Both restaurants have joined 1% for the Planet, a global network of businesses that invest at least 1 percent of sales in organizations focused on sustainability. They are the second and third Jackson restaurants to join the organization. The first was Mountain High Pizza, according to the 1% website.
A large portion of the support from the restaurants during the reopening will initially be allocated to Vertical Harvest, one of the most innovative architectural-agricultural-sustainability projects in the country. The three-story, 13,500-square-foot hydroponic farm to be built adjacent to the town parking garage will employ workers with developmental disabilities year-round. It’s set for construction in 2013.
“Operating in the heart of the Greater Yellowstone Ecosystem, one of the most pristine natural environments in the world, is a privilege that comes with great responsibility,” said Jerry Blann, President, Jackson Hole Mountain Resort. “We have invested strategically and labored intently to be the best possible stewards of our natural resources within our operating systems to date.”
For Couloir, giving back as a 1% member is a natural extension of the restaurant’s eco-friendly practices. It already guarantees the majority of its ingredients come from a 250-mile radius. Its menus are designed seasonally to reduce its carbon footprint, and Executive Chef Wes Hamilton makes extensive use of local farmer’s markets and ranches.
Check out this article from the winter magazine for more on how Hamilton preserves his summer’s bounty.