Green Commitment

Culinary School of the Rockies is committed to becoming as "green" as possible. In addition to sourcing (whenever possible) local, fresh products and ingredients for our programs and classes, we are dedicated to providing a healthy and sustainable school and work environment. Recycling, composting, and energy savings are just some of the steps we have taken to ensure that CSR treads lightly and acts responsibly.

Culinary School of the Rockies works to reduce its impact on the environment in a variety of ways:

• All paper to-go boxes, paper towels and a myriad of other paper products are made from 99.9% pre-or post-consumer recycled paper. CSR is a Styrofoam-free zone since June 2006.
• A unique, compostable plastic made from corn is the base for our sample cups at the Farmers' Market.
• Aprons, linens and towels are washed using phosphate-free and biodegradable detergent.
• CSR's Professional Programs Chef Instructors are creating a sustainable seafood curriculum in connection with a grant from Chefs Collaborative.
• In an effort to encourage sustainability, CSR shops locally whenever possible. The Boulder County Farmers' Market and organic farms supply regionally grown, seasonal produce for several of our classes.
• Our recycling program includes cardboard, plastic and glass. Even the cooking grease is recycled for bio-diesel.
• We are participating in an exciting new composting program that combines animal, vegetable and paper/cardboard.
• Wind power provides a portion of our energy.
• We educate our students on how to create clean, safe, and environmentally friendly work places.

CSR also believes in ensuring everyone has enough food on the table. Over the years Culinary School of the Rockies has donated thousands of dollars to Community Food Share, the local food bank.

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