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The art of electric cooking

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Photo by Conscious Design on Unsplash

It is no secret that restaurants are major contributors to climate change. They are responsible for 30% of the world’s greenhouse gas emissions, mostly in their kitchens. Nearly all restaurants worldwide use gas-burning stoves that emit dangerous gases and chemicals that affect not only the environment but also the mental health and wellbeing of kitchen workers often exposed to them.

Christopher Galarza, a renowned chef who has worked in numerous commercial kitchens, was also the sous chef at Carnegie Mellon University and Chatham University’s Eden Hall Campus. Chef Chris suffered the impact for many years, at times feeling like he was suffocating. Now he’s on a mission to decarbonize commercial kitchens in America. He has founded a company called Forward Dining Solutions, which is dedicated to promoting environmentally friendly, electric-powered induction stoves. Galarza also aims to get homes to buy into the cleaner cooking alternative also.

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