We recently opened our all-electric Bay View campus, which also marked the debut of our largest electric kitchen. As our biggest blueprint for fully carbon-free cafes and kitchens yet, Bay View will help advance our commitment to operate on 24/7 carbon-free energy across all of our campuses by 2030.

Still, any big change comes with a learning curve. So whether you’re a professional chef or an at-home cook, here are six lessons we’ve learned to help you make the switch to electric:

Electric is way faster. The benefits of electric kitchens go beyond climate impact, starting with speed. The first time I ever cooked on induction (electric) equipment, the biggest surprise was just how incredibly fast it is. In fact, induction boils water twice as fast as traditional gas equipment and is far more efficient — because unlike a flame, electric heat has nowhere to escape. At Bay View, our training programs help Google chefs appreciate and adjust to the new pace of induction. The speed truly opens up whole new ways of cooking.

It’s also safer, simpler and cooler. Compared to traditional gas equipment, induction equipment is safer because there’s very little heat transfer after you remove a vessel, reducing burn risk. Cleanup is a simple wipe-down versus removing stainless steel grates that stay at hundreds of degrees for hours. We also think — and we’re collecting data at Bay View to confirm — that electric kitchens will be more comfortable to work in, because they're potentially cooler (you don't need to leave the heat on high) and quieter (you don’t need the hood fans as often).

The end result is delicious. You can cook world-class food with induction equipment, and many Michelin 3-star restaurants already do. At Bay View, we did a full recipe review to match our same great flavor profiles using induction equipment. Turns out if you have the right brines, marinades, seasoning and technique, you can easily adapt recipes to electric equipment without compromising taste. For example, you can achieve the smoky taste of grilled asparagus on induction simply by giving it time in a smoker or adding smoked salt.

Great equipment is available and affordable. If you haven’t seen induction cooking equipment in a while, you might still imagine a flimsy old hot plate. Not even close. You can now match every piece of gas equipment with a well-designed (and increasingly affordable) electric equivalent, including skillets, chargrills and woks. At Bay View, we even have electric pizza ovens! At home, a lot of your old equipment will carry over: Common cast iron, stainless steel and non-stick pans are all induction friendly if they have a magnetic base. Just try sticking on a magnet!

You still get that sizzle. Many chefs — both professional and at home — equate a gas flame with “real” cooking. But you don’t need fire to do a great job in the kitchen. For instance, you can sear proteins to enhance flavor on induction the same way you would on gas, and you still get that nice sizzle when you drop food in the pan. At Bay View (and across our cafes), we’ve leaned heavily into electric kitchen training sessions to help inspire our cooks, share best practices and give them the tools to do their best work.

There are creative ways to manage the electrical load. Cooking aside, all-electric kitchens do tend to increase a building’s electrical load — but technology and planning can help manage that need. For example, as we’ve found across many of our electric cafes, smart circuit controls can automatically power down certain kitchen equipment if electricity loads get too high. At Bay View, we added spare circuits into our electrical panels for more flexibility, making it easier to accommodate changes in kitchen equipment use over time.

These lessons apply far beyond Bay View, to kitchens big and small, and I hope they inspire others to make the move to electric. What's been most rewarding to find at Bay View, and at our other electric kitchens, is that you don't have to choose between creating something delicious and protecting the planet — you can do both.

After breaking ground in 2017, our Bay View campus officially opened to Googlers and our Charleston East project is in the final phase of construction. This marks the first time we developed one of our own major campuses, and the process gave us the chance to rethink the very idea of an office.

As we celebrate the opening of Bay View — an all-electric, net water positive campus with the largest geothermal installation in North America — here’s a look at how we applied human-centered and sustainable design to the workplace.

Designing an adaptable and healthy workplace

The design of both projects began with a deep dive into what powers Google: our people. We then designed out from there, prioritizing the experience of the people in the building over the exterior form.

After talking to Googlers about what they need from a workplace, we found that they’re happy, productive and creative when they come together in teams, but need spaces that are buffered from sound and movement to get deep-focus work done. So we designed team spaces on the upper level and gathering spaces below to separate focus and collaboration areas — with easy access between both. The upper floor is broken down into smaller neighborhoods separated by courtyards and connected via ramps that gradually rise as you move to the center of the building. This variation in the floor plate gives teams a designated area that changes with their needs, while keeping them close to their larger work community. The result is a building where you can feel connected to people — whether they’re in your larger organization of 2,000 people, your team of 50 people or your immediate working group of 10 people.

The focus on people carried into the careful attention we paid to elements you can see and feel — like materials, daylight, air quality, thermal comfort and acoustics. Here’s how this shows up throughout the campus:

• The campus incorporates biophilic design principles — like greenery, natural daylight and outdoor views from every desk — to improve the health and wellbeing of those inside. Clerestory windows modulate direct light onto desks with automated window shades that open and close throughout the day.
• The ventilation system uses 100% outside air — a remarkable achievement when you consider that a typical system only uses around 20-30% of outside air.
• To create the healthiest environment possible, we vetted thousands of building products and materials to remove toxins. Everything from carpet tiles, paints, piping, plywood and furniture were evaluated using the Living Building Challenge Red List as a framework.
• Artwork from local artists through Google's Artist In Residence program are a part of the courtyards. The artwork relates to Bay Area ecology and helps with wayfinding in the building.

