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This project is about creating an environment that stimulates conscious behavior when it comes to handling food in the kitchen. Its prevents food from being thrown away, and when its time to dispose its done in the best way possible.    

Vegetables continue to be live after they’ve been picked, by regulating temperature and humidity, it is possible to slow down the respiration which results in a longer storage time. Most vegetables don’t benefit from being in the fridge, and go bad quickly. 

This design aims to tackle that problem by the different components that create a climate the preserves the specific type of vegetable in an optimum way.    


The transparency of Kitchen 2.0 lets you celebrate the beauty and colors of vegetables that are otherwise hidden in the fridge.

Kitchen 2.0 

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