SOUTH AFRICA – Cape Town’s Afro-Japanese restaurant, FYN, has made history as the first African restaurant to earn a three-star rating from the Sustainable Restaurant Association’s Food Made Good Standard.
FYN, a restaurant located in a former silk factory in Cape Town’s city center, has earned recognition for its long-standing commitment to sustainable culinary practices.
Since its opening in 2018, FYN has continuously pushed culinary boundaries, offering a distinctive Afro-Japanese cuisine that combines Japanese techniques with the bold flavors of South Africa.
Under the leadership of chefs Peter Tempelhoff and Ashley Moss, and service and beverage director Jennifer Hugé, the restaurant has developed a global reputation for its innovative approach.
The restaurant recently achieved a prestigious three-star rating, awarded after a detailed evaluation process that included over 200 questions and extensive documentation.
This recognition underscores FYN’s dedication to sustainability at every level of its operations. Chef patron Tempelhoff emphasized that the restaurant takes a holistic approach to responsible hospitality, focusing on local, seasonal ingredient sourcing, waste reduction, and mentorship for aspiring chefs.
He expressed pride in the accolade, noting that FYN continuously strives to operate as responsibly as possible, from regenerating indigenous crop supplies to repurposing waste.
In 2023, FYN also won the Sustainability Award at The World’s 50 Best Restaurants, a testament to its ongoing commitment to sustainability.
The restaurant’s three-star rating from the SRA’s Food Made Good Standard reflects its prioritization of local, seasonal ingredients sourced from responsible farmers and its partnership with Abalobi, an NPO promoting sustainable fishing practices.
FYN’s efforts have also been recognized for providing valuable training opportunities for young South African chefs and for its zero-waste program, which converts food scraps into fertilizer.
SRA managing director Juliane Caillouette Noble praised FYN for its consistent dedication to these principles, noting that the restaurant sets a new benchmark for sustainable dining in Africa.
She highlighted the importance of FYN’s partnerships with organizations like Infinity Training and Don’t Waste, which help provide training for unemployed youth and manage waste for composting purposes, contributing to a more sustainable future.
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