Ahead of Mandela Day, the organization Chefs with Compassion has appealed to the residents of South Africa to help it surpass the milestone of 10 million prepared dishes for needy segments of the population as part of the annual #67000litres Challenge.
Since its founding in 2020, the organization has already managed to feed 9,552,780 people. As part of this annual campaign, which involves preparing and distributing nutritious soup, it calls for participation from home cooks, professional chefs, hotels, restaurants, catering companies, culinary schools, corporate structures, and public organizations.
Last year, the initiative exceeded its target, producing 142,462 liters of soup for over 500,000 vulnerable residents of South Africa. Kho Pillay, Founding Director of Chefs with Compassion, emphasized that the campaign aims to create a long-term positive impact that extends beyond Mandela Day.
According to Kho Pillay, Mandela Day serves as a reminder of every person's ability to change a situation, but hunger does not disappear on July 18th. She noted that the #67000litres Challenge allows skills and resources to be used to create sustainable impact, demonstrating that quality food should never be wasted. Pillay stated: 'Every liter cooked is a meal, a moment of dignity, and a reminder that compassion can be practiced daily.'
The organization clarified that the competition is designed to raise awareness about food waste and hunger issues, supporting its mission year-round under the slogan 'Save | Cook | Feed'. It stressed that the contribution of any participant is important: 'Whether it's a hotel kitchen producing hundreds of liters, a culinary school giving students the opportunity to serve their community, a restaurant making a few extra pots of soup, a corporate team dedicating 67 minutes to helping, or a family cooking at home—every liter matters.'
The poultry industry has joined in support of the project. Astral Foods, Rainbow Chicken, Country Bird Holdings, and Nulaid (Quantum Foods) are helping participating kitchens obtain the necessary protein to prepare nutritious soup. Bidfood will provide logistical support for the poultry donations.
The network of 43 Chefs with Compassion kitchen centers, which regularly collect ingredients from the community house in City Deep to prepare food for hungry communities, will once again lead the culinary efforts for Mandela Day. Participants from the hospitality and culinary sectors include Capsicum Rosebank, Culinary Passions School of Hospitality, International Hotel School, and Garden Court Sandton City. Marriott Business Council SA has also committed to participating for the seventh consecutive year, including 18 hotels from its brands such as Marriott, Westin, AC Hotels, Protea Hotels, and Autograph Collection.
Corporate teams are also taking part: Astral Foods plans to dedicate its 67 minutes by cooking soup with students from the International Hotel School. Chefs with Compassion invites hotels, restaurants, catering companies, educational institutions, community kitchens, NGOs, as well as food producers and suppliers ready to sponsor ingredients, corporate teams, home cooks, and food sponsors to collaborate. The organization is confident that every liter of soup prepared brings it closer to the goal of 10 million servings, thereby providing more nutritious food for vulnerable residents of South Africa.
Food Indaba 2026 is a major event dedicated to sustainable food and culture in Cape Town, where traditions meet an emphasis on water resources, well-being, and community spirit. This annual event takes place from July 20 to August 2 and is organized by the SA Urban Food & Farming Trust.
The event is aligned with the spirit of Mandela Day and the principle of Ubuntu. Instead of academic lectures, Food Indaba 2026 offers over 17 immersive events across the City Bowl, focusing on locally sustainable food. This year's central theme is ROAR (Water and Food Systems: Rivers, Oceans, Aquifers, and Precipitation).
As climate change intensifies, collective well-being is being tested. Food Indaba 2026 demonstrates how local communities, urban farmers, and leading chefs collaborate with nature to protect mental, physical, and social health.
Various experiences are offered to understand and support the invisible networks that feed the city, immersing participants in Cape Town's sustainable food cultures.
Walking Gastronomic Tours (July 21–23) are held in the Bellville, Langa, and Central Business District (CBD) areas. These tours differ from standard excursions: participants explore the vibrant informal economy of taxi ranks in Bellville, learn about community-led composting initiatives in Langa, and trace the ancient freshwater sources that sustained the first residents of the CBD.
At the MRKTPLC market (July 25–26) in Makers Landing, visitors can see Cape Town's live food culture before it becomes mainstream. This vibrant market features 15 young food entrepreneurs from lesser-known corners of the city, offering unique snacks, small-batch spices, and traditional pantry items.
Food is viewed not just as energy, but as a carrier of memory, culture, and medicine. Exclusive events explore how the wild South African landscape can contribute to improving our relationship with food consumption.
As part of a workshop at Wolfgat (July 23 at Makers Landing), Chef Kobus van der Merwe and his team leave Paternoester to conduct an intimate and rare lesson in the city. Participants will gain insight into how the menu at their world-renowned restaurant is determined by wild coastal ingredients, Strandveld succulents, and small-scale sustainable fishing.
The World of Mouth: Wetlands Within event (July 25 at Tauyaa Wine Room) is a multi-sensory, story-based dinner prepared by Li and Lerato Waters-Myn (Mpintshi Yum). The menu, created using carefully sourced ingredients and a traditional herbal tea ceremony, beautifully illustrates the journey of water through the earth, the human body, and collective memory.
High-energy workshops have been developed to inspire the next generation of environmentally conscious citizens, turning sustainability into a game.
At the WATERLESS Cooking Jam youth food fair (August 1 at Soute by Food Jams), forty teenagers will be challenged to create an incredible dish without using any water. Instead, they will study methods of perspiration, pressing, and steam capture to extract moisture directly from raw ingredients.
For children aged 6–12, there is an interactive WATER Lab (August 1 at Cape Town Science Centre) that makes water conservation tangible and edible. Children will learn how desert plants, coastal fog, and local knowledge help conserve water in challenging conditions.
For those who wish to feel more grounded and inspired, opportunities are provided to step away from screens and connect with those who grow our food. 'Tea with a Farmer' sessions (August 1 at Oranjezicht City Farm and Langa) invite conversation with passionate urban growers over freshly brewed herbal tea. This space is for discussing water-wise agriculture, local cultural knowledge, and the benefits of being on the land for mental health.
A panel discussion on regenerative agriculture (July 23–26) is designed for an in-depth exploration of well-being theory. These panels bring together soil specialists, ethical consumers, and food writers to discuss the real challenges of responsible sourcing and changing the world through narrative.
Food Indaba is the perfect opportunity to celebrate the spirit of Mandela Day by interacting with the people who are making our food systems stronger, smarter, and more unified.
