What’s the Difference? A Woolies Food Podcast

How did a local Cape Town race become Africa’s first Abbott World Marathon Major and what happens when you have to cancel it the year before you finally qualify? Clark Gardner, CEO of FACES and the Sanlam Cape Town Marathon, joins Woolworths Head of Central Trade, Retail Insights and Value Delivery (and ultra-runner) Craig Henry, to unpack the running revolution with hosts Sibongile Mafu and Steve Steinfeld.

In Season 2, Episode 6 of What’s the Difference? A Woolies Food Podcast, we dig into how Cape Town earned its place alongside Boston, London, Berlin, Chicago, New York and Tokyo, passing 104 assessment criteria, surviving two failed evaluations, and bouncing back from a devastating wind-induced cancellation in 2025 to host Eliud Kipchoge in 2026.

Clark shares the tourism vision behind the bid, how two-thirds of entries are reserved for African runners, and the economic impact of 11 500 international visitors. Craig tells the story of running 160 km through the Drakensberg in 34 hours, the discipline of seven training sessions a week, and why running makes him a better dad and executive. He also takes us inside the Woolworths W-List, 250 essential items price-checked against competitors and tackles the big question: is Woolies really that expensive?

From the psychology of the midlife-crisis marathon to debunking running myths (carbo-loading, stretching, beer as recovery) and simple takeaways for anyone thinking about joining a running club, this episode is a celebration of running culture, resilience and accessibility. Subscribe for more conversations about food, and tell us in the comments: are you team marathon or team 5K?

Episode Details
What's the Difference? A Woolies Food Podcast
Season 2, Episode 6
Brought to you by Woolworths.
Produced by Pop24
Published by Woolworths TASTE
Hosts: Sibongile Mafu and Steve Steinfeld
Guests: Clark Gardner, CEO of FACES and the Sanlam Cape Town Marathon (Africa’s first Abbott World Marathon Major); Craig Henry, Head of Central Trade, Retail Insights and Value Delivery at Woolworths Foods and ultra-runner (160km Drakensberg, 34 hours)
#CapeTownMarathon #Running #WhatsTheDifference

Links
Sanlam Cape Town Marathon (official site, entries and route): https://capetownmarathon.com/ 
Sanlam Cape Town Marathon becomes Africa’s first Abbott World Marathon Major: https://capetownmarathon.com/africas1stmajor/ 
Abbott World Marathon Majors — Cape Town Major: https://www.worldmarathonmajors.com/cape-town-major 
Woolworths Everyday W-List (price-checked essentials): https://www.woolworths.co.za/cat/Wlist/Pantry/_/N-1qhfmpt 
Woolworths: Farming for the Future: https://www.woolworths.co.za/content/article/good-business-journey/responsible-farming-and-fishing/_/A-cmp206000 
Woolworths: Our Quality Meat Difference: https://www.woolworths.co.za/content/5-ways/woolies-buying-guides/our-quality-meat-difference/_/A-cmp207143

Show Notes
In this episode, hosts Sibongile Mafu and Steve Steinfeld welcome Clark Gardner, CEO of FACES and the Sanlam Cape Town Marathon, and Craig Henry, Head of Central Trade at Woolworths Foods and ultra-runner, for a conversation about the running revolution, the journey to becoming a World Marathon Major, and how Woolworths is making food more accessible. Together, they unpack the culture of running, the resilience behind a devastating cancellation, and why getting up early might just change your life.

Who is Clark Gardner and what is the Sanlam Cape Town Marathon?
Clark Gardner is the CEO of FACES, the organisation behind the Sanlam Cape Town Marathon and other mass participation events across South Africa. Under his leadership, the Cape Town Marathon was confirmed in June 2026 as Africa’s first Abbott World Marathon Major, joining Tokyo, Boston, London, Sydney, Berlin, Chicago and New York. The marathon will formally enter the series at its next edition on 23 May 2027. Clark’s original motivation was tourism: with 13 million unemployed people in South Africa, events are a way to create jobs in hospitality, transport and services. Becoming a Major was the strategy to attract international runners to Cape Town.

