[category]
[title]
You are what you eat, and with the right choices, what you eat can benefit not only your body but also the planet.
One local changemaker devoted to environmental sustainability through food is Sue Gajathar, founder of The Vegan Chef. Nine years ago, she joined the Veganuary movement without realising it would transform her life permanently.
Shortly after switching to a plant-based diet, she noticed significant improvements in her health.
“It was a hectic December - overeating and eating the wrong things,” she recalls. “Then I heard about the Veganuary Challenge and thought, you know what, I want to feel better. When I tried it, I felt exceptionally well. My energy levels were great, my skin was glowing - when you’re eating so many antioxidants, it’s an automatic glow-up.”
What began as a personal health decision soon grew into a deeper calling.
Sue started introducing her family to plant-based meals and experimenting with recipes, which she shared with colleagues, who quickly became fans.
“I would bring vegan doughnuts and other treats, and everyone loved them,” she says. “They started asking if they could order from me. I kept saying I was only cooking for my family, but eventually I started making batches for them.”
That demand gave birth to The Vegan Chef.
View this post on Instagram
Beyond taste and health, Sue saw an opportunity to contribute to environmental protection, animal welfare, and tackling chronic lifestyle diseases affecting many South Africans.
“Our ancestors didn’t eat meat at every meal,” she explains. “There’s nothing wrong with meat if you enjoy it, just reduce and be mindful of what it’s doing to your health and the planet. Eat the rainbow. Choose lighter proteins and fibre-rich foods that are good for your body and economical too.”
She also recognised a market gap.
“Nine years ago, the vegan options at restaurants were basically chips and a plain salad. It was bland and disappointing. Six years ago, I opened a food cart to show people how delicious plant-based food could be.”
Her menu included crowd-pleasers like vegan southern fried “chicken,” nourishing bowls, and indulgent comfort foods, all entirely plant-based.
The cart quickly gained popularity, with customers queuing daily for her food. Ironically, it was stationed next to a Burger King outlet.
Since then, Sue has watched attitudes shift dramatically.
“Every year it gets better. People are worried about the planet and are choosing sustainability. Joburgers are eating for the planet now.”
Six years after launching her business, The Vegan Chef has expanded beyond her expectations, even supporting other local plant-based enterprises.
“We’re affiliated with Proudly South African and have grown to help other sustainable businesses too,” she says.
Sue believes her success stems from purpose. “If you’re doing the right thing, taking care of the planet and making a real difference, success will follow.”
Affordability is also central to the brand, particularly during South Africa’s challenging economic times.
“We manufacture most of our own products locally at our Midrand factory, rather than importing. That allows us to offer delicious food at the right price.”
For Sue, every plate served is an opportunity to create positive change.
“Food has always been important to me, but sustainability is where I knew I could truly make a difference. Every plate we serve benefits the economy, the environment, and animal welfare.”
Her eco-friendly production methods also minimise environmental impact.
“Plant-based manufacturing uses less water and fewer resources, so it’s far more environmentally friendly.”
Sue believes everyone has a role to play in building a healthier, more sustainable world, and that change can start with what’s on your plate.
View this post on Instagram
TIME OUT RECOMMENDS:
📍 The best things to do in Johannesburg
🛏️ Where to stay in Johannesburg
🏨 The best hotels in Johannesburg
🍺 The best pubs and bars in Johannesburg