Kholisani Ndlovu holds a degree in Food Science and Nutrition. She is a Midlands State University graduate. Her interests are in food product development and indigenous food value addition, community skills building and sustainable farm-to-fork food system (Zero Loss or Waste of Food) and entrepreneurship. She strives to utilise various innovative methods to add value to indigenous foods to improve their utilisation, availability, and palatability. Her goal is to reframe and reconstruct consumer perceptions of Indigenous food as well as give the indigenous communities economic generating projects.

Through her interest in indigenous food product development, she has started an initiative called Umphako Indigenous Foods (roughly translated as Umphako is homemade packed food). The essence of this initiative is that everyone can embrace Indigenous food in various forms. Kholisani is also the founder of PhakamAfrika, a digital management company and a co-trustee at Farm Life Zimbabwe, a cohort of community farmers.

Currently, I’ve been working in the animal welfare space, beginning as a social media freelancer at Nurture Imvelo Trust (NIT) and growing into my current role as Programs Manager (managing 3 projects currently: hen welfare, student voices and plant based advocacy). My journey—from managing diverse welfare campaigns (donkeys, dogs, hens) to focusing on ethical sourcing in Zimbabwe’s food system—reflects both personal growth and a strategic commitment to high-impact advocacy. I’ve led eight targeted media campaigns for farmers, consumers, and corporations, helping cultivate a new generation of animal welfare-conscious Zimbabwean consumers. In 2025, I began leading corporate outreach to engage hotels, restaurants, and farmers in transitioning to cage-free eggs (6 commitments so far). My work merges nutrition, public health, food systems, and cultural preservation, with a passion for revitalizing indigenous food knowledge as a solution to animal welfare issues. Through storytelling, strategic advocacy, and community engagement, I’m committed to building a more humane and sustainable food system—farm to fork.