Planning the future kitchen, today: Gerry Richard Dufresne, IKEA

Reading time: 3 minutes
16 March 2016

Gerry Richard Dufresne, Range Manager, Kitchen & Dining – IKEA of Sweden leads the creative and strategic direction for the product development of the kitchen and dining range at IKEA. Working in parallel on a future innovation project led to The Concept Kitchen 2025, which was first presented at the Milan Expo in April 2015. This is part of The Climate Group's project Home2025.

By 2025 how will the way we cook, eat, grow and store food change? And how can innovative design and new technologies make people more aware of the resources they’re using and their direct impact on the planet?

To answer these questions, IKEA partnered with IDEO – a global design consultancy – and a group of students from the School of Industrial Design at the Ingvar Kamprad Design Centre, Lund University and the Industrial Design department at Eindhoven University of Technology.

As a result of the 18-month collaboration, several innovative prototypes were developed – all revolving around enabling people to reduce energy, water and waste in the kitchen.

A number of innovative ideas came out of the project, which will be used as inspiration for our product development – now and into the future.

While high-tech solutions can help to reduce energy and resource use at home, simple and affordable solutions must play a big part as we will never truly reach our goals in society if sustainability becomes premium priced and only available for the few.

Our goal at IKEA is to make a more sustainable life at home affordable and attractive to as many people as possible.


A quarter of all food produced in the world ends up as waste. In today’s kitchen, food is often kept behind closed doors, increasing the chance that it is forgotten and then thrown away.

We wanted to challenge this conventional set-up by developing an open and visible storage system.

Unlike traditional fridges, our modern pantry uses induction cooling that is embedded into open shelves. Food is stored in transparent containers, making it easy to see what food you have.

And by reading the RFID (radio-frequency identification) tags on food packaging, the pantry stores food at exactly the right temperature – saving more energy than a traditional fridge.


Water is a precious, and in many parts of the world, scarce resource. At IKEA, all of our kitchen taps reduce water use by up to 40%.

But we are always looking to find new ways to enable our customers to save water too

So our sink system has a basin that pivots left and right, which must be tipped to one side to drain water that is not suitable for reuse, or "black" water, and the other for safe "grey" water, which can be filtered and used in a dishwasher or for watering the plants.

The sink also collects used water, so that “grey” water can be recycled, and contaminated “black” water can be sent through the sewerage pipes for treatment.


When it comes to things people no longer need, we want to encourage them to see it as a resource for new materials and products, not waste.

Our waste system sorts non-organic waste by material. You manually sort recycling from rubbish, and recyclables are then crushed, vacuum-packed and sealed in a bio-polymer tube and labeled for pick-up.

Depending on the amount of waste disposed, people can also receive an energy credit or debit.

For the compost system, organic waste washed from the sink into the composting system is blended. The water is extracted and then compressed into dry, odorless pucks. The waste water doesn’t flush away: it contains nutrients that can be safely used to water plants.


The kitchen table of the future will not only be a place for eating food but also for preparing and cooking it.

In addition to the induction coils underneath the table surface, there is a camera and projector positioned above the table

This smart table is designed to inspire people to be more creative with food they have and waste less. By placing ingredients or leftovers on the table, the camera recognizes it and projects recipes and cooking instructions directly onto the table’s surface.

Since the induction coils only heat the pans and not the surface of the table, it’s possible to use the table for eating, working and even charging a mobile phone. You can find out more about the Concept Kitchen 2025 here.


Back to Home2025. For information please contact us at

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