Who is Craig Henry and what does he do at Woolworths?
Craig Henry is the Head of Central Trade, Retail Insights and Value Delivery at Woolworths Foods. His team is responsible for pricing strategy, promotions, how products are displayed and merchandised in store, and value delivery making Woolworths products as affordable as possible. Before joining Woolworths, Craig spent years at Nielsen as managing director for the Retailer Vertical in Africa and the Middle East. He has 28 years of experience in retail, manufacturing and insights.

What is the Woolworths W-List?
Craig explains that Woolworths recently launched the W-List, approximately 250 essential items that are price-checked against competitors on an ongoing basis. The W-List covers things people need and expect at a good price. In stores, customers can see drop banners and shelf-level labels that say, “Price Checked,” indicating Woolworths has done the work to ensure people are not paying more than at other retailers for those items. Craig notes that on branded products (like a bottle of tomato sauce or Champagne), Woolworths charges the same as anyone else – the price difference only applies to Woolworths’ own-brand products, which have intrinsic quality differences.

Also Discussed
- The psychology of the midlife-crisis marathon: why people in their thirties and forties chase the distance
- Running as a “life hack”: managing stress, anxiety and finding community through sport
- How COVID changed running: the wake-up call, more time, and the loss of social spaces
- The 10% rule for adding distance: increase weekly mileage by no more than 10%, dial back every 3–4 weeks
- Woolworths’ Farming for the Future programme: supporting healthy soil, saving water and prioritising regeneration
- How running brings together people of all ages and backgrounds — from Uber drivers to executives

What does a folk-pop singer-songwriter have in common with a food developer? More than you’d think. Majozi, one of South Africa’s most streamed indie artists and fresh off a tour of New Zealand and Australia, joins Sonja Edridge, food stylist, recipe developer and new product development specialist at Woolworths NOW NOW, to unpack the creative process with hosts Sibongile Mafu and Steve Steinfeld. 

In Season 2, Episode 5 of What’s the Difference? A Woolies Food Podcast, we explore how creativity works across two very different worlds and what they have in common: simplicity, collaboration, and checking your ego at the door. Majozi shares stories from growing up in Durban’s punk and hardcore scene, how his faith and family keep him grounded, why he never planned on music as a career, and his dream of scoring a Christopher Nolan film. 

Sonja takes us inside the Woolworths NOW NOW kitchen, where she develops dishes for a fast-casual concept that need to look beautiful and taste great at speed. She talks about bringing international flavours to South African palates, the 80/20 menu rule, why she was wrong about pesto, and how a monkfish dish proved that customers really do know best. From writer’s block and creative block to the art of knowing when to stop, this episode is a celebration of creativity in all its forms. Subscribe for more conversations about food, and tell us in the comments: what is your go-to comfort food?

Episode Details
What's the Difference? A Woolies Food Podcast
Season 2, Episode 5
Brought to you by Woolworths.
Produced by Pop24
Published by Woolworths TASTE
Hosts: Sibongile Mafu and Steve Steinfeld
Guests: Majozi, indie folk-pop singer-songwriter from Durban (songs include “Darling”, “Fire”, “Waiting”); Sonja Edridge, food stylist, recipe developer and NPD specialist at Woolworths NOW NOW
#Creativity #Majozi #WhatsTheDifference

