JUNE 12, 2019 at #KBtribechat – Kitchen and Bath Industry Twitter Chat
Hosted by Paula Kennedy CKD*
Today’s kitchens are not designed with food preservation in mind. That may sound strange to say, isn’t so much of what we do focused around food storage? Yes, but, food PRESERVATION is different than merely storage.
Are you tired of throwing away produce? The U.S. wastes 30-40% of food per year. The amount of food wasted that goes to the landfill is disturbing. As food spoils in the landfill it puts off methane gas that contributes to the Greenhouse effect. Let’s talk about consumers shopping habits and their concerns for healthy and sustainable living.
Did you know some fruits and vegetables like it cool, some like it room temperature, and some need humidity? There are the fruits and vegetables that produce ethylene gas as they ripen that is detrimental to surrounding produce! Why did no one tell me you aren’t supposed to store your bananas and apples together!
Remember cellars, larders and that cute little wicker basket designed into a base cabinet? Did you know those wicker baskets that we don’t design into kitchens anymore actually served a valuable purpose?
Let’s get back to our roots, from only a couple generations ago, by re-learning how to properly store food and designing spaces for our client’s kitchens more effectively. Let’s help people save money replacing spoiled foods, help them eat more nutritionally when the healthy produce that they purchased is readily available, and let’s do our part in saving the environment by saving food from going to the landfill needlessly!
Our KBtribechat QUESTIONS:
Q1. What appliance features have you seen recently being introduced to address this issue?
Q2. What is the interest from your clients on this issue? Does it vary based on their generation or region?
Q3. How are the shopping behaviors of our clients changing and do you see that change being more dramatic over the next 10-15 years?
Q4. What design techniques can we employ to help aid food preservation and access to healthy fresh food?
Q5. How will current and future technology aid this effort in reducing food being sent to the landfill?
* Hosted by Paula Kennedy, CMKBD, CLIPP Timeless Kitchen Design, Seattle Washington, NKBA CEU Provider (“Spoiler Alert” is an approved NKBA Chapter CEU) 425-466-4483 paulakennedyckd@hotmail.com
You can find the transcript for this KBtribechat here.
