The UP Giving Garden Project’s recent food-tasting event celebrated the cultural heritage of indigenous crops and fostered a sense of community, inclusivity and belonging.

In celebration of Heritage Month, the University of Pretoria’s (UP) Transformation Office in partnership with the Manie van der Schijff Botanical Garden’s Future Africa Indigenous and Orphan Crops Collection (MvdSBG FA IOCC) and the Department of Consumer and Food Sciences hosted a food-tasting event as part of their preparations for their Giving Garden Project. The event took place at the EAT@UP dining hall and offered over 300 students and staff the chance to taste indigenous leaf vegetables grown on UP’s campuses.

The Giving Garden Project marks the beginning of what the partnership hopes will be a long series of successful collaborative initiatives.

“The Giving Garden was started to make crops from the Future Africa Indigenous and Orphan Crops collection accessible to home growers and community gardeners,” curator Richard Hay explained.

The idea is not only to expose people to these plants but also to help them grow their own food, bridging the knowledge gap for those outside agriculture. Through cultivating different crops, the project aims to provide a platform for participants to grow their own food and learn gardening skills in the process. Overall, the Giving Garden project not only focuses on the accessibility of different crops for domestic consumption but also “allows us an opportunity to initiate a project that drives inclusion by establishing access to a nutritious food system while also providing a skills transfer opportunity to the University community”, explained Tumelo ‘Duke’ Rasebopye, a diversity and inclusion specialist at the Transformation Office.

Indigenous crops, particularly leafy greens, are celebrated for their rich nutritional profile. With over 100 edible indigenous plant species documented in South Africa, these crops are known for being high in iron, calcium, vitamins A and C, and omega-3 content. They provide an affordable alternative to expensive grocery items and contribute significantly to reducing diet-related diseases. Their adaptability to harsh environmental conditions, resistance to pests and cultural significance make them a valuable addition to the University’s gardens.

The event showcased four types of indigenous leaf vegetables provided by the MvdSBG FA IOCC and prepared by Consumer and Food Science students as part of their practical coursework. The tasting also presented an opportunity for transdisciplinary research between the partners. Attendees were invited to provide feedback on their dining experience and share their preferences through a questionnaire available in both English and Sepedi. The questionnaire considered several factors such as ranking the colour of the leafy vegetables, their smell, taste and level of bitterness. The results will guide the selection of preferred crops for cultivation in UP’s gardens, making these nutritious vegetables accessible to the on-campus community.

Furthermore, the event was a step towards a greater appreciation and integration of indigenous crops into mainstream food systems. It also aimed to contribute valuable data for ongoing research and support the attainment of broader food systems sustainability. The event highlighted the cultural and historical significance of these crops, particularly for populations in South Africa, where they are traditional staples, as imifino in Zulu, morogo in Sesotho and muroho in Tshivenda.

In line with the Transformation Office’s commitment to inclusion and addressing historical injustices, the event included the involvement of staff from Hygiene and Cleaning Services, Landscaping Services, and Security Services as well as undergraduate students who are often not contributors to the University’s research activities. This effort was part of a broader initiative to foster equity and inclusion through transdisciplinary collaborations within the UP community. Dr Hennie Fisher, a senior lecturer from the Department of Consumer and Food Sciences, mentioned that the project afforded undergraduate students an opportunity to see where the ingredients they usually use come from. 

Across the interviews, a shared emphasis emerges on the Giving Garden Project's role in promoting sustainable food production, inclusivity, skills-building and education, while fostering respect for the process of food cultivation and providing university communities with access to nutritious food systems. Overall, the project’s food-tasting event was a success. It not only celebrated the cultural heritage of indigenous crops but also fostered a sense of community, inclusivity and belonging.