Presented in a video conference a week ago, we were able to find out visually the concept of the kitchen of the future GRO of the Swedish Electrolux at the Milan Eurocucina show.
Behind its enigmatic name for us other francophones, GRO (which means sprouting in the language of Ingmar Bergman and Greta Thunberg) hides Electrolux’s vision of what could be the kitchen of the future. It is not the purely technical performance that has inspired the engineering teams, but environmental and dietary issues with an emphasis on ending food waste. According to Simon Bradford, Design Director at Electrolux, “A third of what our refrigerators contain ends up in the trash”.
GRO also focuses on healthy eating; and for that, no secret: we must gradually give up industrially produced food. Still according to Simon Bradford, “The current agri-food industry is no longer functioning. It has disastrous effects on the climate, on our delicate ecosystem, but also on our health. As I speak, this industry is responsible for one-third of carbon dioxide emissions, and this product is not good for health. ”.
Broadly speaking, the GRO kitchen is articulated around several elements combined to preserve and manufacture the ingredients for future “maison” plates, a bit like a refrigerator, not the user could choose the compartments and include in the taste everywhere dance to kitchen. At the Electrolux booth, for example, GRO took on the appearance of a gourmet library.
Some GRO modules specialize in preservation only to better preserve fresh products (poisson, viande, œufs, fromages…) or les fruits et legumes. These compartments are separate because the required temperatures and humidity levels are not the same. Other spaces are intended for processing commodities. This is the case of the seed module that allows them to germinate or the fermentation area that will delight fans of pickles and jars who can store their favorite products to improve their taste qualities. Electrolux has even thought of a table smoker to spice up and garnish meat or fish and extend their shelf life.
Of course, at a time when artificial intelligence is gaining ground, the kitchen of the future Electrolux will not escape its HAL. Named GRO Coach by Swedish brand, it will learn the user’s habits and adapt the menus according to stocks to limit food waste. This information will be greeted with many other parameters (special diet, level of germination of cereals in the dedicated compartment, seasonality of products, local productions, ingredients that arrive well by the deadline and others) for the plate maker, then menus to set up a complete nutritional follow-up over several weeks or even months. In addition, it is safe to bet that the GRO wizard details every step in video or audio recipes.
GRO în is still at the concept stage and so it is premature to talk about a sale price or a possible availability date. Nevertheless, the ideas developed here and there by Electrolux teams may end up in some products in the future.