How Delaware North Reimagined the USB Arena Menu

As one of the leading hospitality and food‑service operators, Delaware North’s role went beyond simply replacing menu items. The chef at UBS Arena, Ted Donnelly, converted the entire concessions to plant based for the event and offered additional plant-based items in the premium suites.

They partnered with GOAL Standard’s sustainability framework to measure and reduce environmental impacts, from sourcing to waste.

As shared in GOAL Standard’s case study on the event, “concessions, through Delaware North, served only plant-based menu options, serving over 15,000 meals that were free from animal products and better for our planet.”