Pushing Sustainable Kitchen Design Forward
Pushing Sustainable Kitchen Design Forward
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Press & Media

Bridging the Gap between Sustainability and Culinary Arts with Chef Galarza

Bridging the Gap between Sustainability and Culinary Arts with Chef Galarza

Bridging the Gap between Sustainability and Culinary Arts with Chef Galarza

 Learn more about sustainable commercial kitchens with Chef Chris Galarza from Forward Dining Solutions, who will also be joining GBA for our 2030 District Partner Meeting!   

Read the full article here

Meet a chef working to electrify commercial kitchens

Bridging the Gap between Sustainability and Culinary Arts with Chef Galarza

Bridging the Gap between Sustainability and Culinary Arts with Chef Galarza

Chef Chris sat down with Maria Virginia Olano of Canary media to discuss his journey from chef to entrepreneur and how electrified kitchens are the future of cooking. 

Read the full article here

The Legal Clash Over a City’s Landmark Natural Gas Ban

Bridging the Gap between Sustainability and Culinary Arts with Chef Galarza

The Legal Clash Over a City’s Landmark Natural Gas Ban

Our founders are the only chefs to have submitted a brief in the landmark Berkeley "Gas Ban" case. Now a federal appeals court will decide whether the statute is allowed under federal law.  

Read the full article here

Induction Cooking w/ Chef Chris Galarza

Chefs Turn Off the Gas and Light Up Induction Cooktops

The Legal Clash Over a City’s Landmark Natural Gas Ban

Chef Chris sat down with Jennifer Green, the Director of Sustainability for the city of Burlington Vermont, to discuss electrification, induction cooking, and the roll FDS is taking to elevate the conversation.

Listen to the podcast here

Electrifying the Commercial Kitchen

Chefs Turn Off the Gas and Light Up Induction Cooktops

Chefs Turn Off the Gas and Light Up Induction Cooktops

Chef Chris sat down with Daren Bloomquist to talk about why it makes sense to electrify the commercial kitchen and points out how he made the process work when he was a head chef who knew nothing about how to run an all-electric kitchen. 

Listen to the podcast here

Chefs Turn Off the Gas and Light Up Induction Cooktops

Chefs Turn Off the Gas and Light Up Induction Cooktops

Chefs Turn Off the Gas and Light Up Induction Cooktops

Sierra Club's Ed Humes shares what a chef's experience is really like and showcases what the future of dining looks like.

Read the full story here

1000 Conversations About Our Future

1000 Conversations About Our Future

1000 Conversations About Our Future

 Dr. Luis Aguirre-Torres, Director of Sustainability for the City of Ithaca, sits down with our Founder, to discuss the future of kitchens as we move into an increasingly electrified world.

Watch the full conversation here


Q&A : A CONVERSATION ABOUT SUSTAINABLE KITCHEN DESIGN

Gas Stoves Emit Pollutants. Here’s How They Impact Your Health.

Gas Stoves Emit Pollutants. Here’s How They Impact Your Health.

Chef Chris sat down with California Energy Codes & Standards to discuss what to expect from a more sustainable and electrified kitchen.

read the full interview here

Gas Stoves Emit Pollutants. Here’s How They Impact Your Health.

Gas Stoves Emit Pollutants. Here’s How They Impact Your Health.

Gas Stoves Emit Pollutants. Here’s How They Impact Your Health.

 People are moving away from gas stoves because of the impact on the environment, but they also aren’t risk-free when it comes to your health. Here’s what experts recommend 

read the Full Story here

The Ben Wiersma Show, SVK Network

Gas Stoves Emit Pollutants. Here’s How They Impact Your Health.

The Ben Wiersma Show, SVK Network

 We welcome back The Ben Wiersma Show for 2022 with another great episode on SVK. Ben has two legendary Chefs on his show, Chef Chris Galarza - Founder and Culinary  Sustainability Consultant for Forward Dining Solutions LLC & Chef Joe Martin Thottungal CCC - Owner Coconut lagoon Restaurant. 

Watch the Full Interview here

Six Ways to Healthier Housing

Chef Chris Galarza, Forward Dining Solutions, To Speak on Induction Webinar

The Ben Wiersma Show, SVK Network

Our Chef was quoted on the AIA's Official publication discussing electric kitchens as a solution for a healthier space for all.

Read the full story here

Chef Christopher Galarza is a Catalyst for Culinary Change

Chef Chris Galarza, Forward Dining Solutions, To Speak on Induction Webinar

Chef Chris Galarza, Forward Dining Solutions, To Speak on Induction Webinar

Chef Galarza was honored with a spotlight article in Cuvee Magazine. The Official international publication for the Confrérie de la Chaîne des Rôtisseurs. The oldest gastronomic society in the world!

Read the full Spotlight Here

Chef Chris Galarza, Forward Dining Solutions, To Speak on Induction Webinar

Chef Chris Galarza, Forward Dining Solutions, To Speak on Induction Webinar

Chef Chris Galarza, Forward Dining Solutions, To Speak on Induction Webinar

The commercial electric kitchens expert will tell attendees why he is a fan of induction cooking. 

Read the full Article Here

Episode 37 - The Electrification of the Kitchen - Let's Dig In w/ Rich Rosendale Pocast

What’s Better than Cooking with Gas – with 5-Star Chef Chris Galarza of Forward Dining Solutions LLC

Episode 37 - The Electrification of the Kitchen - Let's Dig In w/ Rich Rosendale Pocast

 On today’s episode of Let’s Dig In, host Rich Rosendale welcomes guest Christopher Galarza and is joined by co-hosts Christopher Rieloff.

