Tag Archives: reducing environmental impact

The Wellness Kitchen Trend

A design discussion

Sponsored and Hosted by Caesarstone

The desire to live healthily and our growing knowledge of how daily habits affect wellbeing are major influences on kitchen design today–and for good reason. After all, the kitchen is the heart of the home and should further our healthy lifestyle, not hinder it. That’s where the Wellness Kitchen comes in.

The Wellness Kitchen trend extends beyond just a healthy diet. It is about using advancements in technology and design to foster healthier lifestyles for our bodies, our minds and our planet. An ideal Wellness Kitchen doesn’t just feed the mind and soul with its functional, visually satisfying designs. It also encourages social interactions and environmentally friendly lifestyles.

From residential remodeling to commercial development, there is a growing niche for wellness-focused design, creating an opportunity for designers, contractors, retailers, manufacturers and other industry professionals to contribute to a better, healthier world. 

At Caesarstone, we strive to create a kitchen counter culture that contributes to and fosters healthier lifestyles, from the manufacturing plant all the way to the home. Now we want to hear the role health and wellness plays in your work!

OUR KBtribechat QUESTIONS:

1.) From putting healthy food on public display to open-concept kitchens that encourage family interaction and food prep, there are all kinds of ways to design with wellness in mind. What does the Wellness Kitchen trend mean to you? 

2.) Consumers are becoming more conscious of not just their own health, but the health of the planet.  Using sustainable, green building materials is more prevalent than ever before. How do you incorporate sustainable materials/elements into your designs?

3.) Your kitchen should serve as a retreat, not a pressure cooker. What tips do you have for streamlining design to avoid clutter and promote minimalism?

4.) An ideal Wellness Kitchen should be easy to maintain, user friendly for all ages and logically planned. Share your favorite Wellness Kitchen design and tell us why you love it. 

5.) Caesarstone partnered with Dan Brunn Architecture & other green companies to create a house of the future. If you were designing a sustainable house, which materials would you use? Create your own moodboard and share: http://www.caesarstonesocial.com/contest/contest.html

Join this Twitter conversation

on Wednesday, January 30

from 2 to 3pm eastern

by adding #KBtribechat to your tweets!

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

Leave a comment

Filed under kbtribechat questions, Topic Descriptions

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.

Leave a comment

Filed under kbtribechat questions, Topic Descriptions