Alpine meets organic
by Marissa Hermanson

Pass up the greasy burger, fries and cheese-smothered chili-in-a-bread-bowl at ski resort cafeterias, because organic options are now available on the mountain. Instead, perhaps try a vegan BoBo’s Oat Bar at Aspen or hormone-free beef frank at Vail while sitting slopeside.

During the ’07-’08 ski season, Aspen offered organic food at the Merry-Go-Round at Aspen Highlands, and after skiers’ positive response, Aspen now stocks all nine on-mountain restaurants with organic options. Aspen purchases hormone- and antibiotic-free proteins, breads and baked goods made with organic flours and fruits, as well as organic dairy, juices and snacks. Promoting sustainability and the organic food industry is part of Aspen’s new business plan.

“It has less of an impact on the environment in most instances, especially sourcing local organic food,” says Jeff Hanle, Aspen Skiing Company’s spokesperson. “It helps support the local community. It sends a message to other suppliers and rewards them for initiating sustainable business practices.”

Aspen is committed to supporting the local Roaring Fork Valley by purchasing beef from Milagro Ranch, organic baked products from Louis Swiss Bakery and Upper Crust Bakery, as well as goods from Cloud Nine Brownies made with farm-fresh butter and eggs.

Aspen also depends on regional suppliers as well. Pocket a Boulder-based BoBo’s Oat Bar to snack on as you ascend Snowmass on the new Sheer Bliss lift.

Vail Resorts’ “Appetite for Life” program began two ski seasons ago as well, offering natural, hormone-free meats and poultry as well as organic dairy products at all 90 on-mountain restaurants at Vail, Beaver Creek, Breckenridge, Keystone and Heavenly. Vail Resorts is now the largest restaurant operator in North America to serve natural meats and organic products at all on-mountain restaurants.

Vail Resorts served more than 2.5 million lunches from its “Appetite for Life” program last ski season.

Vail’s array of hormone-free meat ranges from beef franks to chicken nuggets to Black Forest ham. Last year “Appetite for Life” went through 44,000 pounds of hot dogs, 180,000 pounds of hamburger meat, and 137,000 pounds of chicken. Safe to say, natural and organic options are a hit within the skiing community.

“Since we serve two million lunches across our five resorts each season, we felt it was important to make an investment in our guests, particularly kids, to ensure we’re doing our part to make the dining experience at our resorts healthy, clean and natural — like the outdoor activities we provide,” says Liz Biebl, Vail Resorts’ spokesperson.

Sustainability practices are trickling down from large ski corporations like Vail and Aspen, influencing smaller businesses, as well as guests.

“It has a ripple effect and spreads through the businesses we work with and can help influence our guests so that they might leave and try the same thing at home or in their business,” Hanle says.

Resorts like Aspen and Vail have groomed the way for smaller ski areas like Arapahoe Basin, Winter Park, Telluride, Wolf Creek and Silverton to adopt organic practices.

“If we can provide the economic engine that allows organic and local suppliers to stay  in business and offer more affordable products in the long run, it becomes feasible for smaller operators to be able to go this direction, as well,” Aspen’s Hanle says.

While these smaller resorts don’t have full-fledged organic programs like Vail’s “Appetite for Life,” they still stock up on organic options. Arapahoe Basin is working with Boulder’s Breadworks to serve organic grain products. For previous events, A-Basin has used Grant Valley Farms for organic produce.

Silverton uses the local grocery store, Greene Street Market, to stock organic food options. Telluride tries to source organic options when it’s available and not too expensive, and Wolf Creek purchases locally grown potatoes and beef from the San Luis Valley, as well as organic fruit.

“It’s a philosophy that is closely aligned with our belief to operate in manner that is as sustainable as possible,” says Vail’s Biebl. “Sourcing local foods is not only more environmentally sustainable, but the foods are fresher and we’re supporting businesses in our local communities.”