2019 "Healthy Kitchen" Symposium
Designing Kitchens for Nutrition, Well-being and Environmental Quality
The NKBA Manhattan Chapter’s 2019 “Healthy Kitchen” Symposium is an innovative and in- depth discussion dedicated to designing kitchens for balanced living through nutrition, psychology, and the built environment. Presented as a series of three thought-provoking programs, our symposium will focus on kitchen design solutions for the built environment that can be implemented to improve human health and well-being.
Registration 11:15 AM - 11:45 AM
First Program 12:00 PM - 1:00 PM
A Nutritious Lunch 1:00 PM - 2:00 PM
Second Program 2:00 PM - 3:00 PM
Break 3:00PM - 3:15 PM
Third Program 3:15 PM - 4:15 PM
We expect to wrap up by 5:00 PM (inclusive of introductions & housekeeping)
First Program 12:00 PM - 1:00 PMDesigning Healthy Food EnvironmentsReferencing the latest version of WELL, the guidelines:Promote fruits & vegetablesRromote nutritional transparency(nutritional information and allergen labeling)Limit processed ingredients(< 25g/sugar, trans fat ban) and promote whole grainsAccomodate special dietsPromote responsible food sourcingPresenter
Anja Mikic, MS, WELL AP, LEED Green AssociateNourishment Concept Lead, Standard Development International WELL Building Institute (IWBI)
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Second Program 2:00 PM - 3:00 PM
Building Blocks for Healthier Environments
A design based collaboration advocating for building healthy living environments in partnership with like-minded professionals. Sharing the Concepts of WELL and how their applications benefit the built environment (with special focus on residential kitchens).
“The sharing of information is imperative for any grassroots effort to gain momentum. Although WELLness is a global discussion, we are only starting to see it being implemented beyond commercial applications and multi-family dwellings. We will hopefully educate industry professionals and start to see the benefits of the aspects of Well in residential spaces. We see this movement benefiting all built environments and would like to continue the conversation with industry leaders and share this responsible way of building and designing with our clients.”
Presenters Giselle Ulmo - WELL AP, ASID Allied Professional Principal Designer Giselle Ulmo Design, Co-Founder of Partners in Living WELL
Leslie Gustafson- WELL AP, ASID Allied Professional Leslie Gustafson & Co,LLC. Co-Founder of Partners in Living WELL
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Third Program 3:15 PM - 4:15 PM
Technology and the Well Designed Kitchen
This presentation is about smart kitchen technology and assigning values to smart kitchen gadgets and devices for healthy and green kitchens. Smart Speakers from Amazon, Google, and Apple will be discussed related to kitchen automation. Two types of artificial intelligence first, voice recognition and second image recognition will be shared related kitchen automation.
OBJECTIVES:
Designing personalized and healthy kitchens using Artificial Intelligence for HVAC, lighting, locks and appliances. Using the Smart Kitchen Survey to help design clients. Demo of Apple’s Smart Home platform HomeKit. Discuss the current status of online privacy and personal data security and rights.
