• urban-farmer-denver-green_rank_certified
    Urban Farmer Denver is Green Rank Certified
  • denver-sourcing-and-sustainability-beekeeping
    Rooftop Beehives
  • denver-sourcing-and-sustainability-mushrooms
    Mushroom Terrarium
  • urban-farmer-denver-composting-recycling
    Composting & Recycling
  • denver-sourcing-and-sustainability-seed-packet
    Culinary Garden
  • denver-sourcing-and-sustainability-aquaponics
    Aquaponic Garden
  • denver-sourcing-and-sustainability-urban-farmer-no-4-cocktail
    Craft Cocktails


Urban Farmer Denver believes in consciously sourced food. Our culinary team develops relationships with local farms, ranches, and fisheries, to consider everything from the diets and treatment of animals to land use. As part of our zero waste mission, we utilize the whole animal— from steak cuts and sausages, to bone broth and stocks. Urban Farmer is Green Rank Certified


What’s the buzz? Urban Farmer Denver’s rooftop is home to three robust Langstroth beehives. The hives are foundationless, which means the bees build their comb naturally. Urban Farmer executive chef and resident beekeeper, Chris Starkus, believes in practicing a “whole hive” beekeeping philosophy: Maintaining the bees’ health and sustainability season after season and respectfully harvesting when appropriate.

Here’s a snapshot of where you can find rooftop hive-related products at Urban Farmer Denver:

ON THE PLATE: Honey, honeycomb, pollen

IN THE KITCHEN: Wood conditioner for mesquite wood platters and butcher blocks

FOR THE GUEST: Lip balm, jarred honey

IN THE COMMUNITY: Pollinating downtown Denver’s flora and fauna

Look for more information about Urban Farmer Denver’s participation in Colorado Pollinator’s Month — June 2018.



Have you ever seen a mushroom grow in the middle of downtown Denver? Urban Farmer Denver’s mushroom terrarium is more than an amazing display. The terrarium’s harvest yields about ten pounds of mushrooms a week, and are highlighted as a table side presentation every Friday and Saturday evening.


Urban Farmer Denver is passionately committed to cultivating and adhering to sustainable practices within the restaurant industry. What does that mean? It means we are diverting recyclables and compostable into the bins and out of the landfills. How did we get there? Originally, our recycling and compost was picked up three days a week. We noticed the bins were being used, getting full and overflowing into the trash bin, so we increased our recycling and compost pick up to five days a week and left the trash pickup at three days a week. Because of this decision, we saw an increase of 27% in recycling and compostable in the month of October 2017.

Twice a year, Urban Farmer Denver receives the compost back and reuses it in the topsoil for our culinary garden.

To promote composting in the lower Downtown area, Urban Farmer Denver is a Drop Off partner of Scraps Mile High, a Denver-based food scrap pick up service.




Notice the fragrant herb garnishes on your plate or beverage? They come from our patio garden. Urban Farmer Denver partners with Seed Trust, a Colorado-based seed company to procure herb seeds such as borage, chives, and calendula. Not only are the herbs from our patio herb garden wonderful for seasonings and garnishes, our honeybees also love these pollinator-friendly plants.


Urban Farmer Denver partnered with Mountain Man Micro Farms to bring the microfarm to the restaurant.


Not every butcher shop receives whole animals — cow, pig, chicken, fish and seafood. Urban Farmer Denver’s butcher room was specifically built to receive and utilize whole animals with dry-age cuts, butcher’s cuts, charcuterie, as well as the art and craft of filleting whole fish. Catch a view of Urban Farmer Denver’s dry-age cooler from the street on Wazee.


Urban Farmer #4, Pinewood Derby, Urban Forager — Urban Farmer Denver’s craft cocktails delight and highlight local craft spirits and ingredients from Colorado growers.
Urban Farmer Denver houses an ice room capable of creating two, 300-pound blocks of crystal clear draft ice, cut and cubed in house.


Urban Farmer, in partnership with Restaurant Technologies, is committed to a low impact fryer system. The typical restaurant buys their fryer oil in 35 pound “Jug in a box” containers that use both a plastic jug and a cardboard box for shipping. On average, Urban Farmer uses 725 pounds of fryer oil per month which would use over 20 of these “JiBs” per month. By using a bulk oil system, Urban Farmer saves 40 pounds of trash from landfills every month.

Restaurant Technologies also recycles all of the used cooking oil to be made into biofuels. Urban Farmer also turns about 580 pounds of fryer oil into biofuels per month. Since Urban Farmer opened in August 2017, 3771 pounds of fryer oil have been recycled.

Using Magnasol magnesium powder and the Restaurant Technologies filtering system, Urban Farmer also makes each pound of fryer oil count by removing polymers that break down cooking oil. This system is the most sustainable and environmentally conscious method of dealing with cooking oil at delivery, during use, and after disposal.