Links

Majozi official website: https://majozimusic.com/ 
Majozi on Spotify: https://open.spotify.com/artist/1JvTUHnkJ8yiTQfOKDdArt 
Sonja Edridge — food-styling, recipe development and consulting: https://foodbysonja.com/ 
Woolworths NOW NOW (app, menu and locations): https://www.woolworths.co.za/browse/food-south-africa/food-to-go 
Woolworths: Our Quality Meat Difference: https://www.woolworths.co.za/content/5-ways/woolies-buying-guides/our-quality-meat-difference/_/A-cmp207143 
Woolworths: The Woolworths Difference — Chicken (air-chilled, matured on the bone): https://www.woolworths.co.za/content/5-ways/chicken/the-woolworths-difference-chicken/_/A-cmp202756 

Show Notes
In this episode, hosts Sibongile Mafu and Steve Steinfeld welcome indie folk-pop singer-songwriter Majozi and Woolworths NOW NOW food stylist and recipe developer Sonja Edridge for a conversation about creativity across music and food. Together, they unpack how simplicity is the key to great art, why collaboration matters more than ego, and what happens when you trust the people around you.

Who is Majozi?
Majozi is a proudly South African indie folk-pop singer-songwriter from Durban. He grew up in the punk and hardcore music scene before finding his voice in folk-pop. He signed with Universal Music South Africa in 2014 and is known for hits including “Darling”, “Fire”, “Waiting” and “The Woods” (with TRESOR). His debut album Fire earned a SAMA nomination for Best Adult Contemporary album. He is currently touring internationally, including New Zealand and Australia, and his website is majozimusic.com.

How does Majozi approach genre and musical evolution?
Majozi has moved through punk, hardcore, Christian music and folk-pop, but says the genre shifts were never strategic; they were simply what he was interested in at the time. He believes people gravitate toward artists who are enjoying what they do and being true to themselves. He loves not fitting into a box and enjoys surprising people: Uber drivers don’t believe him when he says he does folk-pop. He’s curious about classical music and dreams of scoring a Christopher Nolan film but acknowledges he doesn’t currently have the ability to create it.

Who is Sonja Edridge?
Sonja Edridge is a food stylist, recipe developer and new product development specialist at Woolworths, working on the NOW NOW fast-casual food concept. She trained as a textile designer at Ruth Prowse School of Design in Cape Town before falling in love with food while living in Australia. She spent years in London working as a food stylist for major supermarkets including M&S, Waitrose, Sainsbury’s and Tesco, and has cooked for the likes of Johnny Depp and Dustin Hoffman as a private chef. She owns The Larder cafés in Cape Town, and the Larder Jam preserve range. Her website is foodbysonja.com.

How does Sonja bring international flavours to NOW NOW?
Sonja follows an 80/20 rule: 80% of the menu is everyday staples that customers know and love, and 20% is where she introduces new ideas and flavours she’s discovered while travelling. She’s learned that the South African market needs to be taken on a journey gradually. When she first returned to South Africa 14 years ago, she put “crazy things” on the menu and people thought she was mad. Now she introduces new dishes slowly, giving customers time to discover them. Examples include a vegan crunch bowl with Thai elements, a Korean bowl that was slow to start but is now popular, and a Philly-style cheesesteak.

Also Discussed
- Majozi’s punk and hardcore roots in Durban and how the scene shaped him.
- The pressure on musicians to constantly evolve and reinvent their sound.
- The 80/20 menu rule: 80% staples, 20% new ideas.
- The nut-free pesto innovation: using sunflower seeds instead of nuts.
- Writer’s block and creative block: how both guests navigate creative dry spells.
- The art of knowing when to stop: stopping too early vs taking something too far.
- Food as the purest art form: the emotional satisfaction of watching someone enjoy a meal.

What makes a great South African braai and why do we get so much of it wrong? Legendary comedian Marc Lottering joins Woolworths Head of Trade for Protein and Dairy, Cecil Mitchell, to unpack braai culture, meat quality and the art of storytelling with hosts Sibongile Mafu and Steve Steinfeld. In Season 2, Episode 4 of What’s the Difference? A Woolies Food Podcast, we dig into everything from boerewors vs braaiwors to how to tell when your steak is medium without cutting it. 

