Chicago Eatery Creates Zero Waste [Video]

Design

It took this restaurant two years to produce eight gallons of garbage.

Ross Brooks
  • 25 april 2014

Most restaurants produce about eight gallons of garbage every hour, but Chicago-based Sandwich Me In, took nearly two years to produce that much. Thanks to renewable energy, salvages goods, and locally produced food, Justin Vrany estimates that his restaurant’s carbon footprint is 85 percent less than restaurants of a similar size.

All of the restaurant’s waste is composted or recycled, and Vrany even started his own composting program so other people in the area can get involved. The restaurant’s power is wind-generated, and used oil is recycled to be used in bio-diesel engines. Nearly all of the food, a total of 98 percent, is made in-house and sourced from local farms.

Access this article for free
Fill in your email below and you'll gain access to this article while also receiving a number of membership features as part of a special 30-day trial.
*Already a member? Log in here

Learn About Our Membership Services

Need Research Help?
As a member you can ask us any research questions and get complimentary research assistance with a 4-day turnaround. Reports inclde stats, quotes, and best-inclass examples on research topics.
Remain Informed & Strategic
We publish several trends reports each month. By becoming a member you will have access to over 100 existing reports, plus a growing catalog of deep topical analysis and debrief-style reports so you always remain in the know.
See Trends Come To Life
Meet your peers and immerse yourself in monthly trend and innovation webinars and discounted conferences.
No search results found.