After accusations of physical and psychological abuse were levelled against world-renowned chef René Redzepi of Noma restaurant, leading South African chefs and chef schools reflect on the character of workplace culture in local high-level eateries and top-tier restaurants.

It’s evident that the older you are, the more intense your war stories. Executive Chef Gregory Henderson says a belittling culture was the norm in the 90s, when being an apprentice was a humiliating and mentally draining experience. Being locked in the walk-in freezer to clean, or counting a kilogram of poppy seeds using a toothpick, were used to break him.

“I witnessed a fellow student being punched and dragged out of the kitchen, with no accountability for the chef involved,” he says. He also saw an executive chef throwing a glass jar at a new employee who was lost. “His reaction was aggressive and completely unacceptable. He also fostered a toxic culture in the kitchen.” It taught him resilience, as he calls it, but this seems to be merely a lucky byproduct.

As so often happens, that way of working rubbed off on Gregory. That culture clung to him and permeated through his kitchen for the first decade of his career, until he himself experienced burnout and witnessed how “the relentless pressure led leading chefs in this industry to destructive behaviours or suicide.”

Fast forward three decades. The comments online in response to the René exposé expressed that it’s unsurprising and standard industry practice. Like Gregory’s story, it confirms that the unhinged, belittling chef is more than a media myth. It also asks the question: Has the industry made any progress in 30+ years?   

A look in the mirror

“Kitchens can feel intense just because of the pace and pressure, but there’s definitely more awareness these days about creating healthier environments,” says Ivor Jones, the executive chef and co-owner of Chef’s Warehouse Beau Constantia. But, in 2026, just being cognizant of your flaws is not enough – the industry needs to own up to them.

When does this tough workplace go from a challenging high-pressure environment to something that crosses the line into a toxic environment that breaks you? After talking to four Executive Chefs, a Culinary Director and one of South Africa’s top chef schools, the answer, it seems, is when a kitchen uses fear as its fuel.

The trauma ties that bind us

Jill Okkers, Culinary Director of the Tashas Group (representing 45 restaurants in 5 countries), confirms that the caricature of the yelling, rude chef is a perception rooted in truth. “I’ve worked under chefs who believed intimidation was leadership, whether that was physical, like being pinched hard enough to leave bruises, or completely unacceptable behaviour like contaminating food just to prove a point,” she shares. What was brushed off as earning your stripes in the early 2000s, she emphasises, “is not discipline or training, but poor leadership. What those experiences did give me was absolute clarity on the kind of kitchens I would never run.”

While Jill unequivocally knew this kitchen culture was not for her, others thought they flourished in that environment, perhaps using the adrenaline rush as the energy boost that gets them through the long day. Kevin Grobler, previous Head Chef at the Michelin Star restaurant Jan in Nice and Executive Chef of restaurants like Delaire Graaff, says he used to thrive under those circumstances when he started working 20 years ago. “I’ve realised that it isn’t sustainable over the long term,” he says. “I used to run kitchens like that as well, but I’ve started making changes in my life and I try to do the same with my team.”

Militant-level discipline

When asked whether militant-level discipline is required to run top-tier restaurants (the word choice here is deliberate – it is meant to illicit the unmistakable image of a drill sergeant shouting at soldiers), unsurprisingly, it’s unanimous that there is no way to operate without discipline and focus. Opinions differ on whether militancy has a place next to discipline, but, notably, every single answer boils down to the fact that fear has no place behind the pass.

Jill weighs in: “It’s about accountability rather than aggression. The best kitchens aren’t run on fear, they’re run on clarity, consistency and accountability. Discipline is what drives excellence, not intimidation.” There’s a sense that pressure can improve you, but not when it lives in a vacuum. When there’s pressure without purpose, it can break you, explains Jill.

Amori Burger, Executive Chef of Upper Union says: “Yes – but militant doesn’t have to mean abusive. For me, ‘militant’ is about clarity and consistency, not fear.” When talking about the Upper Union team, Amori mentions that “the most important thing I know about my team is that they are kind”, underlining how her way of leading has attracted others or perhaps shown them how to follow suit.

The Institute of Culinary Arts (ICA) (a chef school with three decades of experience and a list of award-winning alumni) adds the unique viewpoint that discipline is also essential for safety in the fast-paced, high-risk environment. “There is a clear and important distinction between discipline and militancy. Militant-style leadership is not a prerequisite for success,” it believes. “In fact, many of the most respected kitchens demonstrate that exceptional standards can be achieved within environments grounded in respect, mentorship and psychological safety.”

