Another idea presented at Concept Kitchen 2025 was a concept for a “visible fridge”. Rather than storing perishable food in a closed refrigerated box, the students and IDEO developed a series of induction shelves on which individual cooled containers can be placed.
“You can set each container on an optimal temperature, depending on what you have in it,” Allenbach explains. “Fish or meat need a much cooler temperature than cheese or milk, for instance.”
Each of the containers features a transparent lid, so food is clearly visible at all times and so less likely to go off and be thrown away. Empty containers can be switched off to save energy.
“The great thing about the visible fridge is that only cools where you actually have something on it, so it uses much less electricity than the fridges you have today,” says Allenbach. “I hope that in the future people will live a more sustainable life and I think that design can help them to achieve that.”