Many restaurants around the nation have been trying to become more sustainable and environment-friendly. Restaurants owners and chefs have been doing a number of things to achieve sustainability. Some have chosen to actually build gardens on the roofs of their restaurants in order to grow their own produce. Others have changed the packaging of carry-out containers to recyclable options. Greening the kitchen is becoming more and more popular as the concerns for the environment grow ever so present in our society today. Here is a short list of some of the restaurants in Chicago that have been doing their part to become more environment-friendly.
Shaw's Crab House All of the cookware that is used in the restaurant is Energy-star rated which helps to decrease excess waste of water and energy.
21 E. Hubbard St. – 312.527.2722
Intercontinental Hotel The hotel has already implemented non-disposable silverware and cloth napkins and is currently seeking for napkins made from recycled paper products.
505 N. Michigan Ave. – 312.944.4100
Hopleaf Hopleaf has integrated organic and natural foods to their menu along with reducing packaging. Owner Mike Roper says that he has been trying to use natural cleaners such as white vinegar as well as recycling cooking oil, glass, and cardboard.
5148 N. Clark St. – 773.334.9851
Hannah's Bretzel Owner and operator Florian Pfalher has created a restaurant where all of the materials used break down in landfills. The look-alike plastic cups are actually made from corn and the utensils are made from potato starch. Not only being healthful to the environment, the food is also healthful for the body. Instead of greasy chips as a side option, roasted veggies or almonds can be chosen.
180 W. Washington St. – 312.621.1111
Frontera Grill / Topolobampo Chef Rick Bayless has been working with the Environmental Law and Policy Center, which helps restaurants become greener. He also works with the Resource Center, where food waste is composted.
445 N. Clark St. – 312.661.1434
Blue Water Grill Currently certified by the Green Restaurant Association, an organization committed to improving restaurant’s environmentally friendly practices.
520 N. Dearborn St. – 312.777.1400
A Mano Chef John Caputo and owner Dan Sachs have implemented a water treatment system called Natura where sparkling or still water is dispensed into containers at the tables. The water is much cleaner than tap water and it erases the waste of bottledwater.
335 N. Dearborn St. - 312.629.3500