Taking stock of the psychological strain

When asked about the rate of student complaints over the years, the ICA paints a positive picture. “Encouragingly, there has been a noticeable decline in reports of overt physical abuse over the past two decades,” it says. “At the same time, we have seen a positive shift in students’ willingness to speak up earlier when something feels wrong.”

They note that psychological strains such as verbal belittling, excessive pressure, or challenging workplace dynamics are raised more frequently and highlight that although these behaviours can be more nuanced, it is equally impactful over time. “Professional kitchens will always be demanding environments, but they need not be defined by hardship,” it says.

The unpaid elephant in the room

“Early in a chef’s career there are often stages or internships where the focus is more on learning than earning,” says Ivor. “That’s been part of the industry for a long time, but it’s something people are talking about more now in terms of making the industry sustainable for young chefs.”

When asked what the difference is between a tough and a toxic kitchen, chefs’ answers often included mutual respect. In an industry where salaries have historically been low, it is important to remember that a fair wage is associated with respect. While the current economic climate makes a good argument for keeping start-out salaries low, Cape Town’s fine-dining restaurants fill their seats with international guests who pay plenty per plate.

Jill highlights that there’s a huge disconnect in the industry, globally, between what teams are paid and the reality of the job. “To put it into perspective — my first job 20 years ago paid R4 500, and there are still people today earning around that as a base. That’s a much bigger issue we need to address as an industry,” she says.

Avoiding the trap

It is conceivable that those who survived the unpaid stages, the 16-hour workdays and fear-driven shifts can fall into the trap of thinking “I had to do it, so you do too.” After all, that training got them to where they are.

Ivor says most chefs who’ve been in the industry a long time have seen different styles of leadership, some very old-school and some really supportive. “Over the years I’ve learnt that you can run a tight, disciplined kitchen without making people feel small,” he reflects.

“A lot of what I try to build now wasn’t afforded to me when I was coming up in the industry, and that’s very intentional”, says Jill. “It’s not about ego or inflated pride; it’s about the impression you leave and the standards you set in people that they carry with them long after they’ve left your kitchen.”

Amori shares that she trained under Jason Blackmore, a UK chef who had trained in Michelin kitchens where the toxic kitchen culture existed, but he chose to break the cycle. As one of her greatest mentors, he proved that it’s nice to be nice. It’s a story that emphasises how one good mentor can shape the chef and the leader you become. “I still believe in high standards, discipline and accountability — those don’t change — but I don’t believe people need to be broken down to get there. My role is to build chefs, not test how much they can endure.”

Moving past

Perhaps the most positive takeaway is the transparency of two tough-as-nails male chefs. Both Gregory and Kevin are advocating for the positive effects of therapy after years of surviving (and what they thought at times was thriving) in toxic workspaces.

“I realised that replicating fear or abuse doesn’t build great chefs, it breaks them,” says Gregory. Today, he leads with empathy, structure and accountability, but removes fear and humiliation.

“Like many chefs, I’ve had to reflect and start finding better ways to manage my temper and the stress that comes with running high-end kitchens,” Kevin explains. “I’m still demanding of my team, but instead of reacting with anger I’d rather take the time to work with them one-on-one and teach them properly.” In his calmer manner, he says he can try to identify the real problem rather than simply blaming someone. “If a cook struggles with a new dish, instead of reacting with frustration I’ll go back to the recipe with them. We’ll check whether the instructions were clear or whether something in the process needs to be improved.”

Keeping the legacy without the legend

When questioning those who once thrived in a toxic kitchen workplace, it seems like there was an impulse to defend something of Noma, although pinpointing whether it is the art or the artist being defended was difficult. We cannot deny the impact of the New Nordic Cuisine in the 21^st century and luckily, in 2026, we’ve progressed enough to preserve the food legacy while letting go of the legend behind it.

Luckily, our local leading generation in the kitchen can let go of the idea of what society thought a chef should be. Everyone agrees that physical and psychological safety comes before creativity.

The industry is evolving, but it is impossible to know how many still operate under cruel and frightening leaders. What is clear is that if you do find yourself in a kitchen with psychological or physical abuse, don’t believe that all kitchens operate like this. What happens behind the pass is just as important as what ends up on the plate. Get out and find yourself a kitchen that doesn’t run on fear. The kitchen is tough, but it doesn’t need to be toxic.

