Our Commitment to Sustainability

At DESTIHL, we are dedicated to supporting local farms, reducing our environmental impact, and fostering a more sustainable future. We are committed to making a difference through mindful purchasing, waste reduction, energy conservation, and eco-friendly practices, some of which may vary depending on the location. 

• We prioritize products made from renewable, recyclable, compostable, or upcycled materials.
• Our supply chain favors local vendors who package goods in reusable, returnable, or recycled materials.
• We integrate locally sourced and organic ingredients into our menus year-round.
• Our to-go containers are recyclable, biodegradable, or compostable, and most are dishwasher safe, allowing multiple uses.
• We only source sustainable seafood, eliminating endangered species and harmful fish farming practices.
• We use eco-friendly, solid-form warewashing detergents in our kitchens that reduce waste and are more efficient.
• Before doing business, we verify that FOG (fat, oil, and grease) interceptor service providers are compliant with all applicable regulations.  
• We routinely tour the facilities of our food vendors and material suppliers to ensure compliance and operational standards are being maintained. 

• Our overall business & marketing strategy is paperless, eliminating unnecessary print materials.
• Spent grain from our brewing process is sent to area farms for livestock feed.
• We use digital scheduling, ordering, and payment systems to reduce paper waste.
• Most of our alcoholic and non-alcoholic beverages come from dispensers, reducing single-use packaging.
• Used fryer oil is filtered and reused, and once it expires, it is converted into biofuel.
• Unused furniture, electronics, wearables, and supplies are donated to schools, nonprofits, and community organizations.
• We use reusable and online menus, therefore eliminating printed to-go menus.
• Our linen supplier participates in an environmental stewardship program.
• We recycle paper, metal, many plastics, cardboard, and glass.
• Our facility offers digital gift cards and paperless e-pay transactions.
• Water bottle filling stations are available in our brewery and beer hall areas to discourage disposable cups.
• Straws are provided only upon request.
• We donate surplus food to local food banks and shelters.
• The tabletops in our beer hall are upcycled from historic train car floorboards.
• The wood on our walls in the beer hall was upcycled from old timbers from shipyard warehouses.
• We thoroughly review grease interceptor manifest documents. 

• Low-flow faucets, aerators, and water-efficient pre-rinse spray nozzles are installed in all our kitchens.
• Dishwashers run only with full racks, and their water flow stops when not in use.
• We repurpose unused water (e.g., using steam table water for plants).
• Air-cooled ice machines replace water-cooled alternatives.
• We have installed tankless water heaters to reduce energy consumption.
• We pre-treat and neutralize the pH of our brewery wastewater to minimize environmental impact before it proceeds to the wastewater sewer.
• We service our grease traps monthly to avoid spilloff of grease contamination to wastewater sewers.
• In our kitchens, we utilize Best Management Practices (dry clean-up, spill prevention, FOG maintenance, etc.) to reduce the amount of fats, oil, and grease (FOG) discharged to the wastewater sewer. 
• We contract with professional hood cleaners to maintain exhaust-producing cooking ventilation systems. 

• Our irrigation system is optimized with smart controllers, sensors, and weather-driven scheduling.
• We plant Illinois-native vegetation that thrives with little to no irrigation.
• Locally sourced mulch retains moisture, reduces weeds, and prevents soil erosion.
• Grass clippings are left on the turf to fertilize the soil naturally.
• Downspouts and parking lot drainage direct water into a nearby pond for our irrigation.

• We use biodegradable, non-toxic cleaning products and store chemicals in sealed, original containers.
• Cigarette disposal receptacles are available outdoors.
• Any rooftop grease from our kitchen exhaust is regularly cleaned to prevent environmental contamination.
• Bike racks are available for guests and employees to encourage eco-friendly transportation.
• Many of our menu items are plant-based, reducing the environmental footprint of food production.
• We maintain effective grease trap/interceptor operations, including routine maintenance and inspections.
• We sample and test our wastewater effluent twice a month. 

• Our HVAC systems are serviced regularly, with filters replaced and leaks inspected.
• Our HVAC system utilizes Variable Frequency Drives (VFD) to optimize energy use.
• LED lighting, dimmable fixtures, and occupancy sensors reduce electricity consumption.
• Refrigerators, ice makers, and coolers undergo preventative maintenance to maximize efficiency.
• We use energy-efficient windows, ceiling fans, and vestibules to regulate indoor temperatures.
• Programmable thermostats, air curtains, and ductwork insulation measures help conserve energy.
• Ice machines are placed in cool areas to reduce energy strain.
• Our forktrucks operate on rechargeable batteries, eliminating tailpipe emissions. 

Sustainability is more than a practice—it’s a promise. We continually seek new ways to minimize our environmental impact while delivering the highest-quality food, drink, and experience to our guests.