatory cooking demonstrations to dinner theatre, noted chefs will each present plates of food that help us think more deeply and broadly about the food we eat, share, choose and celebrate.
Seasonal Farm to Fork with Chef Lapo: Chef Lapo invites 30 diners to dine with him in the OZCF Market tent during their Sunday market on 24 July. The meal will be a celebration of farm to fork values, featuring seasonal ingredients sourced from local farmers, and the stories associated with those ingredients and the farmers that grew them. Some of the farmers themselves will join the lunch. Working with the idea of the hearth, and the love, fertility and life it represents universally, parts of the meal will be cooked in the market’s wood fired oven.
Includes lunch, welcome cocktail and two glasses of wine
Heart(h) Traditions with Jane Nshuti: Rwandan chef Jane Nshuti and South African storyteller Philippa Kabali-Kagwa collaborate on a meal that celebrates traditional African dishes and hearths. Seated with 25 guests in a circle in the kitchen, the storyteller tells the story while guests are given ingredients to prepare. Chef Jane completes the meal, and as the storytelling ends all enjoy the vegetarian meal together as conversation continues around food and community, hearts and hearths.
Four Dialogues through Food sessions will take place in the Makers Landing demo kitchen, which is equipped for 40 guests. Each session will have enriching participatory elements: cook, plate, brew, eat, drink and more! Whatever the format, these are designed to engage participants not only with the food and the ingredients, but the stories that bring them together.
Kids on a flavour adventure: The Studio H team will lead a flavour exploration session for kids.
The session will consist of:
– Introduction to South African flavours
– Flavour challenge: guess the flavours
– Invent your ultimate dish: we give the little ones an “open pantry” and, armed with their newly acquired flavour knowledge, they invent their ultimate dish
Fermenting traditions: African Beer and Bread: In this uniquely African take on Beer and Bread, Ukutya Club Experience presents an African ferments session. Participants will learn the story of traditional beer umqombothi, and its role in Xhosa culture, while brewing their own batch. Umqombothi then gives way to injera, as guests feast on an Ethiopian spread created around the fermented teff bread that is the foundation of Ethiopian cuisine. Maximum 40 participants.
Includes dinner, umqombothi and umqombothi to take home
Food Feeding your Purpose: Michele Mistry of Indikaap hosts a journey into sacred dining experiences, introducing participants to the six ayurvedic tastes, which are incorporated into a meal that is collectively prepared and enjoyed. Learn and talk about healing and spiritual traditions linked to food, and broaden your understanding of the roles food can play in our lives and cultures. Maximum 40 participants.
African ice cream flavours: Ice cream storyteller Tapiwa Guzha of Tapi Tapi fame hosts an African ice cream making experience, where participants will work together to create flavours from African ingredients that reveal hidden stories of the continent. Enjoy the ingredients and discover flavours in new ways through small plates that accompany the savoury and sweet ice creams. Maximum 40 participants.
Includes meal and ice cream base and flavours to take home
Cape Town City Tour: Small group walking tours through central Cape Town will reveal the intricate connections and overlays between Cape Town’s ecological systems, history and food lineages, from pre-colonial to present day. The tour sheds light on how history shapes the modern-day food system in Cape Town.
The tour has been created by Dr Andrew Boraine, historian and CEO of the Western Cape Economic Development Partnership (EDP) and each walking tour experience is led by a local professional guide.
Includes tour and snacks along the way. Each tour limited to 15 guests.
Food Systems Walking Tour
30 July 2022
10h00 – 13h00 (09h30 – 13h30 via shuttle)
Philippi Village (shuttle from/to V&A Waterfront)
Philippi Village Tour: This specially curated experience, right in the heart of Philippi Township, engages guests with food and community systems and stories. Philippi Village occupies a former concrete factory, and in addition to a library, a container retail mall, graffiti gallery and skate park, there are 8 hectares of land that is being turned into productive food space.
Guests will meet in front of the Aquarium at the V&A Waterfront and take a shuttle to Philippi Village, where a member of the local Waterfront community, a neighbouring settlement, together with a Philippi Village ambassador, host a two hour experience that culminates with a farm-to-fork meal at Phunga, the Village cafe, inspired by recipes from the Waterfront community.
A highlight of the visit is an exhibition of photographs of meals and recipes, and the nature of food and community, curated especially for Food Dialogues in collaboration with the Waterfront community. Guests are gifted with a recipe from a community member, connecting the guest and the community members, and giving the guest custodianship of that recipe. Another highlight will be the exhibition of new graffiti works created for Food Dialogues, focusing on food stories.
Ticket price covers honorariums for community members from the Waterfront community that facilitate the experience, lunch and shuttle. Each tour is limited to 20 guests.
Visual Arts Exhibition
18 July – 1 August 2022
VIEW MAP (coming soon)
Exhibitions of works sharing diverse experiences within the food system will be on display at the V&A Waterfront, Bertha House and Philippi Village. These will be drawn from the work of various artists and organisations working in the food system over the past decade.
No booking is necessary.
Featured Artists: Parusha Naidoo and Luke Metelerkamp
Learn More: Schedule | Speakers | About | Partners
SA Urban Food & Farming Trust 