06/13/2026
Our second cohort of the Denver Food Matters Restaurant Challenge has completed the 12-week challenge with impressive results!
Click to see their impact and learn how Denver restaurants are reducing wasted food.
🔥 Pit Fiend developed a new lentil side dish using leftover lamb fat, reduced prep waste, expanded food donations, and launched composting efforts.
🥒 Chook Chicken created a cucumber agua fresca from scraps, incorporated vegetable stocks into recipes, and expanded recycling while exploring composting options.
🌽 Maiz Denver introduced broken gordita nachos and a longer-lasting pico de gallo, while adding recycling and composting programs.
🫖 Risë of TeaLee’s Teahouse found a creative solution for food scraps by sending them to feed backyard chickens and exploring future composting opportunities.
🍝 Somebody People built on existing low-waste practices, participated in the Food Matters Food Crawl, and is developing new recipes using surplus ingredients.
🍹 Hello Darling tested ways to extend the shelf life of juices, syrups, and charcuterie items while improving customer labeling.
Congratulations to all of our Challenge participants for helping make Denver’s food system more sustainable, one meal at a time.
