{"id":19064,"date":"2025-10-14T21:56:29","date_gmt":"2025-10-14T19:56:29","guid":{"rendered":"http:\/\/www.food-blog.co.za\/joburg\/?p=19064"},"modified":"2025-10-14T21:56:29","modified_gmt":"2025-10-14T19:56:29","slug":"time-square-champions-sustainable-food-practices-this-world-food-day","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/joburg\/time-square-champions-sustainable-food-practices-this-world-food-day\/","title":{"rendered":"Time Square champions sustainable food practices this World Food Day"},"content":{"rendered":"

Our Local Heroes menu celebrates small businesses and local producers, says F&B Manager, Preshan Pillay\u00a0<\/em><\/strong><\/p>\n

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October 16 is World Food Day, a global event which serves as a powerful reminder of the critical role that food plays in our lives; beyond being a source of sustenance, food is a fundamental human right and a cornerstone of cultural identity.<\/p>\n<\/blockquote>\n

The hospitality industry has an active and responsible role in promoting awareness of food insecurity and sustainable practices like local sourcing and waste reduction.<\/strong> <\/span><\/p>\n

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  • \u201cWorld Food Day reminds me of how important it is to build food systems that are fair, sustainable, and nourishing,\u201d says Time Square Food and Beverage Manager Preshan Pillay. \u201cIt\u2019s a chance to reflect on how lucky we are to have access to food, and how we can help those who don\u2019t. It\u2019s also about taking action: reducing waste, supporting local producers, and encouraging mindful eating.\u201d<\/li>\n<\/ul>\n

    Hospitality businesses can participate on World Food Day by donating surplus food, hosting food drives, creating special menus, and educating staff and guests on healthy diets and food systems. Companies can also partner with organisations to address hunger and improve nutrition within their communities\u2026 although these practices and initiatives can and should continue year-round.<\/p>\n

    \u201cWe highlight local ingredients on our menus, run awareness sessions with staff, and work with local suppliers through our procurement teams to showcase their products,\u201d says Pillay. \u201cWe have a food waste reduction initiative with our teams. These efforts go beyond just one day; they\u2019re part of our long-term commitment to sustainability and community support.\u201d<\/p>\n

    Sun International group procurement teams build strong ties with small businesses and local producers, and use their products wherever possible. For World Food Day, Time Square will feature a\u00a0\u201cLocal Heroes\u201d menu to celebrate these partnerships. \u201cLong-term, we\u2019re helping these suppliers grow through development programmes,\u201d says Pillay.<\/p>\n

    \u201cSupporting local and sustainable food systems helps our community, our guests, and the environment,\u201d he continues. \u201cIt lowers our carbon footprint, boosts the local economy, and gives guests fresher, more authentic meals. For me, it\u2019s about leading responsibly. For Time Square, it strengthens our brand. And for the planet, it\u2019s a step toward a better future.\u201d<\/p>\n

    Sustainability is no longer optional; it\u2019s essential, says Pillay. \u201cThe food industry has a big impact on the environment, and we need to lead the way. That means cutting waste, saving water, sourcing responsibly, and educating our teams and guests. At Time Square, we\u2019re weaving sustainability into everything we do.\u201d<\/p>\n

    As a result, guests enjoy fresher, healthier meals and get to taste authentic local flavours. They also feel good knowing their choices support ethical and sustainable practices. It\u2019s about creating value \u2013 not just in taste, but in impact.<\/p>\n

    A qualified chef whose love of food began as a child, Pillay has more than two decades of experience locally and internationally. He brings a wealth of knowledge, creativity, and leadership to his current role. His transition into the casino environment was a natural evolution, driven by his enthusiasm for service and excellence, and he now serves as Food and Beverage Manager at Sun Time Square Casino and SunBet Arena.<\/p>\n

    Pillay\u2019s day-to-day responsibilities cover overseeing daily\u00a0Food and Beverage<\/em>\u00a0operations across all outlets, focusing on guest satisfaction, team leadership, operational efficiency, and innovation.<\/p>\n

    \u201cMy role includes overseeing daily service delivery, managing multiple outlets, driving operational efficiency, and ensuring exceptional guest experiences,\u201d he explains.<\/p>\n

    \u201cI\u2019m focused on building a culture of excellence and consistency. Every day, I aim to deliver great guest experiences while staying true to the values of quality, sustainability, and service that define Food and Beverage at Time Square. I\u2019m here to support our teams, improve how we work, and make sure everything we do reflects our brand.\u201d<\/p>\n

    Pillay loves the fast-paced and ever-changing nature of his role: \u201cTime Square has an incredible energy, and being part of a team that delivers top-tier hospitality in such a vibrant space is truly rewarding. I enjoy managing multiple outlets, creating memorable dining moments, and seeing happy guests. Time Square\u2019s drive for excellence and innovation matches my own passion.\u201d<\/p>\n

    In his personal life, Pillay is married to his incredibly supportive wife, Kame, and is the proud father of a forgiving and spirited 7-year-old daughter and their Labrador Sasha. When he’s not at work, he enjoys cooking and creating lasting memories with his family.<\/p>\n

    \"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

    Our Local Heroes menu celebrates small businesses and local producers, says F&B Manager, Preshan Pillay\u00a0 October 16 is World Food Day, a global event which serves as a powerful reminder of the critical role that food plays in our lives; beyond being a source of sustenance, food is a fundamental human right and a cornerstone…<\/p>\n","protected":false},"author":1,"featured_media":19065,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-19064","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/19064","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/comments?post=19064"}],"version-history":[{"count":1,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/19064\/revisions"}],"predecessor-version":[{"id":19067,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/19064\/revisions\/19067"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media\/19065"}],"wp:attachment":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media?parent=19064"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/categories?post=19064"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/tags?post=19064"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}