Chef Christopher Galarza is the Founder/Owner and Culinary Sustainability Consultant for forwarding Dining Solutions and one of the country‘s foremost experts in electrification and creating kitchens of the future.

This episode explores the benefits of moving away from traditional gas and creating a more productive and safe home and professional kitchen. 

Listen Here

Learn why induction cooking is so much better than gas or standard electric!

What’s Better than Cooking with Gas – with 5-Star Chef Chris Galarza of Forward Dining Solutions LLC

Episode 37 - The Electrification of the Kitchen - Let's Dig In w/ Rich Rosendale Pocast

Chef Chris Galarza of Forward Dining Solutions LLC. will discuss induction cooking and the real world benefits as well as share his tips for being a more sustainable chef!

Learn More Here

What’s Better than Cooking with Gas – with 5-Star Chef Chris Galarza of Forward Dining Solutions LLC

What’s Better than Cooking with Gas – with 5-Star Chef Chris Galarza of Forward Dining Solutions LLC

What’s Better than Cooking with Gas – with 5-Star Chef Chris Galarza of Forward Dining Solutions LLC

Our Chef sits down with the AWESome Earthkind Podcast and they discuss the realities of Electric Kitchens.

Listen Here

Viewpoint: Should cooking go electric?

The Challenges of Building Electrification - or, The Parable of Flameless Wok Hei

What’s Better than Cooking with Gas – with 5-Star Chef Chris Galarza of Forward Dining Solutions LLC

A break down on where the hospitality industry stands in the wake of Covid-19 and the opportunities it has created for electrification. 

Read full article here

The Challenges of Building Electrification - or, The Parable of Flameless Wok Hei

The Challenges of Building Electrification - or, The Parable of Flameless Wok Hei

The Challenges of Building Electrification - or, The Parable of Flameless Wok Hei

How does Wok cooking fit into the overall discussion of Electrification. Learn about how Wok cooking has influenced induction technology.

Read full article here

Environmental Inequality in Commercial Kitchens

The Challenges of Building Electrification - or, The Parable of Flameless Wok Hei

The Challenges of Building Electrification - or, The Parable of Flameless Wok Hei

A deep dive in the world of commercial kitchens and explore the thermal realities that professional chefs face on a daily basis.

Read full article here

Buildings Beyond Podcast

The top 10 episodes of One On One, the podcast by Food Management

The top 10 episodes of One On One, the podcast by Food Management

Episode 38: It's time to 86 Fossil Fuels in Commercial Kitchens with Chris Galarza


In this episode, Kelly and Chris talk through some electric-kitchen-myth-busting, and ultimately answer the question “is moving away from gas and fire in the kitchen really that radical an idea or does it just make perfect sense?” 

Listen Here

The top 10 episodes of One On One, the podcast by Food Management

The top 10 episodes of One On One, the podcast by Food Management

The top 10 episodes of One On One, the podcast by Food Management

Learn More Here

Can Commercial Kitchens Go Electric?

The top 10 episodes of One On One, the podcast by Food Management

One on One Podcast: Hosted By Tara Fitzpatrick

An all-electric commercial kitchen offers potential energy and carbon savings over using natural gas, but making the switch can be complicated—and even controversial.

Read full article here

One on One Podcast: Hosted By Tara Fitzpatrick

Chatham’s Eden Hall campus offers a ‘taste’ of sustainability

One on One Podcast: Hosted By Tara Fitzpatrick

Pennsylvania farmland is fertile with ideas for sustainability in farming, fishing, wellness and more at this unique college campus. Galarza is sharing what he’s learned—and what could be lost—about the way our environment shapes us, and vice versa. 

Listen Here

Cost Sector Magazine: Home Grown Bounty (pg 14-15)

Chatham’s Eden Hall campus offers a ‘taste’ of sustainability

Chatham’s Eden Hall campus offers a ‘taste’ of sustainability

Read Full Article HEre

Chatham’s Eden Hall campus offers a ‘taste’ of sustainability

Chatham’s Eden Hall campus offers a ‘taste’ of sustainability

Chatham’s Eden Hall campus offers a ‘taste’ of sustainability

Read Full Article Here

Chatham’s Aquaculture Lab serves up Lenten feast, lesson in sustainability

Chatham’s Aquaculture Lab serves up Lenten feast, lesson in sustainability

Chatham’s Aquaculture Lab serves up Lenten feast, lesson in sustainability

Read Full Article Here

The Conservation Fund: Fresh Water Institute

Chatham’s Aquaculture Lab serves up Lenten feast, lesson in sustainability

Chatham’s Aquaculture Lab serves up Lenten feast, lesson in sustainability

Watch Here

P-R Opportunities Fund to hold Farm to Table Progressive Dinner

Chatham’s Aquaculture Lab serves up Lenten feast, lesson in sustainability

P-R Opportunities Fund to hold Farm to Table Progressive Dinner

Read Full Article Here

Pittsburgh abounds with festivals, charity dinners and more

Chatham University Aquaculture lab will research trout as crop

P-R Opportunities Fund to hold Farm to Table Progressive Dinner

Read Full Article Here

Chatham University Aquaculture lab will research trout as crop

Chatham University Aquaculture lab will research trout as crop

Chatham University Aquaculture lab will research trout as crop

Read Full Article Here

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