Sustainability

Sustainability is in our DNA

As Chicago’s first Green-Certified caterer, we practice what we preach.

3 star Green caterer certified badge from dine reen.com

In 2011, Blue Plate qualified as Chicago’s first 3-Star Certified Green Caterer by the Green Restaurant Association.

Conscious Catering

Starting with our state-of-the-art facility, to composting, sourcing, and on-site event best practices, we continually strive to be eco-conscious and forward-thinking in everything we do to better serve our employees, clients, partners, and the Chicago community.

Our Sustainability Statistics

During peak growing season in the Midwest, we source 60% of our produce and dairy from vendors within 100 miles of Blue Plate in Chicago's West Loop.
We're proud to share that we composted 97 tons of material in 2022, and will continue to reduce our landfill contributions through reducing waste, recycling, and composting.
We work with Midwest Foods, a local organic and sustainable farming distributor, and are part of their Veloccity program, which brings fruits and vegetables from over 35 local farmers to market.
Green Grease Environmental collects and filters our used cooking oil, diverting more than 45 tons of oil from landfills each year.
With our reusable bottle-friendly water fountains, we have eliminated more than 157,000 single-use plastic water bottles from landfills.

During peak growing season in the Midwest, we source 60% of our produce and dairy from vendors within 100 miles of Blue Plate in Chicago's West Loop.
We're proud to share that we composted 97 tons of material in 2022, and will continue to reduce our landfill contributions through reducing waste, recycling, and composting.
We work with Midwest Foods, a local organic and sustainable farming distributor, and are part of their Veloccity program, which brings fruits and vegetables from over 35 local farmers to market.
Green Grease Environmental collects and filters our used cooking oil, diverting more than 45 tons of oil from landfills each year.
With our reusable bottle-friendly water fountains, we have eliminated more than 157,000 single-use plastic water bottles from landfills.

Sustainability in Our Kitchens

Under the guidance of Executive Chef Charles Haracz, our culinary team is passionate about using the freshest ingredients and providing seasonal, organic selections. As a champion for sustainable practices, Haracz is enthusiastic about partnering with local farms, reducing our carbon footprint, and composting.

Our Practices

Rental Equipment

Using reusable, rental equipment versus disposable equipment dramatically decreases the number of items sent to landfill after an event. Blue Plate has exclusive relationships and long-standing partnerships with Chicago-based equipment rental and linen companies, which are committed to eco-friendly practices.

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Sustainable Products

Blue Plate provides a full line of Green Restaurant Association approved compostable paper products and disposables. These items include compostable cups, plates, and bowls, plant-based cutlery, napkins, parchment liners, trash liners, and compostable cardboard lunch boxes.

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Minimizing Waste

Recycling varies by venue, and our sales consultants are happy to explore ways to reduce your event’s footprint. Blue Plate maintains relationships with Healthy Soil Compost and the Greater Chicago Food Depository so that, when requested, we can properly dispose of any leftover food after events.

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Our Home

Blue Plate’s Headquarters, Larkin Hall, was completed in 2016. Our custom-designed, state-of-the-art facility includes temperature-controlled kitchens and on-site composting. We continue to advance our sustainable practices to better serve our clients, partners, and the Chicago community.

Learn More About Our Home

Planning a green event?

Contact an Event Specialist to start planning your elevated experience.

Contact an Event Specialist