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In this episode of the Passive House Podcast, we sit down with Chef Chris Galarza—founder of Forward Dining Solutions, co-founder of EcoChef, and author of Understanding the Green Industrial Revolution—to explore the powerful intersection of food, sustainability, and energy efficiency. Chris shares his journey from skeptic to advocate for kitchen electrification, highlighting how induction cooking transforms commercial kitchens by improving air quality, reducing costs, and boosting efficiency. We dive into his groundbreaking cooking demonstration for the U.S. Congress, the hidden economics of electrified kitchens, and how chefs can lead the charge toward a more responsible and sustainable future.
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