The V Toast

The Toaster & Knife is the combination of a toaster and Double bladed ‘Y shaped’ knife that have a definitive purpose. The bent shape of the toaster creates an iconic V shape toast and the Y shaped knife, solves the “double dipping” problem. Yes, one blade for the butter and the other for the jam! The center of the toast breaks easily into a sandwich, making your breakfast routine crispier!

Advisors: Mr. Yoav Ziv and Mrs. Michal Fraifeld

Designer: Zlil Lazarovich


Yanko Design
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(The V Toast was originally posted on Yanko Design)

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Ballicious Your Kitchen

This ingenious kitchen scale, quite simply called “Ball,” is as adorable as it is practical. The simple, contemporary design needs only to have the lid removed to operate the standard scale located in the lower hemisphere. When you’re finished, replace the lid and you’ve got a playful and colorful accessory for your kitchen countertop!

Designer: Radomir Shterev


Yanko Design
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(Ballicious Your Kitchen was originally posted on Yanko Design)

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The Fresh Food Connection

Fresh Connect uses new technologies with the aim of saving resources while trying to keep food fresh. The concept employs an entirely new approach to food conservation through a series of specialized accessories connected by a central cooling system with an online delivery service. The setup consists of a Central Cooling System teamed with accessories like Fruit Basket, Bread Basket, Wine Cooler, Herbarium, Cool Boxes along with Ordering system + Delivery Bags.

Central Cooling System

A central cooling system brings the right atmosphere (temperature and humidity level) to each connected accessory. The system can be shared by several apartments in the same building which brings benefits for all through energy saving.

Accessories

The design of the accessories is defined by the food that inhabits them. They are optimized in size to avoid food wastage and the home delivery service guarantees a fresh supply of products according to personal needs. The atmosphere (temperature and humidity level) is automatically adjusted to the type and amount of food inside. If the container is empty, the system automatically turns it off to save energy.

Fruit Basket

The Fruit Basket is divided in two levels. The top tray is meant for fruit and vegetables that benefit from light (inside the handle). The light is designed to facilitate the ripening of fruits as well as maintaining their original freshness. Two different types of light are used: visible light for enhancing nutritional values and UV light for killing bacteria. The bottom tray is used for vegetables like potatoes and onions that prefer darkness when conserved.

Bread Basket

The Bread Basket keeps the bread fresh as if it had just been bought from the baker’s. The inside tray can be used as a serving dish at the table.

Wine Cooler

The wine coolers preserve wine at the desired temperature according to the different types of wine. They keep the temperature stable even when brought to the table (autonomy of two hours off the docking station).

Herbarium

The Herbarium provides the ideal environment for growing herbs and spices all year round. The integrated lighting guarantees the right amount of light even on cloudy days and the system reminds the user to add water when needed.

Cool Boxes

Separate compartments have been designed for products that prefer to be concealed, like dairy, fish, meat and frozen foods. Each compartment provides the ideal atmosphere for the conservation of the selected items.

Ordering system + Delivery Bags

This online service is a selected network of local fresh food suppliers that provides a fresh food delivery service directly from the supplier to the customer. Placing an order is easy, since the service can be accessed from anywhere through all smart devices (computers, tablets and phones).

The online system keeps track of the food supply at home and helps the user to build a shopping list. It creates a community network that rewards group orders. The users get benefit in lowered prices when ordering together; they also collect community points that benefit the whole neighborhood.

The freshness of the products is guaranteed from the source to the end user by the use of specialized insulated delivery bags that can keep the desired atmosphere inside throughout the delivery. The bags are delivered and locked onto a docking station that utilizes the same centralized cooling system as the one inside the home. The system will continue to feed the bag with the right temperature and humidity level to the moment it is picked up by the customer and brought home.

All orders are processed centrally to optimize the food transportation in the most eco-efficient manner. Group deliveries reduce pollution caused by individual shopping and eco-transportation is used, when possible to make the delivery.

Designer: Whirlpool Global Consumer Design


Yanko Design
Timeless Designs – Explore wonderful concepts from around the world!
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(The Fresh Food Connection was originally posted on Yanko Design)

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Interview: Robin Koda of Koda Farms : We get the history behind Kokuho Rose heirloom brown rice from California’s Central Valley

Interview: Robin Koda of Koda Farms

Located in tiny town of South Dos Palos in the heart of California’s Central Valley, Koda Farms grows Kokuho Rose, one of the only heirloom rice strains grown in California. Now helmed by siblings Robin Koda and Ross Koda, the century-old rice farm was originally founded by their grandfather…

Continue Reading…

The Cooking Expertise Of Chef Brown

Chef Brown is an adorable chef sitting on your kitchen counter. Hooked up to the Internet, the chef is a hub that searches for recipes from both pre-installed data and the web. The interactive device is good to the beginners and children and keeps track on the steps and timings indicated in the recipe. If you need it to narrate the recipe instead, it will do that too. How accommodating!

Designer: Sim Peng Hui


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(The Cooking Expertise Of Chef Brown was originally posted on Yanko Design)

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Simple steps you can take to reduce food waste

Food waste has been on my mind quite a bit lately. Reading the report Wasted: How America Is Losing Up to 40 Percent of Its Food from Farm to Fork to Landfill, recently published by the Natural Resources Defense Council, has fueled my desire to get a better handle on the amount of food my family discards. The NRDC report paints a grim picture of food waste in America:

40 percent of food in the United States today goes uneaten. This not only means that Americans are throwing out the equivalent of $165 billion each year, but also that the uneaten food ends up rotting in landfills …

One of my first actions after reading the report was to start using Avery Dry Erase Decals on our refrigerator. We write our grocery list on them and use them to track what’s inside our fridge:

My husband and I have noticed a dramatic reduction in the amount of food we discard and we’ve become much better at cooking the foods we buy. There were days when our enthusiasm for cooking and freezing meals for future use got the better of us and we’d make much more than our freezer could store. Now that we’re consistently tracking the food that we make (and buy, too), we’ve figured out the best times to do batch cooking. We’re also better at using up our freezer stash so that nothing gets lost in there.

