This March has been a special month for the city of Chicago, and it's not just because the river's dyed green. Eat for Impact is creating change one plate at a time through its partnerships with three Chicago restaurants, serving delicious, plant-based and planet-conscious dishes that reduce their environmental footprint. I attended the Eat for Impact event at the Purple Pig, organized by Nitya Jakka, a Chicago native and Carnegie Mellon student who has been involved in food justice initiatives since high school. Jakka is passionate about Chicago's food and culture scene, and she used her spring break to make a difference in the community she loves.
The event was endorsed by the City of Chicago’s Department of Environment. Angela Tovar, Commissioner and Chief Sustainability Officer, shared, "Being conscious about what we eat and what we throw out is a simple way for people to start making sustainable choices. Eat for Impact’s focus on sustainable food systems and community engagement reminds individuals and businesses that even small, everyday actions can help us move toward a healthier, greener future."
The evening's two environmentally sustainable dishes were served buffet style at the same time, so I obviously went all in on my servings. I started with the Maple Glazed Local Carrots: they included sage pesto, pumpkin seed and sesame crunch, and sunflower seed hummus. Oh my goodness, this dish was delicious. The hummus sauce with herbs was so rich and creamy that I couldn't believe it didn't include any dairy. The nutty crunch added through the pumpkin and sesame seeds also made this dish pop.
The second dish was the Apple & Endive Salad with shaved fennel, apple butter vinaigrette, and hazelnuts. Like the first veggie-forward option, this dish used its textures perfectly, and each time I got a bite complete with roasted hazelnuts, fresh apple slices, and crispy endive leaves, it tasted like summer. The apple butter vinaigrette also added just enough acid, from the vinegar and citrus involved, that it brought together all the fresh produce and its juicy flavors.
Besides the food, highlights of the evening included conversations with other event attendees. One guest, Lilliana, shared her sadness about the disappearances of vegan restaurants in Chicago, naming Bloom in Wicker Park as a recent loss. I heard other stories about how folks got involved with Eat For Impact, or simply saw the event listed on a Chicago activities app and thought it sounded fun. Community members from all corners of the city came together to enjoy food, conversation, and creative displays of tasty, environmentally friendly ingredients.
I spoke with Nitya Jakka about her favorite cuisines to eat in Chicago: Ethiopian, Mediterranean, and Mexican. She said that she's a life-long vegetarian at home and eats vegan at school, where she cooks in off-campus housing, but also enjoys CMU's vegan bakery. Jakka received training from New Roots Institute's Leadership Academy on how to implement change in her community, which led to organizing this event. Eat for Impact was supported by New Roots Institute and Planted Society and is part of Jakka's goal to increase access to plant-based food and affect the environmental impact of the food industry.
Jakka shared her insight via the event's press release. "I am organizing Chicago's Eat for Impact initiative because I love the diverse food scene the city offers and want to make it more accessible to everyone regardless of their dietary restrictions. Working with level organizations, legislative stakeholders, and small businesses to make climate-conscious consumption a norm is a wonderful opportunity to build community. I am beyond grateful to work with the passionate leaders around me towards a sustainable future.”
This event and month-long initiative are examples of how individual choices and community support can make a positive change in our consumption habits and use of resources. Seeing a young changemaker like Jakka stay involved in her city's future should galvanize others to stand up for climate justice in their own backyards.
The initiative will continue through the end of March at three restaurants, including the Purple Pig. Goodwin's Restaurant is offering a BBQ Sweet Potato Hot Sandwich and Lemon Tofu Medi, and Khmai has Vegan Prahok Ktiss, Amok Jackfruit, and Amok Tawhou. All three restaurants are offering their specialty dishes throughout March. At the end of the month, a report will capture greenhouse gas savings, sales results, and other efforts made by local businesses, community events, and climate offices.
The Purple Pig is located at 444 North Michigan Ave. Walk-ins are welcome, and you can also make reservations online.
This coverage was made possible by a promotional invitation. Our opinions and editorial choices remain entirely our own.
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