Sustainability has become a major priority for many restaurants in the industry and Eden is no exception. From composting 100% of its compostable items to growing its own food, Eden is one of the leaders in sustainable practices.
The restaurant industry has a significant impact on the environment, with energy and water consumption, food waste, and carbon emissions being significant contributors to the industry’s environmental footprint. At eden, it’s our responsibility to react to this situation, do our part to reduce our impact, and set the tone for other businesses to follow.
The greenhouse, Eden’s in-house sustainability expert, commitment to composting, sourcing locally, and donating food surplus, makes this a one-of-a-kind establishment in the city.
Chef Devon Quinn is featured by WTTW for growing his own ingredients for his restaurant, Eden. In the article, he speaks to the importance of specific plants, such as Esmee arugula or the eight year-old fig tree growing in his greenhouse, touching on their value and unique qualities in relation to the dishes they appear in. An emphasis is also placed on the seasonality of the dishes and their produce-focused nature. With an on-site greenhouse and a variety of locally-sourced ingredients, Eden is as fresh as it gets.
This mushroom risotto from the Avondale restaurant Eden is packed full of herbal flavor, thanks to the many varieties of fresh herbs that Chef Devon Quinn grows for the restaurant in a nearby greenhouse. He might eventually grow the mushrooms himself, too: he told WTTW Food he wants to add a mushroom growing facility. Currently, he’s sourcing the mushrooms from Jacobson’s Farm in Antioch, Illinois.
Eden is committed to a sustainable future and improving the well-being of our team, guests, and community. We look to lead in environmental sustainability through our local farm partnerships, food waste diversion initiatives, serving and packaging options, culinary techniques, operational advancements, and the continual expansion of our on-site greenhouse.
Eden is featured for its appearance with Green City Market, Chicago’s famed nonprofit that is holding the first gathering of its 2023 Sustainable Supper Series pop-ups at Eden, the farm-to-table restaurant that relocated last year to Avondale.
Chef Sebastian White of The Evolved Network and Chef Devon Quinn, Chief Culinary Officer for eden, are thrilled to present “Sprouts of Change”, a five-course collaboration dinner from 6 to 9 p.m. Tuesday, March 14. Guests will enjoy passed bites, dinner, and wine pairings–with each of the five courses created by either Devon or Sebastian, ending with a dessert they’ve created together. All proceeds from the dinner will directly support The Evolved Network.