Marc shares stories from growing up on the Cape Flats, how his church upbringing inspired his most beloved characters, and why he believes truth is the foundation of great comedy. He talks about the birth of Aunty Merle, the terror of testing new material, and his current national tour, Ankle Marc. 
Cecil takes us behind the scenes of Woolworths’ meat quality: why air-chilled chicken tastes better, how steak tenderness is scientifically tested, what the difference is between boerewors and braaiwors, and how to choose the right cut for your braai. From the cultural dynamics of a South African braai to why you should never prick your wors, this episode is a celebration of food, fire and fellowship. Subscribe for more conversations about food, and tell us in the comments: what’s your go-to braai cut?

Episode Details

What's the Difference? A Woolies Food Podcast
Season 2, Episode 4
Brought to you by Woolworths.
Produced by Pop24
Published by Woolworths TASTE
Hosts: Sibongile Mafu and Steve Steinfeld
Guests: Marc Lottering, comedian and performer (Ankle Marc national tour, Aunty Merle musicals); Cecil Mitchell, Head of Trade: Protein and Dairy, Woolworths

#Braai #Boerewors #WhatsTheDifference

Links

Marc Lottering official website (Ankle Marc tickets): https://marclottering.com/ 
Woolworths: How to Braai in South Africa (step-by-step guide): https://www.woolworths.co.za/content/article/articles/how-to-braai-in-south-africa/_/A-cmp217377 
Woolworths: Boerewors Done Right With Woolies: https://www.woolworths.co.za/content/article/articles/boerewors-done-right-with-woolies/_/A-cmp217356 
Woolworths: Braai Meat Favourites (shop the braai): https://www.woolworths.co.za/browse/food-south-africa/braai-shop/braai-meat-favourites 
Woolworths: Braai Day Tips from Pete: https://www.woolworths.co.za/content/5-ways/braai-day-tips-from-pete/_/A-cmp200606 
Woolworths: Our Quality Meat Difference: https://www.woolworths.co.za/content/5-ways/woolies-buying-guides/our-quality-meat-difference/_/A-cmp207143 
Woolworths: The Woolworths Difference — Chicken (air-chilled, matured on the bone): https://www.woolworths.co.za/content/5-ways/chicken/the-woolworths-difference-chicken/_/A-cmp202756 

Show Notes

In this episode, hosts Sibongile Mafu and Steve Steinfeld welcome legendary South African comedian Marc Lottering and Woolworths Head of Trade for Protein and Dairy, Cecil Mitchell, for a conversation about braai culture, meat quality and the art of storytelling. Together, they unpack what makes a great South African braai, how to choose and cook the right cuts of meat, and why Marc’s comedy is rooted in truth and observation.
Marc Lottering’s story

Marc Lottering is one of South Africa’s most beloved comedians, with a career spanning nearly three decades. Born and raised on the Cape Flats, Marc started doing stand-up on his 30th birthday and has since become a household name. He is known for his character work, particularly Aunty Merle, and has been inducted into the South African Comics Choice Hall of Fame. He is currently on a national tour with his new show, Ankle Marc, and is heading to London, Australia and Amsterdam. His website is marclottering.com.

How did Marc’s upbringing shape his comedy?
Marc grew up in a religious household on the Cape Flats, where his father was a pastor. As a child, he observed the drama, intensity and humour of church life, people being prayed over for hours to cast out demons, prayer meetings at the house where the women would gossip about neighbours before the actual prayer started. Marc thought all of this was completely normal. When he finally took to the stage for the first time, he had so many church stories that his early material was essentially a box of observations from his upbringing. The character Aunty Merle was born from listening to his mother’s friends talk at prayer meetings, viewing weddings, discussing bridesmaids’ dress colours, and dissecting the food.

