by Karen Welter | Aug 18, 2014 | Chefs, Longtable Project, Restaurants, uncategorised
Sustainable Design Expert, Ezio Manzini, spoke in Norway about the qualities needed for resilient social innovations that are needed to imagine new futures in an unsustainable globalised system. He presented Small, Local, Open and Connected as a motivating vision....
by Karen Welter | Jul 15, 2014 | Longtable Project, Sustainable Actions, uncategorised
“The emerging cosmopolitan localism can therefore be seen as a creative balance between being rooted in a given place and community and being open to global flows of ideas, information, people, things and money” Arjun Appadurai Last Month Longtable Project...
by Karen Welter | May 22, 2014 | Restaurants, Sustainable Actions, uncategorised
On Tuesday we held a Longtable event hosted by Founder Member Shoreline Cafe of the Two Oceans’ Aquarium. We were privileged to have the Director, Dr Pat Garrett speak to us about the state of the ocean & the role chefs and suppliers play in the system. He...
by Karen Welter | May 22, 2014 | History, Longtable Project, uncategorised
Longtable Project is a social enterprise driven by the need to support the Cape Town restaurant industry become more sustainable. As a responsive enterprise we are growing organically and in response to the marketplace. Last night one of our members, the Shoreline...
by Karen Welter | May 18, 2014 | Chefs, Good Food, uncategorised
“As cooks and eaters we need to engage in the nuts and bolts of true agricultural sustainability” Dan Barber Nose to Tail eating is a well-known part of the sustainable Chef’s repertoire. They show respect for the whole animal and also educate...
by Karen Welter | May 1, 2014 | Good Food, uncategorised
I see the difference between good animal welfare and good food all the time. You see the difference on your plate, you taste the difference, and you feel the difference in your body Hugh Fearnley-Whittingstall of River Cottage Phillip Lymbury, the CEO of Compassion in...
