Chef Greg Christian is a sustainable foodservice consultant, chef, author, and entrepreneur. His company, Beyond Green Sustainable Food Partners, provides measured strategies and solutions for organizations interested in making the switch to more sustainable foodservice platforms. The company is also a local foodservice provider for the greater Chicago community.
Greg graduated from the Culinary Institute of America and spent his early career working in the restaurant industry. Greg then owned and operated his own catering business for 17 years. When Greg’s daughter began to have severe asthma and allergy problems, he learned to control her health issues by using organic and sustainably produced foods. After years of exercising this in his own home, Greg realized the need to bring green food practices into his catering business. The result was a delicious, cost-effective, and environmentally responsible cuisine that came to be valued by Greg’s clients.
When industry food systems started looking toward green initiatives, Greg started Beyond Green consulting. With years of real-life experience, he built a matrix that can help organizations focus on realistic goals and tangible outcomes. Greg’s team works with clients to develop: efficient zero waste kitchens, scratch cooking techniques, recipes, environmental policies, third-party monitoring systems, cooking & wellness programs and community engagement opportunities, all within budget.
Greg was recognized by B Corporation with the I Have a Dream Award in 2011 for his commitment to the triple bottom line philosophy, his integration of this philosophy into his own business and bringing this philosophy to his clients through his holistic approach to projects. Greg has gained national recognition for his efforts as Founder and Developer of the Organic School Project, which implemented ten organic vegetable gardens in Chicago Public Schools starting in 2002. He developed the Grow.Teach.Feed. curriculum to integrate healthy eating into the classroom and cafeteria.