What is the South African braai and why is it so culturally significant?
Marc and the hosts unpack the braai as a uniquely South African cultural institution. Everyone in South Africa has been to a braai, and the dynamics are universal: the men gather at the fire while the women are in the kitchen with the salads. Marc observes the delicious humour in these dynamics – couples who can’t speak about issues at home to each other but can somehow talk freely around the braai. He also notes the hierarchy of meat: who brings the boerewors, who brings the lamb, and the unspoken rules of who does what. The braai is as much about fellowship and gathering as it is about food.

Why is Woolworths meat not as expensive as people think?
Cecil addresses the common misconception that Woolworths meat is overpriced. He explains that you get what you pay for: from the way the animals are raised and fed, to animal welfare standards, to the trimming process. Woolworths removes excess fat and bone so customers aren’t paying for parts they can’t eat. While you might lose some weight in trimming, you can utilise every gram of what you buy, unlike cheaper alternatives where you’re left with bone and fat you paid for but can’t use.

How does Woolworths ensure consistent meat quality?
Cecil explains that steak is only about 11% of a carcass so if you slaughter an animal, you have to be able to sell the other 89% too. Woolworths controls the entire process from central packing facilities, ensuring full traceability and consistent ageing. Steak tenderness is scientifically measured using a shear force device, and every cut must fall within specific parameters. For chicken, Woolworths uses air-chilling rather than water-chilling (so customers pay for chicken, not water), and skinless breast fillets are matured on the bone for a minimum of 24 hours so natural enzymes can tenderise the meat.

Also Discussed
- The cultural dynamics of the South African braai: men at the fire, women in the kitchen, and why it still resonates
- How food trends are changing meat prices: oxtail, tongue and cheek going from cheap cuts to delicacies
- The challenge of selling 100% of a carcass when steak is only 11%
- South African offal culture: trotters, tripe, sheep heads and regional preferences
- The “dirty braai” technique: cooking with flames directly around the meat for colour and flavour
- Why you should never prick your boerewors with a fork
- Marc’s induction into the South African Comics Choice Hall of Fame

How much protein do you actually need, and is the social media obsession with it doing more harm than good? Sports dietician Rosey Lombard, who works with the Springbok Women’s rugby team, Cricket South Africa and the Emirates Lions, joins Woolworths Head of Trade for Protein and Dairy, Cecil Mitchell, to unpack the protein conversation. 

In Season 2, Episode 3 of What is the Difference? A Woolies Food Podcast, we dig into why most people are eating more protein than they realise, how to build balanced meals without overcomplicating them, and what the 80/20 approach really looks like. Rosey breaks down the numbers from 0.8 grams per kilo for the average person to 1.6 grams for active athletes and explains why chocolate milk is a legitimate recovery drink. 

Cecil takes us behind the scenes of Woolworths’ protein and dairy range: why biltong is a protein powerhouse at 40–60% protein, what goes into Woolies’ air-chilled chicken, how the team tests steak tenderness with science, and what’s coming next in the high-protein dairy aisle. From label-reading and supplement safety to the Informed Sport certification and why creatine isn’t just for bodybuilders, this episode separates protein fact from fiction. Subscribe for more conversations about food and tell us in the comments: are you team protein shake or team real food?

 

Episode Details
What's the Difference? A Woolies Food Podcast
Season 2, Episode 3
Brought to you by Woolworths.
Produced by Pop24
Published by Woolworths TASTE
Hosts: Sibongile Mafu and Steve Steinfeld
Guests: Rosey Lombard, sports dietician, and co-founder of The Nutrition House (Springbok Women’s Rugby, Cricket South Africa, Emirates Lions); Cecil Mitchell, Head of Trade: Protein and Dairy, Woolworths

#Protein #SportsNutrition #WhatsTheDifference

Links

The Nutrition House (Rosey Lombard’s practice): https://thenutritionhouse.co.za/pages/sports-nutrition 

Woolworths: Our Quality Meat Difference: https://www.woolworths.co.za/content/5-ways/woolies-buying-guides/our-quality-meat-difference/_/A-cmp207143 

