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Chris Galarza, Parkhurst Dining chef at Chatham University’s Eden Hall campus, is working to bring sustainability and its intersection with food service into the forefront. He’s working with cutting-edge kitchen equipment, grafting apple trees and keeping the trout population happy at the university’s fishery.
Galarza tells Food Management about some interesting facets of the campus, such as the apiary, maple syrup making, mushroom growing and the fermentation club, which brews specialty beers and other beverages. Incorporating the locally grown and produced ingredients onto dining menus brings the circle together in terms of students and community, as the whole campus is open to the public.
And that’s just the beginning. In an effort to share what he’s learned, Galarza has started a consultancy, Forward Dining Solutions, that is working with several large organizations on sustainable cooking innovations. He waxes a bit philosophical on the role food systems play in a swiftly changing world where wellness is hot-button topic.
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