Facilitators-Handbook-For-Permaculture

Workshop Module 3: Houses, Water, and Waste Management 95

Cooking area

• An easy to clean food preparation area, which is off of the floor.


• A smoke-free cooking stove. If gas isn’t possible then a well designed wood
  stove with ventilation. A well designed wood stove can also be a good addition
  to a kitchen in case of a disruption in cooking fuel like kerosene, gas, or
  electricity.


• Firewood storage area – wet or green wood produces A LOT more smoke.


• A hanging rack close to the stove for pots and pans.

Insulation and lighting

• An insulated roof.


• Low and high ventilation and fans to keep the kitchen cool and reducing smoke,
  kerosene fumes, and smells.


• Good lighting during the day, provided by windows and/or skylights.


• Bright lighting at night to protect people’s eyesight.

Poorly designed kitchens

Poorly designed kitchens are unhealthy in many ways, including:

Disease spread by:

• Vermin, insects, or domestic animals contaminating food through droppings and
  other body fluids.


• Poor water quality and wastewater.


• Vermin walking over eating utensils.

Other problems:

• Difficult to clean and poor kitchen hygiene.


• Wasted food - Which has not been stored properly, spoiled, or has been eaten
  by insects, vermin, or domestic animals.


• Damaged eyesight - People who try to see in a dark kitchen.


• Lung ailments - From breathing smoke and toxic fumes in a poorly vented
  kitchen.