Finally, we designed a building that can evolve as the way we work changes. With a distributed workforce, an office needs to create harmony between those who are in the office and those who are elsewhere. The flexible nature of the focus and collaboration spaces at Bay View is just one way to accommodate these changes. I truly believe these buildings will keep up as we introduce new spaces to improve hybrid work.

Taking green building to a new scale

To deliver on our commitment to operate every hour of every day on carbon-free energy by 2030, we prioritized renewable energy and maximized the solar potential of our buildings. Bay View’s first-of-its-kind dragonscale solar skin and nearby wind farms will power it on carbon-free energy 90% of the time.

The campus is also on track to be the largest project certified by the International Living Future Institute (ILFI) under any of their programs, at any certification level. As part of ILFI’s Living Building Challenge, we’re targeting a Water Petal certification, meaning the site is net-positive with all non-potable water demands being met using the recycled water generated on site. Above-ground ponds that gather rainwater year round and a building wastewater treatment system serve as water sources for cooling towers, flushing toilets and irrigating the landscape. This is a big step toward delivering on our commitment to replenish 120% of the water we consume by 2030.

It doesn’t stop there. Bay View is an example of an all-electric campus and shows what’s possible in regenerative building. Here’s how:

• The two kitchens that serve seven cafes are equipped with electric equipment rather than gas — a template for fully carbon-free cafes and kitchens.
• There are 17.3 acres of high-value natural areas — including wet meadows, woodlands and a marsh — that are designed to reestablish native landscapes and rehabilitate Bay Area wetlands. Something that’s especially important as Bay View sits close to the San Francisco Bay.
• The water retention ponds not only collect water for reuse, but also provide nature restoration, sea level rise protection, and access to the beauty of natural wetlands. New willow groves along the stormwater ponds provide resources for wildlife.
• The integrated geothermal pile system will help heat and cool the campus. The massive geoexchange field is integrated into the structural system, reducing the amount of water typically used for cooling by 90% — that’s equal to five million gallons of water annually.

Sharing what we’ve learned

Our goal was to push the limits on what an office building could be — not just for the benefit of Googlers, but for the wider community and industry. The Bay View campus can adapt to changing workplace needs so our offices remain vibrant for decades to come. We even wrote a book about these projects that we hope inspires others to build more sustainable places that can benefit people and the planet. You can learn more about our journey at g.co/realestate/bayview.

There’s been an uptick in home-cooked meals in my life over the past couple of years. (Quarantine cooking, anyone?) As my cooking increased, so did the food scraps. And while using my trusty compost bin has kept most of my unused food from heading to the landfill, I’ve made it a goal to get more scrappy with my cooking to cut back on food waste.

Finding creative ways to reduce food waste is something that teams at Google have been thinking about for years — especially with its recent pledges to cut food waste in half for each Googler and send zero food waste to the landfill by 2025. If they can figure out how to work with suppliers, chefs and Googlers to reduce food waste across offices in 170 cities — surely they could help me do the same in my kitchen. So for Stop Food Waste Day, I chatted with the chef behind Google’s food program, Michael Kann, to hear what Google is doing to cut back on food waste and learn tricks the rest of us can adopt at home — including scrappy recipes straight from Google’s kitchens!

Before you joined Google as the Global Culinary Strategy & Development Lead, your career spanned everything from working as a chef and training chefs to feeding entire student bodies at universities and airline passengers at cruising altitude. How have you thought about food waste in all these roles?

Food waste is a top focus for chefs — whether it’s because of the cost of goods or the environmental impact — and it’s something we take personally. There are techniques that culinary professionals use to reduce food waste no matter how many people they’re cooking for — everything from using as much of the product as possible during prep to coming up with inventive recipes that make the most of ingredients.

At Google, my focus is on infusing these strategies across our cafes and suppliers. My team and I also look at how technology — like Leanpath which helps chefs track what food is going to waste — can help our cafes reduce food waste.

For the home chefs, what tricks and tips can minimize our personal food waste?

Careful planning, prep and organization are the most important steps in reducing waste at home.

Plan out what you are making for the week so you buy only the ingredients you need, and leave days open for leftovers. When it comes to prepping the food, consider how you can do so in a way that maximizes how much of the piece of produce you use. For example, people often cut the entire top off a tomato instead of coring it. If you core it first, you can use the slices for dishes like sandwiches, and the rounded ends can be diced and made into something like salsa.

Get organized with how you store leftovers and new groceries. The first-in, first-out (FIFO) organization system used in most professional kitchens works great at home. First, label or mentally keep track of leftovers and find the expiration date on groceries. Then keep the items that expire first in front, so you’re more likely to grab them and use them.

Now for the tasty part, what are your favorite recipes that feature commonly scrapped foods as ingredients?

Stocks, stocks, and more stocks. Making vegetable stock is a great use of what might otherwise be wasted — like carrots nubs or celery ends. But never use the skins of carrots or onions — it will make your stock bitter.

