Pioneering a refreshingly sustainable ethos in an era when local and seasonal have lost their high value, the new generation of responsible restaurants is now championing zero-waste dining. Denver’s Pasque proves to be a shining example of this trend. Inspired by the early-blooming wildflower from which it draws its name, this restaurant showcases an innovative approach to holistic sustainability.

History is being made at Pasque, nestled in Denver's state-of-the-art Populus hotel. As the creative culinary brainchild of Executive Chef Ian Wortham, Pasque claims the distinction of being the first downtown Denver restaurant to use a revolutionary on-site biodigestor, slashing food waste to negligible levels in its operation.

Embracing a back-to-nature approach, Pasque's menu draws heavily from local sources, dictated by the changing seasons. Meals are thoughtfully portioned to evoke the unpretentious charm of an arboretum, with a creative focus on maximizing the use of all parts of the ingredients. The menu reflects this resourceful philosophy, as dishes like the lamb ragu and roasted carrots vinaigrette bear testament. They derive their delicious roots from the same primary ingredient appearing elsewhere on the menu.

"We're always asking ourselves, 'Can we make use of this?” shares Wortham. Such a mindset is not novel in chef circles – concerns over the environment or finances have often sparked similar reinventions. Yet, executing this vision within a broad hotel operation, targeting zero waste, has proven to be both fascinating and challenging for Wortham.

Balancing optimum eco-conscious practices within the diverse entities of Populus, the hotel management, and restaurant operation was a key consideration during the planning phase. Wortham reflects, “The goal was not merely local sourcing for a smaller carbon footprint or organic waste reduction, but rather, ‘How can we bring Urban Villages’ vision for carbon sequestration into every facet of our operations?’”

Knowing that composting was an inevitable route, Pasque partnered with BioGreen360, an exciting service offering a subscription-based plan for biodigesting solutions. “The overall cost is offset when you consider the trash pickup fees,” remarks Wortham. “So why wouldn’t we opt for this?”

Cultivating new work behaviors can be a challenging task, but with Pasque starting from scratch, the transition was seamless. According to Wortham, starting with a clean slate made the execution of the program easier. It involved adapting to new practices rather than changing old ones. Most importantly, the vision of eliminating food waste was shared passionately from the management down to each team member during orientation and pre-opening training, supported by BioGreen360.