Blue Plate is committed to an ongoing examination of our "green" practices and integrating this commitment into our day-to-day business practices, product/service offerings, and each event.

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Below you will find Blue Plate's current initiatives that are upholding our position of quality and responsibility in becoming an eco-friendly conscious company.

• The Blue Plate Green Task Force is a cross-functional committee that influences the organizations business decisions and actions.
• Blue Plate is a member of the Green Chicago Restaurant Co-op.
• Blue Plate's VP of Business Development is one of the founding members of the Chicago Chapter of the Green Meeting Industry Council.
• The Blue Plate offices operate with a focus on "green" behaviors including:
  1. Office paper recycling
  2. Efficient use of copy paper and other documents
  3. Print cartridge recycling
  4. Computer recycling
  5. Aluminum can recycling
  6. Battery and light bulb recycling
  7. Utilization of environmentally safe cleaning agents and hand soaps in our warehouse, kitchen, and offices
  8. Commitment to carpooling between facilities and events
• The Blue Plate kitchen operates with a focus on "green" behaviors including:
  1. Recycling of kitchen glass, plastic, and aluminum
  2. Utilization of environmentally safe cleaning agents and hand soaps
  3. Providing sustainable, seasonal, and organic selections within all of our menus whenever possible
• Upon request, Blue Plate offers a full line of eco-friendly disposable ware to our clients.

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The environment and food

We know that organic food is not only good for you; it serves the environment in many ways. Organic farms do not release synthetic pesticides which can harm the environment, and may harm local wildlife. Organic farms are better at sustaining diverse ecosystems, in addition to using less energy and producing less waste such as packaging materials for chemicals.

The definitions: get to know "organic"

Biodynamic

Otherwise known as "uber" organic, biodynamic practitioners consider the rhythms of the sun, moon, planets and stars in making planting, fertilizing and harvesting decisions. They consult a biodynamic calendar to determine appropriate days for these tasks. Growers must feed their soil and plants regularly with several specific preparations derived from composted plant and animal materials. The ideal biodynamic operation is organic and self-contained: all vineyard waste is recycled in the vineyard, and there is no need for purchased inputs.

Organic / certified organic

The USDA definition prohibits the use of most chemical herbicides, pesticides or fertilizers. Organic growers are expected to improve the health of their soil through the use of cover crops, crop rotation and composting. They may use elemental sulfur on grapes for mildew prevention.The new organic standard offers a national definition for the term "organic." It details the methods, practices and substances that can be used in producing and handling organic crops and livestock, as well as processed products. It establishes clear organic labeling criteria, and specifically prohibits the use of genetic engineering methods, ionizing radiation, and sewage sludge for fertilization.

Sustainable

By most definitions, sustainable operations must be economically viable, environmentally responsible and socially just. A grape grower committed to sustainable practices will take steps to protect riparian areas and minimize chemical use, but may resort to a pesticide if necessary to save a crop. Sustainable practices require growers to consider the health and welfare of their labor force in their decision-making. A sustainable grower might reason, for example, that applying a relatively benign herbicide such as glyphosate is preferable to requiring workers to hand-weed a steep vineyard.

We encourage green events

Our sales staff is educated on organic food definitions and environmentally responsible event planning tactics, in order to inform and encourage our clients to consider eco-conscious events.

Tips to keep in mind for your next event:

Food

• Keep it seasonal! Get the freshest produce when it is at its peak.
• Keep it as local as possible. For example, don't use "tropical fruit" in the Midwest. Your local farmers will thank you!
• As a rule of thumb: use farms and purveyors within 100 miles. It's easy: think locally, act globally.

Beverages

• Serve drinking water in a glass pitcher instead of individual plastic bottles.
• Serve as many beverages such as juices from bulk containers. Cut down on the waste!
• Serve locally made and organic beer.
• Organically-produced wines are easy to find and are comparably priced.

Invitations

• Get technological! Email invitations and RSVPs are not only convenient; they reduce the use of paper. If using print invitations, be sure to use recycled paper.

Decor

• Try using greenery that is renewable and grown locally.
• Living plants such as bamboo, topiaries etc. can be used as stunning centerpieces or entrance décor.
• Limit your "exotic" florals. Remember these have to be flown in from halfway across the world.
• Consider reusable linens and natural materials as burlap.
• Use eco-friendly disposables such as bamboo which is renewable, bio-degradable and a great accent to any table setting.
• LED lights are energy-efficient and provide a wonderfully illuminating experience!