LUSAKA — A growing number of restaurants in Lusaka’s Kabulonga, Roma and Longacres neighbourhoods are adopting farm-to-table sourcing, partnering directly with smallholder farmers in Chongwe and Chisamba to supply vegetables, poultry and dairy.
Chef Tamara Lungu of Harvest Table Bistro said the model reduces food miles and allows menus to reflect seasonal availability. “When Chisamba tomatoes are at their peak, we build entire tasting menus around them,” she explained during a media tour of her kitchen gardens.
Farmers’ cooperatives reported premium prices compared with middlemen at Soweto Market, though logistics remain challenging during load-shedding when cold storage fails. The Ministry of Agriculture praised the trend as aligned with its horticulture export diversification strategy.
Nutritionists at the University Teaching Hospital noted potential health benefits from reduced processing and fresher ingredients. However, critics argued farm-to-table dining remains inaccessible to most Zambians given average meal prices of K250 per person.
Entrepreneurs are exploring mobile farmers’ markets in townships to bridge the gap. Lusaka City Council said it would review bylaws to accommodate weekend organic markets in Makeni and Ibex Hill.