Words: Liezl Vermeulen

Photography: Supplied

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From ancient beginnings to its health benefits, discover why olive oil is a kitchen staple and a Mediterranean treasure. 

Olives have a rich history. Originating in the warm sub-tropical region of modern-day Syria and Turkey, they have been around for over 6 000 years. With time, they spread to other surrounding areas with similar terrain such as Greece, Spain, Italy, Tunisia, Morocco and Egypt.  

Over the span of their history, olive trees became more than just a fruit-bearing plant. Olive oil was first used in Greece for fuel, medicine and spiritual practices, but around 2 500 BC, Crete (an island in Greece) was the first to process olive fruit for trade.  

Olive trees can grow to be hundreds of years old, bearing fruit from just six years old. Their hardy nature means they can withstand drought and can thrive in sandy, rocky terrain, continuing to produce fruit despite the odds.  

From the root  

Good olive oil starts with the trees. They need a perfectly mild to hot climate that promises warm summers and chilled winters. The warm summers produce gorgeous flowers which then bear fruit. The olives are then harvested from autumn and into winter, when the cooler weather brings much-needed rest for the tree to create energy and develop more buds for the next cycle.  

Olives are removed from their stems using trunk shakers or comically shaped electric combs to dislodge them. Once dislodged, they fall onto a cushioned net to prevent bruising, and the leaves that fall with them are removed by hand. y

 The olives are then packed into large sacks and taken to be washed before the milling process begins. They are crushed into a thick olive paste, made up of the seed, pulp and oil.  

To separate the pulp from the liquid, the mixture is processed in a machine using centrifugal force. This liquid is then put through a second centrifugal process to separate the water naturally found in the oil.  

The pure oil is funnelled into stainless steel storage vats, where it waits to be packaged. Olives need to be processed into olive oil on the day of harvesting to ensure the quality of the oil is kept at its highest, as well as to prevent fermentation or oxidisation.  

Good as gold 

Extra virgin olive oil (EVOO) is classified as the purest and healthiest on the market. It has to tick specific requirements to be classified as such. Here are a few examples:  

• The oil has only been processed using mechanical (not chemical) means. 
• ‘Virgin’ in the label indicates that only oil produced from the first extraction has been used.  
• The oil was cold pressed (under 30°C) within 24 hours of harvest. 

There are three styles of EVOO:  

• Delicate — Made using the ripest (purple/black) olives. Subtle in flavour and perfect as a butter substitute in baking or adding to salads.  
• Medium — A slight bite with a fruity tone. Salad dressings and pasta sing with this oil.
• Intense — Made using unripe (green) olives. Bitter in taste, strong and intense. Pairs perfectly as a roasting oil and used as a marinade for meat. 

Other olive oils labelled ‘virgin/ pure/ light olive oil’, do not contain 100% extra virgin olive oil. They are either made using a second or third extraction, chemicals have been used to refine the oil, lower quality olives have been used, or they are a blend of mostly other seed oils with a small percentage of extra virgin olive oil. These will naturally be cheaper and last longer. True EVOO will be expensive and is best used within 6 months of opening.  

The local bounty  

The Western Cape climate has proved to be ideal for the cultivation of olive trees, hosting the soil for 95% of production in the country. Commercial olive growing in the region only started in the early 1900s, when Ferdinando Costa began large-scale cultivation of Italian varietals. Now, there are just shy of 200 different olive oil producers around the province. Larger companies such as De Rustica and Willow Creek boast 80 000 and 120 000 trees. Smaller producers such as Kleinbergskloof and River Bend focus on their few thousand. Regardless of the tree count, the variety in region and attention from each producer means there is unique differentiation in the products on the market. Weather conditions, soil type, watering and harvest process all lead to the final product.  

South African olive oils win a multitude of annual awards both internationally and locally. The recent SA Olive Awards saw brands such as Mardouw, De Rustica, Tokara, Rio Largo, Oudewerfskloof and Morgenster amongst many others win for their quality.  

Olive essentials  

Here are a few lesser known facts about these little gems:  

• Different olive cultivars (varieties) are grown specifically for table olives and olive oil. 
• Table olives are stored in a brine that improves the taste of the olive through curing/ fermentation. Their natural bitterness is removed, and their firm texture is maintained too.  
• Olive oil is usually sold in dark bottles or metal tins to prevent any interference from the sun, which could speed up oxidation and the degrading of the oil.  
• South Africa is the 5th largest olive oil producer in Africa, behind Egypt, Algeria, Morocco and Tunisia, which contribute the largest amount of olive oil. 

