They say profit margins and sustainable practices are mutually exclusive.
We believe they are mutually dependent.
A Commitment to Sustainability
At Restaurant Olivia we’re committed to sustainability and environmental responsibility. As a business in the food industry, we understand the significant impact our operations can have on the environment. We recognize our responsibility to reduce our carbon footprint and promote sustainable practices to protect the planet.
To achieve sustainability, we’ve implemented practices to reduce waste and conserve resources.
We prioritize using locally sourced ingredients to reduce transportation emissions and support local farmers.
We use eco-friendly packaging, including biodegradable and compostable materials, and encourage customers to bring their reusable containers.
We minimize water waste by monitoring water usage and repairing leaks promptly.
We recycle and compost all suitable materials and encourage our employees to do the same.
We believe that sustainability is not just a responsibility, but an opportunity to create positive change in our community. By promoting environmentally responsible practices, we hope to inspire our customers and employees to make conscious decisions that benefit the planet.
We are committed to continually improving our sustainability practices and doing our part to protect our planet for future generations.
Our Partners
Food
This visionary organization is dedicated to conservation, species protection, and the preservation of indigenous culture on the island of Maui. At the heart of our partnership with Maui Nui lies a profound respect for the environment and a commitment to restoring equilibrium to the island’s ecosystems. Learn More
Maui Nui Venison
Cascina Oschiena utilizes the age-old tradition of cultivating rice while prioritizing environmental preservation. The farm is situated within an Ecological Biodiversity Protected Area, and is “Friend of the Earth” certified having planted over 5,000 trees alongside 60 acres of wetlands they’ve committed to protect. Learn More
Cascina Oschiena
With a rich heritage in the cattle industry spanning generations the Larson Family's unwavering dedication to sustainability, and stewardship-focused approach to agriculture resonates deeply with our values. Learn More
Centennial Cuts
In 1924, founding dairy cooperative members dreamed of a fairer, more prosperous future for their families. Today, their ancestors’ cows are still fed fresh grass and hay, and are bred to preserve biodiversity. Seventeen farms, all located within 10 km from the dairy, contribute the highest quality milk in Emilia-Romagna, producing this iconic Parmigiano Reggiano cheese. Learn More
Gavassetto e Roncadella
Owner Andrea Bezzecchi understands that 99% of the world’s “balsamic vinegar” is industrially produced, without the fermentation or aging that makes balsamico tradizionale so special. Acetaia San Giacomo deeply embodies the Slow Food mentality and follows a “net positive” approach to business, where profit is a tool not an end point, environmental impact is limited, and the preservation of culture lies at the heart of everything they do. Learn More
Acetaia San Giacomo
Nutripeak (formerly Amish Acres) is a family-owned farm at the base of the Sangre de Cristo Mountains near Westcliffe, Colorado. Their solar-powered barn is home to 2000 hens that have daytime access to eighty acres of open pasture. Their regenerative farm integrates sustainable practices, encourages biodiversity, builds healthy soils, and is USDA certified organic. Learn More
Nutripeak Farms
We’re proud to partner with locally-owned Bibamba for all of our chocolate products. Owners Patrick and Mara not only roast and ferment their cocoa at their Edgewater facility, but have maintained complete control over the supply chain by operating a farm in Patrick’s native country of Cameroon. Bibamba, in partnership with Smart Globe International, prioritizes sustainable agricultural practices while investing in Cameroonian farmers, communities and initiatives to disallow slave and child labor. Learn More
Bibamba
Caputo Flour is renowned for its slow and gentle grinding process, which ensures grains retain their original, unaltered characteristics without the use of chemicals or bleaching agents. Their dedication to sustainable and environmentally-friendly practices has made Caputo the gold standard for local artisans and the international community. Learn More
Mulino Caputo
Beverage
By using the wasted byproduct of coffee production - the fruit itself - Good Vodka’s unique fermentation and distillation result in a negative carbon footprint. Not only does their process reduce water usage, it also lower’s coffee growers’ carbon emissions, and provides an additional revenue stream to the coffee farmers. Learn More
