Reducing our Global Footprint...One Dish at a Time
Friday, Apr 22, 2011
One of the greatest lessons my great grandfather Herman Berghoff has taught me, is the necessity for continuously reinventing your business. Luckily history gave him great reasons to do so, and recently environmental issues have helped me. As a mother I teach my kids the importance of recycling, reducing waste, and conserving energy, and as a Chef and CEO I am able to do the same, but on a much larger scale.
The Berghoff has been operating with a “green attitude” since we opened our doors in 1898. My great grandfather has always believed in supporting the local economy and providing patrons with the freshest ingredients. I’d like to believe that I continue this tradition today. Coming this June, Berghoff Restaurant and Catering Group will kick off a program started last year, called the 200-Mile Initiative. We will primarily use food grown within a 200-mile radius of Chicago, not only supporting local, family-owned farms, but bringing fresher and more nutritious ingredients to our tables.
As a chef I am constantly trying to reduce our “global footprint” through creating sustainable dishes. Reducing waste through creating dishes that uses all the food in my kitchen and “cooking clean” is a constant at home and in the Restaurant. Not too long ago I came up with one of my favorite “sustainable dishes” as a way to try to use all the leftover vegetables in my fridge, while getting my kids to actually enjoy eating them. The product: Berghoff Veggie Pizza. My favorite part about it…you can substitute any veggies or cheese, in an effort to use what you have. The pizza is not only clean and fresh, but is something that pizza and veggie lovers alike will love! Being green is easier than you think. In celebration of Earth Day, I challenge you to find ways to reduce your own global footprint. If you’re anything like me, I think you will find it’s easiest to start in the kitchen!