The past month I’ve been very busy helping a client launch a sustainability consulting practice that is focused on the food industry.  It’s a very inspirational project as I’ve long had a passion for both the environment and for food.

Greg Christian Consulting is the client.  Or more specifically, Greg Christian.  What an inspirational and impressive character.  Greg is an accomplished chef and caterer out of Chicago where hs owned his own firm for seventeen years.  He was determined to use local organic food sources and create his masterpieces in a no waste kitchen.  The concept of a no waste kitchen amazes me because it seems impossible.  But Greg proves it isn’t.

A few years ago, he conceived and founded a the Organic School Project, an in-school program where kids learn about sustainability, nutrition, and eating right.  What impresses me the most about that is that for the past several years now I’ve heard about soft drink companies paying schools to have vending machines placed in cafeterias.  I love some soft drinks, but that within itself causes poor nu