Gino Monteleone from Select Custom Kitchens in his Hall workshop. Photo: Andrew Sheargold

Building an environmentally friendly kitchen takes research and persistence.

So, let’s cut to the chase. What exactly is a sustainable kitchen? The short answer is, not necessarily a brand new one. In fact, the less material that’s ripped out during renovations and sent to landfill, the higher the overall sustainability score.

But if those old chipboard cabinet carcasses must go the toss, a new sustainable kitchen can be any style – minimalist modern, faux Provencal, Shaker-inspired, Aussie recycled retro, Nimbin natural, farmhouse rustic or boldly quirky with a splash of Frida Kahlo colour. But whatever the final design, it definitely won’t be a spotlit culinary power stadium with a massive stove the size of a small aircraft carrier and energy bill to match.

A green kitchen has a conscience. Everything should be able to be recycled at the end of its useful life.

There’ll be no toxic glues or surface sealants, stove and lighting will be energy-efficient, and the design will reflect practical, everyday needs.

Details in Rosslyn Beeby’s kitchen built from sustainable materials – recycled blackbutt for the benchtops, with Osmo oil, and plantation hoop pine for the cabinets.

 

As Grand Designs host Kevin McCloud remarked in a recent episode broadcast on ABC television, building or renovating ‘‘to a philosophy’’ is a difficult task. It means lots of research – months of it – and a determination to ruthlessly probe the validity of vague claims that building products are green, eco-certified or possess multi-starred green energy ratings. It can be discouraging, even humiliating when salesfolk scoff at questions about recycling or waste production involved in manufacture.

Stick to your principles, and use the internet to check out green bona fides. A recent British survey found 50 per cent of environmental marketing claims about ‘‘green attributes’’ were misleading. The survey, by Cambridge Consultants, says a product’s ‘‘life-cycle analysis’’ is the only way to assess sustainability – this includes mining, logging, processing, waste management, transport and potential reuse. The triple bottom line is impact on resources, ecosystems and human health. How much greenhouse gas is produced during manufacture? Are there respiratory risks to workers?

via It ain’t easy building a green kitchen – Lifestyle – Style – Food and Wine – The Canberra Times.