Life At Levy

To celebrate Stop Food Waste Day and Earth Day 2024, I want to highlight some of the solutions and initiatives we’ve been focused on lately.

We know how much a plate of food can mean. Safety, security, happiness. But more than that, it’s about family. Gathering around a table serves a purpose — to eat. But the table acts as the perfect place to be together with others.

With so much postseason action happening across our company, we asked our Levy team members for their perspective on what it takes to thrive during this fast-paced time of year.

This month, we celebrated Hispanic Heritage Month by sharing personal family memories, recipes and stories that are windows into the rich and vibrant Hispanic culture of our team members.

According to Chris North, Levy’s Director of Operations at Ohio State athletic venues, the idea of technology is to enhance, especially when it comes to improving event experiences.

For National Hot Dog Month, we asked culinary leaders at four venues that serve as many franks as anyone, for their most unique interpretations.

Our Chef Delacruz worked with Chicago Vocational High School to organize a culinary battle in which two teams consisting of four students each would compete in their school’s kitchen to make a menu of game day-inspired items infused with their own flavor and twist.

In celebration of the 7th annual Stop Food Waste Day, we dive into a few of the ways our locations are bringing this commitment to life.

These stories of four Black-owned businesses, which were originally shared during Black History Month, are shared again here with added wisdom from each leader, so that we may continue to learn from and be inspired by the path they have charted.

Since Levy began the tradition of cooking Thanksgiving meals for those in need years ago, Chef Rosenberg has helmed the operation with help from master culinarians like Regional Chef Mike Arcomone and Ron Krivosik, Vice President of Culinary and Regional Chef for Levy’s Central Division.