Chicago’s first LEED CI-certified eatery provides healthy food in a sustainable environment

Sunday, April 11th, 2010

Photo courtesy Michelle Litvin

Photo courtesy Michelle Litvin

Location: Hannah’s Bretzel, 233 N. Michigan Avenue, Chicago, IL 60601

Owner: Florian Pfahler

Architect: UrbanLab

By Azmina Alimohd

The restaurant industry is well-known for its wasteful habits and large carbon footprint, disposing of materials such as Styrofoam, plastic and trash. Fighting the customary commercial business practices, Hannah’s Bretzel brings a new rise to Chicago food consumers.

Hannah’s Bretzel was the first U.S. Green Building Council LEED CI (Commercial Interiors)-certified quick service chain in Chicago. The restaurant serves as an addition to the city’s up-and-coming green lifestyle and offers mostly organic meals in an organic setting. The restaurant uses natural ingredients in its food, even featuring whole grain, wheat and seed wall panels in its construction.

Hannah’s also utilizes 100 percent biodegradable catering trays, salad containers, sandwich wrapping paper, utensils and plates. The restaurant avoids the use of plastic bags, instead using reusable cloth bags and 100 percent recycled shopping bags. With hopes to increase their environmental consciousness, the restaurant is looking to use solar power, compost all its food waste and operate electric cars for deliveries in the near future.

Hannah’s Bretzel has taken the restaurant industry’s oblivion to nirvana. With its focus on environmental practices and commitment to nutrition, Hannah’s is delectable for its customers, the community and the environment.

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