At Stein Eriksen Lodge, we draw guests from around the world to escape the hustle and bustle of everyday life, relax, and unwind in our traditional European ski lodge. We are so proud of the guest experience this mountain oasis offers, but we are equally proud of our behind the scenes sustainability practices. We blend classic time-honored tradition with modern conveniences, and environmentally-minded strategies. We are seeing great strides across all departments, but would especially like to applaud the efforts of our food and beverage department. Our Vice President of Food and Beverage Operations and Corporate Chef, Zane Holmquist, and his expert culinary team, strive to take an innovative, resourceful, and forward-thinking approach to all their daily practices. Their efforts prove that sustainable luxury dining is not only a possibility, but a reality here at the Lodge.
LOCAL & ARTISAN: In support of local farmers and artisan producers, we source much of our food from right here in Utah. We work with more than sixty local and regional small family farms and producers including dairy/creameries, egg/meat/salami producers, brewers, distillers, and wine makers. Our philosophy is to source products as close to the property as possible, while still requiring the highest quality. We have personal relationships and partnerships with our vendors, some for over twenty years. In addition, we use a number of renowned national vendors that are on the cutting edge of sustainability and environmental and social consciousness including: The Chef’s Garden, Browne Trading, Honolulu Seafood, Niman Ranch, RR Ranch, and Snake River Farms. We use Monterrey Bay Aquarium’s Seafood Watch when selecting seafood.
SUSTAINABILITY PRACTICES: In addition to our food-sourcing practices, we have implemented new technology to help meet our sustainability goals. We have replaced more than 80% of our back of the house lighting with environmentally friendly LED lighting and 70% of our culinary equipment has five-star energy ratings. We work closely with a company called EcoLab, which is the global leader in water and energy technologies and services. All of our dishwashing equipment is high temperature, low chemical, low water units, upgraded on a three-year cycle to the newest and most efficient pieces. The hood and ventilation systems have temperature or particulate controls to reduce energy usage when hoods are not requiring additional draw.
REDUCING FOOD WASTE: We have a number of internal programs to reduce waste and overproduction that have a significant impact on spoilage and wasted food, including cross-utilizing foods from guest events into our team member cafeteria. We balance the needs and expectations of our high-end clientele with a socially conscious and planned manner, maintaining a discreet presence of these philosophies while providing a luxury dining experience.
RECYCLING PROGRAMS: We also have a number of recycling programs across all departments, including aluminum, plastics, cardboard, paper, office paper, and glass. Within food and beverage, we have a program to recycle pallets and a program for kitchen grease byproducts primarily from our fryers. Our vendor recycles some into bio-diesel, and some is processed into heavy oil lubricant. We take excess food product to our local Christian Center for community disbursement through their outreach programs.
Next time you decide to treat yourself at one of our mid-mountain dining establishments, you can rest assured that we are doing our part to make sustainable and eco-friendly choices every day. Visit us at any of our award-winning onsite restaurants.
at Stein Eriksen Lodge
Troll Hallen Lounge
at Stein Eriksen Lodge
at Stein Eriksen Residences
Cena Ristorante & Lounge *
at The Chateaux Deer Valley
* 7-8-8-0 Club and Cena Ristorante & Lounge will close for a short period on April 9, 2018, then re-open for summer operations later in the year.
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