Earth Day is Every Day For These Four Restaurants

BY Linnea Covington


Today is officially Earth Day, a global celebration meant to encourage the stewardship of our planet’s natural resources. But for these spots, the environment always comes to mind. 

Learn how each thoughtfully takes care of the Earth while still providing great service and amazing food. 

Fire on the Mountain

While it may not be apparent, this Highland wing spot works hard for sustainability. It’s a certified green business and composts all food scraps and uses compostable to-go boxes, bags, and cups. The chicken served is cage free and antibiotic free. Recycling too plays a major role, from the cardboard to the plastic to the cooking oil, which diverts about 75-percent of their waste from the landfill. 

For Earth Day, 10-percent of all sales today will go to The Vivax Community Improvement Foundation to help support the annual Rocky Mountain Tree Fest. Visit the two Denver locations, 3801 W. 32nd Ave., and 300 S. Logan St.,

Snooze A.M. Eatery

men planting trees
At Snooze they plant trees for each person working at the restaurants, or loyalty members visiting on Earth Day. | Photo by Snooze A.M. Eatery

With dozens of locations in Colorado and beyond, Snooze has always pushed for sustainability. It’s not just one project either. Some ways the company gives back include having employees volunteer at community gardens. There’s also a solid composting program at 98-percent of the restaurants. Other ways the company showcases its commitment to the environment is to provide carbon-neutral takeout, and responsibly-sourced ingredients.

For Earth Day the restaurant group continues its One Tree One Snoozer program. For every employee and every member of the MySnooze Bennyfits loyalty program who checks in on April 22 (today!) one tree will be planted. The program launched in 2017, and by the end of this year Snooze expects to reach 20,000 trees planted. Multiple locations,

Breckenridge Brewery

All year long this brewery works to remain sustainable. For starters, the vapor condenser in the brewhouse converts steam into water, allowing the team to reuse 1,500 gallons of water from every brew. Energy wise, 20-percent of the operations get powered by the 792 solar panels on the rooftops. Recycling and composting also play a major part. All spent grain and yeast ships out to a local farmer for livestock feed, and spent hops get composted. 

Right now customers can help too by indulging in a pint of Project Green West Coast India Pale Ale. In partnership with Protect Our Rivers, the brewery will donate $1 off each of these pints or crowlers sold in an effort to preserve our river ecosystems through conservation, education and access. Enjoy or pick up this beer at The Farm House at Breck Brewery in Littleton. 2990 Brewery Lane, Littleton,

Next Level Burger and Veggie Grill by Next Level

protect our pollinators and chicken sandwich
The Truffle Honey Chik’n is a limited time dish., and each sale goes to help pollinators. | Photo by Stephanie Kelly Photography

Leave it to the world’s largest, wholly owned plant-based restaurant group to help fight climate change year round. The company has conserved 2.1 billion gallons of fresh water and prevented 64 million pounds of carbon emissions. In part this is due to the dedication to animal-free foods, recycle- and compost-friendly supplies, and over all business practices. 

To help give back even more, Next Level Burger and Veggie Grill by Next Level will donate to the Pollinator Partnership with spring specials including the Truffle Honey Chik’n Burger ($11.45), which comes with a pack of wildflower seeds. Also, for Earth Day, five-percent of sales will be donated to selected nonprofit partners such as the Austin Bat Refuge, Groundwork Denver, Friends of Trees, Pasadena Humane, the Endangered Habitats League, Amigos de Bolsa Chica and more. Various locations

Bonus Earth Day Fun

Another way to give back this Earth Day, sign Natural Grocers pledge to protect ladybugs. It’s free to sign and the company donates $1 to Beyond Pesticides with each signature. More information here


Linnea Covington

Linnea Covington is the managing editor of DiningOut. She comes to us with a long background in food, restaurant and drinks journalism. Over the last two decades she’s written for tons of publications including Denver Post, Washington Post, Forbes Travel Guide, 5280 Magazine, New York Magazine, New York Times, Time Out New York and more.

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