Chicago's Green Restaurants

Ben and I traveled to Chicago for the holidays and were delighted to find Chicago's positive green economy growing at an unstoppable pace. Chicago is known for its great restaurants and the city has a reputation for greenness, and now the two are combining with explosive potential for greener practices and policies. This convergence is having a significant impact on the restaurant sector's impacts on the environment.

Uncommon Ground LogoThe Green Chicago Restaurant Coalition is an organization dedicated to greening the Chicago restaurant community through green purchasing assistance, educational initiatives, and the “Guaranteed Green” certification program.

 We had brunch at the Greenest Restaurant in the United States! (According to the Green Restaurant Association) In addition to creating delicious chilaquiles and challah french toast, the owners of Uncommon Ground, take great care to choose the best environmental options for their cafe. 

They built an organic rooftop garden, produce no waste, power their vehicle with used fryer oil, harness the sun to heat their water, and cook with locally sourced products. Wouldn't it be great if every restaurant did this?

If you would like to try some great green restaurants in Chicago, please click here for a list of 20 plus green restaurants.

Happy New Year!

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Featured Certification

The MSC Chain of Custody standard for seafood traceability ensures that the MSC label is only displayed on seafood from a MSC certified sustainable fishery. If a fishery is certified as meeting the MSC environmental standard for sustainable fishing, use of the MSC ecolabel on seafood products is permitted only where there has been independent verification that the product originated from a certified fishery. An independent certification against the Chain of Custody standard provides this verification. The MSC standard has 3 overarching principles that every fishery must prove that it meets: Principle 1: Sustainable fish stocks. The fishing activity must be at a level which is sustainable for the fish population. Any certified fishery must operate so that fishing can continue indefinitely and is not overexploiting the resources. Principle 2: Minimising environmental impact. Fishing operations should be managed to maintain the structure, productivity, function and diversity of the ecosystem on which the fishery depends. Principle 3: Effective management. The fishery must meet all local, national and international laws and must have a management system in place to respond to changing circumstances and maintain sustainability.
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