treehugger.com: by Lloyd Alter

Two years ago I was interviewed about the future of the green kitchen, and suggested it might look much like Donald Chong’s design , saying:

Local food, fresh ingredients, the slow food movement; these are all the rage these days. A green kitchen will have big work areas and sinks for preserving, tons of storage to keep it in, but will not have a four foot wide fridge or a six burner Viking range. It will open to outdoors to vent the heat in summer, to the rest of the house to retain the heat in winter. The dining area will be integrated into it, perhaps right in the middle. A green kitchen will be like grandma’s farm kitchen- big, open, the focus of the house and no energy from the appliances will be wasted in winter or kept inside in summer.

It hasn’t happened yet, but there have been a lot of new ideas in how you design a kitchen, what you put in it, where it goes when you are not using it. We look at some of the sliding, changing reinventions of the kitchen. [ more ]