Wimbledon introduces a vegan Victoria sponge cake, offering a plant-based twist on a classic treat at the iconic tennis event.
For the first time ever, the All England Club is serving up vegan Victoria sponge cake as part of Wimbledon’s ambitious environmental plans
The classic Victoria sponge cake, brimming with strawberry jam and cream, has been a beloved staple at Wimbledon for decades. This year, however, the All England Club is introducing a new twist: a plant-based version of the iconic cake.
For the first time ever, Wimbledon attendees can enjoy a slice of vegan Victoria sponge cake as part of the All England Club’s ambitious plans to make the tournament more environmentally sustainable.
To boost the tournament’s environmental sustainability by reducing emissions, the classic British cake has been reinvented using Flora spread and coconut cream.
Speaking about the importance of creating a vegan cake that lives up to the classic counterpart, Adam Fargin, executive chef at the All England Club, told The Guardian: “The Victoria sponge is quite an iconic English cake. In our hospitality suites, we’re moving away from small cakes loaded with butter and cream to a plant-based Victoria sponge made on-site by our pastry team.
“I think it is really important to note that we make these changes based on flavour as well. So we wouldn’t serve that because it’s plant-based – we believe that it tastes as good as [any] Victoria sponge. It is really important for us that we have that balance between does it taste great and is it great for the environment.”
The vegan Victoria sponge is being served in the exclusive hospitality suites at Wimbledon, where guests pay up to £2,000 per ticket for the premium experience.
Wimbledon’s environmental sustainability plans
The tournament has introduced a range of measures to address the climate crisis, aiming to achieve net-zero emissions by 2030.
As well as offering a vegan Victoria sponge, the All England Club is also cutting down on food waste by using banana skins to make banana muffins for the player’s restaurant, making good use of the estimate 3.3 tonnes of bananas consumed by players during the championships.
However, Wimbledon’s commitment to sustainability extends beyond its menu. This includes pressure to reconsider sponsorships, such as those from Barclays, due to their fossil fuel investments.
In a bid to raise awareness about the environmental impact of food choices, Wimbledon has also implemented a carbon rating system for all dishes served at the championships.
This scale, ranging from A to E, helps guests understand the carbon footprint of their meals. The traditional dairy-based Victoria sponge received a D rating, equating to the carbon emissions of 123 smartphone charges. In contrast, the plant-based version boasts a B rating, reflecting its significantly lower environmental impact.
Original source: https://www.veganfoodandliving.com
https://www.animalagricultureclimatechange.org/top-tennis-players-who-embrace-a-vegan-diet/
