360° Sustainability
The Beet: A Podcast For Plant Lovers
Epic Gardening
4.8 • 1.6K Ratings
🗓️ 17 July 2019
⏱️ 11 minutes
🧾️ Download transcript
Summary
In the restaurant world, we talk a lot about the sourcing of ingredients in the sustainability conversation, but what about the rest of what goes on at a restaurant? Today Chef Chris Starkus from Urban Farmer Denver talks about what he calls 360° Sustainability and how he employs it at his restaurant
Connect With Chris Starkus:
Chef Chris Starkus is the executive chef of Urban Farmer in Denver, a farm to table restaurant. He’s also the owner of Lost Creek Micro Farm.
- Chris Starkus - Instagram | Twitter
- Lost Creek Microfarm | Instagram |Twitter
- Urban Farmer Denver | Twitter | Facebook | Twitter
- James Beard Foundation dinner
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Transcript
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| 0:00.0 | What's up everyone? Welcome back to the Epic Gardening Podcast. We're here again with |
| 0:06.0 | Chef Chris from Urban Farmer- Denver Restaurant, which is a Farm-to-table |
| 0:10.8 | restaurant, of course in Denver Denver also the owner of Lost Creek |
| 0:13.8 | micro farm and it's it's this pairing that we're going to talk about today we |
| 0:17.4 | talked a little bit about how he plans from the farm all the way to the |
| 0:21.2 | garden and or sorry from the farm all the way to the garden and or sorry from the farm all the way to the restaurant and even for special events like the James Beard event that's coming up August 15th. |
| 0:28.6 | But today we're going to look at it through a different lens and that would be we talk a lot in our world as |
| 0:34.4 | gardeners just about you know sustainability all these different concepts that tie |
| 0:37.8 | into being a more sustainable person on the planet but what does that mean in a restaurant context? |
| 0:44.0 | And I think, Chris, correct me if I'm wrong here, we talk a lot in the restaurant world |
| 0:49.1 | about where are you getting your stuff from, but maybe we don't talk enough about where does that stuff end up going or how do you repurpose and reuse all the different inputs and outputs that a restaurant has to deal with so I would love it maybe if we could maybe |
| 1:04.0 | start with the farm and kind of take people all the way through how how you're |
| 1:08.2 | doing that and what you're calling 360 degree sustainability. I mean with the farm basically you know we're composting there we recycle as |
| 1:17.4 | because that's kind of my household if you will it's definitely next to my house and |
| 1:20.6 | some of the things that we're doing with some of our partners is we work |
| 1:24.5 | with a local brewer here called Intrepid Sojner and they give us their old grain |
| 1:28.6 | that we feed to our chickens. So I pick up the spent grain and bring it over and we feed it to our chickens so that you |
| 1:34.5 | know that's a full circle sustainability because they don't have a composting |
| 1:37.5 | program there for that so they give it to dairy farmers and us so that's kind of like the quick easy one with the farm |
| 1:44.6 | because there's not a lot of output there |
| 1:47.7 | as far as, you know, plastics or anything like that. |
| 1:51.8 | But urban farmer Denver is three meal a day, so breakfast, lunch, and dinner, seven days a week, holidays, |
... |
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