Being conscious is at the core of what we do at the Conscious Kitchen.

We are striving for the most conscious way of eating, producing and consuming. From the suppliers we buy our fruit and veggies from, to the farmers that grow them, to the packaging we use, and the staff we hire. In everything we do, we ask ourselves the question: "How can we do this in the most conscious way?". For us that means eating mostly plants, no processed foods and refined sugars. It also means staying away from plastic and other non-biodegradable packaging. It includes recycling, limiting wastage, and paying fair wages to our staff.

Picture by Umthunzi Farming Community

We try to source all our products locally and organic where ever possible- the fruits and veggies are way more nutritious, taste better, and it supports our community's sustainability. The bulk of our veggies is grown by small-scale organic farmers in Khayelitsha, Gugulethu, Nyanga, Mitchells Plain, Philippi and Malmesbury. Our main vegetable supplier the Umthunzi Farming Community does amazing work, empowering small-scale farmers, by creating economic opportunities.

“Our hope is to create a safe place for everybody that is trying to make more conscious choices everyday".

While we firlmly believe that the future is 100 % vegan, we also understand that not everyone's journey is the same. That's why we added the option to add free range eggs (to our otherwise completly vegan dishes), or to swap the oat or almond milk in your coffee for cow's milk. When we do use animal products we make sure they are sourced as ethical as possible, from local, organic and free range farmers. Our hope is to create a safe place for everybody that is trying to make healthier, more moral and more conscious choises every day. We would like to remind people that there are no rules, no judgments, eat in a way that makes you feel fit, empowered, and most of all proud of what you put inside your body. We hope to create an awakening in the consciousness of how your meal came to be on your plate.

Hence our name, The Conscious Kitchen (or TCK).

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We avoid plastic packaging, bottling all our juices & many of our take-away products in glass. We encourage you to return these glass bottles and jars, so that we can reuse them, and close the loop, creating a circulair business model. All other packaging is certified bio-degredable. We recycle all and everything possible, and limit food wastage.


Our menu will always remain a 100% plant-based at its core. We are always experimenting in the kitchen, finding the most creative ways to make plants the star of the show.


It's important to us that our fruit & veggies are organic where ever possible, and grown in a sustainable and ethical way. We go to great lengths to source locally grown organic fruit and vegetables, grown by small-scale farmers, getting paid a fair price for their beautiful produce.

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