Nov 22, 2024 - Food and Drink

Chicago chefs share holiday sustainability tips

Monica Eng

chefs sitting on chairs — Ashok Selvam (left) Joe Frillman, Paul Virant, Kelly Clancy, Thomas Leonard, Greg Wade, Leigh Omilinsky, Marita Moore and Norman Fenton at Daisies talking about sustainable holidays. Photo: Monica Eng/Axios

Earlier this month some of Chicago's top chefs gathered at Daisies in Logan Square to share tips on sustainability and reducing food waste around the holidays.

Fun fact: Daisies has earned a rare Green Michelin star for sustainability in recognition of its composting programs, fermentation programs and the use of produce from owner Joe Frillman's brother's farm.

Only 26 of these stars were given in North America.

Here's what the chefs shared:

Clear some freezer space before the holiday meal to make room for leftovers you don't want to eat right away or containers of soup.

Scale down the portions with a turkey just big enough for the group. And if only one person likes sweet potatoes or cranberries, make a one person portion.

Have a big stock pot ready to start making soup with the turkey carcass as you're clearing the table. It can be ready for that second hunger when guests are done watching football.

Keep your plastic takeout containers to pack up leftovers for your guests and use glass storage containers for your home.

Perk up leftover meals by laying out the dishes attractively and telling your family "It's Old Country Buffet night!"

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Chicago chefs share holiday sustainability tips

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