February 2009
Composting Food Scraps in Illinois
State senator Heather Steans, a north side Democrat, recently introduced a bill, SB0099, that would create a new regulatory category for commercial composting facilities, making it easier and more economically viable for private companies to get into the business…Meanwhile Chicago officials are looking for ways to get more people composting in the city, and they’ve started by issuing a request for proposals to develop “innovative approaches toward the collection and processing of organic wastes.”
January 2009
The Green Exchange
Located right here in Chicago, Green Exchange will be the country’s first “all-green” business community where eco-leading companies will offer their products and services to mainstream consumers.
October 2008
The GCRC Annual Meeting
On October 23rd 75 co-op members gathered at INA’s for the annual membership meeting. Agenda items included the proposed Green Seal restaurant standard and a mission to establish the first commercial composting pilot program.
The Era of Sustainability
In this special report, the focus is on three key areas in which operators are making both small and big commitments to sustainability. These areas are local food sourcing, energy and water conservation, and waste reduction.
September 2008
GCRC Endorsed by Chicago’s Climate Action Plan!
The City of Chicago endorsed the Green Chicago Restaurant Co-op as one of many programs and resources to help Chicago’s businesses improve their energy use, reduce waste and increase recycling rates, prevent pollution, conserve water, and stimulate economic growth.
Illinois Environmental Council announces environmental leadership award winners Dan Rosenthal and Ina Pinkney!
The 2008 Environmental Leadership Awards will be presented at IEC’s annual Environmental Leadership Dinner Sept. 25. The recipients are: Dan Rosenthal and Ina Pinkney, founders of the Chicago Green Restaurant Co-op and the Chicago Recycling Coalition.
Seattle recycling more commercial food waste
The amount of commercial organic waste composted in Seattle monthly has jumped from about 500 tons to nearly 1,800 tons over the past few years. In addition to food scraps, haulers can accept paper plates, cardboard and coffee filters.
Chicago restaurants face challenges going green
Sept 2008 | MEDILL NEWS SERVICE Companies are looking to lessen their carbon footprints, but their efforts are not always being matched by the cities in which they reside. Take Sopraffina Marketcaffe in Chicago, for instance.
May 2008
Can restaurants go green, earn green?
By Bruce Horovitz, USA TODAY | May 2008
ARLINGTON, Va. undefined Ted Turner struts into one of his busiest restaurants at lunch hour and is ogled by startled customers. One overeager diner leaps in front of Turner for a handshake, then gushes, “Love your food, Ted. What’s next?” The short answer: green grub.
2007
What does a “green” restaurant mean?
July 2007| The Stew: A taste of Chicago’s food, wine and dining scene Earlier this year, Chicago got its first certified organic restaurant in Crust. And earlier this month the two year old Blue Water Grill became the city’s first “Certified Green Restaurant.” So what the heck does that even mean?
Chicago’s Green Restaurants
April 2007 | Conscious Choice By Tanya Fritz As a Conscious Choice reader, you most likely support, and are well-educated about, local producers and organic ingredients. Do you feel as well informed about Green food businesses in Chicago, specifically green restaurants?
