Commercial kitchen electrification is essential for decarbonizing buildings, but it’s often seen as costly and complicated.
In this recorded webinar hosted by New Buildings Institute and the California Energy Design Assistance (CEDA) program, experts address these concerns. The session explores how to electrify kitchens of all sizes, from small operations to large institutional facilities. Panelists review electric equipment options, cost considerations, and practical installation strategies.
Real-world case studies show the benefits and challenges of making the switch from gas to electric cooking. You’ll also hear insights from organizations that have already transitioned their kitchens and what they’ve learned along the way.
Watch the recording to understand how electrification can reduce emissions while supporting efficient, high-performance kitchens.
View the presentation slides here: All-ElectricCommercialKitchenWebinar072623.pdf
Presenters
Richard Young, Director of Outreach, Frontier Energy Food Service Technology Center (FSTC)
FSTC is an unbiased, commercial foodservice, research-and-training facility. Trained as an electrical engineer, Richard started his career in alternative energy, changing from energy-generation to energy-efficiency when he joined the FSTC research team over 34 years ago. He is a contributor to the USGBC’s LEED rating system and the EPA’s ENERGY STAR program. Richard focuses his efforts on translating Frontier Energy’s 35 years of food service research into practical information. He has created and delivered over 1500 presentations and classes during the last 30 years. As well as authored numerous research reports and articles in magazines, newsletters, and on the web. Richard is currently an advisor to the Mission College culinary education program and the Worldchefs Sustainability Education for Culinary Professionals program. He is also the creator and author of the online Foodservice Energy Efficiency Expert (Fe3) training and certification program.
Chef Christopher Galarza, Forward Dining Solutions
Forward Dining Solutions is the first and only firm dedicated exclusively to creating sustainable and efficient commercial kitchens. Chef Galarza got his culinary training as an apprentice under several Certified Master Chefs and through his experience cooking for prestigious establishments such as Monterey Bay of Pittsburg and The Greenbrier Resort in West Virginia. He is now renowned for his work in kitchen electrification. He is the Founder and Culinary Sustainability Consultant for Forward Dining Solutions LLC. As the country’s foremost expert in commercial electric-kitchens Chef Galarza works with clients to create kitchens that promote healthy, efficient, and equitable working conditions. He has worked on notable projects such as Chatham University’s Eden Hall Campus (the world’s first fully self-sustained university campus), Microsoft Redmond, and Castilleja All-Girls School.
Heidi Kunsch, Environmental Group Manager, PADEP’s Energy Programs Office
Heidi manages and oversees education and outreach, as well as financial incentive programs for high-performance, green buildings and clean transportation.
This webinar was put on in partnership with New Buildings Institute.