I’ve also taken an added step of labeling what’s inside the fridge. I’ve discovered that a sticky note with the contents and the date on an item makes food easier to find in the fridge (and therefore get eaten). Once an item is consumed, it’s crossed off or erased from the list. In the beginning, this was a tedious step. But, now that it’s a regular part of our routine, we can easily find what’s in the fridge without rummaging or having to open the container to figure out what’s inside. You might not find this step to be necessary, but for us, it’s well worth it. We’ve also become more creative with our leftovers. When we get bored with eating food as originally cooked, we combine it with one or two new ingredients. Making the effort to use food labels has really encouraged us to eat what we have instead of piling more in the fridge and increasing the likelihood of older food spoiling.

As you begin to think about ways to reduce food waste in your household, it does help, of course, to keep your fridge uncluttered. You might also want to consider weighing the food you’re going to throw out. The chefs at Mario Batali’s restaurant, Lupa Osteria Romana in New York, provided me with a strategy to try. They agreed to put food that was not deemed consumable (expired, spoiled, trim waste, or overcooked) on a scale with special software that calculated its value. By doing this, they discovered that they were able to make adjustments to reduce the volume of food that ended up in the trash can:

Once we begin reducing food waste, we are spending less money on food because we’re not buying food to waste it; we’re spending less money on labor; we’re spending less money on energy to keep that food cold and heat it up; we’re spending less on waste disposal.

This extra step in food preparation can help you determine how much food is actually wasted. As the restaurant staff at Lupa discovered, you probably don’t need to weigh onion skins and other things that you wouldn’t eat anyway. And, you likely wouldn’t need special software to tell you how much food you might be wasting. Even if you didn’t weigh your food and simply kept a journal for a few weeks about the amount of food you threw away, you’d have a good idea of how much food went into your garbage can as well as how much money went with it.

When compared to buying a pricey smart fridge that reminds you what’s inside, tracking your food consumption, adding labels to food containers, and weighing your food are perhaps minor inconveniences. But, these are not the only actions you can take. In addition to using (and sticking to) a grocery list each time you shop, you can also make sure that your fridge is in good working order. Make sure the seals are working well and that it’s set to the proper temperature (between 35 and 38 degrees Fahrenheit) to slow the growth of bacteria. You can also make sure that older food is visible and not blocked by newer purchases.

Need help getting organized? Buy the DRM-free audiobook version of Erin Rooney Doland’s Unclutter Your Life in One Week today for only $8.99.

Blenders Everywhere

The MiMix is a portable blender inspired by the bamboo form. I love it for its sleek and practical approach of portability. I mean, if you are going to go camping and then cook out there, you may as well add this pint-sized wonder to take care of blending the ingredients to make the perfect tandoori marinade. Easy to charge, just MIMIX your way to great food!

Designers: Jin Won Heo & Da Som Kim


Yanko Design
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(Blenders Everywhere was originally posted on Yanko Design)

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Model-Thin Espresso Machine

When it comes to espresso, it’s kinda funny to think think that such a tiny cup of java requires such a large machine. Really? All that bulk for a couple of ounces?! This modern espresso design reexamines the common appliance by giving it slimmer, more compact dimensions. It saves tons of counter space and looks stylish enough that you won’t mind leaving it out.

Designer: Tal Derry


Yanko Design
Timeless Designs – Explore wonderful concepts from around the world!
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(Model-Thin Espresso Machine was originally posted on Yanko Design)

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Simple Life Starts From The Kitchen

Ok, here’s a thought, we often repeat certain steps or patterns while cooking, especially near the sink area. So how about organizing ourselves so that the steps are easy and quick to follow. For example steps like washing food, putting food into containers, cleaning the chopping board, etc can be minimized as we draw connections between each action to simplify the workflow, we will work more efficiently.

This kitchen sink system has four key features that make it stand out in the market. Firstly, the layout is based on different functions that help us to easily access different functional areas. Secondly, the colander/container set and cutting board can be placed in different positions over the sink. This provides flexibility in how things are arranged in the working area. Thirdly, as stated, the specially designed containers can be stacked along the rim of the cutting board. Fourthly, in order to service the different task areas, the faucet is placed in the centre of the sink.

Simple Life Starts From The Kitchen is a 2012 red dot award: design concept winner.

Designer: Wu Chun Ming


Yanko Design
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(Simple Life Starts From The Kitchen was originally posted on Yanko Design)

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Clever Cutlery

It’s a sporkife! No wait… a knoork??  Whatever it is, this curious-looking cutlery design was created with respect to the logical order in which people might eat their food. The hybrid spoon/knife/fork is first used as a spoon to consume side dishes before being broken at the perforation to form a separate knife and fork for cutting protein items. While the disposable object is still made of plastic, it generates less waste than other plastic cutlery sets.

Designer: Bozzai Krisztina


Yanko Design
Timeless Designs – Explore wonderful concepts from around the world!
Yanko Design Store – We are about more than just concepts. See what’s hot at the YD Store!
(Clever Cutlery was originally posted on Yanko Design)

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