Winner of the 2010 & 2011 Governor's Sustainability Award
"The Country's First Certified Organic Roof Top Farm" -M.O.S.A. , 2008
2009 & 2010 Mayor's Landscape AwardThe Country's 1st Certified Organic Roof Top Farm! (M.O.S.A. Oct, 2008)
A WSPA Humane Restaurant (World Society for the Protection of Animals)
"Readers' Choice 2010 Award for Food & Drink, Best Restaurant" -Mindful Metropolis
"2010 Restaurant of the Year" -Edgewater, Chicago Chamber of Commerce
"2009 Green Business of the Year" - Edgewater, Chicago Chamber of Commerce
"21 Best New Restaurants of 2008" -Chicago Magazine
"Best New Breakfast Spot" -TimeOut Chicago
Winner of the City of Chicago Mayor's Landscape Award 2009
Winner of the prestigious USGBC Environmotion Award 2009
Green Business of the Year 2009 Edgewater, Chicago Chamber of Commerce
GREEN fact sheet(A full list of resources is at the bottom of this page)
We purchased the property at 1401 W. Devon in Chicago in June of 2007, and did an extensive rehab on our single story (existing) restaurant which included digging the basement down an additional 5 feet, reinforcing the foundation of the entire building with cement underpinnings & footings and removing the old wooden support beams and replacing them with steel beams. Because it was our intention from the start to build an organic production farm on our roof, we reinforced the brick load-bearing walls to hold steel beams, which support a roof top deck made of the composite material that is a combination of recycled plastic and wood, designed by LEED architect Peter Moser of Swiss Design Group. Plumbing was brought to the roof for planter box irrigation. Excess water from the roof is collected in rain barrels and is used to water the ground level plants.
Roof top deck built with recycled plastic/wood composite material.
Solar thermal panels to heat water and reduce gas consumption. Installed by local company,
Use of low VOC paints from Sherwin Williams.
Use of locally harvested wood from Jackson Park from fallen timbers(white oak and silver maple) for
tabletops, fireplace mantel, host stand, and stage door. Wood was purchased from Horrigan Urban
Forest Products. Design consultation through 2 Point Perspective. Designed and built by i2i Design.
Eliminating wood scraps in landfill by designing a mosaic pattern of end pieces to be used in mantel,
host stand and stage door. Designed and built by i2i Design.
Purchased chairs from local source, Grand Rapids Chair Company. Certified sustainable forestry.
Use of local craftsman for banquette seating, E-J Industries.
Hiring local artists to design and create permanent artwork for the restaurant, located in the
bathrooms and the bar area. Artists include Erica Jane Huntzinger (interior/exterior bathroom door
paintings), Heather Hancock & Denise Milito-Stockwell (mosaic artists for all four bathrooms)
and Joe Ivacic (custom designed hand blown glass fixtures for over the bar).
Placement of fluorescent lighting in all back of the house areas, bathrooms, and offices
Placement of CFL light bulbs wherever a regular bulb socket exists.
Hiring local workers and purchasing supplies from the immediate community as often as possible.
CERTIFIED ORGANIC ROOF TOP FARM -M.O.S.A. - 2008Organic Certification through Midwest Organic Services Association (MOSA) October, 2008.
Our certified organic farm produces a bountiful harvest of delicious, nutritious produce that we use
in both restaurants.
2500 square foot deck, made from post-consumer recycled materials, on the roof (654 square feet of soil).
The Organic Gardener team assisted in the overall design of irrigation.
Organic plants we rotate through our raised beds over time include: varieties of sweet and hot
peppers, varieties of eggplant, lettuces, heirloom tomatoes, radishes, beets, okra, spinach, fennel,
mustard, bush beans, and shallots.
Herbs we grow include: rosemary, thyme, chives, garlic chives, tarragon, sage, parsley, dill,
mint,lavender,basil, anise hyssop, etc…
The beauty of the roof top farm is embellished by a variety of flowers and companion plants including:
nasturtiums, calendula, marigolds, sunflowers, zinnias and morning glories.
We will be planting some seed varieties that have been included in the Slow Food movement's "Ark of
Taste." ("The Ark seeks, first and foremost, to save an economic, social and cultural heritage of fruits and
We purchase organic seeds from Seed Savers, Johnny's, Abundant Life, Terratorial and Seeds of
Change, as well as cultivating our own seed stock from plants that have excelled in our farm.
