To design the next generation of kitchens we must factor in two things: what will we eat and how will this effect our way of cooking. These questions can’t be answered but we can assume that certain trends and habits will be more dominant than others and therefor have the most prominent effect on the kitchen as an entity. Plant based diets will become more popular, so will substitutes for food, such as protein powder and nutrient drinks. We will cook less but not let go of our culinary culture. We will look more inwardly towards local ingredients, and prepare these in a simpler and healthier way. Our kitchen will be more energy efficient, fewer things will go into the fridge, requiring more storage of ingredients outside of the fridge. Due to the lack of cooking and simpler diets there will be fewer kitchen tools.