Tag Archives: Paula Kennedy CKD

August 14 at #KBtribechat: #MicroSizeMe – Designing for Downsizing and Small Spaces

 Hosted by Paula Kennedy CKD.

pink small
We hear it every day but what does it really mean for us as designers . . . tiny home, downsizing, small spaces, urban living, minimalist, simplifying . . .

What does it all mean, is it just a trend that we don’t really have to worry about? Is it just an urban problem that I don’t need to worry about? If my clients need this what do manufacturers offer that will work? How can I meet their needs through design and specification?

A trend is something that comes and goes, this is something deeper, just like designing for Aging in Place and Sustainability. Our Industry, Manufacturers and Designers need to sit up, and take notice of the “Micro Size Me Movement” we need to get out in front of it!

too much

THE DISCUSSION QUESTIONS: (kitchen & bath specific)
Q1. Are you seeing this movement in your region? What generations are you seeing needing, demanding and utilizing these smaller living spaces?

Q2. Small spaces can be designed and built in the suburbs as part of larger homes as well, what situations (or opportunities) are driving this need? How do you feel about the current inventory of this type of dwelling in your area?

Q3. Considering appliances, fixtures and storage, how can we maximize design for these small spaces?

Q4. What design techniques, elements and principles can we use to design for these small spaces?

Q5. How will population growth continue to increase demand for these spaces, products and design?

Q6. What do we need from manufacturers for small spaces both in the kitchen AND in the bath?

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Join the Twitter conversation

on Wednesday, August 14, 2019

from 2 to 3pm eastern

by adding #KBtribechat to your tweets!

Hosted by Paula Kennedy, CMKBD, CLIPP
Timeless Kitchen Design, Seattle Washington
NKBA CEU Provider
“#MicroSizeMe – Designing for Downsizing and Small Spaces” is an approved NKBA Chapter CEU
425-466-4483 paulakennedyckd@hotmail.com
Pinterest boards associated with this topic:
MICROSIZEME https://pin.it/mpdydzzf62lc6e
MICROKITCHEN https://pin.it/d6ceqxz65s5p6e
MICROBATH https://pin.it/3lmezuyypcl54t

#KBTRIBECHAT @PAULAKENNEDYCKD #DOWNSIZE #MICROSIZEME

 

Here’s a link to read the transcript for this KBtribechat.

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SPOILER ALERT! Kitchen’s waste food!

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.

food waste
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.

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June 20 at #KBtribechat – Reducing Our Personal Environmental Impact

Hosted by Paula Kennedy, CKD

After 20 years in this business working with kitchens, clients, cooking, food, appliances, even in my own home and life, I became increasingly aware and aghast at how much food we waste and how much energy and water these spaces consume. I’ve learned that every single action and effort builds and grows. I have a responsibility in my own life and in my business to help promote reducing our personal environmental impact.

food waste

Personally my diet has been changing to a more organic, healthy, clean, local lifestyle. But I was tired of throwing away spoiled food! How was I supposed to eat healthy if the spinach was spoiled by the time I wanted to enjoy it, or the bananas, I like them on the green side. One day I heard someone say to separate your bananas from your apples!? What! No one told me this! Why didn’t I know this? Thus began my research. It saddened me how quickly we’ve forgotten practices that only a generation or two ago practiced on a daily basis. Since that time I created a CEU class for NKBA called “Spoiler Alert: Kitchens waste food.”

Our kitchens today are great at storing food but not that great at helping to preserve it. The biggest impact we can have on our planet is to reduce food waste. A typical family will throw out 470lbs of food each year. Globally 4 Billion tons of food is wasted each year. Throwing away one egg wastes 55 gallons of water. Food waste in landfills creates Methane which is the largest contributor to Greenhouse Gas Emissions!

I’ve started having Imperfect Produce delivered to my home, less expensive than at the store and saves these items from the landfill. I use an app to track my inventory at home so when I’m at the store I’m not purchasing more bananas than I need just incase. I use special bags to store my produce to reduce the ethylene from affecting other produce that is sensitive to it. I’ve stopped storing my bananas next to my apples! And, just say no to the fruit bowl on the sunny countertop please! What current appliances can help us, or future appliances and smart features?

We’ll also talk about electricity and water usage in kitchens as well; lighting, appliances and plumbing fixtures. It’s all connected.

Everything is changing with our relationship to our kitchens, to our food and our environment. Pantries may soon not even be necessary as consumables are delivered on a daily or weekly basis in the future.

Everything starts with us, one change at a time, then, I believe we have a responsibility in our industry to help educate our clients and help them reduce their impact as well, sometimes even without them knowing it. Just like we may put extra backing in the walls for future grab bars in homes for aging in place, why not recommend an insulated pantry keeping items slightly cooler than room temperature, or carefully designing it on an exterior wall for coolness, depending on your region. Let’s bring back the cellar, recommend a second freezer in the garage.

Let’s keep it focused in the Kitchen today:

Q1. What appliances and storage solutions can we utilize today to reduce food waste?
Q2. How will food storage change in the future? What “old school” practices can we re-learn today?
Q3. How can we reduce Electricity usage in the kitchen? Lighting, appliances, processes?
Q4. How can window design and window treatments help us with heat and electrical management?
Q5. How can we reduce Water usage in the Kitchen?
Q6. What “smart” features can help us in these efforts?
Q7. What other ways can we reduce our impact in our homes and our client’s homes?

Saving one banana at time!
Paula Kennedy CMKBD, CLIPP, Seattle Washington
#KBTribeChat #TimelessKitchenDesign #ReduceWaste

**If you would like this CEU brought to your chapters just email me at paulakennedyckd@hotmail.com

https://www.pinterest.com/paulakennedyckd/environmental/
https://www.pinterest.com/paulakennedyckd/food-fresh-storage/
https://www.pinterest.com/paulakennedyckd/preserveiq/
https://www.eomega.org/article/3-biggest-ways-to-reduce-your-environmental-impact
http://www.instructables.com/id/100-Ways-to-Reduce-Your-Impact/

Join this Twitter conversation

on Wednesday, June 20

from 2 to 3pm eastern

by adding #KBtribechat to your tweets! 

Here’s a link to read the transcript for this KBtribechat.

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Filed under kbtribechat questions, Topic Descriptions