SUSTAINABILITY support diverse wildlife. Walking safaris, limited lodge capacity and a focus on education offer an exclusive, conservation-led experience.
Hotel Verde
Hotel Verde Cape Town Airport continues to prove that sustainability can elevate both experience and efficiency. With another win as Africa’ s Leading Green Hotel, the property has established itself as a continental leader in innovation. The hotel’ s commitment includes renewable energy systems, water-saving initiatives, zero-waste practices and guest engagement through Verdino Rewards. An interactive online sustainability journey and QR code-guided exploration invite guests to connect with the hotel’ s regenerative efforts.
Hotel Verde demonstrates that sustainability is not a constraint; it is a strategic advantage.
ABALOBI
ABALOBI is reshaping the seafood supply chain in ways that are both socially equitable and environmentally responsible. Chris Kastern, Head of Growth, explains that the shift in consumer behaviour is unmistakable.“ ABALOBI enables small-scale fishing communities to establish Community Supported Fisheries through our ABALOBI Marketplace and ABALOBI Fisher tech. This technology provides fair market access, ensures transparent supply chains, and contributes to broader food security.”
Buyers are responding.“ We have seen a strong response from diverse supply chain actors, from individual chefs to retail procurement teams, who recognise the value of fully traceable seafood.” This transparency is especially relevant as the number of seafood consumers grows.“ Sixty-five percent of seafood consumers now actively seek sustainable options, and clear product labelling plays a major role.”
ABALOBI’ s Hook2Cook QR code gives diners a direct connection to fishers.“ The QR code tells the story of the seafood purchased or consumed and broadens the concept of sustainability to include both ecological and human dimensions.”
Change is also happening on the water.“ Our world-first Fisheries Improvement Programme is a globally recognised initiative uniquely rooted at the community level.”
Still, challenges remain.“ Locally sourced, responsibly harvested seafood
struggles to compete with cheaper imports, and inadequate labelling makes transparency difficult.” Yet the opportunity is powerful.“ Formalising the small scale fisheries sector can support coastal communities, enhance food security and alleviate poverty.”
Restaurants like Tryn and Galjoen have shown how sustainability and storytelling enhance the dining experience. Through ABALOBI, they offer guests not only a meal but a connection to ethical sourcing and coastal livelihoods.
2026 / TRADE & TASTE 95