- Every year, South Africa throws away 10 million tonnes of food while millions go hungry.
- The CGCSA is uniting industry partners to halve food waste by 2030, using better data and collaboration.
- Major food sectors, such as dairy, tomatoes, and fresh produce, are encouraged to participate in zero-waste and food sharing initiatives.
To mark the United Nations’ International Day of Awareness of Food Loss and Waste on 29 September 2025, South Africa turns food waste talk into action at the Consumer Goods Council of South Africa (CGCSA)’s first Food Safety and Sustainability Seminar at Protea Hotel OR Tambo.
The day brought urgency and fresh energy to the food waste fight, with participants eager to turn ideas into real progress. The event showed that South Africa turns food waste talk into action, moving from years of awareness to practical steps. It brought together government leaders, academics, civil society, and businesses to tackle the country’s food waste crisis directly.
Gauteng MEC for Agriculture, Vuyiswa Ramokgopa, opened the seminar by highlighting the urgent need for action. “Ten million tonnes of food is wasted every year in South Africa, while one in five households goes to bed hungry,” she said. She called on everyone in the room to recognise the human cost, especially for children, who experience stunted growth and lifelong challenges because of chronic hunger and poor nutrition.
Speakers like GS1 South Africa CEO Zinhle Tyikwe, Nestlé Executive Nicole Roos, and Professor Lise Korsten from the University of Pretoria all agreed that South Africa needs more transparency, safer food, and for everyone to take responsibility.
Insights from international partner WRAP and senior government officials highlighted that working together across sectors, and sharing data openly, will be the foundation for change. Speakers emphasised that only by breaking down silos and facing the challenge together can the country reach its targets.
Five years of foundation, five years to make a difference
Matlou Setati, who leads CGCSA’s Food Safety & Sustainability Initiative, reflected on the journey so far. “We’ve built the foundations. We’ve raised awareness. Now it’s time to make a real impact,” she said. This is the moment South Africa turns food waste talk into action, as Setati outlined CGCSA’s goal to cut food loss and waste by 50% by 2030, with all partners expected to show real progress at their own facilities.
She explained that this won’t just be a numbers game; each company will need to measure, report, and improve their food waste performance every year, holding themselves and each other accountable.
Omor Oyebola, founder of Tonop Food and Confectionery in Pretoria, shared her business’s story, which is to make custom, pre-ordered meals to avoid producing more food than needed. Instead of cooking in bulk and risking waste, her team only prepares what customers actually order.
“Tyikwe’s words about data and accountability really stuck with me,” she said, echoing the seminar’s focus on traceability and responsible production. She encouraged other small businesses to rethink their processes, showing that change is possible at every scale.
Bringing everyone on board
Looking forward, CGCSA announced plans to bring on board sectors highlighted in recent research as critical, especially tomatoes, fresh produce, and dairy. “We need these sectors to work with us,” Setati urged. The mission is to keep as much food as possible out of landfills, and get safe, surplus food to people who need it most. The CGCSA will be reaching out to more food producers, retailers, and logistics companies, inviting them to join the movement, adopt best practices, and share their own success stories.
The seminar closed with a clear message for South Africa to turn food waste talk into action, working together and taking responsibility. With the UN’s 2030 deadline coming up soon, the country’s food system faces a choice between waste and justice, loss and life. The hope is that by next year’s seminar, real progress will be visible, not just in statistics, but in fewer empty stomachs and less food going to waste.
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