Denver Restaurant Pasque Is all but Eliminating Food Waste
"A brand-new downtown Denver hotel that positions sustainability and carbon-sequestration goals at the property level, coordinating developer, hotel management, and restaurant operations to implement scalable waste-diversion strategies. The property supports tenant efforts—such as subscription-based biodigestion for food waste—by providing training, cross-team coordination, and an environmental experience manager to analyze diversion data. Early results are promising: property-wide landfill diversion is about 60% (including ongoing construction), and leadership frames waste elimination as a core operational expectation to drive buy-in and replicable solutions across the site." - Pamela Vachon
