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Delaware North's 'Bee the Difference' campaign donates $20,000 to protect the planet's pollinators

The foodservice company generated funds from sales of two honey-sweetened craft cocktails served at 100 of its U.S. locations.

Patricia Cobe, Senior Editor

August 20, 2024

1 Min Read
cocktails
The two "cocktails for a cause" were the Bee’s Harvest Margarita crafted with Patron Silver tequila and the Bourbon Bee’s Knees made with Angel’s Envy Kentucky Bourbon Whiskey. | Photo courtesy of Delaware North.

For the second year in a row, foodservice provider Delaware North launched its “Bee the Difference” campaign to support The Bee Cause Project, an organization that protects the planet’s pollinators.

This year, the Buffalo, N.Y.-based foodservice and hospitality provider donated over $20,000 raised from sales of two specially crafted honey-sweetened cocktails: the Bee’s Harvest Margarita and the Bourbon Bee’s Knees.

The campaign began on April 1, 2024, the first day of Earth Month, and ended on May 20, World Bee Day. More than 100 Delaware North locations participated, including Patina Group restaurants at Disney Springs in Walt Disney World in Orlando, Climate Pledge Arena in Seattle, Sequoia National Park and a number of airport dining venues.

“Delaware North is proud to share the success of this year’s ‘Bee the Difference’ campaign, which will provide essential support to one of the hardest working creatures on our planet: the bee,” said Debbie Friedel, corporate senior director of sustainability at Delaware North, in a statement. “Protecting these important creatures benefits us all and the success of this campaign was made possible by the efforts of our team members who served as environmental stewards, supporting this important mission from our participating locations.”

The Bee Cause Project offers a variety of grants and resources to schools and nonprofit organizations across North America to educate and inspire the next generation of environmental stewards.

About the Author

Patricia Cobe

Senior Editor

Pat plans and executes the menu sections of Restaurant Business and FoodService Director, covering food and beverage trends, Menu R&D, profiles of chefs and restaurateurs and Technomic research. She also contributes to the digital content of both RB and FSD and is editor of two weekly e-newsletters, Recipe Report and On the Menu. Pat’s weekly podcast, MenuFeed, covers a wide range of menu topics through interviews with chefs and operators.

Pat came to Winsight from Hearst, where she was an executive editor. She is the co-author of the Mompreneurs series of books as well as two cookbooks. She graduated from Cornell University and earned a Masters in Journalism from Boston University. She is active in several professional organizations, including Les Dames d’Escoffier and the International Foodservice Editorial Council (IFEC), and serves as a judge for the James Beard Media Awards.

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