Hey There

Our Story

We met during the Future Females Business School for Circular Economy—a program designed to support women entrepreneurs in the circular economy space by equipping them with the knowledge, tools, and network to scale sustainable ventures. This program became the foundation of our shared journey toward creating something impactful in the world of food sustainability.

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Zandile is a passionate chef with a love for crafting delicious meals and a dream of becoming a sustainability chef. While she wasn’t entirely sure what that path looked like at the time, she knew she wanted her culinary skills to contribute to a greener, more sustainable world.

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Maya runs a startup called Philafeed, which focuses on creating small-scale black soldier fly container farms to tackle food waste in local communities. This project ignited her deep interest in sustainable food systems and left her dreaming of ways to inspire others to rethink the relationship between food and the environment.

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Our initial meeting was a simple conversation to connect, but it quickly unraveled in ways neither of us expected. We found ourselves delving into various aspects of sustainable food systems—how regenerative farming practices can restore ecosystems, the importance of reducing food waste across the supply chain, and how eating consciously can lower our carbon footprints. We spoke about sourcing local and seasonal ingredients, not just as a way to support farmers and reduce environmental impact, but as a means of celebrating the unique flavours each season brings. 

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We discovered a shared love for nature and a desire to conserve it, which both of us express through the medium of food. These conversations sparked the idea that led us to where we are now—Savour the Planet, a project born out of our passion for food and sustainability. Together, we aim to inspire others to reconnect with the Earth through conscious, delicious, and sustainable dining experiences.