We caught up with the brilliant and insightful Laura Zaspel a few weeks ago and have shared our conversation below.

Laura, appreciate you joining us today. What’s the backstory behind how you came up with the idea for your business?

In 1994, I was in a PhD program at the University of Denver and realized halfway through that I had to do something about the state of the planet. At the same time, I thought we had gone too far, we had pushed our natural resources too far to recover from the damage we had caused; then I had an epiphany – something could be done about it. It would just take me deciding to make a real difference and then going ahead and doing it no matter how tough the going got. So, I did something shocking. I ended off the PhD with a master’s degree and started my second master’s in Environmental Policy and Management.

After graduate school, I went to work for the US Department of Energy Office of Energy Efficiency and Renewable Energy Technology. As a career, food and events were nowhere on my radar at that time. I was focused on changing our national energy policy for the better – something sustainable; something other than a dependency on fossil fuels. However, I also wanted commercial real estate and found a great spot in Nederland, Colorado, and it just so happened to have a bakery on top of it. With that land and business purchase, at 25-years-old, I was instantly in the food industry, and I loved it. I combined my passion for sustainability with my personal passion for food. In 1998, I met and married a chef and Serendipity was born.

People often ask me, “How did you ‘get into food’ when you have a master’s degree in Environmental Policy?” The question gives rise to the answer – people are missing the connection between food and the planet which set me on my career purpose: make the connection between people, planet and food. One might say that “everyone knows they are connected to food – they eat three times a day”, but you would be surprised at the disconnection when it comes to our food and food system. I have several examples, but here is my favorite.

I brought live chickens to a presentation I gave at the Denver Convention Center on “Sustainable Food Systems”. I asked the group, “Why do you think I brought chickens with me today?” The audience shouted out various answers – “they are cute”, ” maybe they will lay an egg”, “maybe they’ll get out and run around the convention center”. The answer was, “They are food. This is what food looks like as far as the live animal prior to processing.” I asked how many people had eaten chicken in the last 48 hours; about 80% raised their hands. Chicken does not start out as cutlets in a tray wrapped in plastic. Chicken comes from Chicken. Chicken always, not sometimes, starts off with a live animal with a face and awareness. It sounds so obvious, but it gets lost when all one knows is a grocery store. Most Americans are three generations removed from farm life. The respect for the animal, the awareness of living conditions prior to slaughter is important. To make a change to the industrial animal production system, one must first be willing to understand the current conditions and be willing to stay the course until a more humane, respectful and healthy system is in place. It takes acknowledging and accepting full responsibility.

Can you tell us the story behind how you met your business partner?

I met my co-founder over 25 years ago – my husband, Todd Zaspel. I could not have done what I have done without him. I get a lot of the credit for where Serendipity Catering is at today, but it took both of us. Pushing each other to keep taking on bigger and bigger goals, sleeping on the concrete floor of our first kitchen to hit deadlines, but laughing and having fun despite little sleep in those early days.

I was all about business organization and sustainability and Todd had been working in restaurants for years by the time we met. He brought the culinary experience to the table. He made me dishes based on colors and flavors – such unique dishes that I can still see and taste them to this day. He opened my eyes to the art of cooking.

We combined our passions of sustainability and food, and Serendipity Catering was born in 2001.

Learning and unlearning are both critical parts of growth – can you share a story of a time when you had to unlearn a lesson?

Nutrient dense food comes from inputs such as synthetic fertilizer and pesticides to protect the plants. Heavy tilling is a must for farms to function and produce healthy food. These ideas are FALSE.

With education, assistance and community, a farm or ranch can revitalize their soil with regenerative agriculture practices. Nutrient dense food comes from healthy soil. Healthy soil comes from nature “doing its thing” with minimal interference. Regenerative agriculture is the approach to farming and land management that works with Mother Nature, not against; it PROMOTES LIFE. For every one pest there are thousands of beneficial microbes. Trying to kill the one pest, destroys all – industrial agriculture is a no-win situation for farmers, human health, animal well-being, and the planet.

The basic tenants of regenerative agriculture include enhancing soil fertility through increasing organic matter in the soil with actions such as planting cover crops, integrating livestock, and biodiversity, e.g. crop rotation. Kiss the Ground (2020) documentary was a milestone moment in my career and Serendipity went from “sustainable” to a higher-level viewpoint of the planet’s recovery and the solution to many environmental challenges. In 2020, we were the first catering company in Colorado (and the second in the country) to join the Zero Footprint regenerative agriculture program.

As an events company owner, I am often asked how to properly plan a “green event”? the answer is in the planning. With proper planning, you can prevent a massive amount of waste, you can line up the correct resources and you can educate your client and guests on proper waste management and diversion. Additionally, a properly planned event incorporates responsibly sourced food. Where was the food grown and what practices did the producer use? What is the story behind the produce, protein, dairy and grains? I know. I want our clients to know. I want the guests to know.

Using our platform as the fastest growing company in Denver (Denver Business Journal award in 2016) and our many achievements in sustainability, gives me the opportunity to speak to many community leaders, students, and fellow business owners. I advocate for the awareness of environmental issues and their solutions. That’s what I care about – focusing on solutions and what each person or group can do about it. There is always something that can be done about the problems we face. For me, I focus on reformation of the agriculture industry and soil health, which are both key to nutritious food that contributes to planetary health and our own well-being.

That shocking decision, over 25 years ago, to end off my PhD program to focus on the planet led me down a path that I am forever grateful for – what a ride it has been, and the best is yet to come.

Contact Info:

• Website: www.serendipityfood.com
• Instagram: @serendipitydenver
• Facebook: @SerendipityCateringDenver
• Linkedin: www.linkedin.com/in/laura-zaspel-6062371/
• Youtube: @serendipitycatering3834

Image Credits
All Serendipity Catering photographs expect one: The first one of me is credit: Photographer, Elin Gann; Tablescape, Laura Zaspel