permaculture

(Michael S) #1
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.

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