Eco-Friendly Kitchen Reno

Published: October 14, 2024
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When designer Katie Bacon, CKBR of Dallas-based Kitchen Design Concepts was engaged to refresh the kitchen for the local family of five, she saw opportunities not just to improve its function and appearance, but to go beyond the needs of the present; by utilizing select technologies and materials, she could create an eco-friendly kitchen that would have a lighter impact on the planet.

With backgrounds in management consulting, the Kitchen Design Concepts team has defined and refined a process that shapes their partnership with each client. The process reflects how the team is synced with clients every step of the way. Using the firm’s proprietary Lifestyle Assessment Tool, its designers create plans with each client’s unique specifications – and this eco-friendly kitchen design was no exception.

Making Space

A structural column prominently located in the kitchen posed the most significant challenge to the design team. “To address this, we crafted an island around the pole. This not only preserved the integrity of the structure but also provided a beautiful and functional solution that respected the project’s budget,” said Bacon. “We turned a potential obstacle into a distinctive feature of the kitchen, ultimately enhancing both its aesthetic appeal and functionality.” The move helped open up the small kitchen and allowed the use of larger appliances, amplifying the space.

Eco-Friendly Efforts

As sustainability remained an important priority for the homeowners, the choice to incorporate recycled materials aligns with the client’s commitment to environmental consciousness. Using recycled materials, such as Cambria countertops and tile from Fireclay – a certified B Corp – as well as an energy-efficient electric AGA range with induction cooktop underscores the eco-friendly credentials of the kitchen.

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Initially, the client expressed a preference for a white kitchen aesthetic, but through collaborative discussion and visual aids, Bacon guided them to considering a light stain for the cabinets. The introduction of a darker island served to anchor the space, providing a sense of grounding. Additionally, the inclusion of a pop of blue strategically placed within the design served as both endpoints and framing elements, contributing to the overall visual cohesion of the space.

old kitchen

Outdated appliances awkwardly placed, cabinets that wasted space instead of maximizing storage and ineffective lighting burdened the original kitchen.

The designer sums up the project saying, “The result is a kitchen that has turned the cooking process from a dreaded task into a focal point of joy and creativity that will maintain sustainability for years to come.”

SOURCES:

Design: Katie Bacon, CKBR, Kitchen Design Concepts; Photography: Unique Exposure Photography; Cabinets, Vent Hood: WW Woods; Cabinet Hardware: Top Knobs; Cabinet Inserts: WW Woods, Rev-A-Shelf; Countertops: Cambria; Dishwasher: Bosch; Faucets: Brizo; Lighting: Minka; Microwave: Sharp; Paint: Sherwin-Williams; Range: AGA; Refrigerator: Sub-Zero; Seating: Crate and Barrel; Sinks: Blanco; Tile: Fireclay

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