Wimbledon serves plant-based Victoria sponge – and banana skin muffins
by Emine Sinmaz from Environment | The Guardian on (#6P00Q)
Changes to menu are part of the All England Club's drive to be more environmentally sustainable
Victoria sponge bursting with strawberry jam and cream has been a staple at Wimbledon for decades, but now the All England Club has created a plant-based version for the first time.
The famous British cake has been transformed with Flora spread and coconut cream as part of a wider move to make the tournament more environmentally sustainable. The cake is being served to hospitality guests paying up to 2,000 a ticket.
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