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 addition of the Meet the Team! Fatou has been with us since June 2019 and has quickly made her mark on our team by being a REVIT expert and is one of our BIM Coordinators. As an Architectural Designer, Fatou has a lot of involvement with the Dave & Buster’s brand, working […]Read More
Welcome to another edition of Meet the Team! This month, we would like you to meet Nathan Kiecker. Nathan is an Architectural Designer and has been a part of the Aria Group team since 2019. Recently, Nathan’s focus has been on several Shake Shack projects around the U.S. and his technical talents have been instrumental […]Read More
Welcome to another installment of Meet the Team! This month, we would like you to meet Lauren Oldenburg. Lauren has been with us since 2017 as an Interior Designer, and is currently pursuing a Master’s Degree in Architecture in the evenings! While at Aria, she has been instrumental in developing brands such as Tortazo, Carve […]Read More
Welcome to another addition of Meet the Team! Jasmine Esquinca has been with us since early 2016 and she is quickly approaching her 6-year anniversary with Aria Group! During her time here, she has grown into her position as an Architectural Designer. Her expertise has proven to be not only helpful to many of our […]Read More
We are full of gratitude as we enter this holiday season and we are thankful for every client—past and present! One of our clients, Cocina Compartida de Trabajadores Cooperativistas (CCTC), has been working for over three years to realize their dream of opening a shared kitchen space for street vendors to prepare food in Chicago’s […]Read More