Cape Town is running out of landfill space – and time. That was the urgent message from experts, business leaders and waste warriors who gathered at the recent Zero Waste Summit hosted by V&A Waterfront and Food Indaba this month.

South Africa wastes a staggering 10.3 million tonnes of food annually, nearly half of its total food supply. Organic waste – when dumped in landfills – produces methane, a potent greenhouse gas, and fills critical landfill space Cape Town can no longer afford to lose.

The statement “Nature creates no waste, but humans do,” opened the discussion. At the Summit, speakers agreed that the solution begins not in the landfill but in the kitchen. Separation at source – especially in the commercial sector – emerged as the single biggest game changer.

“Waste has been my eternal nemesis,” said the V&A’s Senior Manager: Sustainability, Petro Myburgh. “But when we started separating organic waste properly, we went from 20 tons a month to 200 tons. The results speak for themselves.”

In 2024, the V&A diverted 67% of its waste from landfill, powered by bucket systems, kitchen training, waste audits, and an onsite recycling and composting facility that now includes AI technology.

The City of Cape Town is also stepping up:

• Over 50,000 free compost bins have been distributed to households.
• Compost separation trials are underway with informal traders and low-income communities, proving that willingness to reduce waste exists across all sectors.
• Large commercial businesses are now legally required to submit waste minimization plans to the city.

From the CTICC’s 9,000 staff meals/month created using recovered surplus food, to calls for a rethinking of buffet culture, the event highlighted how even small changes, like using smaller plates, can prevent tons of food waste.

“We don’t need to recycle everything. We need to separate properly first,” said Melanie Ludwig of Zero to Landfill Organics. “That’s what makes waste valuable again.”

Key take outs:

• 70% of all landfill waste at the Waterfront comes from the hospitality sector.
• Composting and food recovery are not just environmentally vital, they’re financially smart.
• Calls to Action include proper waste separation, better kitchen training, and industry collaboration via platforms like the CGCSA Food Waste Agreement.
• Public awareness, infrastructure, and regulatory enforcement must all align for change to happen at scale.

The Summit concluded with a shared sense of optimism. As the city prepares to meet a Western Cape target of 100% organic waste diversion by 2027, collaboration between government, business and citizens is no longer optional.

“Just start. Separate your waste. Eat what you cook. Compost if you can. The planet – and your business – will thank you” concluded Ludwig.

For more information, go to: Home – V&A Solve