Woolworths: The Woolworths Difference Chicken (air-chilled, matured on the bone): https://www.woolworths.co.za/content/5-ways/chicken/the-woolworths-difference-chicken/_/A-cmp202756 

Woolworths: Fishing for the Future (sustainable seafood):
https://www.woolworths.co.za/content/article/fishing-for-the-future/fishing-for-the-future/_/A-cmp214480 

Woolworths: Need to know — Free Range Chicken:
https://www.woolworths.co.za/content/article/chicken/need-to-know-free-range-chicken/_/A-cmp202758 

Woolworths: Our Five Freedoms of Free Range: https://www.woolworths.co.za/content/howto/our-five-freedoms-of-free-range/_/A-cmp210687 

Show Notes

In this episode, hosts Sibongile Mafu and Steve Steinfeld welcome sports dietician Rosey Lombard and Woolworths Head of Trade for Protein and Dairy, Cecil Mitchell, for a conversation about protein, sports nutrition and the science behind Woolworths’ meat and dairy products. Together, they unpack how much protein we actually need, why social media has created a protein obsession, and how Woolworths ensures consistent quality across its protein range.

Who is Rosey Lombard and what does she do?
Rosey Lombard is a registered sports dietician and co-founder of The Nutrition House in Johannesburg. She works with elite athletes including the Springbok Women’s rugby team, Cricket South Africa (the Proteas), and the Emirates Lions rugby team. She holds a BSc in Sport Science and a BSc Honours in Kinderkinetics from Stellenbosch University, and a BSc (Med)(Sci) Honours in Nutrition and Dietetics from UCT. Rosey is also a new mother and is passionate about helping people realise that nutrition doesn’t have to be complicated.

Why is everyone suddenly obsessed with protein?
Rosey explains that the protein conversation has shifted dramatically, driven largely by social media and the rise of fitness trends such as CrossFit and HYROX. People are now visiting dieticians fearing they’re not getting enough protein, even when they’re not athletes. The algorithm has made protein the answer to everything  from muscle-building to longevity but Rosey cautions that the opposite extreme is also unhelpful. You don’t need to be terrified of under-eating protein, and you also don’t need unrealistic targets that require handfuls of supplements to hit.

How much protein do you actually need?
According to the most recent research, the average person who is not doing specific training needs only 0.8 to 1 gram of protein per kilogram of body weight per day. If you are moderately active, the range is roughly 1.3 to 1.6 grams per kilogram. Social media often tells people to eat 2 grams or more per kilogram, but Rosey says a safer range for most people is between 1.2 and 1.6 grams per kilogram and that target should be based on your actual training load, not a blanket number.

Who is Cecil Mitchell and what does he do at Woolworths?
Cecil Mitchell is the Head of Trade for Protein and Dairy at Woolworths, based in Cape Town. He has been with Woolworths for over 20 years, starting as a technical manager in dairy before moving through category management roles in protein. His team is responsible for everything from beef, lamb, chicken and pork to venison, ostrich, fish, biltong, and the full dairy range – sourcing, quality, supplier relationships and product development.

How does Woolworths ensure consistent meat quality?
Cecil explains that Woolworths’ meat quality is the result of science applied at every stage. Steak tenderness is measured using a shear force device that tests how much force is needed to cut through the meat – every cut must fall within specific parameters. The team controls the whole process from central packing facilities, ensuring full traceability and consistent ageing. For chicken, Woolworths uses air-chilling rather than water-chilling, which means no excess water absorption; customers pay for chicken, not water. Skinless breast fillets are matured on the bone for a minimum of 24 hours, allowing natural enzymes to tenderise the meat. The right cuts are used for the right products: tenderised meat for stir-fries, bone-in cuts for juicier results.

