Sustainability on the Menu: Shedd Aquarium Relaunches “Let’s Shedd Plastic” Program, Partnering with Local Restaurants

Shedd Aquarium is partnering with local restaurants for the relaunch of the Let’s Shedd Plastic program, a collaborative effort to help Chicago businesses transition to more sustainable operations, reduce single-use plastics and inspire a community of restaurants stepping up for our blue planet. As Chicago continues to grow as a culinary hub, these changes help tourists and locals alike to make easy and environmentally conscious choices when they decide to eat out.

Restaurants that join the program commit to environmentally friendly practices such as using reusables for all dine-in services, recycling whenever possible, implementing composting and tracking plastic use. Members of Let’s Shedd Plastic span a variety of business types, giving Chicagoans the chance to support sustainability with a morning latte at necessary & sufficient coffee, an evening drink from KOVAL Distillery, a weekend beer from Off Color Brewing or a sweet treat from Katherine Anne Confections, among others.

Shedd Aquarium supports restaurant partners by providing access to educational resources, one-on-one consulting with sustainability experts and invitations to community events.

“About 22 million pounds of plastic enter the Great Lakes every year, mostly single-use plastics such as carryout food containers and delivery packaging,” said Jaclyn Wegner, senior director of conservation action at Shedd Aquarium. “By showing restaurants how easy it can be to make a sustainable switch, Shedd Aquarium can have a huge impact on our local waterways and aquatic life— all by transforming how we eat together.”

At necessary & sufficient coffee, an early adopter of Let's Shedd Plastic, sustainability is woven into every step of the business. The cafe sources from local Chicago farms and small regional producers, utilizes compostable goods and maintains native prairie gardens at both cafe locations in Logan Square and Printers Row. Along with these planet-conscious efforts, necessary & sufficient coffee encourages customers to change their habits by offering a discount for bringing a reusable cup from home.

“Restaurants sit upstream of so much waste, and when you change restaurants, you can reduce plastic before it exists,” said Sarah Weaver, sustainability lead at necessary & sufficient coffee.

KOVAL Distillery, another Let’s Shedd Plastic member, also prioritizes sustainable sourcing and minimal plastic use. The woman-owned, Chicago-based business uses bamboo straws and glass cups in their tasting room, sources grains from organic and local farms and produces their spirits with efficient technology.

“Chicago has an opportunity to lead by example,” said Angele Thompson, marketing coordinator at KOVAL Distillery. “Small changes add up quickly and participating in a collective effort amplifies the impact far beyond what any of us could achieve alone.”

For more information on the Let’s Shedd Plastic restaurant program, interested businesses can contact [email protected].

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Photo Credit: ©Shedd Aquarium/Heidi Zeiger