As more and more people move to cities, we live around more and more people but at the same time have a much less deep relationships with people around us. As more people share less space, what is private and public constantly changes. Sharing is becoming the new owning in some cultures: Commuting with shared bikes, communal gardens and more social spaces are designed into new developments to foster multigenerational living.

The collaboration kitchen is about designing for the social aspect of cooking. How might we create cooking experiences that connect people though a shared activity? How might we create a space for shared activities at home or outside?



Food waste is a massive issue. Up to 1/3 of all food bought is thrown away. At the same time food is getting more scarce and expensive. Many people observed during the projects had issues with this. Food out of sight was out of mind. This meant buying redundant things and not using the things you already have, storage that does not inspire, lack of knowledge and solutions for right storage of food items... A lot of the storage systems today are quite uninspired and ineffective.

How can we create a perfect environment(s) to conserve and use food rather than waste it? What would a pantry for 2025 look like? How can we make food more visible and accessible and more handy? How might we give people visual control of their food?



Technology is becoming more and more prevalent in everyday life. And in the kitchen. However many interactions today completely ignore the human capabilities reducing interactions to simple 1 and 0. On and Off. Devices are designed to be highly cognitive and rational, but human tactility, expressivity, intelligence and skills are not utilized at all. And very rarely - if ever are these interactions designed to connect people more with the food they are working with.

How might we design interactions and things that engage us with the food and make us appreciate it more? How might we create an emotional connection between people and the ingredients and resources they are working with?



People will be living more nomadic lives, moving more often, living more temporary and in smaller and more effective homes. Yet the kitchen is very much the same as it was before. One of the themes we saw in the projects was designing kitchens that are less permanent and more modal and temporary. Kitchens that are simple, easier to change on the fly and modify for your changing needs. Simply doing more with less. And doing less, but better. Convenient, yet good.

How might we redefine what a kitchen is or needs to be? How might we make a kitchen that’s not a room, but space used occasionally for cooking, designed for different modes and switching between them.



More and more technology is being integrated into mundane daily activities like cooking and eating. Digital is not a separate mode or business area anymore. But too often technology is a screen that's put of top of fridge - nothing integrated or thoughtful. It’s a clumsy “Frankenstein” of a thing that does not naturally fit into people’s actions and behaviors, but distracts you from social activities and food

How might we design a better and more meaningful role for technology in the kitchen and around cooking – by putting people in the center, not technology? How might we make technology fit us, not the other way around? How can we apply technology in a context of food and cooking in an appropriate way?



As our lives are becoming more and more digital, more and more people are getting interested in making things that are real, not virtual: growing, cultivating, experimenting, making and building. Making is going through a renaissance. People are looking things that are more meaningful and unique. The kitchen is the perfect projection for such aspirations.

How might create radically Democratic Design? How might we create a kitchen which encourages the many people to become the designers and makes and that allows the many people to create solutions we do not foresee today?