How does Woolworths approach sustainable seafood?
Woolworths’ Fishing for the Future programme ensures the retailer does not sell any red-listed fish species. All wild-caught seafood is either WWF-SASSI green-listed or MSC-certified, and Woolworths sometimes sources from fisheries on improvement programmes to help them achieve sustainability certification. The trout range is farmed locally in South Africa, while fresh salmon is flown in from Norway twice a week. Cecil highlights the trout sausage and trout patties as affordable, delicious ways to eat healthy fats and protein.

What should you look for when reading protein product labels?
Cecil advises that ingredients are listed in descending order by weight, so whatever is the biggest component appears first. Look for products that are as natural as possible, with minimal added sugars. Rosey adds that for Woolworths’ marinated proteins, any sugar in the marinade is low on the ingredient list and is primarily for flavour – including a marinated steak as part of a balanced meal is still far better than grabbing a takeaway. On the protein side, look for products that are highest in protein and lower in fat and sodium.

Also discussed:
- The Informed Sport certification: what it means and why it matters for supplement safety.
- Intermittent fasting and training: why Rosey doesn’t recommend it for morning exercisers.
- The evolution of protein bars: from gym-bro staple to mainstream snack
- Woolworths’ nose-to-tail approach: using every part of the animal, including drying cuts for biltong.
- Woolworths’ central packing model: full traceability from abattoir to shelf
- The 80/20 lifestyle approach: balanced eating without diet culture
- Creatine beyond bodybuilding: benefits for menopausal women, brain fog, and muscle preservation

What does “free range” actually mean – and who checks? There is no legal definition of free range in South Africa, so what should you look for when you buy eggs? Farmer Khaya Burwana and Woolworths category manager for seafood and poultry, Ebrahim Moosajee, join hosts Sibongile Mafu and Steve Steinfeld to unpack free-range farming, egg quality and the journey from coop to carton.

In Season 2, Episode 2 of What’s the Difference? A Woolies Food Podcast, we crack open the world of free-range eggs. From stocking densities and chicken welfare to yolk colour, refrigeration and the float test, the conversation connects farming practices with everyday shopping choices.

Khaya shares how he swapped a master’s in IT for 100 chickens and a rented farm in Mfuleni, his work introducing hydroponic farming to schools, and what the Woolworths Youth Makers programme has done for his business. Ebrahim takes us behind the scenes of Woolworths’ free-range standards – including why the team put toys and music in chicken coops, why Woolworths moved the eggs into the fridge, and why a darker yolk doesn’t always mean a better egg.

Subscribe for more conversations about food, and tell us in the comments: do you store your eggs in the fridge or on the counter?

 

Episode details

What’s the Difference? A Woolies Food Podcast
Season 2, Episode 2
Brought to you by Woolworths.
Produced by Pop24
Published by Woolworths TASTE
Hosts: Sibongile Mafu and Steve Steinfeld
Guests: Khaya Burwana, farmer and founder of AgriKey Farming; Ebrahim Moosajee, Category Manager: Poultry and Seafood, Woolworths
#FreeRange #Eggs #WhatsTheDifference

 

Links

Woolworths: Need to know – Free Range Chicken: https://www.woolworths.co.za/content/article/chicken/need-to-know-free-range-chicken/_/A-cmp202758

Woolworths: Our Five Freedoms of Free Range: https://www.woolworths.co.za/content/howto/our-five-freedoms-of-free-range/_/A-cmp210687

Woolworths Youth Makers: Khaya: https://www.woolworths.co.za/content/article/youth-makers-khaya/_/A-cmp214843

AgriKey Farming website: https://www.agrikey-farming.co.za/

 

Show notes

In this episode

Hosts Sibongile Mafu and Steve Steinfeld welcome farmer Khaya Burwana and Woolworths category manager Ebrahim Moosajee for a conversation about free-range eggs, animal welfare and the journey from farm to shelf. Together, they explore what free range actually means in South Africa, how Woolworths sets and audits its standards, and how a young farmer from the Eastern Cape is using technology and education to change the way communities think about food.

