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Off Course

Off-course sustainability has been focused on introducing environmentally-conscious programs centered on innovative enhancements to our daily operations. Program principles we employ are green space creation, resource consumption, waste diversion, biodiversity, and education.


  • Sustainable 2,000 sqft. Culinary farm supplying the club’s kitchen with seasonal heirloom vegetables, herbs, and edible flowers.
    • Built a site of edible vibrancy where the BMW Championship parking lot once was.
    • Farm is managed with biodynamic practices such as IPM methods, natural and organic inputs, crop rotation, and companion planting.
    • First year produced over 2,000 lbs of produce.
    • Local biosolid compost utilized in raised beds.
    • All plants are started from seed onsite.
    • Drip irrigation installed to conserve water.



  • Onsite apiary housing 10 honeybee hives
    • Produce local, raw wildflower honey used in the club kitchen, bar, and sold to patrons and local vendors.



  • Created a closed-loop composting program using pre-consumer kitchen waste mixed with garden refuse to create fertile compost used back on the farm and mitigate methane-producing landfill waste.



  • Local brewery partnership with Pollyanna Brewing Company where Cog Hill’s Fairway Farms grew basil varieties to brew “Dubs Delight Blonde Basil Ale” with.




  • Annual Farm-to-Table Dinner onsite at Fairway Farms to connect the local community with local growers and celebrate the relationships that can be forged around good food.
    • Menu was 90% sourced from the golf course farm.
    • Hosted 60 community members, golfers, superintendents, and chefs.
    • All local vendors used: LHS Jazz Band students, Pollyanna Brewing Co. with DubsDelight Cog Hill beer, Honey Acre Woods [Lemont, IL], and Whittingham Meats [Alsip, IL].



  • To schedule a farm tour, contact Angelica Carmen at This email address is being protected from spambots. You need JavaScript enabled to view it.  .

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12294 Archer Avenue, Lemont, IL 60439