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A look at some menu items planned for Climate Pledge Arena

Delaware North will be serving a menu focused on the use of local, sustainable ingredients at Climate Pledge Arena in Seattle.

Mike Buzalka, Executive Features Editor

October 5, 2021

5 Slides
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FM’s October Innovator of the Month Seattle’s new Climate Pledge Arena (CPA) and its food and beverage partner Delaware North are planning a premium menu of options for fans in both the suites and the general seating areas. Incorporated into the arena’s unique Climate Collective food and beverage program are a series of curated vendors, local ingredients and partners that capture the spirit of the Pacific Northwest and are designed to align with the venue’s status as the first-ever net Zero Carbon certified arena in the world.

Among the commitments the F&B operations are making are to source 75% of food ingredients from within a 300-mile radius and utilize certified USDA Organic produce where applicable. Other commitments include the use of 100% cage-free eggs, seafood meeting Monterey Aquarium’s Sustainable Seafood Watch rating, Rainforest Alliance or Fair Trade certified coffee, antibiotic- and hormone-free protein and 100% grass-fed beef where applicable.

Here’s a brief look at some dishes being planned for the venue…

About the Author

Mike Buzalka

Executive Features Editor, Food Management

Mike Buzalka is executive features editor for Food Management and contributing editor to Restaurant Hospitality, Supermarket News and Nation’s Restaurant News. On Food Management, Mike has lead responsibility for compiling the annual Top 50 Contract Management Companies as well as the K-12, College, Hospital and Senior Dining Power Players listings. He holds bachelor’s and master’s degrees in English Literature from John Carroll University. Before joining Food Management in 1998, he served as for eight years as assistant editor and then editor of Foodservice Distributor magazine. Mike’s personal interests range from local sports such as the Cleveland Indians and Browns to classic and modern literature, history and politics.

Mike Buzalka’s areas of expertise include operations, innovation and technology topics in onsite foodservice industry markets like K-12 Schools, Higher Education, Healthcare and Business & Industry.

Mike Buzalka’s experience:

Executive Features Editor, Food Management magazine (2010-present)

Contributing Editor, Restaurant Hospitality, Supermarket News and Nation’s Restaurant News (2016-present)

Associate Editor, Food Management magazine (1998-2010)

Editor, Foodservice Distributor magazine (1997-1998)

Assistant Editor, Foodservice Distributor magazine (1989-1997)

 

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