Our soil is organic and comes from Fox Farm Soil and Fertilizer Company. It is called Happy Frog and the
ingredients are: forest humus, sphagnum peat moss, perlite, earthworm castings, bat guano (sustainably
harvested), humic acid (derived from Leonardite), oyster shell and dolomite lime (for pH adjustments).
We support other local farmers by purchasing organic plants at farmers markets.
THE PLANTER BOXES
All of the boxes are made from steel and cedar, both long lasting materials. The planter boxes were
designed for durability, ease of use, and maximized food production potential. All of them have
trellising and cold frame potential to expand our growing season and harvest.
The perimeter of the rooftop farm is lined with 12” deep boxes in frames, at the 42” high city code height,
and are attached directly onto our steel beams on the roof.
The perimeter also includes a small seating area, a workstation, and a utility closet for tools, organic
For the interior area of the deck, ten 10' x 4' planter boxes have been built in a variety of heights to
allow the greatest flexibility in growing and gardening capability.
All of the interior boxes are on casters so we can rearrange the garden if needed.
All of the boxes include support structure capability for plants such as tomatoes, cucumbers, pole
beans and peas.
All of the boxes are connected to a programmable drip line irrigation system to maintain an optimum
watering schedule (and least amount of water waste) for the variety of plants we grow.
• Affiliated with Growing Connection to utilize 27 organic EarthBoxes in food production.
• The EarthBoxes measure 29"x13.5"x11".
• Sub-irrigated planter boxes facilitate the movement of nutrients from areas of high concentration to areas of low concentration. When water is added, the moist potting mix slowly conducts the diluted nutrients from the fertilizer band down the concentration gradient to the plant roots, which absorb optimal amounts of nutrients at any given time.
• The EarthBox's plastic cover drastically reduces the water evaporation rate and returns condensed water vapor to the potting mix. As the plants draw water from the reservoir, they consume only what they need to stay healthy. Plants cannot be over-watered or under-watered if the reservoir is kept full. The plastic cover also prevents fertilizer from being diluted or washed away by rain.
THE BEEHIVESWe have partnered with our neighbor & Beekeeper, Liam Ford, who is maintaining an educational blog at http://chicagobeeblog.wordpress.com/
In April 2008 we installed two beehives at the southeast corner of our roof to provide pollination in our
community and honey for use in our menu, as well as support for a bee population in crisis.
Our first honey harvest was on September 26th, 2008 and weighed in at 40 pounds.
In May of 2009 two additional beehives were added, bringing us to a total of 4 hives.
We use a Russian bee stock from Tennessee, which have proved to be hearty and incredibly mellow.
THE RESTAURANTUncommon Ground is committed to purchasing seasonal, locally produced food without herbicides,
pesticides, antibiotics, hormones or genetically modified ingredients for our menu whenever possible. Over
the years we have developed many relationships with the farmers that we buy from. We make an effort to
visit farms on a regular basis and we bring staff along to educate them as well. Our chefs and other staff
have recently visited Gunthorp Farm, Slagel Family Farms, Green Acres Farm and Seedling Farm, all within
our Midwest region.
We consciously prefer to spend our food dollars with the families who are committed to growing produce
and raising livestock in a humane, sustainable, environmentally responsible manner.
Management and staff at uncommon ground are encouraged to find ways to reduce consumption and
waste, and find products that are environmentally friendly.
Each restaurant has a dedicated green manager that is assigned to continue seeking ways in which we can
be most efficient in our purchasing decisions.
All of our paper towels and toilet paper come from recycled paper.
We use unbleached paper products and items that are biodegradable from Natureworks, LLC and Bio-Pak.
We use brown linen napkins that are laundered, eliminating all disposable napkins. We chose the brown
color so there is no bleach used in laundering them, which is necessary with white restaurant linens.
We have switched all of our cleaning supplies to be more Eco-friendly, using products from Eco-Lab, Onyx
Environmental and Schultz Supply Company.
Motion detection lights are used throughout employee areas to cut down on wasted electricity
We recycle cardboard, paper, glass, plastic and metal with the Resource Center of Chicago.
We currently gather compost ready kitchen scraps which are processed by Collective Resource.
