Rethinking the Kitchen: Flow2 kitchen by Studio Gorm


Photos by John Arndt and Wonhee Jeong via Dezeen

Studio Gorm built the Flow2 Kitchen for an exhibition at Museum of Contemporary Craft in Oregon; it is a "living kitchen where nature and technology are integrated in a symbiotic relationship, processes flow into one another in a natural cycle, efficiently utilizing energy, waste, water and other natural resources."

Dezeen shows us this very simple and clever demonstration that we don't need all of our expensive technologies and systems to store, prepare and get rid of the waste from food.

It is full of clever tricks; dishes drain into the growing plants;

Instead of an electric refrigerator, there is an evaporative cooler. Designers John Arndt and Wonhee Jeong write:

The refrigerator is one of the largest consumers of electricity in the home. The majority of the items we refrigerate do not need to be kept as cold as a standard fridge temperatures. The evaporative cooling fridge box keeps food cool through evapo-transpiration. The space between the double walls is filled with water which slowly seeps through the outer wall and evaporates, causing the inside temperature to cool. It is deal for storing vegetables, fruit, eggs, cheese and butter. The evaporative cooling fridge reduces the need for a larger conventional fridge.

Of course the fridge works like a drawer, which we have noted is the sensible thing to do; the cold air stays in when you open it. (See why I love fridges in drawers)

There is also clever storage of vegetables:

The bag rack is used to hang net market bags, these can be used to hold onions potatoes or produce form the market. The rack can also be used to hang most any other type of shopping bag.

Storage also takes advantage of the strengths and weaknesses of various materials:

The Storage jars are made from unglazed earthenware with beech wood lids. They utilize the natural porous properties of earthenware, which creates an ideal environment for maintaining the consistency of bread, extending the life of garlic and onions, storing grains and growing herbs. The beech wood lids which have natural anti microbial properties can also be used as cutting boards or serving trays.

Add vermicomposting and you have a complete system.

The integrated cutting board can be slid forward allowing scraps to be swept into the composting bin. Kitchen scraps, newspaper, junk mail and paper scraps can be added to the vermicomposter. Worms breakdown food and turn it into worm castings, a nutrient rich fertilizer (about 2 weeks start to finish). By pulling the handle finished castings are sifted into the collection tray where they can be dried out until needed.

More in Dezeen, also covered in Inhabitat

It is kind of an upgrade of Alexandra Sten Jørgensen's Ethical Kitchen, covered by Collin in The Ethical Kitchen: Recycle, Compost, Be Ethical, All At Once

Add in a Colo Dishwasher as designed by Peter Schwartz and Helene Steiner of Wachshaus and you are done like dinner.

Tags: Designers | Oregon