Fortunately for everyone, the most environmentally friendly practice also translates into the most flavorful food. Sourcing local ingredients — such as produce, poultry, dairy and more — not only helps the local economy and reduce our carbon footprint, but it also delivers the freshest, most flavorful food for our guests.
“We get a good deal of our product from producers in our valley, the Western Slope and the Front Range,” notes Jim Butchart. “And we’re searching every possible avenue to find even more local foods. But the biggest challenge is that very little is growing in our valley when we have the highest demand in winter.”
Because of this, our food and beverage team is helping local growers apply for grants that will allow them to build out infrastructure for supplying local produce in winter. Money from these grants can go toward building high tunnels for year-round growing or even increasing staff.
“We’re not going to be complacent and say ‘oh, it is what it is, we can’t source locally in winter.'” Jim adds. “We’re actively finding ways to get what we’re looking for, which is even fresher ingredients.”