Greg Christian has been featured nationally in media outlets including The New York Times, Chicago Tribune, Career Builder, Chef, Biz Bash, and Kiwi. Greg serves as a regular source and contributor to media articles on the topic of sustainable efforts; you can read his recent articles here: http://beyondgreenpartners.com/media/
Greg is a popular session and keynote speaker.
He is author of Food and Forgiveness: How a Chicago Chef Came Around.
Greg is the founder and CEO of Beyond Green: Sustainable Food Partners formerly known as Greg Christian Consulting. His life experiences have centered around both food service and sustainability: graduated from the Culinary Institute of America, Chef and caterer for 25 years, Organic School Project founder, and food service consultant since 2009.
As the leader of Beyond Green, Greg has worked mainly with public and private schools across the nation. He has also designed and executed the sustainability strategy for The Field Museum's food service and developed a local foods certificate program for a local community college. His competency in team-building and change-management practices aids in diagnosing current inefficiencies, improving processes, and training clients to become a more sustainable operation while serving higher quality foods in a cost neutral manner.
