Our Circular Economy

At Lethabo we have taken a 10 step, comprehensive approach to maintain and sustain our precious Reserve environment. We have integrated various practices in our vegetable agriculture for the lodge kitchen, waste management, and ecological restoration and preservation.

  1. We practice Circular Economy thinking:

    This is a system based on the reuse and regeneration of materials, food and products as a means of continuing production in a sustainable, environmentally friendly way. We do this using the following methods:
  • Bokashi: A method of composting organic waste.  Bokashi is an anaerobic process used for  the really gooey , disgusting stuff from the kitchen like fats, grease, old meats, poultry, fish, cheeses and other putrid stuff. We achieve this by using beneficial microorganisms infused in activated bran. It’s a great way to recycle kitchen scraps and other organic materials.


10 x level tablespoons liquid molasses

10 x level tablespoons compost starter

Mix in 5 litre bottle and fill with warm water

  •  Horse & Cow Manure: A valuable source of organic matter and nutrients for soil when composted properly in our four, large rotated piles of compost.
  1. Land Management:
  •  Nguni Cow Grazing: At Lethabo we have a small herd of pure bred African Nguni Cattle.  They all have names derived from our indigenous Nguni languages, Zulu, Seswathi and Xhosa.  Gugu (Precious), Lungi (from Kulungile meaning fine…and Lungi really is a fine chap!)  etc… These beautiful indigenous cattle manage grass height which contributes to biodiversity conservation as it invites the gazelle, who  prefer shorter grass in which predators can’t hide,  to graze there and deposit their droppings, fertilizing the soil.   Our cow herder ensures a method of very light grazing so that the cows do not compete with the game for food.  This supports the endangered egoli granite grass and provides a livihood!

3. Organic Gardening:

  • Our Certified Organic Vegetable Garden: obviates the use of synthetic pesticides and fertilizers, promoting natural, balanced soil health and producing healthier food. We use raised beds, as by so doing, we do not disturb the organisms and fungi feeding and regenerating healthy soil systems in the garden. We feed the soil with our rich, natural organic compost, letting Mother Nature do what she does better than any of us!
  • Companion Planting: Enhances biodiversity, controls pests naturally by balancing the environment and soil, and improves crop yields. Simple tip…..if you have a snail problem, crush egg shells and place them around your vulnerable plants to protect them.
  1. Waste Management:
  • Use of Brown Paper Bags: Reducing plastic usage and promoting environmentally friendly alternatives.
  • Recycling Waste: Promoting a recycling system helps minimize the environmental impact of waste so we seperate everything,  recycling what we can back into our infrastructure and sending  waste we cant reuse to “Picker’s” who earn money from cardbox boxes from our deliveries, glass, cans etc.
  1. Water Conservation:
  • Use of Grey Water: Reusing water for decorative flowers and our herbs which are planted Guerilla Style to benefit humans, bees and other insects whilst conserving water resources.
    1. Alternative Energy:
    • Solar Energy: Utilizing solar power reduces in our large solar development situated alongside the road reduces our reliance on traditional energy sources and minimizes our carbon footprint.
    1. Soil Enrichment:
    • Effective Microorganisms: Enhances soil fertility and structure.
    1. Waste Utilization:
    • Grease Trap Waste in Compost: Recycling grease trap waste with effective microorganisms adds valuable organic matter to compost.
    1. Pest Management:
    • Entomology: Using insects like wasp larvae to control pests (flies) in a natural and environmentally friendly manner.
    1. Grassland Restoration:
    • We collect Grass Seeds from Endangered Egoli Grasses: Collecting and packaging seeds with aqua gel for rewilding degraded grasslands is a sustainable approach o create and preserve a ‘fruit salad’ of egoli grasses neccessary for the health of endemic herbivores.

    Our holistic and sustainable approach aligns well with the principles of a circular economy, promoting resource efficiency, waste reduction, and ecosystem health. It’s a great model for sustainable and responsible business practices, contributing to both environmental conservation and community well-being.

      Picnic Menu

      Riverside Picnic

      The Riverside Picnic Menu

      Whole Honey Roasted Chicken
      Roast Beef with Assorted Mustards
      Smoked Salmon Trout Roses
      Home baked bread & Philadelphia cream cheese and tapenades, Camembert, mozzarella & Cheddar
      Basil Pesto Tomato Mozzarella Caprese Salad
      Potato Salad
      Green Heritage Seed Garden Salad with a Meze of Sun Dried Tomato Tapenade, Danish Feta and Olives
      Chocolate mousse Cake
      Seasonal fruit skewer

      Riverside Breakfast Picnic Menu

      Fresh Orange juice and Grenadine
      Muesli & Vanilla Yoghurt Cups
      Seasonal Fruit skewers garnished with Cinnamon
      Smoked Salmon Trout with capers
      Mushrooms, Sausage and Bacon
      Spanish Omelette
      Mini Croissants with preserves

      Otters Hide Picnic Spot
      Vegetarian Picnic Menu

      Vegetarian Picnic Menu

      Vegetable & Nut Phyllo Pastry Bake
      Deep fried Camembert (animal rennet free)with a fig jus
      Potato Bake
      Cous Cous & Roasted Cherry Tomato Tower
      Home baked bread & Biscuits with Various Cheeses
      Seasonal Fruit Skewers garnished with berry sauce & Cinnamon
      Tomato, Mozzarella & Basil Pesto Caprese Salad
      Green Salad with Peppers & Meze of Danish Feta, Calamatina Olives & Sundried Tomato Tapenade
      Ginger & Pear Crumble
      Chocolate Mousse Cake with Amarula Cream Sauce

      Vegan Picnic Menu

      Lentil, black bean and Roasted Winter Vegetable Bake with dairy-free Bechamel Sauce
      Herbed Cous Cous Tower
      Green Heritage Garden Salad with Meze of Sun-Dried Tomato Tapenade, Olives & Hummus
      Potato Salad with Virgin Olive Oil, Herbs & Turmeric
      Poppadum Verde Avocado Salad with Lemon and Garlic Dressing
      Home baked bread stuffed with sundried tomato & spinach, served with coconut butter
      A Roast Vegetable Mediterranean Salad of Bringel, Mixed Peppers, & Marinated Fried Tofu, Accented with Pickled
      Seasonal Fruit Skewers garnished with Berry Sauce & Cinnamon
      Chia Seed Dessert & Berry Trio – Vanilla with a hint of Turmeric, Macadamia Rose & Almond
      Nut & Dried Fruit Dessert

      Vegan Picnic Menu
      Rapids Luxury picnic spot view of table next to river from bed

      Halaal Picnic Menu

      Whole Honey Chicken – Halaal Certified
      Smoked Salmon Trout with capers
      Rare Roast Beef with Assorted Mustards & Aioli – Halaal Certified
      Home baked bread & Melba Toast with Various Cheeses stamped Halaal
      Tomato, Mozzarella & Basil Pesto Caprese Salad
      Green Salad with Peppers & Meze of Danish Feta, Calamatina Olives & Sundried Tomato Tapenade
      Seasonal Fruit Skewers garnished with Berry sauce & Cinnamon
      Tiramisu Alcohol Free
      Gelatin free Chocolate Mousse Cake

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