Zero Waste

Our kitchens and cafés at your local Vikings club are very aware of the impact they have on the environment. We use a variety of power sources and catering products to ensure our food safety is immaculate, however, this can often impact the environment. We have put together a short series of stories to let you know what we are doing to lessen our impact on the environment wherever possible.

Zero Waste is more than just a buzz term at Vikings. Across our clubs, our Chefs are working hard to ensure that there is little to no waste in our kitchens. There is a greater emphasis on ensuring vegetable scraps are used in stocks and sauces and the trimmings from meat are rendered down to use in other meals.

Executive Chef, Ben Cridland is considered an industry leader when it comes to assessing portion control for service. This has seen a significant waste reduction in what comes back to the kitchen when patrons have finished their meal.

“The old way of doing things in club cooking was to make the meals huge, but on reflection that is not what most customers want. We absolutely focus on value for money however we are also paying close attention to serving size. We still want to deliver satisfaction on the plate and send you a meal that will fill you up – but we don’t want to send you so much food that you can’t finish it all because that waste goes straight into the bin.

It's why chips are served in the little baskets and salads are made in individual serves. There’s a lot of science and of course, customer feedback that has gone into what we put on a plate and proudly we appear to have hit the nail on the head. However rest assured, there’s always a take-home option just in case you can’t finish your meal...

Come down to Erindale Vikings this weekend to see if you can clear your plate and help us hit Zero Waste!