In the face of a challenging drought, some businesses in Durango are finding unexpected silver linings. As stage 1 water restrictions take effect, the impact on water-dependent industries is a tale of adaptation and innovation. From landscaping to golf courses and even restaurants, these businesses are navigating a new normal, and their stories offer a fascinating glimpse into the power of resilience and resourcefulness.
A Green Thumb's Perspective
Brooke Safford, the owner of Blooming Landscape and Design, LLC, has seen an interesting shift in customer behavior. The water restrictions have prompted many to reconsider their lawn maintenance, leading to an increase in business for Safford's company.
"It's been a pleasant surprise," she says. "People are realizing the importance of water conservation and are willing to make changes. Some are even removing their lawns to reduce water usage."
This trend highlights a growing awareness of environmental issues and a desire to adapt. Safford's business, with its focus on drought-tolerant plants and water conservation, is well-positioned to meet these changing demands.
Botanic Gardens: A Model for Adaptation
The Durango Botanic Gardens, under the guidance of Cathy Metz, has long prepared for such restrictions. Their educational programs have emphasized climate change and the benefits of drought-resistant plants.
"We've been proactive," Metz explains. "By replacing grass with water-wise beds, we've ensured the gardens can thrive even with reduced irrigation."
The gardens' irrigation schedule has adjusted, but the plants are resilient. Metz's optimism is a testament to the power of planning and a nature-first approach.
Golfing Through the Drought
At Hillcrest Golf Club, General Manager Michael McCloskey faces a unique challenge. The course's grass is showing signs of stress due to the restrictions, but business remains steady.
"Golfers are understanding," he says. "They know we're doing our best to conserve water while maintaining a playable course."
The warmer weather and recent rainfall have provided some relief, but the true test will come during the peak tourism season. McCloskey's hope is that visitors will appreciate the efforts to conserve water, even if the course appears less lush.
A Restaurant's Water-Wise Move
Brennan McManamon, president of Gazpacho Restaurant, has implemented a simple yet effective water-saving measure: serving water only upon request.
"It's a small change, but it makes a big difference," he says. "Our customers have been supportive, and it's helped our staff too. It's a win-win."
This practice, encouraged by the city of Durango, showcases how small businesses can contribute to water conservation without sacrificing customer satisfaction.
A Broader Perspective
These stories from Durango's business community offer a glimpse into the human capacity for adaptation and innovation. In the face of environmental challenges, these businesses are not just surviving but thriving, finding new opportunities and ways to contribute to a more sustainable future.
It's a reminder that, with creativity and a willingness to adapt, we can navigate even the toughest of situations. As we move forward, let's take inspiration from these resilient businesses and embrace a more sustainable and conscious approach to our daily lives.
