Running a restaurant in South Africa right now isn’t easy. Food prices are up, profit margins are tight, and waste? It’s a massive issue.
With World Environment Day coming up on 5 June, we’ve been thinking a lot about how we eat out and what that really means for the planet (and of course our wallets).
DID YOU KNOW?
millions of tonnes of edible food still end up in landfills every year — and a chunk of that comes from the hospitality sector.
We have to say a big thanks to Brands like Yoco, many restaurants are now using tech and data to stop that waste before it starts.
5 Things South African Restaurants Are Doing to Serve Greener Plates:
- Tracking Waste & Sales Smartly:
Using tools like Yoco Khumo and Yoco Counter, restaurants are keeping an eye on what dishes actually move — and cutting the ones that don’t. No more over-ordering! - Sourcing Locally:
More chefs are choosing to buy from local farmers and markets — reducing transport emissions and putting seasonal, homegrown ingredients on our plates. It’s fresh, authentic, and it supports local. - Training Their Teams:
Staff are being taught how to portion properly, store food right, and run efficient kitchens. Less waste, more love. - Sharing Their Journey:
Many restaurants are proudly showing off their eco-efforts — on menus, online, even on the chalkboard at the door. And honestly? We love to see it. - Using Data to Plan Ahead:
Predicting diner habits helps them avoid overbuying and align their stock with what’s actually needed. The tech is doing the heavy lifting — and saving rands in the process.
Yoco’s co-founder, Carl Wazen, puts it perfectly:
“The shift towards sustainability isn’t just about doing good — it’s smart business.”
And he’s right. With tools that track what’s selling and what’s being wasted, restaurants are now able to adjust menus, stock smartly, and make sure every ingredient counts. It’s less waste, more flavour, and better vibes for the environment.
What This Means for Us as Diners
As customers, we have more power than we realise. When we choose spots that are making an effort to be sustainable, we’re not just getting a meal but we’re supporting a bigger movement. And honestly, local, seasonal dishes just taste better.
