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!
Quarantine Chocolate Chip Cookies – photo by Megan Walsh Calling all bakers! Whether you’re a seasoned baker, a new COVID baker, or even someone who hates baking – listen up. One of the very first images that comes to mind when thinking of the word “dessert” is a chocolate chip cookie. From the store-bought, to […]Read More
Quarantine Cookbook: Quinoa Burger – photo by Lauren Oldenburg. Recipe & photos by Half Baked Harvest Something that we have all tried to focus on throughout the pandemic is sprucing up our cooking skills and trying to be more experimental in the kitchen. It can be daunting to try new foods. Lots of people stick […]Read More
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 […]Read More
un–cooked photography by Kevin Hartmann/ Sterling Bay Welcome to another installment in our Sustainability series! This one is wordy, but we promise it’s worth it! In this week’s post, we wanted to touch on ways to reduce waste in our own lives, as well as a look into some businesses who have taken post-consumer waste […]Read More
Plant Chicago’s weekly farmer’s market participants 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 […]Read More