
FOOD FOR THOUGHT
Creating a Sustainable, Equitable, and Prosperous Industry
– One Chef’s “Electrifying” Food Journey
by Rebecca L. Lucore
January 15, 2025
Food is finally front and center in climate and sustainability discussions. Whether it’s supply chain challenges, fossil fuel emissions, regenerative agriculture, organic and plant-based products, or a long list of other discussion points, we can’t ignore that food is also a necessity. We not only have to figure out how to grow, produce, transport, cook, and eat more sustainably, we must provide access to healthy food for all people, everywhere - eradicating hunger, food insecurity and deserts, and more.
The Hospitality Industry is focused on sustainability in ways they weren’t in years past demonstrating leadership and a positive direction. I had the pleasure of speaking with one of those industry leaders to learn more about his food journey.
A Change in Focus
Christopher A. Galarza is a chef, author, entrepreneur, founder of Forward Dining Solutions LLC, co-founder of EcoChef, and has become a leading advocate for decarbonizing commercial kitchens and championing the Green Industrial Revolution within the foodservice industry.
His love of food comes from his personal experiences with homelessness and food insecurity at a young age. “These challenges instilled in me a deep appreciation for the value of food and the opportunities it provides. I started working in a kitchen at 16, driven by a simple desire to learn everything I could about food,” he commented. “Understanding what happens as ingredients transform from their raw state to their finished form was fascinating to me and really captured my imagination.” In Chef Galarza’s early years, it was about pushing his understanding of cuisine with no limitations. If he wanted to experiment with something or try out a technique, he was able to do so at his discretion with access to every ingredient he could imagine, no matter the cost or sourcing challenges.
Experimenting with endless ingredients and tools is what made him a successful chef. However, later in his career, imposing limitations on ingredients, tools and processes, is what made him a successful, sustainable chef.
He moved on from working at places like the Greenbrier to the kitchen of Chatham University’s Eden Hall campus during a time when sustainable cooking and food weren’t yet mainstream.
“My time at Eden Hall marked a turning point in my career. It was there that my passion for sustainability and the concept of activism through food truly took root. What started as a fascination with the science of cooking evolved into a mission to explore how the universal language of food can drive meaningful change on a larger scale,” said Chef Galarza. “This shift not only transformed my craft but also deepened my connection to the culinary world in ways I could never have anticipated.”
At Eden Hall, Chef Galarza became enraptured by the notion of limitations. He began purchasing ingredients based on seasonality and challenged himself to use every available product that the campus farm provided. What he didn’t know was that one of his biggest challenges at the time would become one of his biggest opportunities - like it often does in sustainability scenarios.
Chatham’s Eden Hall campus was built on a foundation of sustainability and preservation in every building, farming technique, and practice. There was no gas in their kitchen. Chef Galarza added, “When I arrived there, one of the biggest challenges, was building a dining program around what I erroneously thought was an inferior cooking technology. I thought like most chefs that without gas I wouldn’t be able to cook quality food or at the speed I was accustomed to. Nothing could be further from the truth.” He added, “Once I was able to master the technology, and train my staff to master it, we were able to take our dining program to new heights. This experience was profound and sparked my passion for sustainable cooking and kitchen innovation.”
The electrification of cars is an important topic in the sustainability discussion, but the electrification of kitchens is also making its way to the top of discussions. Chef Galarza’s newfound passion for sustainable commercial kitchens led him to establish his consulting business Forward Dining Solutions where he helps chefs, institutions, and organizations implement sustainable kitchen practices and technologies. He added, “I’ve had the privilege of working with industry giants like Microsoft and Google, as well as governments, utilities, and small family-owned businesses. No project is too big or small - every kitchen deserves the opportunity to thrive sustainably.” He is also a co-founder of EcoChef which educates and certifies and is focused on standardizing how people consult on sustainable kitchens in a way that is impactful and thoughtful.
U.S. Commercial Kitchens Behind in Sustainability
U.S. commercial kitchens are significantly behind in adopting sustainable practices, particularly in electrification and sustainable hospitality. While the percentage of commercial kitchens that are electrified likely sits in the low single digits, 68% of residential kitchens in the U.S. are already electrified.
A sustainable kitchen isn’t just about switching to electric equipment, it’s about viewing the entire operation holistically. “Chefs often hyper-focus on metrics like food cost, but to truly become a sustainable operation requires examining all aspects of the kitchen ecosystem to identify where costs can be reduced and waste minimized,” added Chef Galarza.
In a kitchen that relies on fossil fuels, the heat generated by open flames and other equipment creates an incredibly hot environment. This excess heat forces air conditioning systems to work harder to maintain a comfortable temperature, driving up electricity costs. Refrigeration systems also struggle to keep food safe in this environment, leading to higher energy consumption, reduced lifespan of equipment, and ultimately more waste when equipment ends up in landfills prematurely. Ventilation systems expel the pollutants and effluent produced by fossil fuel appliances, but they also draw out the expensive conditioned air, further perpetuating the cycle of inefficiency.
“Meanwhile, the chefs working in this inefficient environment face harmful pollutants, which can degrade their mental and physical health over time,” Chef Galarza commented. “All of these inefficiencies and hazards contribute to the razor-thin 3-5% profit margins most restaurants operate within. By focusing resources on training, strategic equipment upgrades, and sustainable practices, kitchens can address these challenges, reduce waste, and save significant costs in the long run.”


To learn more about Chef Christopher Galarza, including his education and certification business EcoChef, his consulting business Forward Dining Solutions LLC, his published book, or his role with the American Culinary Federation Pittsburgh Chapter, please see his bio here (https://ecochef.org/about) or visit www.ForwardDiningSolutions.com.
INDUSTRY AT A GLANCE
- In Pennsylvania, hospitality is the second-largest revenue generator in the state, only behind agriculture—which naturally goes hand in hand.
- Nationally, the tourism and hospitality sector contributed $2.36 trillion to the GDP in 2023, accounting for roughly 10% of the entire economy. Imagine if by using resources more responsibly and reducing waste, we could elevate profit margins from the typical 3-5% to something closer to 10-15%. That kind of transformation would allow hospitality workers to truly achieve the American dream—a dream my mother worked so hard to ensure I had the chance to pursue.
- Globally, this industry contributed over $11 trillion to the GDP, and in the U.S., we saw $1.23 trillion in 2023. In 2024, by the second quarter alone, the U.S. broke records with $1.31 trillion. These numbers are achieved with minimal investment in this sector, making the return on investment extraordinary. In Colorado, for example, the state funded their Tourism office to the tune of $4.8 Million and the industry responded by generation $1.8 Billion in tax revenue for the state.

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