Sustainable Jozi eatery sources all its edibles within a 150km of the CBD

The main reason behind Project 150 is simple: sustainability. If we keep our current food habits we will not survive. The only cheats we have in the restaurant are dry store condiments.

Project 150 means that all our fresh produce including protein is sourced within a 150km radius of our restaurant in Ferreiras Dorp. By sourcing closer it's kinder to the environment and supports local farmers who employ local people and in turn support families. It's a momentum game in which every little contribution counts. We have massive power in what we choose to buy from day to day and need to vote with our forks.

At first I was quite hesitant in following this path. I had to do a lot of research before we could give the project the go-ahead. A lot of googling and asking locals where are the best spots. At the end of the day I managed to find some very passionate producers like Marian Chaney-Ruesink of the Dutch Goat Farm in Randfontein and Nick van Zyl from the Duck Father SA in Delmas, who think along the same lines as we do at Urbanologi.

Joburg diners have been getting more curious, expecting more from restaurants over the past few years and I think it's time to push into a new direction, really be bold and disruptive in doing so.

Project 150 has had an impact on the kitchen.The first menu change was the most manic when we changed 25 dishes overnight. It was a complete change with new prep lists, recipes and production and one is working in the dark as you don't quite know what's popular and what's not. I must say the hard work and dedication from the team has been inspiring and I hope we can continue to translate this into great dishes.

Choosing one of our new dishes is a difficult one as I enjoy them all. There's something for everyone, from a duck Scotch egg to a baby gem salad with a glass of Circumstance sauvignon blanc.