Product and service design, master studio 2015, 5 months


We need to find new ways of living if we want to preserve planet earth as a healthy, life giving home. These new ways of living can be tested out and tasted if we just dare to imagine something completely different. This is the story of a public kitchen in the future greenhouses of Oslo.
Background Imagening change is hard. Especially when you are intertwined in a system where everything works the way it always has. To start the change within ourselves, me and my class at AHO went to Kenya for a month. Here we could experience that a different life is possible, and that quality of life is not necessarily the same as standard of living. What we experienced was a culture of sharing. Where every part of your life is affected by it, wether you're the one who is share, or someone is sharing with you. The individualistic values where mine is mine are blurred out, and we are left with the most important: the community.
Project length: 5 months Methods used: Video prototyping Future scenarios 
Partners: Nils Hansen, Johannes Hegdahl
We wanted to take it home, to one of the most central parts of life and community: The meal. Therefore we asked ourselves: What if all of us shared kitchens?
Monument Monument is a kitchen platform made to be shared. It’s a gathering place for both old friends and new acquaintances, delivered by a commercial or communal service provider. Situated in the lush greenhouses of Oslo 2050, Monument enables us to not only share more, but to go to the food instead if the food coming to us. And in doing so, we save energy, water, waste and even money.




In the middle of the table you'll find the fire, fuelled by gas from waste-production in the greenhouse and accessible from all sides. Around the fire you'll find the water. This takes inspiration from natural streams, where you get the cleanest water furthest up, and do the dirtywork furthest down. The stream is devided into three water locks for different use on each side. In the outer circle is the working- and eating space. Monument has room for 8-10 co-cookers, and has three main parts:
The Service The kitchen platform is run by a service provider in the greenhouse, who also has all the equipment needed for making the meal, and extra ingredients if necessary. The food is collected and eaten in the greenhouse, and waste goes back to the compost and provides nutrition for the plants and gas for cooking. 

After the kitchen has been used, the service provieder takes care of the equipment and cleaning of the monuments. In this way you avoid social awkwardness and irritation around cleaning amongst the users. By giving the service provider responsibility for the equipment, you also make sure this will be of high quality, to last as long as possible.
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Copyright © 2016 Inger Steinnes