Paper Short Abstract:

Food preservation techniques combat urban food wastage, enhance food security, and sustain cultural practices. We propose the integration of these methods into urban food pathways, as it advocates for sustainable food systems, that create products and generate income.

Paper Abstract:

Natural and traditional food preservation techniques play a crucial role in addressing urban food wastage and promoting food security by extending the shelf life of perishable items and effectively managing seasonal surpluses. Emphasising localised, low-cost solutions that engage communities, these techniques contribute to sustainability and cultural preservation. This paper examines the impact of these methods through a case study of The People's Pantry (TPP), a non-profit addressing food insecurity in Johannesburg’s inner city. The Surplus Food Processing Lab, part of TPP's initiatives, redirects surplus food to local community kitchens using preservation methods like pickling, fermentation, canning, and dehydration. Workshops, focus groups, and interviews explore key aspects such as energy efficiency, community participation, transference of knowledge, and income generation. Dehydration emerges as a crucial method, redirecting food and enhancing food security for community kitchens. The study identifies the potential of these preservation techniques in creating desirable products and generating income for TPP and the community, whilst limiting food waste. Proposing integration into urban food pathways and distribution systems, the paper advocates for reduced food waste and improve overall food security. This aligns with local practices, utilises natural processes, and contributes to sustainable urban food systems. In conclusion, the case study exemplifies the impact of natural and traditional preservation techniques, supporting a vision for a more just and sustainable food system in urban areas.