ABALOBI is proud to partner with the JHP Gourmet Guide™ for the 2020 Provenance Awards.
The term ‘provenance’ in relation to a product, means something’s origin, the source, but is also defined as the ‘history of ownership of a valued object’. This latter definition emphasises that every product has a story. In the South African gastronomy sector, it has become increasingly important to recognise and valorise the story of a product, its social, economic and ecological origin. Within a context of rapid environmental (including climate) and social change, many chefs in South Africa have taken up their responsibility to source their ingredients with careful attention to either or both ecological and social challenges, as well as new opportunities. Through a rich but fragile cultural and biodiverse environment, we have seen chefs re-connect with their surrounding gardens and farms, reach out to, and support regional farming and fishing communities, and reimagine what they put on a plate in their ‘farm to table’, ‘boat to plate’ restaurants. We believe this movement goes a long way in creating a shared understanding of the importance of local, shorter and low-impact supply chains, and the stimulation of a collective approach to sustainability that can benefit all South Africans. We applaud your uncompromising discipline.
ABALOBI is an African-based, fisher-driven social enterprise with global reach. Our mission is to contribute towards thriving, equitable and sustainable small-scale fishing communities in South Africa and beyond, through the joint development of technology. Our approach focuses on responsibility, and impact through innovation, driven by a suite of mobile apps, that relate to seafood traceability, fully documented fisheries, fair and transparent supply chains, and community cohesion and entrepreneurship as important precursors to launching longer-term ecological improvement. We currently work with nine fisher communities in the Western Cape, and 270 restaurants who help us grow this movement. For more information visit www.abalobi.org.
Three outstanding chefs have gone the extra mile in demonstrating dedication to the importance of provenance, and thereby creating change. We applaud and congratulate:
NANDA CARDOSO OF CHEF’S WAREHOUSE & CANTEEN: INFLUENCER
This young pioneer is articulating, actioning and inspiring others to follow. Her ability to influence has been measured in terms of reach and impact.
BERTUS BASSON OF EIKE AND OVERTURE: CHAMPION
A legendary chef who is hands-on, practicing provenance in a tangible fashion in each of his five restaurants, thereby creating meaningful impact.
CHRISTIAAN CAMPBELL OF THE WERF RESTAURANT: ADVOCATE
Here is an activist who is leading by example to create awareness and inspire change.