A new ocean-to-plate initiative aimed at promoting sustainable seafood, supporting local fishing communities, and encouraging diners to choose locally sourced fish was launched at the V&A Waterfront.
The sustainable initiative Cape Catch launch, held at Makers Landing on Thursday, July 2, brought together restaurants, seafood suppliers, chefs, and conservation partners to create a more sustainable seafood culture in Cape Town
It formed part of the Waterfront's fourth annual sustainable seafood panel, which explores how sustainable seafood could move from vision to reality across the mixed-use harbour precinct.
The panel included Coy Restaurant chef Ryan Cole, Ocean Basket Marco Coelho from Ocean Basket, Kurt Hill from Cape Fish, Hahn Goliath, from a South African non-profit organisation and mobile application connecting small-scale fishers directly to buyers like restaurants and markets, Abalobi, and Alex Kabalin from the Waterfront.
The discussion moderated by Dr Judy Mann-Lang centred on supply chain resilience, support for local fishers, and the role of collaboration in creating a seafood system that benefits people, businesses and ocean health.
She said that the design of Cape Catch was based on changing human behaviour, patrons' decisions when ordering food, what chefs offered on their menus, and whether the supply and demand of seafood was sustainable.
Kabalin said that by highlighting responsibly sourced local species on restaurant menus, Cape Catch hoped to reduce pressure on overexploited fish stocks while celebrating the rich diversity of South Africa's oceans.
Speaking at the launch, industry representatives said the campaign aims to change consumer behaviour and help people make informed seafood choices.
"Why come to Cape Town and order imported seafood when you can enjoy something local and authentic?" asked a speaker.
The initiative also seeks to educate restaurants and customers about lesser-known local species, the value of traceability in seafood supply chains and the role consumers play in protecting marine resources.
Panel members stressed that sustainability was no longer simply an environmental issue but also made good business sense.
Goliath said that by supporting responsible fishing practices today, the industry could help ensure healthy fish stocks and thriving coastal economies for generations to come.
The Waterfront plans to roll out Cape Catch across participating restaurants while raising awareness through education campaigns, staff training and consumer engagement.
Organisers hope the initiative will become a defining feature of Cape Town's food culture, encouraging visitors and residents alike to enjoy seafood that is fresh, responsibly sourced and proudly South African.
- The Cape Catch launch also forms part of the third annual Sustainable Seafood Fest taking place at Makers Landing, Cruise Terminal in the Waterfront on Saturday, July 4, and Sunday, July 5. Visitors can explore a fresh fish market featuring local suppliers, enjoy chef-led cooking demonstrations, watch live hake-filleting displays, and engage with leading marine conservation organisations including WWF-SASSI and the Two Oceans Aquarium. With seafood-focused food vendors, family-friendly activities, educational experiences, live entertainment and interactive exhibits, the festival offers a vibrant weekend dedicated to sustainable seafood and the future of oceans. Entry is free, experiences and vendor costs vary.
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