Watch how some of the finest olive oil is made in Greece:

Words: Sjaan Van Der Ploeg
Photography: Getty Images

Also read: Olive oil & sea salt parfait  

The post Why olive oil is a kitchen staple appeared first on MyKitchen.

Cottage cheese is having its glow‑up moment! From high‑protein pancakes to a delicious chocolate mousse, these viral recipes prove that getting more protein can be deliciously simple. 

Cottage cheese pancakes 

Your pancakes just got a protein‑packed plot twist, courtesy of TikToker Rachel Mansfield. This American‑style stack calls for only four ingredients: cottage cheese, eggs, oatmeal and a pinch of salt. Blend until silky smooth, ladle onto a hot pan and in minutes you’ll have fluffy, protein‑rich pancakes ready to devour. Got a sweet tooth? A drizzle of golden syrup and a handful of fresh berries make the perfect finishing touch. 

@rachlmansfield 4-ingredient COTTAGE CHEESE PANCAKES! the pancake recipe we go to over and over again and the most popular pancake recipe on my website #cottagecheese #cottagecheesepancakes #breakfastideas ♬ Love You So – The King Khan & BBQ Show

Cottage cheese flatbread 

A delicious and easy flatbread recipe? Yes, please! As expected, we learned all about it on our TikTok For You pages. The best part? You only need two ingredients: cottage cheese and eggs. The recipe is delightfully simple: toss cottage cheese, two eggs and your favourite seasonings into a blender, pour the mix onto baking paper and let the oven work its magic for 35 minutes. The result is a protein‑packed flatbread that’s fluffier than your feed. 

@whatmollymade Viral cottage cheese flatbread! Recipe It’s 10/10! What you need: 1 cup cottage cheese 2 eggs 1 tsp garlic powder 1 tsp Italian seasoning Add everything to a blender and blend until smooth. Pour onto a 9×13 parchment lined baking sheet. Bake at 350 for 35 minutes. Cool for 10 minutes! This makes 2 flatbreads. *If you only have a half sheet pan, double the recipe (same cook time). Youll have 4 servings! #cottagecheese #viral #lowcarb #highprotein ♬ original sound – Molly Thompson

3-Ingredient cottage cheese chocolate mousse 

Got cottage cheese in the fridge and a sweet tooth to tame? Whip up this dreamy dessert with just three simple ingredients: cottage cheese, a scoop of cacao powder and a drizzle of honey or maple syrup. Blend until silky smooth and – voilà! – you’ve got a rich, decadent chocolate mousse ready in minutes. No wonder cottage cheese is the viral chameleon of your fridge.  

@cookingwithcar 3 ingredient #chocolatemousse #cottagecheeserecipe #healthydessert #ReadySetLift #highproteindessert ♬ original sound – xxtristanxo

Photography: Freepik

The post Viral TikTok cottage cheese recipes you’ll love appeared first on MyKitchen.

From buttery vla koekies to classic sugar cookies, the MK team has spilled the cookie jar on their holiday favourites and the nostalgic reason for it.  

Liezl Vermeulen, Editor-in-Chief 

I love a good old vla koekie (a melting-moment made with custard powder), and who can resist a tasty koffie koekie (coffee cookie)?  These two cookies are shaped the same: two long fingers that sandwich together, one in an egg yolk yellow colour and the other in creamy mocha. 

 In our house, we always had these in purple Regal Sweets tins to keep the cookies crisp while we vacationed at the beach. This Christmas, I’m using the same base but making little wreaths (’Tis indeed the season) like we made in our 12 Days of Christmas cookies feature.  

Butter biscuit wreaths 

Ingredients 

1⅕ cups (300g) salted butter, at room temperature
1 cup (130g) icing sugar
2 large eggs
1 tsp (5ml) vanilla essence
3 cups (450g) cake flour
½ tsp (2.5ml) fine salt

For decorating 

2 cups (260g) icing sugar
1 egg white, whisked
3 Tbsp (45ml) lemon juice
Rosemary and thyme leaves
Gold cake decorating balls 

