James' World 2

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Open since 2016 on the NRG Solar Terrace atop the SAP Tower, the organic farm typically grows nearly 40 crops, including broccoli, squash, eggplant, peppers, artichoke, strawberries, garlic, and herbs. Harvested ingredients show up in the stadium via the hors d’oeuvres passed out in suites, the fresh market salads served in premium clubs, and as special menu items sold at select concessions vendor stands. Crops are replanted annually after each harvest, with one to two planting cycles per season, depending on growth. Anything left over is donated to local food banks and nonprofits.

Open since 2016 on the NRG Solar Terrace atop the SAP Tower, the organic farm typically grows nearly 40 crops, including broccoli, squash, eggplant, peppers, artichoke, strawberries, garlic, and herbs. Harvested ingredients show up in the stadium via the hors d’oeuvres passed out in suites, the fresh market salads served in premium clubs, and as special menu items sold at select concessions vendor stands. Crops are replanted annually after each harvest, with one to two planting cycles per season, depending on growth. Anything left over is donated to local food banks and nonprofits.

“Faithful Farm is the largest on-site farm at a stadium in North America at 7,500 square feet, and it’s not just for show,” Jon Severson, the regional executive chef for Levy, the hospitality team at Levi’s Stadium, tells Food & Wine. “Each year, we plan menus across the stadium around the crop harvest calendar, and we work proactively with our farm partner, Farmscape, to cultivate in-season produce that is ripe at just the right time to bring peak freshness to game day.”

Inside Levi’s, fans have access to more than 100 food and beverage concessions, which include food stands, bars, and beer carts. On Super Bowl Sunday, two dishes will be sourced directly from the farm: the Gilroy Garlic Steak Frites sold near sections 109 and 315 and in the East Field Club, and the Rooftop Bulgogi Vegan Cheesesteak, available in the Bud Light Club.

“We’re using collard greens in our Rooftop Bulgogi Vegan Cheesesteak. It brings a crisp, slightly bitter freshness to cut the rich and creamy sriracha,” says Severson. “We’re also roasting hanger steak for our Gilroy Garlic Steak Frites with rosemary from our rooftop for a nice, herb-forward c

rust. It’s hyper-local sourcing on a massive scale, unlike anywhere else.”

Fans likely won’t see the farm when attending Sunday’s game — it’s only available for certain ticket holders to visit during the regular season — but attendees seeking something more elevated to eat than nachos or hot dogs (though rest assured, they’re still there, too) may taste its impact with locally grown flavors that are raising the bar on stadium fare. 

Severson adds, “It’s the ultimate tool that our chefs use to put an extra culinary touch on all that fans can enjoy at the stadium.”

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Credit: Courtesy of 49ers.com

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