Load shedding not only results in significant financial losses for South African businesses, but also directly contributes to an increase in food wastage. South Africa will likely experience more power outages as Eskom attempts to implement reforms and regain control over load shedding.
There is an increase in food waste when load shedding occurs due to several variables. Refrigeration units fail to function, baking ovens shut down, food production lines grind to a halt, and farm animals overheat.
Electricity is essential for all phases of the food production cycle; without it, food spoils and must be thrown away.
Blackouts cost a fortune
Loyiso Basso from Makhaya in Khayelitsha in the Western Cape, says load shedding has a tremendous influence on his business, KwaMgoli Fast Food. He says that he uses electrical appliances to fry and toast his fast meals.
“When load shedding happens, for two or four hours my business stops as well.”
He adds that the only method that works for him to prevent food deterioration is ordering cold meats and veggies in little packets.
“I am fortunate to live close to the stores where I get my inventory. I therefore stock up for the day. It is exhausting, yet it is my only option.”
Recently, he acquired a gas-powered pan fryer, which he claims is expensive to operate due to rising gas prices. However, he can at least sell potato chips during power outages.
‘Load shedding frustrates customers’
Siyanda Jayiya, the owner of SJ events in Cape Town, explains that his loss of income is currently caused by a loss of productivity, as staff are essentially not working during load shedding.
“Not every small business has access to alternative power sources. Just with stage 2 of load shedding over the last couple of weeks, South Africa has claimed to have lost R2 billion.”
He feels that once he hears the words load shedding, he cannot help but feel despondent and frustrated, especially for businesses located in homes or buildings without other power sources such as a generator or solar panel system.
“Load shedding may encourage crime since burglar alarms are rendered inoperable or cannot operate at ideal levels, leaving businesses vulnerable to theft and other criminal activity.”
He says that during load shedding, small businesses lose money since in most situations, they require energy to function and operate.
Challenge of running a food business
“Gas has always been my preferred fuel source, as it was more affordable in the past. However, gas is now just as expensive and fuel equipment is also quite costly,” says Liziwe Matloha, a chef, food editor, cookbook author, brand collaborator, and cookery class host based in Boksburg, Ekurhuleni.
“We have no other choice but we are saving for an industrial generator for the future.”
This, she believes, will keep her business completely functioning even during load shedding. However, as a small business she did not earn a profit last year, so procuring funding for all this luxury equipment has been a challenge.
“Both my personal kitchen and my commercial kitchen studio have gas stoves, but electric ovens. This is the greatest difficulty during load shedding.”
For her culinary classes, she says that all kitchen equipment is powered by electricity. As a result, she must cancel the majority of her classes, which is both frustrating and time-consuming.
“Load shedding necessitates lengthy breaks in the midst of cooking sessions. This is also expensive. We have to spend money on alternatives, and some people are simply reluctant to grasp, but there is nothing we can do about it,” explains Matloha.
Food waste crisis
Food safety expert, Professor Lucia Anelich, says microbial spoilage of cooked food and any leftover cooked food can manifest as colour changes, a visible slimy appearance or mould growth and is usually accompanied by a bad smell. So, typically one would avoid eating this food.
She adds that certain microbes, called “pathogens”, can also make food unsafe for consumption.
Unfortunately, the growth of pathogens most often does not cause a change in the appearance, texture, smell or taste of the food, so one would eat it and possibly become ill.
“Cooked foods, however, are usually more prone to spoilage, provided that they are not contaminated with pathogens after cooking and are refrigerated or frozen promptly.”
Refrigeration and freezing are still the best
Anelich explains that spoilage microorganisms grow quickly outside the refrigerator and cooked food will become spoiled within hours of cooking if not refrigerated promptly, especially during our summer months in Mzansi, which are rather hot.
“Refrigeration and freezing are still the two best ways of keeping food for longer periods of time, with freezing providing a much longer shelf-life than refrigeration.”
To get the best results, fridges must run at or below four degrees Celsius, she advises. However, cooked food that will be served within a few hours, must be kept hot at above 60 degrees Celsius. One of the food safety mantras is “keep cold foods cold” and “keep hot foods hot”, she concludes.
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