You know that scent? Fresh herbs hang in the mountain air and mix with the promise of a great meal — that’s Eagle County dining. Sure, the peaks draw folks from all over, but something else is happening here, quieter, and just as important. Our local chefs are not just cooking. They’re leading a revolution, finding ways to protect our environment while serving up experiences we won’t forget. In an industry known for waste, these spots are changing the game, one responsible dish at a time.
LEGACY LEADERS:
Sweet Basil + Mountain Standard
Sweet Basil’s Prep Cook, Manny, displays a whole fish — a packaging savings initiative. Photo by Sara Ostrand/Sara Rebeka Ltd.
Vail Village’s Sweet Basil has been the place to go for ages, yet it’s not resting on its reputation. Chef Will Edwards has transformed the place into a leader of sustainability without losing any of the magic. Their composting program? Impressive. “Within six months, we had effectively cut our traditional waste in half, the rest being compost. It was more than we ever imagined,” Edwards shares. And he’s not keeping this knowledge to himself. He recently led a workshop at Walking Mountains Science Center teaching businesses how to reduce waste.
Downstairs, at Mountain Standard, chef McLean Hyde (aka the “Dirt Daddy”) is keeping the momentum going. His motto? “If it used to be alive but is not anymore, it is most likely compostable!” That’s changed everything about how they train staff and manage waste. Those leftover bits from your plate? They get a second life through the Vail Honeywagon compost program, helping to rebuild trails on Vail Mountain. Even the restaurant itself is part of the story. Big windows let in natural light. Recycled wine bottles are cut into water glasses and the furniture is made from reclaimed wood and recycled Coke bottles.
Mountain Standard’s kitchen has reduced waste for 50% through its sustainability practices. Photo by Sara Ostrand/Sara Rebeka Ltd.
CONTEMPORARY CONCEPTS:
Avanti F&B’s Ambitious Approach
Avanti
Avanti F&B is bringing a fresh take on sustainability. The food hall is perfect for eco-friendly practices on a larger scale. Sharing the space means they can combine waste management and energy systems. Travis Christ, director of operations, explains, “We’re the new kid on the block, but we’re also a significant player in terms of potential impact. With that comes great responsibility. Our goal is to be outstanding members of the community, especially in the areas of sustainability and regenerative practices.” For example, Avanti uses World Centric eco-containers and sources their baked goods from Michel’s Bakery, a local spot centered around non-GMO and non-hormonal ingredients.
DOWN VALLEY DELIGHTS:
Sustainable Gems in Edwards + Eagle
Head down valley and you’ll find even more dedication to sustainability..
Social Oak. Photo by Townsend Bessent.
Mountain Fish House in Edwards is tackling a tough one: serving sustainable seafood in the Rockies. They’ve built direct relationships with top-notch suppliers like Seaview Lobster Co. and Taylor Shellfish Farms to make sure they’re getting quality seafood that’s also responsibly sourced. Mountain Fish House co-owner Lily Doran shares, “Our mussels from Bangs Island come from a family-owned business dedicated to giving back to the environment. Mussel farming is one of the most sustainable ways to produce protein, actively supporting healthy ecosystems. In addition to mussels, Bangs grows kelp, further enhancing the marine environment.” It shows that you can have high standards and still be sustainable, even when you’re serving seafood in the mountains.
Speaking of doing good: Every day, we make choices that either help or harm the planet. Eagle’s Inner Light Juice is committed to making the best ones for a low-waste future. Owner Keith Carrieri believes sustainable health starts from within, nurturing the body, mind and spirit for lasting transformation. Dedicated to a low-waste, plant-based and non-toxic lifestyle, it operates as a sustainable business that reflects these values. The glass bottle bring-back program cuts down on single-use waste and protects the planet, animals and future generations
At Social Oak Wine Bar in Eagle, Christina Hofman is shaking things up with her innovative wine keg system. “Using wine kegs saves the restaurant and the manufacturer money because they’re reusing the container and not producing glass per bottle. It is still quality wine — in a different container with a longer shelf-life,” Hofman explains. The restaurant’s scratch kitchen philosophy minimizes packaging waste while maximizing flavor. Rather than pre-packaged mashed potatoes in a plastic bag, they get a box of whole potatoes. The packaging reduction is significant.
IMPACTS FOR A SUSTAINABLE FUTURE
These restaurants aren’t just serving food; they’re sparking change in the community. Their success shows that you can be sustainable and profitable, which is inspiring others to follow suit. And as customers become more aware of environmental issues, these restaurants are leading the way, proving that our Valley’s beauty and food scene are connected. It takes some investment to get these sustainable practices going and restaurant owners are finding that it pays off in the long run.
National Restaurant Sustainability Trends
What’s happening in Eagle County is part of a bigger trend. According to the National Restaurant Association, more than half of consumers consider sustainability when choosing a restaurant. Across the country, restaurants are:
REDUCING FOOD WASTE: Tracking what gets wasted, composting food scraps and donating leftovers to charities.
SAVING ENERGY: Switching to LED lights, using energy-efficient appliances and designing kitchens that use less energy.
SOURCING SUSTAINABLY: Partnering with local farms and ranches to get ingredients, which cuts down on transportation and supports the local economy.
CONSERVING WATER: Using low-flow faucets and toilets, water-efficient dishwashers and landscaping that doesn’t need a lot of water.
The Valley is also committed to sustainability through initiatives like Mountain Towns 2030 (MT2030). Chris Romer, CEO of the Vail Valley Partnership, is excited about the upcoming Climate Solutions Summit in Vail, saying, “Hosting MT2030 is a great opportunity for Vail and reinforces our resort community leadership position … We are thrilled to host the program in Vail and look forward to sharing our business and community successes with others and learning from our peer communities.”
Eagle County’s restaurants are proving that sustainable practices can enhance rather than compromise the dining experience. From wine on tap to whole-ingredient cooking to composting, these innovations are creating positive change for our community and planet. As diners, our choices support this transformation, ensuring that future generations can enjoy both the natural beauty of the Vail Valley and its culinary treasures.
The path to sustainability, like our beloved mountains, has its peaks and valleys. These restaurants demonstrate that with creativity, commitment and community support, we can create lasting positive change. By choosing to dine at these establishments, we’re not just enjoying exceptional food. We’re investing in our Valley’s sustainable future, preserving the ecosystem that makes our resort community truly world class.
