Zoo Zürich: Now There’s a Pea-Based Bratwurst – And Penguins Live on Stream
Let me set the scene for you: you're at Zoo Zürich, the sun is shining, kids are laughing, and the smell from the grill hut is pulling you in. But it doesn't smell quite like it used to. Not worse – just different. Because Zoo Zürich has revamped its legendary zoo bratwurst on a veggie basis. The result is a pea bratwurst made of 50% pork and 50% peas. And let me tell you, as a long‑time zoo fan: this isn't about giving anything up, it's an upgrade. Juicy, flavourful, and the carbon footprint is smaller than my pocket after a visit to the Masoala Hall restaurant.
Where the cervelat used to sizzle, now the peas are popping
An insider from the zoo kitchen let me in on a secret: they tinkered for months until they got the texture exactly right. No more crumbly like most veggie sausages – this one has bite. The climate sausage – that's its official name – is the result of a partnership with local farmers from eastern Switzerland. They now supply green peas that previously had nothing to do with a grill stand on the Zürichberg. Dieci allo zoo Zürich, the famous ten‑pack, is now more climate‑friendly. And you don't taste the difference – you feel it in your good conscience.
So what exactly has changed? Here, take a look:
- Meat sausage 2.0: Half pork from a regional organic farm, half peas. Same price, less guilt.
- Pure veggie sausage: Pea‑based, with smoke and paprika. For anyone who wants to skip meat altogether.
- What stays the same: The rösti, the salad, and the Zürich carrot tart. Those are sacred.
- New on the menu: A penguin livestream from the Antarctic hall – it's like National Geographic live.
Penguin TV: feeding, courtship, and egg‑sitting – 24/7
Now let's talk about the penguins. Zoo Zürich has just released a brand‑new documentary – not in theatres, but online. Around the clock you can watch the king penguins waddle through their man‑made Antarctica, preen their feathers, or tend to their chicks. No commentary, no music, just the quiet presence of the birds. Take it from me: this is perfect for a peaceful afternoon moment when the kids are already in bed. Or to show the little ones how a penguin warms its egg. The zoo doesn't say so, but I think they just want more people to fall in love with these animals. And it works. Because when you see a penguin dad rolling his egg back and forth between his feet – you'll get a bit misty.
Behind the scenes, a high‑tech installation runs at minus twelve degrees, with snow machines and a pool that makes you almost forget that the Zürichberg is just a few kilometres away. A former staff member told me the penguins themselves don't catch any of the climate‑sausage debate – they're just happy about the fresh fish from the North Sea. But for us humans, it feels good: we can support the zoo without standing at the sausage stand with a guilty conscience.
A transformation you don't have to force yourself to like
Look, I've experienced Zoo Zürich in every season. From the old grounds on Bederstrasse to today's modern animal park with the Masoala Hall. And I've never seen a change go so smoothly as this sausage thing. The zoo doesn't force anything on you. You can still have your old sausage – but it tastes different because there's less meat in it. Or you can try the pea version. My tip: take the climate sausage, add a good dollop of mustard, and you won't notice a difference. Promise.
It's like so often in life: the best ideas are the ones you don't notice. The zoo isn't making a big fuss about its sustainability. They're simply doing what has long been overdue behind the scenes. The new sausages are regional, more climate‑friendly, and cheaper to produce – and the money saved goes right back into animal care. So it's a win for everyone. Go check it out on Sunday, enjoy a dieci allo zoo Zürich in your hand, and then watch the penguins do their thing. This is Zürich the way we love it.