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A Longer Table

@a_longer_table

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Reimagining food waste to feed people, not climate change.
When you have more than you need, build a longer table, not a higher fence.

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5 Easy Ways to Cut Food Waste This Holiday Season 🇿🇦 🥳💚✨
At A Longer Table, we’re all about celebrating generously with family and friends, just without the waste. Here’s how to keep the festive spirit high and the food waste low:

⿡ Plan your portions – Be realistic about how much people actually eat (especially in the heat!).
⿢ Store smartly – Use clear containers so leftovers don’t disappear into the back of the fridge.
⿣ Revive tired produce – Limp herbs become pesto sauce, overripe bananas become smoothies or banana bread, etc.
⿤ Freeze early – If you won’t eat something soon, freeze it before it spoils.
⿥ Share the love – Send guests home with leftovers or share with your neighbours, the modern Christmas spirit :)

Easy Leftovers Recipe: Spiced Christmas Bubble & Squeak Fritters
Perfect for leftover roast potatoes, rice, or cooked veg.

Mix together:
• 1–2 cups mixed leftovers (potatoes, rice, carrots, peas, butternut, etc.)
• 1 egg
• 1–2 tbsp flour
• ½ tsp curry powder
• ½ tsp smoked paprika
• Pinch of ground cumin
• Chopped herbs or spring onion
• Salt, pepper, chilli flakes

Mash lightly, shape into small patties, dip in flour and pan-fry in oil until golden.
Serve with your favourite chutney, atchar or leftover cranberry sauce, and a squeeze of lemon — the perfect SA-style second-day feast.

These work well for breakfast, snacks or as a side dish!

Let’s make joy abundant and waste minimal this festive season. 💚

@a_longer_table

#ALongerTable #FoodWasteFreeFestive #ZeroWasteCooking by @a_longer_table

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10 months ago

Getting into gifting season? Here's a deliciously simple, low waste idea: homemade herb salt made from ingredients that often get tossed, like garlic and onion skins, lemon peels, celery leaves and extra herbs. Dried, blended and mixed with salt for a flavour packed sprinkle that cuts food waste and makes a thoughtful, sustainable gift.

Rosemary, lemon and chilli salt

Peel the rind off lemons and spread out on a baking sheet together with rosemary branches and fresh red chillies (or add dried chillies later if you prefer). Dry in the oven on a low heat for about 30 mins until the lemon rind is completely dry and the rosemary leaves fall off the stems easily. Pulse in a blender until the desired consistency is reached. Delicious on eggs, sandwiches, in stews and sauces.

Celery Salt

Spread out celery leaves on a baking sheet and dry in the oven on a low heat for about 30 mins. You’ll know when they are ready as the dried leaves will be completely dry and crumble in your fingers. Crumble into a fine powder using a blender or by hand. Mix in salt, use a proportion of about 1 part salt to 2 parts dried celery, or to taste. Adds a delicious flavour to stews and sauces, in spice mixes, or sprinkled on any meal.

Garlic and Onion Salt

Collect the dry outer skins of garlic and onions. Spread out on a baking sheet and dry in the oven on a low heat for about 30 mins. You’ll know when they are ready as the dried skins will be completely dry and crumble in your fingers. Crumble into a fine powder using a blender or by hand. Mix in salt, use a proportion of about 1 part salt to 2 parts dried garlic and/or onion, or to taste. You can make onion and garlic salt separately or a mixture, based on your preference. Adds a delicious flavour to stews and sauces, in spice mixes or sprinkled on any meal. by @a_longer_table

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a year ago

Marmalade from leftover citrus rinds! 🍋

I've been making marmalade for years, often to give as gifts or sell at charity events, but it never crossed my mind to use the leftover peels remaining after juicing. That is until I joined an inspiring online course by @vojtechvegh . What a simple yet brilliant idea!

Now I save up all my leftover lemon and orange peels in the freezer until I have enough for a batch.
It's a perfect way to reduce waste and make something utterly delicious. It tastes even better knowing it's made from ingredients that could have been wasted.
Talk to your nearby juice bar or cafe to keep for you if you want to make serious quantities!

Ingredients:

6 lemons, or mix or lemons and oranges, thinly sliced
5 1/2 cups white sugar
1 teaspoon vanilla essence, optional

Instructions:

Clean and sterilise jars. Place a saucer in the fridge or freezer (you'll use to test the jam setting later on).
Place citrus slices in a large pot or bowl and cover with water. Stand overnight then drain.
In a large pot add the drained peels and 5 cups of water. Bring to the boil and simmer for 20 minutes. Add sugar and mix till dissolved.
Increase the heat and bring the mixture to a rolling boil. After about 30 minutes test the jam's setting by placing a teaspoon of jam on the cold saucer. If the jam wrinkles when you pull your finger across the surface it's ready, if not, cook a bit longer.
Once at setting point, remove from the heat. Add vanilla essence and mix. Spoon or pour into sterilised jars. Seal and allow to cool.

Notes:
When using leftover peels, I use a mix of orange and lemon, at least 2/3 lemon so the jam sets well. I use a couple of whole lemons together with the leftovers, and typically make x2 or x3 this batch size.
If using frozen peels, that to room temperature before slicing.
Marmalade can be kept for a year in a cool, dark place. Be sure to properly sterilised your jars to avoid unwanted mould growing. by @a_longer_table

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a year ago

Zero Waste Pesto

Who knew that carrot tops (or a mix with herbs like basil, mint, rocket or coriander, even spinach, nasturtium leaves or leftover lettuce can be added in), and few pieces of dry bread, a splash of oil and a squeeze of lemon, could taste so good?