Method 

1. Using an electrical whisk or stand mixer, cream together butter and icing sugar until light and creamy.
2. Add eggs one at a time, mixing until fully incorporated before adding the next one. Add vanilla and mix well.
3. Add flour and salt and mix briefly to create a dough.
4. Divide dough in half and shape into discs. Cover and chill until firm.
5. Preheat oven to 180°C.
6. Roll dough out on floured surface to 3mm thick. Cut out circles with a 7cm cookie cutter. Using a smaller round, cut out the centre to create rings.
7. Place rings on lined baking trays. Combine dough off-cuts and repeat the process with the leftover dough.
8. Bake cookies for 10-12 minutes, rotating baking trays halfway through. Remove and cool.
9. Whisk together sifted icing sugar, egg white and lemon juice to create thick, drippy icing.
10. Dip cookies in icing and allow excess to run off. Decorate with a few herb leaves and cake decorations.
11. Store in an airtight container for up to 2 weeks.

Recipe & styling: Liezl Vermeulen
Photographs: Zhann Solomons 

Lichelle May, Food Editor 

One of my favourite Christmas cookie memories is decorating the trusty sugar cookie (soetkoekies) with royal icing. This is where you can get very creative, making your own Santa hats, baubles, reindeer or a string of festive lights. And (of course) a classic gingerbread cookie house. Do I enjoy a challenge? I definitely do! The good old classic hertzoggies remain a firm favourite in our household, especially during the festive holidays!

Sjaan van der Ploeg, Deputy Food Editor 

My favourite holiday cookie is baking simple sugar cookies and decorating them with royal icing. This type of icing is made with icing sugar and egg whites, creating a hard-set finish so the cookies can be packaged as gifts or placed on a Christmas table. When I don’t feel like being too serious, my siblings and I gather and use water icing (icing sugar and water) to decorate instead. We enjoy playing with colours and sprinkles, which results in more of a mess, but the tradition has become an annual festivity that we eagerly anticipate every year.  I also really love baking choc chip cookies – it’s the perfect teatime treat. Plus, they bring extra joy, filling the kitchen with cosy aromas and sweet holiday spirit.

Also read: 3 festive charcuterie board ideas

The post The MK team’s holiday cookie jar: Favourite cookies with a nostalgic twist  appeared first on MyKitchen.

From whipped coffee to baked feta pasta, these TikTok-famous recipes still dominate our screens and kitchens for good reason. 

Dalgona coffee 

Ah, the coffee drink that caught our attention in 2020. Dalgona coffee quickly became our favourite beverage, and for good reason. It was like sipping iced coffee from your go-to coffee shop right at home! To make it, you only need water, instant coffee and sugar. Whisk it until it forms a fluffy cloud. Add ice and milk – perfect to get your fix in the warm summer weather. 

@mxriyum Revisiting 2020 with this dalgona recipe using my trusty SMEG hand blender :,) #smegpartner #MySMEGKitchen ♬ original sound – Mxriyum

The folded tortilla wrap hack 

Why do we keep returning to the tortilla hack from 2021? Because it’s the best girl dinner when you don’t know what to eat! Take one tortilla and cut straight from the centre to the edge (this makes it easy to fold the tortilla into quarters). Then, add different fillings to each quarter, like cheese, chicken, avocado, and pesto. Fold it into a triangle and toast until golden and gooey inside. All the food stays tucked in, and you’ll get every flavour with each bite. Yum! 

@simplefood4you Had to try this#tortillatrend#trend#tiktoktrend#trending#recipe#cooking#foodie#foodtiktok#mat#food#fördig#fördigsverige#fyp ♬ Baby Work It – Your Favourite Garçon

Baked feta pasta (also called the 5-ingredient pasta bake) 

In early 2021, this recipe had us at ‘a block of feta cheese’, and we haven’t looked back since. But was this recipe good enough to break the internet? The answer is a resounding (and mouth-watering) ‘yes’! This viral pasta dish involves adding a block of feta, al dente pasta, cherry tomatoes, olive oil, and fresh herbs into a tray and baking it in the oven. The result? A creamy, gooey comfort meal – quick and tasty enough to delight guests when they visit.  

