About Us

About Beyond Green Partners

Beyond Green Partners is a consulting firm committed to developing a healthy, prosperous food system by implementing affordable, sustainable changes in institutional kitchens. We promote scratch-cooked foods, local sourcing, and zero-waste. Our model and services have been developed to provide sustainable food systems for our clients that save time and money, decrease labor costs, reduce ecological footprints, support local vendors and farmers, and promote social responsibility. Our cost effective programs offer customizable and measurable strategies, third party monitoring, and are built to work within and improve upon the existing foodservice system. We are proud to have Beyond Green recognized as a B Corporation and USGBC Education Partner.

About Greg

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 alongside esteemed chefs such as John Terczak and Michael Short. Greg then owned and operated a catering business for 17 years.

 

When Greg’s daughter began to have severe asthma and allergy problems, Greg learned to control her health issues by using organic and sustainably produced foods. Chef Greg discovered that it requires a daily practice to figure out how to make fabulous food that makes customers happy while serving the environment and the community and operating under budget.

 

Chef Greg discovered that it requires a daily practice to figure out how to serve fabulous food that makes customers happy while serving the environment and the community while operating under budget. From this learning, the concept of Mindful Feeding™ emerged.

With years of real-life experience, Greg helps clients in areas such as:

Creating zero waste kitchens

Improving kitchen efficiency

Scratch cooking

Recipe development

Environmental policies

Third-party monitoring systems