Over 60% of the world’s population will live in urban centres. Megacities will continue to thrive, but will be joined by hundreds of middleweight cites with populations above 500,000.
How might we stay connected to the natural world that lies beyond what we see every day?
The 20th centry conception of water and energy as seemingly infinite resources will have come to a close. Out of neccessity, efficiency and reducing waste will be become embedded in everyday behaviour.
How might we build resource efficiency into our everyday behaviours?
As populations grow, and as developing countries’ diets incorporate more meat, supply constraints will push the cost of food higher, by 40% according to some estimates.
How might we ensure that we make the most of what we use?
It’s manifestly unsustainable for the whole world to eat as much red meat as the developed world currently enjoys. Developments in food processing and alternate protein sources will provide cost effective meat substitutes. Manufacturing desirablity will be the key.
How might we design for diets that don’t revolve around meat?
As populations age and we have less children, there will be a trend towardd less people per household. Increasing real estate and transport costs in cities will favour denser living. Spaces will have to work harder in order to accomodate multiple uses by multiple people.
How might we create multifunctional spaces?
The 20th century trend towards individualism is unlikely to reverse. Families will be living seperate lives under the same roof. But kitchens will be the anchor of the house: the place where we will continue to gather to share food, drink and to get to know each other.
How might we leverage the kitchen as a social space?
In the developed world, better communication technologies and more flexible jobs will mean working from home will be standard for many. This has large ramifications for the way we treat the spaces within our home, as well as how we eat and organise our days.
How might we redefine the kitchen as a space for productivity?
Even simple devices will be equipped with sensors, CPUs and transmitting devices, allowing for communication with the user, but also with each other, creating self-regulating systems.
How might we ensure that a computerised kitchen doesn’t lose its humanity?
Shopping will be seamless and impulsive. The physical act of going into a shop will be more about learning and exploration than purchasing. Instead, we will be able to purchase items digitally and have them delivered by robots, wherever we are, within minutes.
How might we integrate outside services into our kitchen behaviours?
To keep costs down, the world needs the efficiencies of scale that huge industries are able to provide. We will increasingly rely on global mega-systems such as Google, Amazon and IKEA. However we will continue to build our most important connections at the personal and community level.
How might we help people ‘open up’ systems to allow for personalisation and customisation?
Asian populations are growing rapidly, both in size and in economic power, China especially. This influence will start to affect the culture of the West, as it appropriates new ideas from the East.
How might we borrow ideas from Asian conceptions of food and the kitchen?
Ideas and culture will spread across the world with less restrictions. Communication technologies and physical emigration will make tastes more diverse locally, but more homogonous globally. We’ll have more diversity, but less specialisation.
How might we create a truly global kitchen that meets universal needs?