Big Delicious Planet

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Phone: 312-455-1019 Contact facebook | Blog Canteen: 412 N Wolcott Hours: 7am-3pm Visit Website  

About BDP

In 1994, after working for five years in film production and three years in rock and roll catering, Heidi was hired by the newly opened United Center as a backstage catering consultant for their first two concerts: Frank Sinatra and Eric Clapton. Shortly after, she founded Big Delicious Planet with her sister, Ellen. Since then, Big Delicious Planet has proven that high-quality food, eye-catching presentations, and personalized service can be consistently delivered when you and the people you work with share a passion for creating one-of-a-kind meals and events. Our menus reflect our name, and include delicious food from all over the globe. GCRC

The Nation’s 1st 4-Star Green Caterer!

In 2010 we moved into a geothermal building. We also had a recycling program in place, and were purchasing mostly eco-friendly disposables, but we need to look deeper into what we were buying and doing. This didn't happen easily, and took some time implementing positive environmental practices and making changes in our operation. We began composting all our food scraps, we found a biodiesel service, and changed the chemicals we were using. Besides making a great product and providing superb service, our goal as a food-service company is to reduce waste through an aggressive composting and recycling program, by turning vacant lots into urban gardens, and by purchasing sustainable products. Our sustainability is certified through The Green Restaurant Association and our 4-star rating puts us in an elite group of U.S. restaurants and caterers who have truly gone beyond what a normal food service company would do to be sustainable. And we continue to work toward greater sustainability.

Our Many Green Initiatives Include:

• Composting all food scraps and biodegradable paper goods from our kitchen and Canteen. Much is recycled into our garden. The rest is picked up by a local composting service. • Donate all our used vegetable oil to a biodiesel service, which turns it into fuel for vehicles and glycerin for soap. • A local shelter picks up our excess food twice a week. • We've improved our water efficiency by making changes to our faucets. • Only use compostable disposable ware. • Harvest almost 4,000 pounds of our own organically grown vegetables and herbs from our urban farm in 2013. • Support farm-raised and ocean-friendly seafood. • Grow our own microgreens indoors. • We even have 2 beehives in our urban farm.