The Good Life Show Africa | Podcast Channel

In this episode, Sean Loots interviews Donovan Will, the director of ProVeg International, to discuss the plant-based movement and its explosive growth. They explore the reasons behind the worldwide shift towards plant-based living, the emergence of food science in creating alternative meat products, and the importance of education in promoting sustainable and healthy food choices. They also touch upon the South African perspective and the preferences for meat replacements and plant-based milk alternatives. Donovan shares his personal journey towards a plant-based diet and how it transformed his health and lifestyle. The episode concludes with Donovan's cooking skills and his favourite plant-based dish, highlighting the variety and deliciousness of plant-based cooking.
Main topics discussed:
- Factors Driving the Plant-Based Movement
- Consumer Involvement in the Plant-Based Movement
- Preference for Meat Replacements and Plant-Based Milk
- Addressing Nutrient Concerns
- Inspiring Change through Personal Transformations
- Cooking and Plant-Based Cuisine
Resources:
ProVeg International
Veganuary
Donovan Will
Brought to you by Latitude Aparthotel and The City of Cape Town.

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In this episode of The Plant Powered Show POPUP Podcast, host Sean Loots interviews Santi Louzan, a Spanish-born, British-schooled chef and owner of Chef's Table. They discuss Santi's journey from leaving the UK for South Africa, his passion for food, his experience working in Michelin-starred establishments, and the importance of good quality produce and reducing food wastage.
Main topics include:
- Santi's passion for food and his upbringing in a family of fishermen and farmers.
- The importance of good quality produce and knowing where your food comes from.
- Santi's experience working his way up in the culinary industry, including his dishwasher days and working in Michelin-starred establishments.
- The three building steps of working in a top-quality establishment: produce, execution, and continuity.
- The impact of the foot and mouth disease in the UK on promoting local and organic produce.
- The need to support local farmers and reduce food wastage.
- Tips for reducing food wastage at home and using the entire plant.
Resources:
Santi Louzan on Instagram
Chef's Table
Brought to you by Latitude Aparthotel and The City of Cape Town.

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In this episode, host Sean Loots interviews Tom Hunt, author of the cookbook "Eating for Pleasure, People, and Planet." They discuss the progress being made towards a more sustainable future, Tom's journey in founding The Forgotten Feast, the issue of food waste, and how individuals can support a delicious, biodiverse, and regenerative food system. They also delve into the Chef's Manifesto, Tom's cooking tips for busy parents, and the root-to-fruit eating philosophy. The episode concludes with a discussion of Tom's food demo at The Plant Powered Show, where he demonstrates reducing waste, eating more plants, and investing in better food.
Main topics discussed include:
2:10 - Moving Towards a More Sustainable Future
5:07 - The Forgotten Feast
8:06 - Becoming Part of the Solution
11:20 - The Chef's Manifesto
13:10 - Cooking Tips for Busy Parents
17:12 - Food Demo at The Plant Powered Show
21:15 - The Chocolate Meditation
Resources:
Tom Hunt on Instagram
Tom's Feast Website
Tom's Book Eating for Pleasure, People, and Planet
Brought to you by Latitude Aparthotel and The City of Cape Town.

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In this episode, host Sean Loots is joined by Loubie Rusch, an expert in forgotten foods and indigenous plants in the Western Cape. Loubie shares her knowledge and passion for exploring and reintroducing local indigenous plants into our diets. They discuss the ecological and health benefits of embracing these forgotten foods, the need for responsible cultivation, and the potential for these foods to be more widely available in the future.
Main Topics Discussed Include:
- Why Explore Forgotten Foods?
- Benefits of Eating Local Indigenous Plants
- The Abundance of Forgotten Foods ( approximately 1,700 indigenous plant species in the region.)
- Responsible Cultivation and Foraging
- Resources and Further Information
- Favorite Indigenous Foods and Preparation
Resources:
Loubie Rusch on InstagramLocal WildCape Wild Foods: A Growers Guide
Cape Wild Foods: A Cooks Guide
Brought to you by Latitude Aparthotel and The City of Cape Town.

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In this episode, host Sean Loots is joined by Elisha Madzivadondo, founder of Sunshine Food Co. They discuss Elisha's journey to plant-based eating and the inspiration behind his business. They also discuss protein packed plant-based meals, non-breaking veggie patties and his famous Bun-less Veggie Burger.
Main Topics Discussed:

• The challenges of plant-based eating in a non-receptive household
• Transitioning to plant-based as a business opportunity
• Overcoming misconceptions about vegan food and changing perceptions
• Creating a menu with a healthy pyramid
• The process of growing sprouts and shoots

Resources:
Elisha on Instagram
Sunshine Food Co
Brought to you by Latitude Aparthotel and The City of Cape Town.

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