News
Gynwood Center's Guide to Serving Local Food on Your Menu
The guide is designed as a primer to help foodservice managers and directors, caterers, chefs, restaurateurs and others consider creative ways to incorporate fresh, local products into almost any food service setting.
--Daily Southtown, May 27, 2007: Green Tips
--Daily Southtown, May 27, 2007: Going Green Environmental movement catching on with restaurants, whether it means serving an organic menu, cutting down on electricity consumption or pushing recycling initiatives. By Robert Loerzel Correspondent
--Metromix.com:
Think global, eat local
April 2007: In the spirit of Earth Day, this web piece covers seven
eco-restaurants in Chicago that offer local and organic fare.
--The Chicago Sun Times, April 18, 2007: Several prominent Chicago restaurateurs including Steve LaHaie, a Vice President for Lettuce Entertain You Enterprises; Arsen Avakian, founder of Argo Tea; and Rick Bayless, owner of Frontera Grill and Topolobampo are several prominent Chicago restaurateurs who are leading efforts to conserve energy and reduce wasteful operations. And the pay-off is more satisfied customers. By Sandra Guy.
-- Chicago Reader | The Food Issue 2007 | With demand for organics
outstripping supply, is it possible to run a completely organic restaurant
and still make money? Michael Altenberg thinks he has the answer--and
it's pizza. By Nicholas Day
http://www.chicagoreader.com/features/stories/food2007/crust/
Food & Wine Magazine featured Green Restaurants in its August 2006 edition. Here are a few of the highlights: