Unlocking Sustainable Cooking: The Essential Question You Should Always Ask!

A New Era of Sustainable Dining: Denver’s Pasque Restaurant

In the heart of Denver, a fresh wave of sustainable dining is taking shape at Pasque Restaurant. This eatery isn’t just another place to eat; it’s a model for how restaurants can reduce waste and make a positive impact on the environment.

A Unique Concept

Pasque, nestled within the new Populus hotel, is the first downtown restaurant to use an on-site biodigester. This innovative technology helps nearly eliminate food waste right where it’s generated. Executive Chef Ian Wortham leads the charge, emphasizing the importance of looking closely at every food scrap to see how it can be repurposed.

“I always ask, ‘Could we use this?’” Wortham shared. His approach reflects a broader shift in the culinary world. Many chefs are now focused on environmental responsibility, driven both by ethics and practicality.

Smart Sourcing and Menu Planning

Local sourcing has always been a priority at Pasque. The menu features seasonal ingredients and embraces a holistic approach to cooking. This means you might see similar elements across different dishes. For example, if lamb appears in one dish, you might find it again in another form, like ragu.

This style not only minimizes waste but also ensures that every ingredient is used to its fullest potential. Wortham explains that incorporating this mindset wasn’t difficult at Pasque, since the restaurant began with a clean slate.

Waste Management Innovations

What sets Pasque apart is its commitment to zero waste. Colorado is already a leader in food waste composting, ranking among the top five states for its infrastructure. At Pasque, a unique partnership with BioGreen360 allows the restaurant to tackle waste in a smart way. Instead of buying a biodigester, they rent it. This subscription model covers maintenance and waste removal, making the entire process efficient and cost-effective.

“On paper, it looks pricey,” Wortham said. “But when you track trash hauling costs, it’s a no-brainer.”

The Challenge of Implementation

Starting fresh made it simpler to adopt new practices. The team was trained early on about the focus on waste reduction, ensuring everyone was on board. “When you have a clean slate, it’s easier to form new habits,” Wortham noted.

Easy-to-use systems are in place. Staff members can quickly transfer food scraps into the biodigester, making waste management as simple as using a smartphone.

Positive Results

So far, Pasque is thriving with its environmentally-conscious approach. The restaurant has achieved a 60% landfill diversion rate, although this includes current construction waste. As that clears, they expect even better figures. The kitchen team is continuously working on refining their processes to minimize waste further.

“Perfection is a moving target,” Wortham admitted, “but we strive to improve every day.”

Looking Ahead

As consumers grow more conscious of environmental impact, restaurants like Pasque represent the future of dining. Sustainable practices are now an expectation rather than a trend. With innovative solutions and a commitment to the planet, Pasque is leading the way in responsible dining.

The restaurant industry is changing, and Pasque is at the forefront, proving that tasty meals and sustainability can indeed go hand in hand.

Source link