SUSTAINABILITY
Food for thought Zoos Victoria’s revamped food menus champion local producers while putting sustainability and plant-based eating in the spotlight. WORDS Jo
Stewart
Christmas in July
T
he next time you visit one of the three Zoo properties be sure to pack your appetite. A refreshed menu filled with healthy and tasty options is now on offer with single-use, plastic-free packaging ensuring that the environmental impact of your meal is greatly reduced. As Zoos Victoria’s Head of Food and Beverage, David Martin oversees the variety of foods on offer at the cafes,
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restaurants and kiosks of Healesville Sanctuary, Melbourne Zoo and Werribee Open Range Zoo. A trained chef with 35 years’ experience, David explains that menu items are selected to reflect seasonality, sustainability and the shifting tastes of members and visitors. “Our menus are reviewed every quarter and are refreshed to reflect the season. When creating new menus, we look at the sales history as well as member
feedback. Our members have a big say about what goes on the menu,” says David. With each property having its own unique personality and flavour, David was keen to keep regional specialities on the menu (“Werribee makes a mean tagine,” he notes) while also reflecting changing tastes and values, such as the introduction of more plantbased options and a commitment to eliminating plastic waste.
IMAGES: JUDY ROBERTSON, GEMMA ORTLIPP
Join us for a Christmas in July lun ch with all the trimmings at Melbourn e Zoo this July. For further details and to book visit zoo.org.au/melbourne/ whats-on/events/christmas-in-jul y. Check out the member exclusive discount. Places are limited so book early to ensure you don’t miss out.