This vibrant pesto is all about experimenting, using what you have, and turning "waste" to wow.

Perfect in pasta, on bread, crackers, toasted sandwiches or as a dip.

Which kind of pesto is your favourite? 🥕🥬💚

Ingredients:

2 cups carrot tops, or mix of herbs
1/2 cup oil
1 slice dry bread, torn into pieces (or use 1/4 cup sunflower or other seeds or nuts instead)
1/2 lemon, juiced*
1 clove garlic
2 tablespoons grated Parmesan cheese (optional, it tastes great without)
Fresh or dried red chilli (optional)
Salt and pepper to taste

Instructions:

Blend all ingredients together until you reach the desired consistency. Season to taste. The quantities are a guide, adjust with more lemon juice and oil if you want a looser texture.

Pesto keeps for a week or longer in a sealed jar in the fridge. It can be frozen, although the texture changes slightly.

*save the lemon rinds for making herb salt or marmalade (recipes coming soon! 💚✨️🌿) by @a_longer_table

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a year ago

Turning waste to wonder!

I recently spent an inspiring day with an incredible group of girls from South Africa, Kenya, Zambia and Zimbabwe at the Rising in Braveness Camp hosted by @black.girls.rising
Our theme? Reducing food waste and discovering creative ways to turn "waste" into delicious meals.
From carrot tops to citrus peels to stale bread, we experimented, tasted and shared ideas, converting even the "green skeptics" with our carrot top pesto creations.
Can't to see what recipes the girls dream up next!
As promised, I'll be sharing the recipes we made together soon.

#zerowaste #foodwaste #risinginbraveness #blackgirlsrising #africangirlslead taken in Bertha Retreat by @a_longer_table

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a year ago

Busting the healthy food myth with youth!🌱💚

There's a myth that kids and especially teens are reluctant to try new or healthy food. We're here to challenge that, one spoonful at a time.

In our recent workshops at @Vrygrond Community Centre and Vrygrond Peace Garden, we've been working with young people to explore fresh, locally grown ingredients straight from the garden. Together we've been learning cooking skills, making preserves, and most importantly gathering around the shared joy of food.

One big hit? Homemade PESTO. Not just the classic basil ( a beautiful Italian tradition), but also mint, rocket, coriander, and especially 🥕CARROT TOPS that usually get tossed. It's perfect stirred through pasta, soup or simply spread on homemade bread. Most of the youth had never tried pesto before ... and they LOVED it.💚💚

From smooth to chunky, with chillies or without, everyone experimented and shared their own twist. It reminded us: healthy food doesn't have to be boring, expensive or complicated. It just takes creativity, curiosity and community.

Introducing young people to real, nourishing food matters more than ever, and they're more open than you think.

Try new things. Use what you've got. And share a meal!

#gardentotable #pestolove #community cooking #eatrealfood #reduce waste #carrottoppesto

Pesto recipe

50g stale, firm bread
50g carrot tops (or mix with basil, mint, rocket, coriander)
1 1/2 tbl rice vinegar, wine vinegar or lemon juice
6 tbl oil
1 garlic clover, peeled
Salt and pepper to taste
Fresh or dried chillies, if you like

Tear bread into pieces and place with other ingredients in a blender. Pulse blend until the desired consistency. Season to taste. Store in a clean jar for up to 1 week in the fridge. Quantities are a guide only. You may want to make a bigger batch, it's addictive! by @a_longer_table

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a year ago

taken in Samhitakasha: Muizenberg's Cob House by @a_longer_table

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2 years ago

Big thanks to everyone who stood with us this Earth Hour. Every small action counts when we do it together. 🌍💚

#earthhour2025 @muizenbergcommunitygarden #peopleandplanet taken in Samhitakasha: Muizenberg's Cob House by @a_longer_table

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2 years ago

Hope to see you there! Join us for some earth friendly, upcycled, vegetarian food and great company to commemorate Earth hour.

Access to adequate, nutritious food for all is not a luxury, it's a human right. 30% of food produced gets wasted, if food waste is prevented there is enough food for everyone! And food waste is a major contributor to greenhouse gas emissions, damaging our environment. Say NO to food waste! 🍽♻️💚

#foodwaste #community #humanrightsday #earthhour taken in Samhitakasha: Muizenberg's Cob House by @a_longer_table

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2 years ago

VENUE CHANGE!! We'll be congregating at the delightful Samhitakasha Cob House. Hope to see you there for a relaxed community get together ❤️ taken in Samhitakasha: Muizenberg's Cob House by @a_longer_table

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2 years ago

Join us at Muizenberg Community Garden to celebrate Earth Hour next Saturday 22nd March for a relaxed family friendly, community friendly and earth friendly evening.

Soup is vegetarian friendly 😋

#earth hour #communitygarden #zerowaste #muizenberg by @a_longer_table

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2 years ago

So fortunate to have connected with and collaborated with some amazing entrepreneurs and organizations who are innovating on ways of improving food systems and tackling food waste and food insecurity in our communities.
Entering 2025 feeling hopeful and inspired on what we can achieve if we find new ways to work together ❤️ ✨️

@muiz_kitchen @oribi_southafrica @saharvest @williamsmargolite @ladlesoflove @amavaoluntu @maxinesegers @michbjohnson @eatwasted @heidialbert61 by @a_longer_table

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2 years ago