African Culinary Arts and Sustainability Practices: Evidence from Traditional Food Restaurants

Woyo, Erisher ORCID: https://orcid.org/0000-0002-0776-6645 (2025) African Culinary Arts and Sustainability Practices: Evidence from Traditional Food Restaurants. In: Handbook of Eating and Drinking. Springer, Cham, Switzerland, pp. 1-19. ISBN 9783319753881

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Abstract

African culinary arts have a rich heritage rooted in diverse cultures, traditions, and sustainable practices. This chapter explores the culinary traditions and sustainable methods employed by African restaurants to reduce food waste. Given growing concerns about food security and sustainable development, understanding how African culinary arts address food waste is important. Drawing on the concept of ubuntu¸ this qualitative study collected data from a sample of restaurants serving traditional food in urban areas and resort towns in Zimbabwe. Results show that traditional food restaurants are showcasing culinary traditions and sustainable methods such as local sourcing, seasonal cooking, traditional cooking techniques, and repurposing of food waste. The study identifies inadequate infrastructure, and limited access to waste management resources, as significant impediments to successful food waste reduction. Findings underscore the potential for African culinary arts to play a pivotal role in reducing food waste and promoting sustainability. The study offers theoretical and practical implications.