Excerpt from Letter (2014)

Being an avid fisherman I’ve seen first hand the vast amount of natural resources invasive species of fish and animals have taken from the communities they invade. I understand the need for balance in the ecosystem. Chef Philippe Parola and I have had many conversations concerning the matter and more specifically the need to reduce the population of Asian carp (a.k.a. Silverfin™) from our nation’s waterways. I find his work to be inspiring and necessary. It is time to take action and I’m dedicated to being a part of what I think is a viable solution to these issues.

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An Open Letter from Michael Johnson, Executive Chef, Centerplate at Safeco Field

Tuesday, August 19, 2014

As one of the most environmentally sustainable stadium operations in the world, Safe Field employees are dedicated to constant and continual sustainability efforts. Having held the title of Director of Operations and currently Executive Chef, I carry the responsibility of maintaining and improving Centerplate’s sustainability efforts in our community. As one of the community’s iconic landmarks we boast a 90% waste diversion rate and source almost 80% of our consumable products locally. We purchase from responsible vendors and are mindful of the environment in as many ways as we can be.

The team of leaders who are responsible for the sustainability efforts here are motivated not by requirement but by the innate need to do what is morally right and responsible. It is in that very spirit that I share my interest in sourcing invasive species products. Having been a chef in stadiums, restaurants and arenas all over the United States as well as being an avid fisherman I’ve seen first hand the vast amount of natural resources these species of fish and animals have taken from the communities they invade.

I understand the need for balance in the ecosystem. Chef Philippe Parola and I have had many conversations concerning the matter and more specifically the need to control the populations of Asian carp (a.k.a. silverfin) from our nation’s waterways. I find his work to be inspiring and necessary. It is time to take action and I’m dedicated to being a part of what I think is a viable solution to these issues.

As one of Centerplate’s operating managers it is my intention to educate and support our network of company chefs, managers, purchasers and operators in order to become more aware of such products in our own pursuit of sustainably responsible practices throughout our several hundred venues in the US, Canada and UK.

Respectfully,

Michael Johnson, Executive Chef, Centerplate at Safeco Field