EcoChef In The News
EcoChef named in Fast Company's World Changing Ideas list 2026
We're a 2026 Fast Company World Changing Ideas honoree, recognizing our innovative approach to advancing healthier, more efficient, and more sustainable commercial kitchens. The recognition highlights EcoChef’s growing impact on the future of foodservice through standards, education, and industry transformation.
Occupational Exposures in the Culinary Underbelly: Air Pollution in Restaurants
EcoChef co-founder Chef Christopher Galarza is a co-author of peer-reviewed research published in Environmental Science & Technology examining air pollution in commercial kitchens. The study reinforces EcoChef’s mission to advance healthier, more efficient, and more sustainable kitchen environments through education, standards, and industry transformation.
Are induction stoves better? These chefs think so.
Are induction stoves better? These chefs think so.
Featured in Popular Science, Chef Christopher Galarza shares his perspective on the growing role of induction cooking in commercial kitchens and the shift away from traditional gas equipment.
Chef Chris named as one of the Grist 50 Fixers
Induction Cooking Improves Food Quality and also the Quality of Life for Chefs and Staff
Are induction stoves better? These chefs think so.
Our very own Chef Chris Galarza was named as one of the Grist 50 which names the top 50 most influential up and coming voices in Climate Change & Sustainability in the US.
Induction Cooking Improves Food Quality and also the Quality of Life for Chefs and Staff
Induction Cooking Improves Food Quality and also the Quality of Life for Chefs and Staff
Induction Cooking Improves Food Quality and also the Quality of Life for Chefs and Staff
Forward Dining Solutions and EcoChef are pioneering professional certifications that empower chefs and designers to lead in sustainable kitchen practices
Do We Need a Green Certification Program Just for Commercial Kitchens? (Hint… Yes)
Induction Cooking Improves Food Quality and also the Quality of Life for Chefs and Staff
Induction Cooking Improves Food Quality and also the Quality of Life for Chefs and Staff
In this episode, we dive into EcoChef—the first electric kitchen rating system and certification program with the goal to standardize how commercial kitchens are designed, built, and operated. We discuss the origin story of EcoChef, the structure of the program, and why commercial kitchens need a dedicated certification program for electrification.
Chris Galarza becomes the first chef certified in an all-electric kitchen
Professional chef shakes up the industry with new standards for commercial kitchens
Our very own Chef Chris has made history by being the first chef in history to complete the rigorous ACF Certified Executive Chef exam.
Professional chef shakes up the industry with new standards for commercial kitchens
Professional chef shakes up the industry with new standards for commercial kitchens
Chef Chris sat down with the Cool Down to discuss EcoChef and the future of the Hospitality Industry
Interview with Christopher Galarza
Interview with Christopher Galarza
Chef Chris sat down with the Utah State University to discuss his new book, induction cooking, and EcoChef
Open for Enrollment
In partnership with Chatham University we have launched the EcoChef Practitioner Certification!