Known for its long lines and retro-themed interior, Snooze an A.M. Eatery is a popular brunch spot for many pancake hungry people during every day of the week. But what may be unknown to most is the restaurant’s outstanding sustainability efforts.

Director of Sustainability for Snooze, Megan Jorgensen, is proud of the restaurant’s achievements and has been a part of the Snooze family since she started as a server nine years ago when there was only one Snooze location.  

“I fell in love with Snooze’s infectious culture right away,” says Jorgensen. “A restaurant that recycles? That was a first for me and I immediately became involved in our sustainability program.” 

People. Planet. Profit. Pancakes. These four things are considered Snooze’s quadruple bottom line and each item are taken into account in every decision made in the Snooze world. 

“Essentially, it’s a question of how do our business operations impact the world on a social, environmental, and economic scale,” says Jorgensen. “These thoughtful decisions are considered in everything we do—which syrup to source, which bacon to serve, which retail shirts to sell, what kind of napkins and to-go material to use, and even which toilets or hand dryers to use.” 

Currently, in 2018, Snooze diverts about 90% of their waste from landfills through municipal compost and recycling programs. 

The reusable, orange cups used by many guests while they wait for a table has helped Snooze avoid the use of 1.25 million disposable cups annually across their 25 locations. 

Snooze believes that it only takes a moment to make a difference. To this restaurant, sustainability means doing the right thing and making sure that our planet is just as great, if not better than it is today for generations to come. Snooze sources ingredients from a variety of responsible vendor partners and vets them through their Snooze Approved program before bringing them on board. This program includes standards such as no “artificial ingredients or preservatives,” “no antibiotics,” and humane animal welfare practices.

Snooze’s Huevos Rancheros is one of their original dishes and is a prime example highlighting their responsibly sourced ingredients. The corn tortillas are from Raquelitas Tortillas, Denver, CO, cage-free eggs from Eggland’s Best Eggs out of Platteville, CO, and Polidori Sausage, Denver, CO, produced and made with responsibly raised Tender Belly pork. It’s a meal you can feel good about. 

“With sustainability in restaurants, you must always take a moment to pause, reevaluate, and push forward. We would love to see big sustainability wins such as on-site renewable energy, the complete removal of one-time-use disposables, or achieving a carbon neutral status,” says Jorgensen. “We’ll have to see where the future takes us, but it looks pretty green and bright.”