One might say Laura Zaspel knows a thing or two about thinking green. Sustainability is a passion she takes seriously, and she shows it through her work as co-founder and CEO of Serendipity Catering: An Events Company based in Lakewood.
“Using our platform as ‘Fastest Growing Company’ in Denver [according to a Denver Business Journal award] or our many achievements in sustainability gives me the opportunity to speak to many community leaders, students, and fellow business owners,” Zaspel says. “I can advocate for the awareness of environmental issues and their solutions. … 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.”
Before entering the catering industry, Zaspel obtained two master’s degrees from the University of Denver, including one in environmental policy and management. She then went to work for the U.S. Department of Energy’s Office of Energy Efficiency and Renewable Energy Technology. Combining her desire to make the world a better place, her love of food, and her desire to build connections—plus her marriage to a chef, Todd Zaspel,
in 1998—led to the launch of Serendipity in 2001.
Named a Top 20 Denver-Area Women-Owned Business in this year’s Denver Business Journal list, Serendipity is in the running for another fastest-growing accolade, Zaspel says. Since 2020, Serendipity has contributed $42,900 to nonprofit Zero Foodprint, which aims to mobilize the food world around agricultural climate solutions. In the last two years alone, Serendipity has contributed nearly $249,000 to various community charitable groups.
“Serendipity is built on relationships,” Zaspel explains. “No matter if it is a large corporate event, VIP meeting, nonprofit gala, or small social party … they all matter to us. I don’t think there has been an event on the calendar in 22 years where I didn’t know the ‘story’ of the company or person.”
At the end of the day, an event isn’t properly planned unless it’s green, Zaspel adds. “With proper planning, you can line up the correct resources and you can educate your client and guests on proper waste management and diversion,” she says. “Where is the food sourced and what is the story behind the produce, protein, dairy, and grains? I know. I want our clients to know.”