Hats off to Rick Bayless, the celebrity chef who has expanded his role as a sustainable foods advocate to that of a sustainable business advocate. Bayless, owner of Frontera Grill in Chicago recently hosted a workshop for area restaurateurs interested in greening their establishments. Participants were encouraged to use biodegradable and recycled materials for packaging to-go containers, increase recycling, serve more local and organic foods, use safe cleaning products, be more energy efficient and much more. Forty of Chicago's top restaurants attended the event, which was co-hosted with the Environmental Law & Policy Center. ELPC plans to publish a guide based on the workshop called "Going Greener: Opportunities to Improve Your Restaurant's Environmental Practices."