permaculture

94 Facilitator’s Handbook for Permaculture Workshops

PR
ESEN
TATIO

N

FAC

ILITATOR

Presentation : Healthy and practical kitchens

Method : Facilitator presentation

Tools : Images of different kitchen elements, black/white board, markers

References : PC Book MOD 3 – Houses, Water, and Waste Management

Objective : Participants learn how to incorporate sustainability into kitchen design

People, especially women and small children, spend more waking time in the

kitchen than any other room in the house.

Therefore it is very important that the kitchen has a healthy, clean, and comfortable

environment.

List or brainstorm the following key points with the participants, then write out the results

on a large piece of paper for later reference by the participants when they begin the

design exercise.

Well designed kitchens

A well designed kitchen is easy to clean and has as many of the following features as

possible.

Animal and insect proofing

• A good door and meshed openings to prevent vermin and animals from entering.


• A storage cupboard that is rat and insect proof to prevent contamination, insect
  damage, and spoilage. Also seal up cracks and crevices where insects and
  vermin like to live.


• Chopping boards that can be hung up after cleaning - rats love to lick cutting
  boards and this can make people very sick!


• A dry-box for rice and other grains to protect them from vermin and animals,
  and to reduce insect damage and spoilage.

Water systems

• Piped clean water into the kitchen with a leak-free tap (to conserve water).


• A sink large enough for the family’s needs with a plug and drain pipe.


• A system for channeling wastewater, which leads to a gray water cleaning
  system to treat and re-use the water as much as possible.