By African Conservation Trust (ACT)
David Shilabi, farmer, with Justice Thshabala, Assistant Community Liaison Officer at Sabi Sand Pfunanani Trust
(Photographer: Sandy Woods)
David Shilabi, a farmer with a passion for growing things, says ‘We are standing on money in the ground.”
Shilabi, farming in Justicia Trust, close to the Sabi Sands Game Reserve and the Kruger National Park, is part of a symbiosis between conservation areas, and the surrounding communities. The broader Mpumalanga and Limpopo areas face high unemployment rates, a water scarce environment, and elevated temperatures in summer, all of which contribute to the region’s food insecurity.
A collaboration between government, game reserves, and NGOs aims to alleviate some challenges - numerous community gardens were initiated three years ago with support from the Social Employment Fund (SEF), management by the African Conservation Trust (ACT); and coordination with the Sabi Sand Pfunanani Trust (SSPT), and the South African National Parks (SANParks).
Participant farmers live in communities near the game reserves, are paid a stipend by SEF, provided with agroecological training and ongoing mentoring, provision of tools and PPE, seedlings, and agricultural materials by ACT: the farmers consume the harvest, sell the vegetables for profit, or donate the produce to families in need.
The participant benefits are many, and include the stipend received from government, the provision of vegetables with no burden on household budgets, or the profit earned from the sales of the crop.
Carl Grossman, the Chairman of ACT, states, “The food produced is organic, nutrient-dense, chemical-free, and devoid of plastic packaging. The produce is consumed by the farmers, sold across the fence into their communities, or donated to the vulnerable.” Furthermore, he asserts that the relationship between reserves and the communities is essential to support conservation goals.
“The partnerships between the private lodges and the surrounding communities are multifaceted and vital for the long-term conservation of South Africa’s wild spaces. It is rewarding to see the formation of authentic partnerships, resulting in employment inside the conservation areas, but also empowerment of entrepreneurs in communities on the reserve boundaries.”
Phindile Sibingela and Eunice Mkhindo; (Photographer Sandy Woods)
Many SEF participants with an entrepreneurial drive grew thriving businesses, such as Shilabi, whose agricultural journey began following retrenchment and is now supplying fresh produce to four lodges in the Sabi Sand Nature Reserve and the Kruger National Park. He is blazing a path for other SEF participants and relishes his entrepreneurial and mentoring role.
“I have a passion for growing things, for helping people, and the lodges to get fresh vegetables, because I see nowadays there is too much sickness, and people are not eating well. I’m also trying to teach others that we can create jobs without being employed by someone. I’ve got a mission and a vision for this thing, and I am looking forward to improving, from where I am now,” he says.
One of the Shilabi’s clients, Londolozi Game Reserve hosts multi-cultural, international guests in five luxury camps, and according to Sipho Khoza, Executive Sous Chef, they appreciate fine dining, among other activities. Khoza regularly incorporates Shilabi’s vegetables on the menu.
“I cook delicious food for the guests, and they have David’s vegetables. His rocket is amazing. I’ve been going all around to check, and better rocket, I’ve never seen it.”
Jessica MacLarty, manager of the reserve’s seed capital vehicle, known as the Londolozi Ripple Fund, aims to nurture local small businesses and entrepreneurs, viewing the collaboration between conservation entities and communities as vital.
Maclarty says, “The idea of working with our neighbouring communities, and David specifically, is that when assessing our supply chain, it made little sense to use a mainstream supplier, with incredible produce right outside, on our doorstep. Engagement and collaboration with our neighbours are essential, as many people are doing incredible things in the surrounding community."
"We must make sure we do our part, participate, and assist where possible in the process. We are conscious of our supply chain and want to support local farmers wherever possible: which supports our neighbours and helps grow their businesses, but a secondary and important benefit is that we know exactly where our produce comes from and how it was grown.”
Sipho Khoza, Executive Sous Chef at Londolozi, with colleagues; (Photographer: Sandy Woods)
Shilabi regularly experiments with cultivating new crops from seeds and, when unfamiliar with the plant, the farmer calls on Khoza for an informal inspection to ascertain when harvesting is necessary: a responsibility the chef happily assumes. “I go there and check for him if it’s ready, because I work with it every day, and I know when it’s right to be used in the kitchen,” says Khoza.
MacLarty states that the procurement process is more complicated when supporting local farmers, but that she feels the benefits for both parties far outweighs the effort.
“It’s additional admin for our kitchen, but as it is important we put in the effort and don’t take the easier route. The farmers message us to say what produce they have available, and then our kitchen goes through what we need. The surplus that can’t come from the local farms, we order from commercial suppliers. We have amazing produce from David, and what we pay goes directly into his pocket, into the community, and to the people he employs, which is meaningful to us.” says MacLarty.
Khoza maintains that accessing produce from the near vicinity also assists the chefs in emergencies, with the small-scale farmers delivering the fresh produce to the nearest reserve gate, allowing for convenient collection by the kitchen staff.
He says, “Sometimes on a Wednesday morning, we are desperate for David’s rocket. If we get rocket on a Tuesday, by Wednesday it's finished, as our guests love it.” MacLarty agrees, “It’s a real plus that he’s close. If you do need something on an odd afternoon, he’s right here, and can deliver immediately.”
The environmentally sustainable elements of small-scale farming, also fit well with the reserve’s priorities, aligning with their waste policy of minimising wastage and packaging, preferring the produce to arrive without plastic packaging or unnecessary cling film. The reserve supplies washable lugs which rotate with every delivery. “It works well for everyone,” says MacLarty.
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