Being green is just who we are, every day.
In today’s restaurant world, there have been major strides to not only raise awareness, but to create less of a carbon footprint on the Earth by using products that are easily recyclable or biodegradable. As part of The Green Chicago Restaurant Co-Op, City Provisions will constantly strive to do everything possible to create less of an imprint and be Eco-Friendly.

Some of our practices include, but are not limited to:

•Implementing a recycling program both in our kitchen and at off-premise events.

•Sending our organic waste back to our farmers that feed the animals that feed us, hence fully bipassing the step of composting.

•Donating our fryer oil to a member of our community to run his 1986 Mercedes that has been converted to biodiesel.

•Using the latest technology of corn, sugar cane and potato based biodegradeable disposables.

•Purchasing uniforms made from organic material and made in the USA. Even the buttons on our chef coats are made from nuts. (Crazy, we know, but true)

• Reducing our overall carbon footprint by working with local farmers, purveyors and business partners.

With these practices, we are at least taking a small bite of what is potentially a larger issue. Although lately being green seems to be more of a trend and a marketing ploy, we believe it to be more of a philosophy and lifestyle.

Like a vegetarian who may wear leather shoes, however, we need to choose our battles. Will everything we do, in every aspect of our business, better the environment? Maybe not. What we can do with our day-to-day operations, and how we use the products available, and, in turn, make them available to our clients, will hopefully spread, and help to make a difference.

Our local vendor list grows with our business. We are proud to support the following farms:

Nicole's breads (Chicago, Illnois)
Faith's Farm pork products and eggs (Bonfield, Illinois)
Dietzler Farms beef (Elkhorn, Wisconsin)
Michigan Farms Turkey (Western Michigan)
Pinn-Oak Farms lamb (Delevan, Wisconsin)
Nichol's Farm produce (Marengo, Illinois)
Farmer Nick's pork and eggs (Elkhorn, Wisconsin)
Rushing Waters trout (Palmyra, Wisconsin)
La Quercia cured meats (Norwalk, Iowa)
Roth Kase (Monroe, Wisconsin)
Prairie Pure Cheeses (Marengo, Illinois)
Crave Brothers Cheeses (Waterloo, Wisconsin)
Heritage Prairie Farm and Market (Elburn, Illinois)
Aqua Ranch tilapia & greens (Flanagan, Illinois)
Living Waters greens, etc (Strawn, Illinois)
Seedling Fruit (South Haven, Michigan)
River Valley Mushrooms (Burlington, Wisconsin)

All of our seafood is sourced from sustainable or organic sources throughout the world (when not available locally), like Loch Duart salmon from Scotland and Kona Kampachi from Hawaii.

We will commit to constantly seeking new and improved products for our business and to source out ways to become sustainable and eco-friendly. We will also commit to sharing that information with our clients and colleagues.