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Review: The Modern Cook’s Year by Anna Jones

Review: The Modern Cook’s Year by Anna Jones

Food is undergoing intense scrutiny. One reason is we are becoming increasingly concerned about our health and what we put into our bodies. Besides the nasty toxins we’ve become aware of, there are increasing rates of heart disease, cancer and obesity from eating too...
Chitter-chatter about conscious food

Chitter-chatter about conscious food

Stop eating prawns. Now. A dish of grilled prawns with garlic butter is one of life’s luxuries. But it comes at a price. Not only will the dish of prawns cost you a few hundred rands, it comes at an environmental cost too. Speaking at Franschhoek Literary Festival,...
Hannerie Visser is designing food for a much drier future

Hannerie Visser is designing food for a much drier future

Can you imagine biting into a carrot grown in sea water? What about eating salt-water cabbage, beetroots and potatoes? These options probably haven’t crossed your mind yet.  Nevermind, Hannerie Visser and her team at Studio H in Cape Town will lead you into the...

Our work is in line with the United Nations Sustainable Development Goals 12, which aims to ensure sustainable consumption and production. Read More