The kitchen of the future will be healthier for our planet and improve our family ties through food. That’s the vision behind The Future Kitchen, a proposal by New York-based architect Marc Thorpe and students of the industrial design department at Pratt Institute. Installed for WantedDesign Manhattan at the Caeserstone booth, the innovative kitchen prototype emphasizes sustainability with zero-waste systems and in-home gardening, while strengthening social ties with its community-oriented design.
Environmentally friendly principles were at the heart of the kitchen design process. With Thorpe’s guidance, Pratt students researched sustainable strategies for water use, composting, farming, smart technology, and food storage. The Future Kitchen is self-sufficient, a feature Thorpe says will be a necessity in 2050 when 80 percent of the world’s population is estimated to reside in urban centers.
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The innovative design is centered on a circular hearth that reinforces the idea of the kitchen as a social meeting place. The circular hearth opening also doubles as a food waste disposal chute that feeds the biogas generator and 3D printer, repurposing waste as energy and material. The washing area uses stream automation to minimize water usage, and water drains into a filter system that repurposes wastewater into hydroponic and aquaponic systems. A food prep area with Caesarstone quartz, induction cooktop with smart technology, and separate dining area are also integrated into the compact Future Kitchen.