OREADI

Here is a completely“green kitchen”: Oreadi. Born from an experimental research project conducted within the third edition of the Master in Eco-Design & Eco-Innovation at the School of Architecture and Design in the University of Camerino, this kitchen evokes and promotes new lifestyles based on environmental sustainability

Here is a completely“green kitchen”: Oreadi. Born from an experimental research project conducted within the third edition of the Master in Eco-Design & Eco-Innovation at the School of Architecture and Design in the University of Camerino, this kitchen evokes and promotes new lifestyles based on environmental sustainability.


Oreadi is a kitchen in which the island is composed by three intersecting volumes: a base hosting the areas dedicated to food preparation and consumption, a green area for growing herbs and spices and a wall completely covered by a de-polluting plant, the Tillandsia Usneoides, in a quantity that is sufficient to guarantee the de-pollutioning from formaldehyde, electromagnetism, smoke, and so on, for a room of about 50 sqm.


Besides being produced with post-consumption materials, both recycled and recyclable, this kitchen is eco-friendly under many aspects: the leftovers from food preparation can be thrown directly in a composter integrated in the structure and the deriving compost can be used to fertilise a small green garden, set in an area of the kitchen. The sink is smart and separates “dirty”water from “clean” water, while a zeer pot – an ancient refrigerating system – allows to store fruit, vegetables and even wines in a completely natural way. Last but not least, all the installed appliances are highly energy-efficient.


Oreadi was conceived and designed by Angela Sanfrancesco and Daniele Galloppo.

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