By Iya Bakare

 

A core group of local restaurants have chosen to participate in a new initiative sponsored by the Green Chicago Restaurant Co-op in efforts to create more sustainable dining conditions in the Chicago area for restaurant-goers.

 

Restaurants that choose to seek the "Guaranteed Green" status have one year to prove their sustainability in eight different areas of their businesses: water efficiency, waste reduction and recycling, sustainable furnishings and building materials, sustainable food, energy management, management of disposables, chemical and pollution management and community outreach and training. Each restaurant that receives the "Guaranteed Green" must be certified by either the Green Restaurant Association or Green Seal, two independent, national not-for-profits that have created comprehensive environmental standards for restaurants. Guaranteed Green restaurants will have an emblem placed in their front window next to the logo from the certifying agency.

 

Earlier this summer, the Boston-based Green Restaurant Association said it had ambitious plans to get more Chicago area restaurants on its "green" list of diners.

 

Dan Rosenthal, founder of the Green Chicago Restaurant Co-op, says the idea of the new program was a natural outgrowth of his organization's mission to provide professional services to restaurants that are making steps to "go green".

 

"This initiative clears the air of what a "green" restaurant truly is and shows how restaurants can go through a certification process with rigid standards," comments Rosenthal.

 

Ina Pinkney, owner of Ina's in Chicago is one of the local restaurant owners who intends to participate in the certification process.

 

"You have about 20 restaurants that have chosen to self-regulate and turn their businesses greener," says Pinkney. "We wanted to be at the forefront of this process." Pickney says since most of those restaurants are currently practicing efficient and sustainable methods, their certification process should be completed in about four to six months.

 

Rosenthal adds restaurants that go green often boost their reputation among the general public and they save money by investing in cost-efficient practices.

 

Pinkney notes restaurants use the most energy among all segments of the retail industry, so part of the program's stipulations in energy efficiency will help them lower overall costs.
"We will ultimately save money, support local farmers and offer an opportunity to diners that this is a different type of place," she adds.

 

Andrew McCogan of Frontera Grill in Chicago says Chef Rick Bayless's restaurants established a reputation for his environmentally friendly practices, including his recycling and composting program.

 

"We're excited to be a part of this and the city of Chicago is proud to be a green city," says McCogan. "It's great to see the city and restaurants stand together to say this can be done."

 

McCogan adds this program is also a great opportunity to bring a community together to share practices of how to provide more sustainable environments.

 

"I'm proud to be part of a community that cares to do the right thing when no one's looking," says Pinkney.