Plant-based foods a focus for Delaware North on Earth Day
A trend that continues to gain traction in the food and hospitality industries is the use of plant-based ingredients on menus. It’s seen not only as more sustainable – by reducing the heavy burden meat production places on the environment – but also healthier with more natural, organic ingredients.
This Earth Day, Delaware North has several initiatives to promote the growing use of plant-based foods: On Thursday, Stephen Forman, executive chef for Delaware North Sportservice at KeyBank Center in Buffalo, and Evan Wargo, executive chef at Patina 250 in Buffalo, gave a live video demonstration of how to make several plant-based food items as part of Delaware North’s Lunch Talks series. Click here to watch the full video.
A collection of plant-based recipes created by chefs across Delaware North can be downloaded by visiting this link.
Many locations around Delaware North are already embracing plant-based foods on their menus.
For example, at Globe Life Field in Texas, home to the Texas Rangers, Delaware North will now be offering soft-serve ice cream from Oatly, a company that specializes in oat-milk products. Two varieties of the popular plant-based ice cream, chocolate and vanilla, will be available at several locations throughout the ballpark.
“Oatly has partnered with a number of MLB teams and we were lucky enough to be one of them,” says Casey Rapp, Delaware North’s general manager at Globe Life Field.
Founded in the 1990s and based in Sweden, Oatly has a patented enzyme technology that they say copies a process in nature. Like most oat milks, it’s very creamy; some have called it the “Holy Grail” of alternative milks.