“Greenest Caterer in America” for Twelve Consecutive Years.
When Big Delicious Planet opened in 1994, we never imagined that we’d be growing our own food right outside our kitchen — or that one day we’d have the highest sustainability rating in the country. In 2012, we transformed three empty lots next to our building into an abundant culinary garden. The following year, we became the first catering company in the country to be awarded the highest sustainability foodservice rating, 4-Star Certified Green Restaurant®, with the Green Restaurant Association.
Photo by Big Delicious Planet
Photo by Big Delicious Planet
Photo by Grace Coudal
Photo by Big Delicious Planet
Photo by Big Delicious Planet
Photo by Madi Ellis
Photo by Big Delicious Planet
Photo by Anna Zajac
Photo by Grace Coudal
Photo by Sarah Crowley
Leader in Sustainable Events.
When we moved into our current kitchen in 2010, we made a concerted effort to change the way we were doing business. We’ve structured our organization to reduce our impact on the planet and to lessen our carbon footprint. We’re just a small business in the world economy, but bit by bit we will do what we can to encourage individuals and larger companies to transform to a more sustainable model.
Kitchen Practices
By composting kitchen and event food scraps since 2010, we’ve diverted hundreds of thousands of pounds of food waste from landfills.
Used cooking oil is donated to a biodiesel service for Loyola University’s shuttle bus and hand soap programs.
We repurpose food scraps into infused syrups and cordials, and preserve excess produce through pickling, fermenting, dehydrating and freezing.
Facility Footprint
Our building features a geothermal HVAC system and a geothermal hot water heater.
Skylights and windows allow natural light into our space, and LED lighting and motion sensors offer energy savings.
Chemicals and cleaning products are the highest rated by the Green Restaurant Association.
Our restrooms offer high-efficiency hand dryers to eliminate paper towel waste.
Circular Thinking
We apply the 5 R’s in our waste reduction: Refuse, Reduce, Reuse, Repurpose, Recycle.
We collaborate with clients and offer solutions to hosting zero or low-waste events.
Reusable dinner and serviceware is used at BDP events.
Compostable products are offered for drop-off catering.
Excess food is donated to staff or shelters.
Chicago’s First Caterer with an Onsite Farm
In 2012 Heidi hired a gardener to build eight raised vegetable beds in a corner of our parking lot. Two weeks later, when sprouts were coming up, she saw the potential for growing our own vegetables and herbs on a larger scale. She leased (and later bought) the adjacent lots and turned that underdeveloped land into what is now our Urban Farm. Everything we grow is for our own use.
Urban Farm Highlights
Built in 2012, our Urban Farm is now home to 80 raised garden beds filled with organic soil, and yields close to 7000 pounds of unique produce annually.
Edible flowers such as nasturtium, marigolds, violas and borage brighten our plates and cocktails.
We have a dedicated horticulture manager who plans each season’s crops with Heidi and maintains the Urban Farm.
Urban Farm Fun Facts
Our Urban Farm is registered with the USDA and is a Certified Wildlife Habitat.
Even in our compact Urban Farm we rotate crops each season to keep our soil healthy, disrupt pest cycles, and prevent nutrient depletion.
In 2025 we began growing mushrooms indoors.
We harvested 880 pounds of tomatoes in 2024.
Bees & Biodiversity
We started our apiary in 2012 with two hives and now have five beehives in the Urban Farm and three beehives at Heidi’s house.
Our on-site beehives support the health of our farm ecosystem by pollinating everything from our 16 varieties of tomatoes to our chives to our squash blossoms.
In return, our bees produce hundreds of pounds of small batch, hyperlocal honey for our menus and to sell to clients.
We offer free tours and educational sessions of our Urban Farm and award winning 4-Star Certified Green catering company to student groups, and offer tours to companies for a fee. Check out our new Tuesday evening Sip & Strolls — a one hour garden tour that includes a beverage and snack.
Interested in a Farm Tour?
Photo by Sarah Crowley
Photo by Anna Zajac
Photo by Sarah Crowley
