In ecology the word sustainability describes how biological systems remain diverse and productive over time. For humans, sustainability is the potential for long-term maintenance of well being which has ecological, economic, political and cultural dimensions.
Ask any person to define “sustainability” and each one will give you a different definition. To execute such a broad concept at the Ore House, our approach to sustainability is dynamic and multi-dimensional.
We have a strict adherence to the concept that a finished product is only as good as the ingredients that go into it. For this reason, whenever possible, we serve organic, local, and of course, sustainable products. We purchase hormone free and free range meats from as many local ranches as possible. Furthermore, all of our steaks are hand cut and 100% of the trim is used in some capacity for the restaurant creating zero waste. All of the seafood we serve comes from populations that are plentiful and in good health. The fishing practices must follow environmentally friendly and ethical standards that do not damage the surrounding ecosystem or other marine life.
The Ore House’s commitment to treating our employees well and our conscious development of a positive and supportive work culture fosters a palpable environment of hospitality and warmth.
Our dedication to community service and donations reflect our fundamental belief that we have a responsibility as a small business to serve as a leader for sustainability within our community and foster positive change. We believe it is important to not only be good stewards of the earth, but also to act as stewards of our community, treating one another with respect and dignity.
We guide ourselves by this comprehensive framework creating a business model that has longevity, ensuring true sustainability.
Simply sourcing sustainable food is great; however, it is only one dimension of sustainability. To be truly sustainable, one must also operate in a sustainable manner. We use fully biodegradable to-go containers. We drastically reduce our production of waste by having a comprehensive recycling program. With a focus and priority given to items produced within the state of Colorado, we greatly reduce our restaurant’s carbon footprint; from purchasing produce and meats form local farmers and ranchers to our liquor program that serves mostly Colorado produced spirits. Our message of sustainability is even carried through in our menus which are made of stamped recycled copper.
Our focus on comprehensive sustainability is visible throughout all of our menus. We use over 60 local ingredients at any given time, many of them rotating seasonally. A true integration of our food, spirits and culture is expressed in our Colorado cocktail menu, serving as the opening page to our wine menu. Every cocktail uses at least one spirit from a Colorado based, artisan, small-batch distiller; local produce/fruits/juices/or honey; and all of them deliver outstanding quality and an incredible story.
Furthermore, we highly encourage our staff to ride their bicycles to work, even providing safe storage for their 2 wheels inside our building!