We recycle our used fryer oil for bio-diesel production, we donate it to Loyola
University's biodiesel program. We are hoping to form a partnership between Loyola, the Chicago
Biodiesel Coop Chicago BioFuels and the City of Chicago's Department of the Environment to promote
the use of alternative fuels and hopefully fill up our diesel Jeep Liberty!
We hope our Uncommon Ground Roof Top Farm will become a beacon for our community and raise awareness of the power of local production and what is possible in urban agriculture. To insure this we extend ourselves into the community through events and environmental efforts.
Green Room Sessions
Our monthly eco-mixer, bringing together local organizations and community members to indulge in free appetizers utilizing product from Harvest Moon Farms, Green City Market and others as well as our own organic, roof top farm, and listen to great local music all while supporting great causes.
We partner with local schools, from elementary to university level, to conduct garden workshops and curriculum enhancement. We have worked closely with the 3rd grade class from the Chicago Waldorf School and the Bio-diesel program at Loyola University. We plan on hosting lectures on pertinent topics; workshops on how to have your own food-producing garden and seasonal urban farming in Chicago, as well as other events that help us get the word out about how important it is to be connected to what you eat just as it is important to be connected to your community.
Biking and walking to the restaurant
We encourage all of our employees to travel via eco-minded ways whenever possible, and offer customers who do the same a 10% Low Carbon discount.
The Growing Connection
The Growing Connection is a grassroots project developed by
the Food and Agriculture Organization of the United Nations supported by a
progressive coalition of private and public sector partners.
The Growing Connection links people and cultures in a revolutionary campaign that introduces low-cost water efficient and sustainable food growing innovations hand in hand with access to technology and information via existing and emerging technologies. It provides a sound educational foundation, and offers hundreds of families, both in America and abroad, a concrete opportunity to earn income and climb out of desperation. Perhaps most important, The Growing Connection engages people – a network of committed individuals - in an elegant solution to one of man's fundamental challenges.
History of the Building
Uncommon Ground saved the historic building that we reside in from demolition by developers. Previous to Uncommon Ground, 1401 W. Devon housed a variety of businesses. The building was built in 1908 for H. Henderson and was designed by Edgewater architect Niels Buck. It was larger than it is today, as it was designed as 6 storefronts that were at one time a delicatessen, a women's clothing store, a laundry, a locksmith, a liquor store, Bornhofen Groceries, and Roman Decorating. The corner unit, 1401, was always a tavern. In 1925 a fire occurred at the tavern that did an estimated $10,000 worth of damage. Around 1932 the tavern became the Glenway Inn. Sometime around the 1960's three of the storefronts were demolished to make way for a parking lot and the Glenway Inn took over the remaining three storefronts. When they closed their doors the space was renovated a few years later into a Supper Club, which remained in business until 2006.
Swiss Design Group
Solar Thermal Panels to heat the restaurants hot water:
Solar Service Inc.
Perry & Associates, LLC
Re-claimed timbers for tables, host stand, fireplace surround & sliding barn door
Horrigan Urban Forest Products
Skokie, IL 60076
Table Design Consultation
2 Point Perspective
Tables, Host Stand and Fireplace Design & Fabrication
Community Table Design
Oak Brook, Illinois
Grand Rapids Chair Company
Grand Rapids, Michigan
Heather Hancock (Mosaics)
Erica Jane Huntzinger (Painting)
Denise Milito-Stockwell (Mosaics)
Joe Ivacic (Hand-Blown Glass lamps)
Initial garden layout & drip irrigation design
Jeanne Pinsof Nolan
Organic Seeds & Starter Plants:
Seeds of Change
Harvest Moon Farms
Fox Farm Soil and Fertilizer Company
Happy Frog Soil
P.O. Box 787
Arcata, CA 95518
Midwest Organic Services Association (MOSA)
THE PLANTER BOXES
Planter boxes & steel beams
The Growing Connection
THE RESTAURANT (sourcing recycled & eco-friendly materials)
Green Chicago Restaurant Co-op
To-go Cups /Toilet Paper/Paper Towels/Green Seal Certified Hand Soap
Cups made by:
To Go Containers and Cleaning Products
Schultz Supply Company
French Paper Company
Local Website Partner
RECYCLING PROGRAM (glass, plastic, paper, cans)
Edgewater Recycling Center (cardboard)
Edgewater Chamber of Commerce
1210 West Rosedale Ave.
Chicago, IL. 60660
Erlene Howard, Owner
Commercial Composting Services