{"id":17915,"date":"2025-04-13T14:35:06","date_gmt":"2025-04-13T14:35:06","guid":{"rendered":"http:\/\/fr.africanews.com\/2025\/04\/13\/afrique-du-sud-quand-la-gastronomie-devient-un-levier-de-durabilite\/"},"modified":"2025-04-13T14:35:06","modified_gmt":"2025-04-13T14:35:06","slug":"afrique-du-sud-quand-la-gastronomie-devient-un-levier-de-durabilite","status":"publish","type":"post","link":"https:\/\/dakarsoir.net\/?p=17915","title":{"rendered":"Afrique du Sud : quand la gastronomie devient un levier de durabilit\u00e9"},"content":{"rendered":"<div><img decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-src=\"https:\/\/dakarsoir.net\/wp-content\/uploads\/2025\/04\/afrique-du-sud-quand-la-gastronomie-devient-un-levier-de-durabilite.jpg\" class=\"ff-og-image-inserted lazyload\"><\/div>\n<p><strong>Au Cap, le restaurant FYN incarne une nouvelle g\u00e9n\u00e9ration de chefs engag\u00e9s pour l\u2019environnement. Dans un pays o\u00f9 plus de 10 millions de tonnes de nourriture sont gaspill\u00e9es chaque ann\u00e9e, FYN fait figure d\u2019exception : c\u2019est le premier restaurant africain \u00e0 d\u00e9crocher trois \u00e9toiles du label Food Made Good, d\u00e9cern\u00e9 par la Sustainable Restaurant Association.<\/strong><\/p>\n<p>Son secret ? Un menu qui marie traditions locales et techniques japonaises. <em>\u00ab\u202fNotre cuisine m\u00e9lange les produits sud-africains \u2014 fruits de mer, gibier, l\u00e9gumes \u2014 avec une ex\u00e9cution japonaise\u202f\u00bb,<\/em> explique Bea Malherbe, cheffe ex\u00e9cutive. Une approche qui valorise aussi la biodiversit\u00e9 locale, comme l\u2019explique Peter Templehoff, chef patron : <em>\u00ab\u202fLes plantes indig\u00e8nes, \u00e9conomes en eau, ne sont mang\u00e9es ni par les babouins, ni par les insectes. Riches en nutriments, elles sont id\u00e9ales pour nos plats.\u202f\u00bb<\/em><\/p>\n<p>L\u2019approvisionnement durable est au c\u0153ur du projet. FYN collabore avec <strong>Abalobi<\/strong>, une organisation qui travaille avec des p\u00eacheurs artisanaux pour fournir du poisson local, tra\u00e7able et de qualit\u00e9. \u00ab\u202fOn leur distribue des glaci\u00e8res avec de la glace pour maintenir la fra\u00eecheur, et \u00e7a change tout pour les restaurants\u202f\u00bb, explique Hein Goliath, de l&rsquo;organisation.<\/p>\n<p>C\u00f4t\u00e9 d\u00e9chets, FYN s\u2019appuie sur <strong>Don\u2019t Waste<\/strong>, une soci\u00e9t\u00e9 sp\u00e9cialis\u00e9e dans la gestion responsable des d\u00e9chets organiques. <em>\u00ab\u202fLe gaspillage alimentaire est le probl\u00e8me num\u00e9ro un du secteur. Ici, les d\u00e9chets sont tri\u00e9s, compost\u00e9s, et transform\u00e9s en ressource\u202f\u00bb,<\/em> souligne Enya Scharein.<\/p>\n<p>FYN prouve qu\u2019un mod\u00e8le gastronomique durable est non seulement possible, mais peut aussi rayonner \u00e0 l\u2019international. Une piste d\u2019avenir pour l\u2019Afrique du Sud, \u00e0 l\u2019heure o\u00f9 les enjeux environnementaux deviennent urgents.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Au Cap, le restaurant FYN incarne une nouvelle g\u00e9n\u00e9ration de chefs engag\u00e9s pour l\u2019environnement. Dans un pays o\u00f9 plus de 10 millions de tonnes de nourriture sont gaspill\u00e9es chaque ann\u00e9e, FYN fait figure d\u2019exception : c\u2019est le premier restaurant africain \u00e0 d\u00e9crocher trois \u00e9toiles du label Food Made Good, d\u00e9cern\u00e9 par la Sustainable Restaurant Association. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":17916,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"pagelayer_contact_templates":[],"_pagelayer_content":"","footnotes":""},"categories":[39,40],"tags":[],"class_list":["post-17915","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-a-la-une","category-actualites"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Afrique du Sud : quand la gastronomie devient un levier de durabilit\u00e9 - DAKARSOIR<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/dakarsoir.net\/?p=17915\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Afrique du Sud : quand la gastronomie devient un levier de durabilit\u00e9 - DAKARSOIR\" \/>\n<meta property=\"og:description\" content=\"Au Cap, le restaurant FYN incarne une nouvelle g\u00e9n\u00e9ration de chefs engag\u00e9s pour l\u2019environnement. Dans un pays o\u00f9 plus de 10 millions de tonnes de nourriture sont gaspill\u00e9es chaque ann\u00e9e, FYN fait figure d\u2019exception : c\u2019est le premier restaurant africain \u00e0 d\u00e9crocher trois \u00e9toiles du label Food Made Good, d\u00e9cern\u00e9 par la Sustainable Restaurant Association. 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