As South Africa grapples with 10.3 million tons of food waste annually, chefs and restaurants like FYN in Cape Town are turning to sustainability to tackle the crisis.
FYN, located in the city center, has become the first restaurant on the African continent to receive the highest accolade—three stars—from the U.K.-based Sustainable Restaurant Association for its Food Made Good Standard. The rating recognizes excellence in sourcing, workplace conditions, and environmental impact.
The fine dining restaurant, whose name is a nod to the region’s fynbos (meaning “fine bush”), offers set menus ranging from 1,575 to 2,175 rand ($80 to $110). The cuisine combines Japanese techniques with local Southern African ingredients.
“The food style at FYN is a mix of South African ingredients — seafood, game, vegetables — executed with a Japanese twist,” Executive Chef Bea Malherbe said.
Chef Patron Peter Templehoff said working with indigenous ingredients, including plants like prenia, opens new creative avenues. “They’re water-wise, nutritious, and not eaten by pests. It’s a no-brainer for chefs to use something so unique to the region,” he said.
FYN sources much of its produce from an indigenous garden at Buitenverwachting wine estate and seafood from Abalobi, a nonprofit that partners with small-scale fishers to promote sustainable catches such as Cape Bream.
“What we do is distribute cooler boxes with ice to the fishers, improving the quality of the fish and making it viable for high-end markets,” said Hein Goliath of Abalobi.
FYN’s menu features dishes like Cape Bream with persimmon and kosho ponzu, and Outeniqua Springbok with local miso and prenia.
Waste management is another key sustainability effort. Organic waste is sent to Evidently Green for composting under the supervision of waste solutions company Don’t Waste.
“Food waste is the number one problem in the food industry. We help restaurants separate it at the source and find recycling solutions,” said Enya Scharein from Don’t Waste.
The United Nations has emphasized the need to reduce emissions from food systems by minimizing waste, sourcing locally, and improving recycling. South Africa’s fragmented food chain contributes significantly to the country’s waste levels.
Sustainability consultant Arabella Parkinson praised FYN’s achievement but called for greater transparency in the assessment process and more accessible pricing for smaller restaurants.
“There’s room for improvement,” she said. “But FYN’s rating proves that sustainability and business success can go hand in hand.”