At Paramount Events, sustainability isn’t a side effort. It’s part of every plate, every plan, every event. In 2025, we continued to build upon sustainable practices in our core operations, powered by partnerships with Copia and WasteNot that amplified our impact across the Chicago hospitality community.
Here’s a snapshot of what our sustainability journey looked like this past year.
2025 Sustainability by the Numbers
Thanks to intentional planning and collaboration, our 2025 environmental impact included:
- 2,528 meals donated
- 3,000 pounds of food recovered
- 691,500 gallons of water saved
- 9,300 pounds of CO₂ emissions offset
- 296,361 pounds of compostable waste diverted from landfill
- 5,606 gallons of gas offset
- 123,587 miles offset — equal to not driving from Chicago to Los Angeles and back 21 times
These numbers reflect more than just output, they reflect purpose.
Fighting Food Waste with Copia
Our partnership with Copia ensures surplus food from events doesn’t go to waste. Through their smart donation platform, we redirected excess meals to nonprofits across Chicago; safely, efficiently, and at scale.
By donating over 2,500 meals, we turned leftovers into local impact, supporting food access while reducing landfill waste. These donations also translated into significant water savings and CO₂ emission reductions, proving that sustainability and hospitality can work hand in hand.
Composting with Purpose through WasteNot
Composting has long been part of how we reduce waste, and in 2025 we expanded our partnership with WasteNot Compost to divert even more organic waste from landfills, returning value to the earth.
Together, we:
- Diverted over 296,000 pounds of compostable material
- Offset more than 5,600 gallons of gas
- Eliminated the emissions equivalent of driving 123,587 miles
These numbers reflect a shift in mindset: waste is no longer a byproduct, it’s a resource.
From Greenhouse to Preservation: Chef Devon’s Sustainable Craft
Sustainability at Paramount Events extends beyond waste diversion and food donation. It’s also rooted in how we care for food long before it reaches a plate. Our Chief Culinary Officer, Devon Quinn, brings a sustainability mindset to every part of the kitchen, including greenhouse cultivation, fermenting, pickling, and preserving.
Devon’s work in our on-site greenhouse supports year-round growth of herbs, edible flowers, and specialty produce that find their way into Paramount Events menus with exceptional flavor and minimal food miles.
But sustainability doesn’t stop at harvest. To make the most of seasonal produce and reduce food waste even further, Devon uses time-honored techniques like fermenting and pickling to preserve leftover produce so it can be reused in creative ways. From house-made condiments to complex sauces and side elements. In a recent food feature, he described turning a surplus of garlic chives into kimchi and fermenting blueberries into a jus, while also repurposing pickle brine and other kitchen ingredients into new applications.
These practices not only extend ingredient life and reduce waste, but also deepen the flavor profiles in our culinary offerings. Exemplifying how thoughtful kitchen techniques can support both sustainability and elevated hospitality.
Everyday Sustainability at Every Scale
Whether it’s a large-scale hospitality buildout or a weekday drop-off order, sustainability is embedded in how we operate.
Locally sourced ingredients, herbs grown in our on-site greenhouse, compostable packaging, and water-saving practices are just a few of the ways we lead with intention every day.
Sustainability Is a Shared Effort
None of this is possible without our clients, team, and partners who share our values and help us turn goals into action. From planning to plating, sustainability is baked into the way we deliver hospitality with purpose.
Looking Ahead to 2026
As we celebrate 15 years in 2026, sustainability remains at the heart of how we’ll continue to grow. Not just bigger, but better. Thank you for being part of a more conscious, community-driven future in hospitality.