Climate Concierge
Beyond the Bin: Food Waste Blind Spots in Hospitality
A Curated Conversation with Chef Christopher Galarza
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Reducing food waste is one of the most impactful strategies for cutting greenhouse gas emissions, according to Project Drawdown. Yet in hospitality, much of what happens behind the compost bin remains a blind spot - with costs and risks that leadership teams often underestimate.
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Chef Christopher Galarza, an award-winning chef, educator, and founder of EcoChef and Forward Dining Solutions LLC, joined Climate Concierge for the first session of Curated Conversations - a new series spotlighting practitioners and innovators shaping climate solutions in their fields.
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A Certified Executive Chef and recognised authority on sustainable, all-electric kitchens, Chef Galarza has been featured on the Grist 50 list and contributes to the International WELL Building Institute on thermal comfort.
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Conversation Highlights
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The systemic blind spots that allow food waste to persist in hospitality
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How leadership teams underestimate the business risks of organic waste mismanagement
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The hidden costs behind current waste practices
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One practical solution that could make a significant difference
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Watch the Session
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About Chef Christopher Galarza
Chef Christopher Galarza (CEC, CCA, ECC, WCEC) is a Certified Executive Chef, author of Understanding the Green Industrial Revolution, and founder of Forward Dining Solutions LLC. Through EcoChef, he designs sustainable culinary systems for institutions and hospitality operators and advocates for the transition to all-electric kitchens.
About Curated Conversations
Curated Conversations is produced by Climate Concierge, connecting sustainability expertise across industries. Each episode brings together practitioners and innovators to unpack the climate realities they face every day and share what actually works - and doesn’t - in making change happen.
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Beyond the Bin is the first session in this ongoing series. More conversations are planned for 2025.
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