Reducing Food Waste
Between 2004 and 2014, household food waste in the EU doubled to an estimated 30 million tonnes per year.
One third of the food produced in the world for human consumption every year, approximately 1.3 billion tonnes, gets lost or wasted.
The new smart EcoModule kitchen design could radically reduce the amount of food that is thrown away.
Addressing the chronic lack of freezer capacity in today’s kitchens, the EcoModule concept provides a fresh twist on conventional kitchen appliances.
The system consists of modules that can be installed into existing kitchen units to transform any drawer or cupboard into a food chilling space, ensuring goods stay fresher for longer.
Today’s kitchens have been optimised around one word: convenience. But our kitchen appliances are currently designed to encourage waste, rather than reduce it. How we store and keep our food fresh has not changed since the introduction of domestic refrigeration appliances in the early twentieth century.
What if we looked at the problem in a different way and could turn any usable cupboard, drawer or shelf into a convenient food storage space?
The EcoModule system could revolutionise the way we store our perishable foods, consume our meals and ultimately help us to create less food waste.
Miles Hawley Chief Design Officer, Precipice
Each module can be used to chill or freeze goods, ensuring that the user can find a balance that suits them.
While before food and drink items might have been destined for the bin due to a lack of freezer space, the EcoModule system ensures that food can be stored for months on end.
Many modern fridges are 30% frozen – 70% chilled. The EcoModule allows the user to address the imbalance, presenting a way of storing food in tune to the realities of how we cook and eat today.
With multiple module options you can move it around, add to it and build a system that works for you. The system integrates seamlessly with your existing smart home advising users on recipe ideas and use-by dates.
Each module provides an environment tailored specifically to the type of food stored within it, with fruit and vegetables and meat and poultry chilled in a way that maximises freshness. Each EcoModule can be programmed depending on the kind of food it contains.
Using standardised power module docks, individual chilled modules can be arranged to create a unique system that meets the user’s individual needs. Each module can be used to chill or freeze goods, ensuring that the user can find a balance that suits them.
To find out more about this project, listen to the “Behind the story” podcast with Miles Hawley, Paul Foulkes-Arellano and Higginson.