Looking for a sustainable bite in the Windy City? These three restaurants have you covered.
Bloom
Bloom offers 100 percent plant-based meals, but that’s hardly where this restaurant’s eco-friendly efforts begin and end. It’s also one of the only independent restaurants in Chicago to have its own ORCA Biodigester, which safely transforms food waste and disposes of it in the city’s sewer infrastructure. The restaurant uses only clean energy and is in the process of installing a micro-turbine. The restaurant also grows its own microgreens and charges environmental fees with each check in order to fund these efforts.
Galit
For Michelin-starred fine dining with a sustainable slant, look to Galit, where ingredients are locally sourced and many of those ingredients are those farmers can’t sell otherwise, reducing local waste. The restaurant practices zero waste by also using every part of an ingredient.
© Hannah’s Bretzel
Hannah’s Bretzel
For something more casual, but still sustainable, try Hannah’s Bretzel for sandwiches made in three locations that all use 100 percent wind and solar power, as well as 100 percent biodegradable or recyclable packaging. Locations also use in-store composting. Delivery orders are delivered via a zero-emission electric Mini Cooper SE, and the menu is filled with organic, additive-free options.
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