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For decades, Wimbledon has been synonymous with traditions like the iconic Victoria sponge, traditionally laden with butter and cream. This year, however, the All England Club is embracing sustainability with a plant-based version of this classic British treat.
Executive chef Adam Fargin spearheaded the transformation, replacing butter with Flora spread and creamy coconut cream. This eco-friendly update isn’t just about reducing environmental impact; it’s about ensuring that flavor remains paramount. “We believe that it tastes as good as any Victoria sponge,” Fargin emphasized.
In addition to the plant-based cake, Wimbledon is innovating with banana muffins made from discarded banana skins. These nutritious muffins, topped with pumpkin seeds and oats, are a hit among players, who consume about 30,000 bananas during the championships. Explaining the process, Fargin highlighted the rich flavor potential of banana skins when treated right. “By fermenting and salting the skins, we transform them into a delicious muffin mix,” he explained.
These culinary initiatives are part of Wimbledon’s broader sustainability goals, aiming for net zero emissions by 2030. Each dish served carries a carbon rating, with the dairy-based Victoria sponge having nearly twice the carbon impact of its plant-based counterpart.
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