Sustainability: Pursuit of a Circular Economy
In our post about Farm-to-Table restaurants, we asked you to put a pin in the term “circular economy”. At the heart of the businesses we honed in on rests the desire to further invest and participate in this concept. For this installment, we will focus on the start and end point of a resource, with the intent of cutting out unnecessary waste and repurposing the product at the end of its use. Circular systems directly combat the linearity of our current production and consumption methods, where goods are mass produced and treated with chemicals & unnatural pesticides for longevity and hastened growth. Where emissions are heightened by shipping internationally to reach destinations and where products are ultimately discarded when their usage ends.
As consumers, knowing where our food comes from and how it is produced is a great step forward. However, to fully realize the way a circular system can play a role in our own lives, we need to consider where our food goes after use. From large scale businesses all the way down to us as individuals, the majority of what we produce, purchase, use and dispose of on a daily basis ends at the landfill. Taking part in a circular system means recognizing where waste can be minimized and where goods and materials can be reinvigorated. It means supporting green businesses, working to reduce the use of non-sustainable packaging, increasing our investment in sustainable products and educating ourselves on how to correctly dispose of our post-consumer waste (“Analysis of Waste Systems in the United States” by Rahul Kulkarni). These are steps we can take as everyday consumers to contribute to the health of the circular economy initiative, but what can be done at the commercial level?
Last year, our office toured Plant Chicago, a closed loop circular system, located in Chicago’s Back of the Yards neighborhood. Organizations like Plant Chicago, work to knit small businesses together by the goods they produce and the byproducts that come out of those goods. Re-using and repurposing “waste” from one manufacturer, to grow the products for another. This collaboration models the concepts behind a “circular economy” and benefits the businesses as well as the environment.
So, what can you do to help right now? Research! The biggest thing we can do as individual consumers is make those changes you want to see happen on a global scale, through the lens of your own *seemingly* small scale consumer experience. This doesn’t just mean saying “No thank you” to the barista who offers you a straw at the coffee-chain on the corner of your street. This means researching local green businesses is your area and supporting them, it means recognizing when you’re purchasing a product that comes in cellophane and opting for something different and it mean’s investing in waste reduction!
Depending on the product, reducing waste could mean composting organic food matter, recycling a product according to the guidelines set up in your city, opting for reusable products that allow you to bypass the single-use versions (think produce bags, compostable kitchen sponges and reusable straws) or repurposing goods within your home! We are going to dive a little deeper on some of these concepts in future posts, as well as highlight some amazing businesses who are leading the charge in some of these sustainable initiatives in Chicago’s restaurant scene.
Welcome to another edition of Meet the Team! Kyle Miller began at Aria Group in February 2015 as an Architectural Technician and was recently promoted to Project Coordinator. He brings an attention to detail and a positive outlook to every project he works on – we’re lucky to have him as a part of our […]Read More
True Food Kitchen entered the Las Vegas market in 2019 to great success in Summerlin, Nevada. When an opportunity arose at The Forum Shops of Caesars Palace on the Las Vegas strip, it was a natural fit for a flagship location. From the beginning, the whole True Food team (client, consultants and Aria Group) were […]Read More
Welcome to another edition of Meet the Team! Brian Zielinski is a Project Manager at Aria Group who just celebrated 15 years with our firm. He joined our team in 2006 as an Architectural Technician and has been practicing architecture for 17 years. Brian has managed a variety of projects in our office, including Perry’s […]Read More
Welcome to another edition of Meet the Team! Catie joined Aria Group in August 2018 and has been a force to reckon with as she dabbles in various project types and clients. From Protein Bar, to Palmer House, and now working on a new casino project – Catie really has stretched her wings in her […]Read More
Welcome to another addition of Meet the Team! Will Olds joined our team in August 2019, fresh off completing his master’s degree at Kansas State University. In Will’s time at Aria, he has worked on a wide variety of projects including True Food Kitchen, Cooper’s Hawk and most recently Shake Shack. Will has aided our […]Read More