Broccoli florets are a highly desired vegetable — when I worked at a university it was the most eaten vegetable. But it’s important to plan the menu for the rest of the plant that’s often forgotten: the broccoli stalk. A broccoli soup is a go-to standard, but I also enjoy a great broccoli slaw. This Broccoli Stalk Salad recipe — from Dana Gunders, a national expert and strategic advisor for food waste reduction and author of Waste Free Kitchen Handbook — makes a tasty slaw simply from shredding broccoli stems and carrots. You can also check out her Talks@Google for a kitchen demo and more tips.

On the more creative side, you can pickle things you'd typically toss — like cantaloupe rinds. Just cut them into strips, pickle them, and add them as a fun accouterment to any meal.

Vegetable Stock

Makes 1 gallon

Uses up: Leek tops, celery ends, herb stems, onion bits, ends of zucchini or summer squash

Using vegetable trims in stock is a great way to capture every last bit of goodness from the food you’ve brought into your home. With that said, some things make a stock bitter, sulfuric or just down right bad. So while I recommend using the trim of vegetables, it’s not the same as just throwing everything in the pot.

Key things to think about

• You can freeze your trimmings to build up enough for a batch of stock. Freezing makes the texture mushy, but traps the nutrients which is what you really want.
• Avoid peels, especially onions and carrots. The peel is a protective barrier for the plant and is often bitter. Adding these to your stock will intensify the bitterness.
• Be careful with cruciferous vegetables (broccoli, cauliflower, cabbages, etc.). Adding some may give a flavor you desire, but too many can be overwhelming. Note that the longer these items cook, the more sulfur taste and smell. This is why boiled cabbage smells so bad the longer you cook it, so brief is key here.
• If an item is not viable to be eaten, don’t add it to your stock. For example, if an onion has a rotten side, cut out the rot and use the good parts. Watch your refrigerator and use the items before they turn.
• Wash the dirt off of everything before adding to the pot. We want flavor, not grit.
• The broth will last 5-7 days refrigerated or can be frozen.

Ingredients

3-4 pounds of mixed vegetables using the guidelines above

1 medium onion

2 carrots (peeled)

2 ribs of celery

3 bay leaves

5 peppercorn (more or less depending on your preference)

Herb stems

1 gallon cold water

Preparation

• Put everything in a pot
• Start from cold, then bring to a simmer (to remain at or just below the boiling point, usually forming tiny bubbles with a low, murmuring sound)
• Simmer for 45 minutes
• Strain through a sieve
• Chill strained broth

Broccoli Stalk Salad

Makes 5 servings

Uses up: Broccoli stalks, avocados, carrots

For many of us, the stalks are the evil half of broccoli. We toss them away in favor of their soft-headed florets. But this salad depends on the stalks for extra crunch, so save them! Adding in creamy avocados and carrots makes the dish creamy and sweet. Make a chopped salad or grate all but the avocado for more of a slaw effect.

Ingredients

For the dressing

4 tablespoons olive oil

3 tablespoons red wine vinegar

2 teaspoons honey

1/4 teaspoon kosher salt

Pepper to taste

For the salad

3 or 4 large broccoli stalks (not the florets!), peeled and cut into thin medallions

½ to 1 avocado, cut into 1/8-inch slices

1 carrot, peeled into long, thin strips

1/4 cup red onion, thinly sliced 

1 tablespoon fresh basil or cilantro as garnish (optional)

Preparation

• In a small bowl, combine the olive oil, vinegar, honey, salt and pepper
• In a medium bowl, combine salad ingredients
• Pour the dressing over the vegetables
• Let sit for 30 minutes before eating, allowing the broccoli to soften
• Serve at room temperature with a few extra leaves of basil or cilantro scattered on top

Quick Pickled Cantaloupe Rinds

Makes 3 quarts

Uses up: Cantaloupe rinds

Pickling is an age-old process that helps make harder to eat items more consumable. Melon rinds offer a terrific texture when pickled and help make something alluring out of what would otherwise be tossed into the compost.

Key things to think about

• Wash the melon before trimming.
• Do not use any part of the rind that has soft spots.
• Add dried peppers to spice it up, and play with the spices to find the balance you prefer.
• Use quart mason jars, while this will not be truly “canned” there will be temperature states that need robust strength.
• Use the wide mouth jars for ease of filling and emptying.
• The rinds will last for 2-3 weeks.

Ingredients

The rind from 1 small cantaloupe, thinly sliced into 1-inch strips that fit vertically into a mason jar

For the pickling liquid

2 cups white vinegar (or apple cider vinegar)

2 cups water

2 cups sugar

1 thumb ginger, sliced thin

5 each black peppercorns

1 pinch red pepper flakes (more or less based on preference)

5-6 each allspice (whole)

Preparation

• Tightly pack cantaloupe strips into mason jars
• Bring pickling liquid to a boil, reduce to a simmer until sugar has dissolved
• Pour directly into jars with cantaloupe rinds, be sure that the mason jars are at room temperature or even slightly warm (if they are cold they may crack)
• Tightly cover with lids and allow to cool on the counter for 1 hour
• Place in refrigerator