How did Khaya go from IT to farming?

Khaya grew up in a rural area near King William’s Town in the Eastern Cape, where looking after livestock was part of daily life. After moving to Cape Town at age 10, he noticed the opportunity in poultry through his mother, an informal trader who bought and sold chickens. Despite holding a master’s in IT, Khaya felt called to farming. In 2021, he started AgriKey Farming in Mfuleni with 100 chickens on a rented farm, and the business has grown and diversified since.

Why does Khaya advocate for young people in farming?

Khaya challenges the stereotype of the old-fashioned farmer by showing that farming can be modern, efficient and technology-driven. He uses automated irrigation, hydroponic structures and social media to run and market his business. He is passionate about showing young people that farming is not just manual labour but can incorporate technology, entrepreneurship and innovation.

What has the Woolworths Youth Makers programme done for Khaya?

As a Youth Makers recipient, Khaya received a cash grant, mentorship from Woolworths experts and the opportunity to showcase his products nationwide. The mentorship helped him professionalise his business – from tracking his best-performing products by percentage to improving how he sets up his stall and markets his brand. The association with Woolworths also opened doors and built credibility in rooms where a young farmer might not otherwise be taken seriously.

What does free range mean in South Africa?

Ebrahim explains that there is no legislated definition of free range in South Africa. As a responsible retailer, Woolworths has developed its own standards based on international research and best practice. These include stocking densities, minimum outdoor ranging space, access to food and water, and the ability for birds to display natural behaviour.

What is Woolworths’ free-range eggs journey?

Woolworths stopped selling whole eggs from caged hens in 2004 – 20 years ago. By the mid-2010s, the retailer had converted all products containing eggs to use only free-range eggs, including liquid and powdered egg ingredients in private label foods. This was not an easy journey: it required taking long-standing generational farmers on a journey to adopt new welfare standards.

Why did Woolworths move eggs into the fridge?

Refrigeration improves egg quality and extends shelf life. Woolworths measures egg quality using the Haugh value – the strength of the albumen around the yolk. Refrigerated eggs maintain better integrity than eggs kept at room temperature, meaning less food waste for consumers. Woolworths does not wash its eggs, preserving the natural coating (bloom) that protects against bacteria. Every egg is date-stamped and traceable to the farm and date of lay.

How should you store and handle eggs at home?

Keep eggs in the fridge from purchase. For poaching or frying, take them straight from the fridge. For baking, bring eggs to room temperature by placing them under warm water for 5-10 minutes – don’t leave them out for more than two hours. Don’t wash eggs; the natural coating protects against bacteria. Quick freshness test: place the egg in water – if it sinks it’s fresh, if it floats, throw it away.

Does a darker yolk mean a better egg?

No. Some producers add colour to chicken feed to create the dark yellow yolk that consumers associate with freshness. Woolworths feeds its chickens natural ingredients like marigold, which gives a natural colour variation. Ebrahim notes that when a yolk is bright orange, that may actually be a sign to be concerned.

How does Woolworths manage supply and demand for eggs?

Eggs are one of Woolworths’ highest-volume products. The team plans bird placements around seasonal demand cycles, including an influx of European visitors to the Western Cape in summer who are big free-range customers. When there is a surplus, eggs are converted into liquid format for use in other products. During avian influenza outbreaks, Woolworths chooses not to source from non-free range suppliers to fill gaps, even at better prices.

Also discussed

The gut-brain connection in chickens: happy, stress-free chickens produce better quality eggs

Egg traceability: every Woolworths egg can be traced back to the farm, date and site of lay

Supply and demand during Easter and other high-demand periods

The role of the EPWP Entrepreneurship Training Programme in Khaya’s business growth

Khaya’s brand story: quality, free range and building trust with customers

Food security, food education and normalising food production in urban communities