green practices

Along with supporting our local farms, we believe in being an environmentally responsible business too. The following list shows how we have "greened" our organization.

PURCHASING

• at least 75% of our regularly stocked products are made with recycled content
• we maintain a 'green' supply chain, requesting that our supplier's package products in reusable and/or returnable containers and boxes or use packaging that contains recycled material
• we incorporate several local and/or organic ingredients on our menus year-round
• we give preference to vendors who offer products that meet our high environmental standards
• we utilize biodegradable or compostable "to-go" food and beverage containers
• eliminated endangered seafood and fish farmed in ways that harm the environment from our menus

WASTE REDUCTION

• we utilize an environmentally friendly, paperless marketing strategy that eliminates any 'junk' mailers or outdated paper marketing waste
• we also neutralize the pH of our brewery wastewater and also side-stream many solids out of our wastewater such as yeast, fruit, and hops, which reduces our BOD and TSS.
• we send all spent grains to local farms for livestock feed
• we utilize online schedules for our staff and use an online systems for our guests that eliminates the wasting paper
• we don't subscribe to any paper magazine subscriptions or newspapers
• almost 90% of our non-alcoholic, carbonated beverages come from a beverage fountain or dispenser rather than by individual bottle or can
• installed grease traps and make sure all grease producing fixtures flow through the grease traps
• we recycle our grease from our grease traps 
• we donate or exchange unused furniture, supplies, electronics, scrap materials, linens or uniforms to schools, churches, nonprofit organizations or teacher resource organizations
• we utilize reusable menus and eliminated printed 'to-go' menus
• our linen company participates in an environmental stewardship program and prepares our clean linens and uniforms in an earth-friendly way
• we utilize dry-erase boards, and laminated sheets for regularly used documents our service staff uses scrap office paper for order taking
• when possible, we recycle paper, metal cans, plastic, cardboard, and glass

WATER CONSERVATION

• we installed low flow, faucets aerators or flow restrictors where possible
• we use our dishwashers only when a full rack is ready
• we utilize an "as needed" or "periodic" window cleaning schedule
• find ways to repurpose unused water, e.g., using water from steam tables to water plants
• installed water-efficient pre-rinse spray nozzle in our kitchens for dishes
• our dishwasher water flow stops when there are no dishes in the washer

LANDSCAPE

• irrigation systems are tested every season to ensure proper operation and watering schedule
• adjust sprinklers for proper coverage to optimize spacing and avoid runoff onto paved surfaces
• we've planted Illinois native vegetation in our landscaping and flower beds/containers
• developed a watering schedule reflecting the watering needs by type of plant, season and time of day
• our wood chips or plant-based mulch is refreshed annually to increase moisture retention, reduce weeds and prevent soil erosion
• use local mulch for ground cover and around plants
• leave grass clippings on mowed turf rather than bagging and removing them
• we apply water, earth-friendly fertilizers/pesticides to landscape only when needed rather than on automatic schedules
• we utilize automatic rain sensors for our irrigation systems
• at our brewery, our building downspouts and parking lots drain into a nearby pond to  irrigate our trees, grass and flowers 

POLLUTION PREVENTION

• we store all chemicals in their original containers with tight-fitting lids
• we stock non-toxic, biodegradable cleaner for daily use
• use biodegradable soaps and cleaners where possible
• provide outdoor receptacles for cigarette butt disposal
• regularly clean grease from rooftop equipment and surfaces
• installed side panels on exhaust hoods where needed that capture and contain exhaust
• ensure that all appliances are under the exhaust hoods, pushed back as far as possible with the heavy-duty appliances in the center of the hood
• utilize environmentally friendly landscape contractors
• provide a secure location for employees and guests to store bicycles, and have bike racks near our buildings

ENERGY CONSERVATION

• maintain HVAC (heating, ventilation, and air conditioning) service records
• perform regular maintenance on our HVAC system, changing filters and checking for coolant and air leaks, clogs or obstructions of air intake
• perform preventative maintenance on refrigerators and coolers to increase efficiency by cleaning coils, replacing seals, aligning doors and maintaining proper refrigeration levels, refrigerant charge and ensure refrigerant is not leaking
• installed lighting controls, such as occupancy sensors in spaces of variable occupancy (restrooms, offices, storage rooms): bypass/delay timers, and photocells for exterior lighting and areas with significant natural daylight
• all lighting fixtures are energy efficient or utilize low voltage track lighting, LED, or high-intensity discharge (HID) lighting
• installed dimmable lighting in our dining spaces
• all our water heaters, storage tanks and hot water pipes are insulated to keep the heat or cold in
• utilize energy-efficient cooler and freezer defrost controls
• installed refrigerator evaporator fan controllers, high-efficiency evaporator fan motors, or electronically commutated fan motors
• installed programmables thermostats and set an energy-efficient program utilizing occupancy sensors
• utilize double-pane, low-E energy-efficient windows in our buildings
• located ice machines in a cool area away from our internal heat gains or windows