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].