The United Nations has established June 18 as Sustainable Gastronomy Day, a global commemoration to acknowledge the significance of food in sustainable development. More than simply celebrating flavour and culture, sustainable gastronomy invites us to think about how food is grown, sourced and prepared, and its impact on the environment, communities and health.

At Jabulani, sustainability plays a big part in who we are and what we do, a key to our philosophy. From conservation and community upliftment to responsible tourism and ethical sourcing, we are continually looking for ways to reduce our footprint and increase our positive impact. One such initiative is our innovative aquaponics food garden, developed in partnership with HERD (Hoedspruit Elephant Rehabilitation and Development).

What is Sustainable Gastronomy?

Sustainable gastronomy considers the origins of ingredients, how they are grown, and how they reach our plates. It’s about choosing food systems that support biodiversity, reduce waste, and use resources like water and energy responsibly, without compromising on quality, nutrition or taste.

The United Nations Educational, Scientific and Cultural Organization (UNESCO) and the Food and Agriculture Organization (FAO) have long championed this approach through awareness campaigns, initiatives supporting local food cultures, and recommendations to integrate sustainability into national dietary guidelines.

For us at Jabulani, sustainable gastronomy is woven into the very fabric of how we operate and our aquaponics project is a proud example of this.

Growing Our Own Ingredients: The Aquaponics Project

Situated beside the HERD orphanage, our aquaponics system is a closed-loop, symbiotic set-up combining aquaculture (raising fish) and hydroponics (growing plants in water without soil). The result is a resource-efficient method of growing fresh produce year-round with minimal water waste.

In our system, fish play a vital role. Their waste (tilapia) provides nutrient-rich water that feeds our plants, including spinach, basil, cherry tomatoes, chillies and more. In return, the plants filter and purify the water, which is then cycled back to the fish tanks. It’s a beautiful, natural exchange that mirrors the balance we so often witness in nature.

This system allows us to supply our kitchen and staff meals with ingredients that are local, organic and grown just metres from the stove. Recently, we removed an overgrowth of mint and are currently reworking the plant layout with the help of the HERD students, further connecting our sustainable food practices with education and empowerment.

From Farm to Fork with Purpose

By growing our own ingredients through aquaponics, we reduce our reliance on transported produce, lower our carbon emissions and conserve water, all while offering our chefs greater control over quality and freshness. It also allows our culinary team to tailor menus to what’s in season, encouraging creativity and variety in line with what nature provides.

Sustainable gastronomy isn’t about sacrifice. It is about synergy. And at Jabulani, it is a way to connect our conservation mission with our guests’ dining experience in a meaningful and nourishing way.

So today, on Sustainable Gastronomy Day, we reflect on the food we grow, the meals we share and the values of care, balance and respect for the natural world that we uphold.