Good Vodka
By working closely with nature and respecting the delicate balance of their ecosystem, Johan Vineyards creates exceptional wines that showcase the unique terroir of their vineyards. The Demeter-certified estate is dedicated to biodynamic and organic farming practices, ensuring that grapes used in their wines are grown without the use of harmful pesticides or synthetic fertilizers, promoting biodiversity and soil health. Learn More
Johan Vineyards
Enrico Rivetto’s Demeter-certified biodynamic vineyard in Piedmont, Italy takes back-to-basics to a new level. His viticulture is enmeshed with water reclamation, composting, as well as ecological corridors for vegetables, orchards, ancient grains, flowers and herbs. Learn More
Rivetto
This high-altitude vineyard located on Colorado’s western slope is committed to agricultural sustainability as much as to showcasing alpine-dessert terroir. From regenerative farming for soil health, to water conservation and rotational grazing, their efforts have resulted in exceptional white and rosé wines, earning them 2023’s Colorado Winery of the Year by the Colorado Association for Viticulture and Enology. Learn More
The Storm Cellar
Services
Denver-based and family-owned Happy Beetle provides residential and commercial pickups of hard-to-recycle and donation items that can’t go in curbside recycling bins, but also don’t belong in the trash. They strive to get every collected material type on to its next best usage, whether that’s upcycling, downcycling, reuse, or responsible disposal. Learn More
Happy Beetle
As a community-focused service, Ridwell empowers individuals to minimize waste and environmental impact by facilitating the collection of items they no longer require, aligning with our restaurant's values of sustainability and conscious consumption. Through our collaboration with Ridwell, we actively participate in promoting waste reduction and responsible disposal practices within our local community. Learn More
Ridwell
Our collaboration with Scraps reflects our dedication to making composting easy and inclusive for businesses and homes alike, playing a pivotal role in diverting substantial amounts of organic waste away from landfills and back into the soil for environmental benefit. Offering expertise in composting solutions for a wide range of establishments including restaurants, food producers, schools, HOAs, and offices of all sizes, Scraps provides valuable support to enhance and expand composting and waste diversion initiatives. Learn More
Scraps
Our restaurant has chosen to partner with the Land Institute in Salina, Kansas, due to its groundbreaking work in sustainable agriculture and regenerative farming practices. The Land Institute is a pioneering research organization dedicated to developing perennial crops that mimic the biodiversity and resilience of natural ecosystems. Through this collaboration, we not only support innovative agricultural research but also have access to Kernza, the wheatgrass developed by the institute for the preservation of topsoil. Learn More
The Land Institute
Zero Foodprint is dedicated to combating climate change by rallying the food and beverage industry in support of regenerative agriculture. By making small donations across the food system, they fund farm projects that draw carbon directly from the atmosphere and store it underground, resulting in better food, thriving farms, and a restored climate. As a member of Zero Foodprint, we recognize the vast majority of emissions associated with a meal occur before the ingredients even reach our restaurant. By partnering with Zero Foodprint, we’re taking an active role in changing the way our food is grown. Learn More
Zero Foodprint
In the United States alone, over 561 billion disposable food service items are used, with every billion takeout containers equivalent to at least 166,000 tons of greenhouse gas emissions and 357 million gallons of water consumption. By partnering with DeliverZero, we’re taking a proactive step towards reducing our reliance on single-use packaging. Learn More
DeliverZero
Dry Storage in Boulder, CO is on on a crusade to change how you think about grains. They believe grains are an antidote to the modern industrialized food system. Kelly Whitaker and the team at Id Est emphasize buying direct from farmers and investing in the supply chain as a way to restore rural economies and strengthen local foodsheds. Learn More
Dry Storage
"What we take, how and what we make, what we waste, is in fact a question of ethics."
— Yvon Chouinard
