How Denver’s ChefReady Virtual Kitchen is Committed to Earth Day, Every Day

Like any industry, the restaurant industry has a deep carbon footprint. The US throws away more food than any other country in the world, with nearly 80 billion pounds of food wasted per year – an estimated 30 to 40 percent of the country’s entire food supply. Meanwhile, restaurants also tend to use more electricity than the average commercial building.

In 2020, when we sat down to plan our first ChefReady “virtual kitchen” space in Denver’s Platt Park neighborhood, sustainability was paramount. How can we create a space for 10 kitchens that will generate less electricity and less waste than traditional brick-and-mortar restaurants? How can we and our 10 chefs be better stewards of our planet?