Page 53 - Green Builder May-June 2017 Issue

FUTURE KITCHENS: WHAT THE TRENDS SAY

Keys to Selling Sustainability

Selling modern buyers on more-sustainable kitchens goes over better

as giving them what they want than as a moral imperative.

O ONE LIKES TO BE LECTURED, and that’s doubly true
for the next generation of renters and buyers. Most
Americans, across all generations, would like to be told
what they SHOULD eat, not what they shouldn’t. Give
them the tools and toys they like, and correct for blind
spots in the background with technology. This is a key
N to improving the energy and water footprint of clients
or renters. Often, sustainability overlaps with client interests, as in
the case of upcycling, induction cooking and garden spaces (indoor
and out).

Upcycling

Reuse and reconditioning of existing objects has become a big
niche among hipsters.

Instant High-Tech Garden

Small, indoor gardens tap into a general interest among new
buyers in local food, gardening and self sufficiency.

Fast Prep

Induction cooktops
and convection
microwaves are just
Good news only. Modern buyers want to two of the appliance
trends that answer
run the ship. Show them what’s cool, and client desire for
you’ll win hearts and budgets. faster food prep at
home.

www.greenbuildermedia.com May/June 2017 GREEN BUILDER 51

42-51 GB 0517 Kitchen of Future.indd 51 5/25/17 11:40 AM