From Heritage to Health: The Many Meanings of Food in South Africa

This chapter explores perceptions of healthy and unhealthy food in South Africa, considering factors such as ethnicity, income, education, and cultural background. The South African government developed common dietary guidelines for all healthy South Africans, but these guidelines are limited in their effectiveness due to the country s diverse population and access to food. The study used a combination of online surveys, photovoice, and Twitter analysis to gather data and triangulate findings. Respondents considered vegetables, fruits, meat, and unprocessed or homemade meals healthy, while sugar, fat, and fast food were considered the unhealthiest options. The survey identified economic barriers, lack of education, convenience and accessibility to unhealthy food, environmental and societal factors, and cultural attitudes towards healthy eating as significant barriers to a healthier future. Respondents suggested changing perceptions of healthy food locally, promoting education and traditional farming methods, and adopting sustainable practices. The study also found that indigenous and traditional food crops were consumed by all South Africans, regardless of their income, and affordability was an important motivator for consuming healthy foods. Overall, the study emphasises the need for a multifaceted approach to address barriers to a healthier food future, including education, policy changes, and a focus on affordability, accessibility, and sustainability in the food industry. © The Author(s), under exclusive license to Springer Nature Switzerland AG 2024.