Company showcases use of AI and smart technologies to cut food waste and inspire healthier diets
A concept kitchen that encourages people to “enjoy food in a way that’s sustainable for health and the planet” has been unveiled by appliance manufacturing giant Electrolux.
Dubbed the GRO concept, the kitchen uses AI technologies and behavioral science principles to provide householders with information on local produce and sustainable ingredients, as well as personalized insights and recipes. It then records and adapts its advice based on customer preferences, nutritional needs, and “what is in the fridge”, the company said.
“Food is not only the single most critical factor in human health; the current food system has also severely damaged the climate and our ecosystems,” a company statement added. “How we eat, cook, and shop needs to be transformed to sustain our planet.”
The concept uses a collection of modular solutions powered by advanced sensors, including a ‘jewellery box’ storage solution which “nudges people to eat less but better meat and explore new and diverse sources of protein”. Other equipment outlined in the concept kitchen includes a “Nordic smoker”, which has been designed to allow people to smoke their ingredients at home, helping them to combine different flavors.
The GRO kitchen has been inspired by sustainability experts, chefs, early adopters and thousands of consumers, Electrolux said, and is designed to help people act on key recommendations in the recent EAT-Lancet report, which set out how dietary choices can help consumers slash their carbon footprint.
In his introduction to the report, Professor Walter Willett of the TH Chan School of Public Health, Harvard, said: “Transformation to healthy diets by 2050 will require substantial dietary shifts. Global consumption of fruits, vegetables, nuts and legumes will have to double , and consumption of foods such as red meat and sugar will have to be reduced by more than 50 per cent. A diet rich in plant-based foods and with fewer animal source foods confers both improved health and environmental benefits.”
The digital platform that underpins the GRO kitchen visualizes a user’s eating habits and planetary impact, providing personal goals, guidance on how to reduce impacts, and updates on progress over time.
“Electrolux has set the ambition to make healthy and sustainable eating the preferred choice by 2030, and GRO is our testament to that,” said Tove Chevalley, head of Electrolux Innovation Hub. “By challenging conventional thinking of what a kitchen is, we have rethought everything from the start – aiming to help change behaviors by making planet-friendly eating effortless and enjoyable through ground-breaking design.”