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chop veges, lob the trim­mings into the bio-di­gester. use the re­sult­ing meth­ane pro­duced in the di­gester to cook the veges. Re­move the rich com­post from the di­gester and scat­ter in the vegetable gar­den. The sheer cyclic beauty of the ‘mi­cro­bial home’ must surely guar­an­tee its suc­cess. Still just a twin­kle in the eye, this modern kitchen is the work of the de­sign folks at Philips. The kitchen has been de­scribed as a cra­dle-to-grave-to-cra­dle food pro­duc­tion sys­tem. The food waste which goes into the bio-di­gester is quickly bro­ken down by spe­cialised bac­te­ria pro­cesses into meth­ane gas, which is used to power the cook­ing. The con­nected “larder” in­cludes a sus­pended vegetable gar­den and a terra cotta evap­o­ra­tive cool­ing unit built into the ta­ble, pro­vid­ing an al­ter­na­tive to en­er­gy­in­ten­sive re­frig­er­a­tion. Other el­e­ments of the Mi­cro­bial Home in­clude a bee­hive, a light pow­ered by bi­o­lu­mi­nes­cent bac­te­ria and a toi­let that cap­tures ex­cre­tions for the meth­ane di­gester. There’s even a hand-cranked con­trap­tion for re­cy­cling plas­tic.

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