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Designing for Circularity—Addressing Product Design, Consumption Practices and Resource Flows in Domestic Kitchens

Author

Listed:
  • Sofie Hagejärd

    (Department of Architecture and Civil Engineering, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden)

  • Anita Ollár

    (Department of Architecture and Civil Engineering, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden)

  • Paula Femenías

    (Department of Architecture and Civil Engineering, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden)

  • Ulrike Rahe

    (Department of Architecture and Civil Engineering, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden)

Abstract

Both the daily use and renewal of kitchens significantly contribute to the overall environmental impact of domestic buildings. To identify design implications related to circular consumption in domestic kitchens, 20 household interviews and one focus group session were performed, investigating how kitchens are used and transformed to meet households’ wants and needs. This study determined that daily kitchen resource use is greatly affected by kitchen design and that typical kitchen design generally does not promote sustainable resource use. Key factors that support minimization of resource use in the kitchen are the availability and planning of storage and workspaces. Furthermore, kitchens should be equipped with functions that enable households to use energy and water efficiently. Regarding kitchen renewal, various motivations that may initiate kitchen renovations can be summarised as follows: (1) Functional demands and changing needs, (2) aesthetic demands and changing trends, (3) obsolescence due to wear, and (4) linkage to another home renovation. This article concludes that a combination of design strategies is needed to reach a higher level of kitchen circularity. Moreover, these design strategies must be accompanied by circular business models and efforts to increase awareness of the environmental impact related to activities in and involving the kitchen.

Suggested Citation

  • Sofie Hagejärd & Anita Ollár & Paula Femenías & Ulrike Rahe, 2020. "Designing for Circularity—Addressing Product Design, Consumption Practices and Resource Flows in Domestic Kitchens," Sustainability, MDPI, vol. 12(3), pages 1-20, January.
    • Handle: RePEc:gam:jsusta:v:12:y:2020:i:3:p:1006-:d:314600
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    References listed on IDEAS

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    1. Thomas Wastling & Fiona Charnley & Mariale Moreno, 2018. "Design for Circular Behaviour: Considering Users in a Circular Economy," Sustainability, MDPI, vol. 10(6), pages 1-22, May.
    2. Elizabeth V. Hobman & Karen Stenner & Elisha R. Frederiks, 2017. "Exploring Everyday Energy Usage Practices in Australian Households: A Qualitative Analysis," Energies, MDPI, vol. 10(9), pages 1-24, September.
    3. Marcel C. Hollander & Conny A. Bakker & Erik Jan Hultink, 2017. "Product Design in a Circular Economy: Development of a Typology of Key Concepts and Terms," Journal of Industrial Ecology, Yale University, vol. 21(3), pages 517-525, June.
    4. Mariale Moreno & Carolina De los Rios & Zoe Rowe & Fiona Charnley, 2016. "A Conceptual Framework for Circular Design," Sustainability, MDPI, vol. 8(9), pages 1-15, September.
    5. Hager, Tiffany J. & Morawicki, Ruben, 2013. "Energy consumption during cooking in the residential sector of developed nations: A review," Food Policy, Elsevier, vol. 40(C), pages 54-63.
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    Cited by:

    1. Jing Shao & Cedric Aneye & Alyona Kharitonova & Wei Fang, 2023. "Essential innovation capability of producer‐service enterprises towards circular business model: Motivators and barriers," Business Strategy and the Environment, Wiley Blackwell, vol. 32(7), pages 4548-4567, November.
    2. K. E. K. Vimal & Ming-Lang Tseng & Samanyu Raju & Mahesh Cherukuri & Amith Ashwithi & Jayakrishna Kandasamy, 2022. "Circular function deployment: a novel mathematical model to identify design factors for circular economy," Environment, Development and Sustainability: A Multidisciplinary Approach to the Theory and Practice of Sustainable Development, Springer, vol. 24(7), pages 9068-9101, July.
    3. Anita Ollár & Paula Femenías & Ulrike Rahe & Kaj Granath, 2020. "Foresights from the Swedish Kitchen: Four Circular Value Opportunities for the Built Environment," Sustainability, MDPI, vol. 12(16), pages 1-21, August.
    4. Gilbert Silvius & Aydan Ismayilova & Vicente Sales-Vivó & Micol Costi, 2021. "Exploring Barriers for Circularity in the EU Furniture Industry," Sustainability, MDPI, vol. 13(19), pages 1-25, October.

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