Here’s the recipe: 

5-ingredient pasta bake   

Serves 3-4 

Ingredients  

3 wheels feta

4 cloves garlic, peeled and sliced  

2 punnets (250g each) cherry tomatoes  

Handful fresh basil, chopped + extra to serve  

Olive oil, for drizzling  

Salt and milled black pepper  

1 packet (500g) macaroni, rigatoni or fusilli  

Chilli flakes, to serve   

Method  

1. Preheat oven to 180°C. 

2. Arrange feta, garlic, tomatoes and basil into a deep ovenproof dish. Drizzle with oil and season. 

3. Bake for 10-12 minutes, remove from oven and use a spatula or wooden spoon to break up feta and tomatoes. 

4. Bake for another 10 minutes. 

5. Toss the tomato and feta mixture through the cooked pasta and season well. 

6. Serve hot, scattered with basil and chilli

Words: Chad January 

Photography: Zhann Solomons 

@justataste Let’s bring back this fan favorite of 2022: Baked Feta Pasta #bakedfetapasta #viralvideo #viralrecipes #fetapasta #feta #pastarecipe ♬ Love You So – The King Khan & BBQ Show

Baked oats 

In 2022, TikTok gave us the answer to making oats more exciting! The world collectively took out their phones and saw their “For You” pages fill up with different variations of baked oats – each recipe more decadent and cake-like than the last. Want to know the trick that makes it so delicious? When you blend the oats, they turn into a powder that resembles flour, which allows your baked oats to taste more like a cake than breakfast. And who could say no to that?  

@callascleaneats Most viral recipes of 2022 Ingredients 1/2 cup oats 1/2 banana (the spottier the better!) 1 egg 1/4 cup milk of choice (I used homemade cashew) Pinch of salt 1/4 tsp baking soda Chocolate chips Optional – 1 tbsp sweetener of choice if you want it sweetener (honey, maple syrup, coconut sugar, brown sugar are all good options!) Directions 1) add all ingredients (except choc chips) to a blender and blend until fully combined 2) pour batter into an oven-safe baking dish 3) top with chocolate chips 4) bake at 350F for 20-25 ish minutes . #healthyrecipes #bakedoats #bakedoatmeal #healthybreakfast #glutenfree #easyrecipe ♬ original sound – Calla Ramont

Words: Gaynor Siljeur

Photography: Freepik

Also read: 3 TikTok kitchen organising tricks you’ll wish you knew sooner 

The post 4 Viral TikTok recipes we’ll never stop making  appeared first on MyKitchen.

Composting is when you manage the natural breakdown of organic materials — aka your food scraps that go in the bin  – in order to break it down into the soil. Compost replenishes the soil with nutrients, ensuring new plants get food to grow, which in turn will remove CO2 from the atmosphere. Everybody wins! 

What happens if we don’t compost?  

When your food scraps go to the bin, they likely end up in a landfill under rubbish and without air. When food decomposes without oxygen, it releases a gas called methane, a greenhouse gas (the stuff that’s making our planet hotter) that is about 28-34 times more potent than CO2, according to Yale Sustainability.  

How to compost  

1 A good ol’ compost heap

Preferably positioned on the outskirts of your garden, a heap of green waste and brown waste is placed on soil. Green waste includes fruit and veg scraps, eggshells, leaves and grass, while brown waste includes sawdust, twigs, brown leaves, certain paper and cardboard. Toss the waste and soil regularly to encourage decomposition. 

2 Let earthworms do the work

Vermicomposting places earthworms and food scraps in a covered, layered container. The earthworm casting will be used as compost, while liquid tapped out can be used as fertiliser. 

3 Bokashi

Food scraps are layered into a bucket and sprinkled with Bokashi bran. It is then sealed and left to ferment for 2-4 weeks. Unlike the other two methods, this uses fermentation to break down food. While it costs more (you’ll need to buy bran and probiotics in addition to the bin itself), it doesn’t need oxygen to break down food, which means you can compost indoors! 

What to compost  

• Do compost: fruit and veg scraps, bread, pips, seeds, coffee grounds, loose leaf tea, bread, paper towel. 
• Don’t compost: processed or fried food, pet waste, lint, rubber, glass, plastic. (For backyard composting, we recommend not using any meat, bones or dairy products, as these take long to decompose and may lure in some unwanted smells and creatures.) 

Green idea  

Don’t have a garden? Freeze food scraps until you have enough to drop off at a composting plant. Once defrosted, the food will start to decompose.  

You don’t need a garden to compost  

You may think you don’t have the space to compost — it’s an easy out when you don’t have your own garden. But unfortunately (or fortunately!) you’re not off the hook!  

Take a small step towards composting by delivering food scraps to a community garden. Most towns, big or small, have gardening initiatives that accept drop-offs. This supports green economic growth, which basically means activities that improve human lives while being good for the planet too! 

Words: Liezl Vermeulen 

Photography: Austin Taylor, Supplied 

Also read: Useful hacks to repurpose old coffee beans 

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