2004 - 2006
Launch with a commitment to organic ingredients sourced from local farmer.
2008 - 2017
Pilot a commercial composting program with Eureka Recycling and work with Hennepin Environment to help restaurants and businesses prevent waste.
2018 - 2020
Partner with Second Harvest Heartland to launch Kitchen Coalition, an initiative to rescue food, employ chefs, and feed the community.
2021 - 2022
Hire a dedicated chef to manage food waste and organize Kitchen Coalition meals while restoring the land around Chowgirls to grow our own garnish.
2023 - 2024
Implement a training course to ensure all new hires learn our sustainability practices and introduce Ridwell to improve the recycling of materials like styrofoam and multi-layer plastics.
PATHWAY TO SUSTAINABILITY
BIODIVERSE
We are deeply committed to preserving biodiversity, which is essential for healthy ecosystems and future food security. Industrial farming and seed patents have reduced plant diversity, so we counter this by featuring a variety of biodiverse foods. Dishes like our roasted organic vegetables highlight local, seasonal produce such as purple potatoes, yellow carrots, and heirloom tomatoes, supporting a more resilient food system.
FAIR TRADE
To support our community and use fresh, organic ingredients, we source much of our produce when it's in season from nearby farms and co-ops in Minnesota and Wisconsin.
Sourcing ingredients seasonally and locally requires fewer resources like gas and refrigeration to get food from the farm to your plate.
LOCAL
We take pride in our strong relationships with trusted vendors who provide us with the highest quality ingredients. By sourcing regionally from Minnesota, Wisconsin, and Iowa, we support our local economy and reduce our carbon footprint. In addition, we grow many ingredients in our own garnish garden and make a variety of items in-house.
SUSTAINABLE SINCE 2004
At Chowgirls, we pride ourselves in leading the way in seasonal fare, thoughtful hospitality, standout experiences, and sustainable solutions. Sustainability isn’t just a buzzword we like to throw around. It has been rooted in our identity from the beginning and, in our business, it is measurable, reliable, and achievable. We limit our environmental impact by composting food waste and donating leftovers to make meals for our community.
SEASONAL
To support our community and use fresh, organic ingredients, we source much of our produce when it's in season from nearby farms and co-ops in Minnesota and Wisconsin.
Sourcing ingredients seasonally and locally requires fewer resources like gas and refrigeration to get food from the farm to your plate.
ORGANIC
We prioritize organic ingredients to protect our clients, staff, and the planet while keeping water sources free from contamination. This also ensures that farm workers aren’t exposed to harmful chemicals. For produce, we follow the Environmental Working Group’s guidance on when organic is essential and when conventional is a safe alternative.
