We partner with WasteNot Compost to compost all food scraps, paper products, and brown packaging, while also recycling our glass bottles through their collection program. We also prioritize recycled, compostable, and reusable materials for our to-go packaging, straws, and other single-use items to help minimize our environmental impact.

In our kitchen, we reduce food waste by thoughtfully repurposing citrus peels, vegetable trimmings, herb stems, meat shavings, and other byproducts into house-made sauces, marinades, syrups, stocks, and other preparations whenever possible. This whole-ingredient approach allows us to maximize the potential of every product we bring into the kitchen, minimizing waste while adding depth of flavor and creativity to our menus.

Everything at Nettare is sourced as locally and regionally as possible—from our produce, meats, dairy, wines, spirits, and beer to the glassware, plateware, and other details that bring our restaurant to life. We partner directly with local farmers and Midwest producers for seasonal ingredients, while working with Chicago-based artisans for handcrafted pastas, spices, oils, coffee, tea, tableware, and more. By investing in these relationships, we're able to support our local economy while offering guests a dining experience rooted in quality, seasonality, and a true sense of place.

Our menu changes with the seasons, allowing the freshest Midwest ingredients to guide our menu. Summer brings tomatoes, sweet corn, berries, and stone fruit, while fall and winter welcome mushrooms, squash, root vegetables, and hearty greens at their peak. We proudly source from local partners like Catalpa Grove Farms, Nichols Farm & Orchard, Kilgus Farmstead, Four Star Mushrooms, Closed Loop Farms, The Fish Guy, and many other regional producers, creating a dining experience that celebrates seasonality while supporting local agriculture.