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Source: Rubymew

Pratt Students Design The Waste-Free Kitchen Of The Future

By Nicole Caldwell

The future of kitchens will be their role in arming us as self-sufficient eaters. Almost half of all food in the United States is wasted every year, with one in every six people unsure of where their next meal will come from. In 2013 alone, the food wasted added up to an unconscionable 37 million tons. The average item in a supermarket as traveled more than 1,500 miles to reach you.  

Some of the food waste in this country is due to supermarkets tossing blemished produce and doing away with other products that stretch past their “use by” dates. But a big part of the responsibility rests on consumers’ shoulders. Our kitchens are huge sources of waste: where we toss leftovers, leave things in inefficient refrigerators uneaten, and can’t seem to figure out portions or meal-planning so a lot of what we buy ends up in the trash. 

Which brings us to “The Future Kitchen,” a design idea installed for WantedDesign Manhattan that is the result of a collaboration between New York architect Marc Thorpe, Pratt Institute design students, and Caeserstone.