Will America’s commercial kitchens go electric?

Around the US, cities are passing laws to phase fossil gas out of buildings. But the culinary industry is pushing back, saying that gas bans hurt chefs and restaurant owners. This week, the California Restaurant Association successfully won a lawsuit challenging Berkeley's pioneering gas ban.

Chris Galarza is on a mission to show chefs that industrial induction cooking is far superior to gas. He’s the founder of Forward Dining Solutions, a company focused on kitchen electrification. Chris is also the head chef at Chatham University’s Eden Hall campus, where all cooking is electric.

Journalist Miles O’Brien interviewed Chef Galarza as part of his new NOVA documentary airing this month, called Chasing Carbon Zero. 

This week: the story of one chef's quest to bring induction cooking to commercial and industrial kitchens around the country. We talk with Miles about what he found in that electric kitchen at Chatham University – and why Chef Galarza thinks induction will soon dominate, even with challenges from the restaurant lobby.

In the second half of the episode, we'll talk about the bigger shifts in broadcast journalism around telling the climate story. Miles is the science correspondent at the PBS NewsHour and a former CNN anchor who has shifted his journalistic focus toward climate solutions. Can TV news rise to the challenge?

The Carbon Copy is supported by FischTank PR, a public relations, strategic messaging, and social media agency dedicated to elevating the work of climate and clean energy companies. Learn more about FischTank’s approach to cleantech and their services: fischtankpr.com.

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