Our hospitality is a worldview that shapes the way we work to impact the greater good.
Through local partnerships, thoughtful sourcing, and continuous operational evaluation, we work to promote environmental sustainability across our group.
Herban Produce is a year-round, technology-powered urban farm located in Chicago’s Garfield Park. They grow fresh and high-grade produce, specialty greens, and rare micros for the finest local restaurants, including Boka Restaurant Group. Herban Produce is also a non-profit enterprise invested in local employment, community education, and environmental responsibility.
Momotaro and The Roof Crop have a longstanding partnership based on beauty and uniqueness. Considering its authentic Japanese fare, some ingredients Momotaro uses are hard to come by, so The Roof Crop grows those specialty items for Chef Gene Kato’s kitchen on their rooftop urban farm within walking distance from the restaurant. And good thing they’re so close by, The Roof Crop also delivers gorgeous and sustainably-farmed arrangements every week.
Swift & Sons has composted since the day they opened. With the volume of food waste a restaurant generates, they knew it was important to turn that excess into something useful and productive. That’s why their composted materials are funneled into urban farming programs that grow produce for the community and local restaurants. With years of experience, you’d imagine there are some tricks or shortcuts to a successful program, but Chef Chris Pandel says, “There are no tricks. The honest truth is just monitoring the compost to ensure everyone is respecting the process.”
Watch composting in action from our partner.
The hyper-seasonality of Boka’s menu demands the freshest and most available products in the market—enter, local farming partners. Boka receives a wide range of produce from local, Midwestern farms including Mick Klug Farm in Michigan and Green Acres Farm across the border in Indiana. Much of it even comes from within the state! Chef Lee Wolen believes that sourcing locally is the best way to ensure clean, quality products while supporting farms and families in the community at the same time.
Herban Produce is a year-round, technology-powered urban farm located in Chicago’s Garfield Park. They grow fresh and high-grade produce, specialty greens, and rare micros for the finest local restaurants, including Boka Restaurant Group. Herban Produce is also a non-profit enterprise invested in local employment, community education, and environmental responsibility.
Momotaro and The Roof Crop have a longstanding partnership based on beauty and uniqueness. Considering its authentic Japanese fare, some ingredients Momotaro uses are hard to come by, so The Roof Crop grows those specialty items for Chef Gene Kato’s kitchen on their rooftop urban farm within walking distance from the restaurant. And good thing they’re so close by, The Roof Crop also delivers gorgeous and sustainably-farmed arrangements every week.
Swift & Sons has composted since the day they opened. With the volume of food waste a restaurant generates, they knew it was important to turn that excess into something useful and productive. That’s why their composted materials are funneled into urban farming programs that grow produce for the community and local restaurants. With years of experience, you’d imagine there are some tricks or shortcuts to a successful program, but Chef Chris Pandel says, “There are no tricks. The honest truth is just monitoring the compost to ensure everyone is respecting the process.”
Watch composting in action from our partner.
The hyper-seasonality of Boka’s menu demands the freshest and most available products in the market—enter, local farming partners. Boka receives a wide range of produce from local, Midwestern farms including Mick Klug Farm in Michigan and Green Acres Farm across the border in Indiana. Much of it even comes from within the state! Chef Lee Wolen believes that sourcing locally is the best way to ensure clean, quality products while supporting farms and families in the community at the same time.
One employee, one team, and one organization all have the power to make real impact.
raised in support of meaningful organizations.
organizations supported in the past year.
in gift card donations to charitable causes.
Based on employee feedback, each month we select an organization to support with a portion of donated proceeds from each restaurant.
In the month of December Boka Restaurant Group participated in our annual Coats and Cans Drive, collecting non-perishable canned food and warm winter items for those in need in our community.
In the month of November, we dedicated it to honor the life and legacy of Mary Beth Pileggi, Mother of Restaurant line cook, Kyle Pileggi.
In honor of National Breast Cancer Awareness Month, October was dedicated to supporting Breast Cancer research.
In September, Boka Restaurant Group partnered with The Greater Chicago Food Depository to raise awareness of hunger in our community.
In the month of August, Boka Restaurant Group donated $1 from the sale of select dishes to support the Trotter Project. The Trotter Project works in offering education and mentorship in culinary and hospitality industries.
In the month of July, we dedicated it to Howard Brown Health. This organization exists to eliminate the disparities in healthcare experienced by lesbian, gay, bisexual and transgender people.
In honor of World Refugee Day that is celebrated on June 20th, the Month of June was dedicated to the International Rescue Committee (IRC).
In honor of LGBTQ Pride month, Boka Restaurant Group partnered up with The Trevor Project. This organization focuses on suicide prevention efforts about the LGBTQ youth.
In honor of Mental Health Awareness Month, the month of May was dedicated to NAMI Chicago. A portion of our proceeds from select dishes went to support our communities gaining access to much needed treatment.
The month of March, we partnered with the National Multiple Sclerosis Society. This organization helps people affected by MS by funding research, facilitating professional education and providing services that help people with MS move forward.
In the month of February, we partnered with The Nora Project. This program works to normalize differences, demystify disability, and promote connections between students and their peers with disabilities.
In the month of February, we partnered with The Nora Project. This program works to normalize differences, demystify disability, and promote connections between students and their peers with disabilities.
In the month of February, we partnered with The Nora Project. This program works to normalize differences, demystify disability, and promote connections between students and their peers with disabilities.
In the month of February, we partnered with The Nora Project. This program works to normalize differences, demystify disability, and promote connections between students and their peers with disabilities.
In the month of February, we partnered with The Nora Project. This program works to normalize differences, demystify disability, and promote connections between students and their peers with disabilities.
In the month of February, we partnered with The Nora Project. This program works to normalize differences, demystify disability, and promote connections between students and their peers with disabilities.
In addition to our monthly giving, each year we support hundreds of organizations doing meaningful work through gift card donations, chef events, and special experiences. We encourage you to learn more about these important organizations.
We organize opportunities for our teams to volunteer on work time. Every year, we partner with local organizations such as Neighborhood Cleanup, Urban Gardening, and more.
