BLUE PLATE HAS GONE GREEN - Click here for photos of our latest Green event.
Chicago's premier full-service catering and event management company has gone green.
For more information on Blue Plate’s Green Initiatives, call 312-421-6666.
FIND OUT WHAT OUR VENUES ARE DOING
Lincoln Park Zoo
Merchandise Mart
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BLUE PLATE'S SUSTAINABLE FUTURE
At Blue Plate we are committed to exploring our behavior as it relates to the environment, and taking action. We have created an internal task force committed to executing and increasing eco-friendly organizational policies.
Here are some of our internal initiatives:
RECYCLING
We are ramping up recycling at Blue Plate. We choose recycled products whenever plausible, and recycle goods such as office supplies, computers, monitors, print cartridges, and cell phones.
RETHINKING TRAVEL
Our offices are easily accessible by public transit. We encourage carpooling, biking and utilizing public transportation to events whenever possible to cut down on our carbon footprint.
PAPERLESS
Employee communications are sent electronically to lessen the use of paper. We encourage employees to think before printing: could this be read and stored online instead? If printing, employees are encouraged to print double sided.
BEING BRIGHT ABOUT LIGHT
It is our policy to buy Energy-Star rated light bulbs and fixtures, which use two-thirds less energy than regular lighting. We turn off lights when leaving the office, and utilize natural light as much as possible.
WATCHING WHAT WE EAT
We cut down on food waste by offering family meals to employees on a daily basis. We serve as much from bulk containers as possible. We try to eliminate disposable waste.
GIVING BACK
Whenever feasible, we donate leftover food from events to local organizations including Chicago Christian Industrial League and Chicago Food depository.
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.
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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.
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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!
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