Overview
Chicago has long been known for its great restaurants, wide variety of cuisines and local favorites. More recently the city has earned a reputation for being one of the greenest cities in America. The time is ripe for Chicago restaurants to "go green." Chicago's restaurant industry has untapped potential for greener practices and policies that can have a significant impact on this business sector's impacts on the environment. With its Green Restaurants Program, the Environmental Law and Policy Center of the Midwest is working to help restaurants "green" their practices to create a healthier environment for staff and patrons.
Restaurants
US EPA Energy Star guide to restauarant energy efficiency.
CRUST, the first certified all-organic restaurant in Chicago.
Chicago
Reader March 9, 2007: With demand for organics outstripping supply,
is it possible to run a completely organic restaurant and still make
money? Michael Altenberg thinks he has the answer—and it’s
pizza. By Nicholas Day
The Chicago Sun Times, April 18, 2007: Several prominent Chicago restaurateurs including Steve LaHaie, a Vice President for Lettuce Entertain You Enterprises; Arsen Avakian, founder of Argo Tea; and Rick Bayless, owner of Frontera Grill and Topolobampo are several prominent Chicago restaurateurs who are leading efforts to conserve energy and reduce wasteful operations. And the pay-off is more satisfied customers. By Sandra Guy.
Chefs Talk
At first glance, the Hopleaf may not appear to be a leader in eco-business practices. Located in the heart of Andersonville, Hopleaf has been a local hangout for years. It has all the makings of a typical Chicago tavern and restaurant: Gorgeous mahogany bar, loyal neighborhood clientele, dim lighting and friendly atmosphere. Hopleaf has a more extensive bottle-menu than most, featuring an impressive number of beer imports. The specialty of the house is all Belgian - mussels served with frites and aioli. In fact, the Hopleaf sells more fresh mussels than just about any other Chicago restaurant. CLICK HERE FOR THE FULL STORY