The city of Denver is urging restaurants to cut waste while participating in a 12-week challenge that offers “free help, which could boost tight restaurant profit margins.”
Originally starting back in 2019, the Denver Department of Public Health and Environment (DDPHE) started the first Denver Restaurant Food Waste Challenge. This had a major positive outcome, but the program paused in 2020 due to the COVID-19 Pandemic. Ultimately in 2025 the program restarted. Businesses like “Restaurant Olivia” was one of the first companies that worked with this program and saw great success in saving and sustainability. Now, they are looking for participants for a “cohort that begins February 2.”
These businesses that participate would receive “on-site technical assistance, operational audits and a customized action plan to reduce waste.” There would also be a game aspect involved- businesses that accumulate the most points through hitting food waste goals win bragging rights and social media exposure. This could ultimately promote their business and gain more customers.
Lesly Baesens, food waste program coordinator for DDPHE stated “We estimate that about 30% of food that is produced in the U.S. is wasted,” In businesses some of the most common issues are overproduction either in the front or the back of the house. Whether it be, throwing away vegetable trimmings that could be used in other foods or buying too much food for a special menu item.
Last year’s challenge was won by “Restaurant Olivia”. This is a pasta-focused eatery, throughout the course of the challenge “its team reworked pasta recipes to use whole eggs instead of just yolks, saving an estimated $7,000 to $8,000 per year!”
Businesses can all work to be more sustainable and food saving friendly, they just need to know the right ways to do it! Participating in this challenge could benefit any restaurant that is looking to create a better footprint!
