The Sustainable KitchenPosted on July 28, 2017 (May 8, 2019) by Years20202019201820172016FuturArc Webinar Series SurveySign up for e-newsletterPassword resetSubscription DetailChange PasswordCategoriesMain FeatureCity ProfileShowcaseCommentaryCommentary / Jul - Aug 2017The Sustainable Kitchenby Miriel Ko by Miriel KoEating healthy and sustainably is starting to shape the hospitality industry worldwide. Aside from catering to our changing diets, new food establishments are also looking at ways they can be designed to reduce waste and their carbon footprint.After all, sustainability is not just about where food is sourced but also about how the restaurant is designed and operates. Ovens burn heat, dishwashers and lights consume energy and both the production and disposal of food require an abundance of energy and resources. Add in the materials required to build these establishments and you have even more design considerations to take into account when catering to both our appetites and the planet.So what is a sustainable kitchen and what does it mean to design for health and sustainability? Designing for a sustainable food industry that is well suited to both the clientele and the chef’s culinary tastes is nothing short of a challenge. As patrons look for restaurants that are more sustainable, providing transparency in the food supply chain is often key. While not an entirely new notion, many kitchens are being designed with an open concept, allowing patrons to sit and view their food being made. This not only offers insights and whets people’s curiosity but also provides less opportunity to hide ingredients. Online resources or labels indicating which products are sustainable or fair trade also help increase transparency (i.e. Ocean Wise and the Rainforest Alliance), and many patrons would rather pay more knowing that their food is sourced sustainably or organically. This has led to a market of restaurants tailoring to more farm-to-table dining and menus catered to more specific food diets. With it also comes a shift in kitchen design.To read the complete article, get your hardcopy at our online shop/newsstands/major bookstores; subscribe to FuturArc or download the FuturArc App to read the issues for free!Previously Published Commentary Commentary, Online Exclusive Feature / 2020COVID, climate and conflict conspire to push up povertyCommentary, Online Exclusive Feature2020COVID, climate and conflict conspire to push up poverty Commentary, Online Exclusive Feature / 2020Architecture as a force for goodCommentary, Online Exclusive Feature2020Architecture as a force for good Commentary, Online Exclusive Feature / 2020COVID-19: Cities in the frontline of response and recoveryCommentary, Online Exclusive Feature2020COVID-19: Cities in the frontline of response and recovery Commentary, Online Exclusive Feature / 2020‘Bold and creative’ solutions needed for a sustainable, post-pandemic economyCommentary, Online Exclusive Feature2020‘Bold and creative’ solutions needed for a sustainable, post-pandemic economy Commentary, Online Exclusive Feature / 2020Principles for recovery: Sustainable and resilient infrastructureCommentary, Online Exclusive Feature2020Principles for recovery: Sustainable and resilient infrastructure Commentary, Online Exclusive Feature / 2020Sustainable developmentCommentary, Online Exclusive Feature2020Sustainable development Commentary, Online Exclusive Feature / 2020Creating robust urban ecosystems in post-COVID-19 IndiaCommentary, Online Exclusive Feature2020Creating robust urban ecosystems in post-COVID-19 India Commentary, Online Exclusive Feature / 2020Part II: Modular Integrated Construction for sustainable futureCommentary, Online Exclusive Feature2020Part II: Modular Integrated Construction for sustainable future Contact us at https://www.futurarc.com/contact-us for older commentaries.