A living kitchen
Scope
How might kitchen design better support sustainable, wholefood-based cooking habits in everyday life?
A living kitchen rethinks kitchen design to align daily habits with the Global Planetary Health Diet, shifting hierarchies and structures to place fresh, whole food at the center of cooking.
Context
Diploma thesis at AHO
I propose a kitchen design that functions as a responsive system shaped by the micro-actions of whole and fresh cooking - including routines like pre-cutting vegetables, preparing meals ahead, or storing ingredients for easy access throughout the week. It makes healthy prep feel less like a chore and more like a natural rhythm built into the kitchen itself.
In Norway, nearly half of adults’ energy intake comes from ultra-processed foods, while 60% of food waste in the EU happens at home. Rising obesity and waste highlight a deeper problem: our growing disconnection from fresh, whole foods - and from nature itself.
Through a conceptual model, I question this trajectory by emphasizing the power of daily habits and consumer choices to drive meaningful change. It recognizes the kitchen as a space of embodied identity — where what we store, sort, and prepare reflects our values.
In short
A Living Kitchen is a kitchen grounded in daily rituals, designed for presence, and driven by desired futures.
By playing with the nuanced presence of whole, plant-based ingredients, it encourages creativity and variety.
At the same time, it is defined by its ability to transform with the user - evoking a sense of flow and mastery.
