Sustainability: Summary of the Series
We’d like to wrap up our Sustainability Series by providing a quick overview of the things we discussed, as well as leaving you with our promise to continue to research and post about ways to develop more sustainable practices as consumers and designers. We mentioned this throughout the series, but it’s important to recognize that protecting our environment is not about any one person or group doing zero waste perfectly or about a single company becoming carbon neutral. While we don’t want to downplay the significance and relevance of those achievements, we also want to remind those of you anxiously worrying over every plastic bag you’ve ever discarded, that this is also about consistent change. The issue of the health of our planet is about gradual and continual improvement and effort on the part of the 8 billion people who reside here. It’s about all of us committing, together, to take steps in the right direction and continue the conversation on sustainability.
Tortazo by Rick Bayless
In this first post, we addressed the ever growing farm-to-table movement. We touched on a couple restaurants in the Chicagoland area we were inspired by, as well as the story behind the farm-to-table concept and how you can participate as an individual consumer! Our biggest take away from the research we did here, was the importance of knowing where your food comes from!
Here we explored how the farm-to-table concept can work in tandem with an understanding of circular economic systems. We took at a look at an amazing example of a “closed loop” system right here is Chicago, as well as addressed (as always) ways in which you can help! In this segment, the focus was really placed on the importance of supporting businesses that are committed to sustainable sourcing, use and disposal of their waste, a.k.a “Green Businesses”!
To conclude the series, we wanted to hone in on waste disposal and the reality of landfills in the US. Within this post, you’ll find some incredible resources to help guide and inspire you on your journey towards zero waste, a peek inside an incredible plant-based restaurant practicing sustainable waste practices as well as some tips to become a more efficient recycler and composter!
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