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Climate Kitchen – About Us

Kitchen of the Future

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The Climate Kitchen is a place to figure out what to do next. The emphasis is on anticipating the future. And to do so while keeping in mind there must be more opportunities for mitigating climate change and promoting individual and planetary health. As part of this vision, data is collected on what happens in kitchens today and researchers and students work in a kitchen that facilitates our understanding of the best practices for climate friendly cooking and eating in the future. For example, in our current space there is now a high-speed low energy dishwasher being used and metered to collect data on water and energy use. There are also Instapots, Deyhdrators, Flour Mills, induction burners and other technologies that help imagine and test future scenarios for how we will cook and eat.

We are developing the design and actively raising the funds to create a vibrant, integrated teaching/research/outreach venue to support all the Climate Kitchen activities. We work together with a professional kitchen designer, architect and the ¶¶Òõ̽̽ planning and facilities as we imagine the necessary spaces and equipment for the kitchen of 2050.

Meet the Team

Amy Trubek

Amy B. Trubek - Director

Dr. Trubek is Professor of Nutrition and Food Sciences and the founding faculty director of the Food Systems Graduate Program. She will oversee integrating the design of the Climate Kitchen with research and pedagogical goals around food and climate change.
Alec Adams headshot

Alec Adams - Project Advisor

Alec is the Assistant Dean of Administration and Finance at the Grossman School of Business. He will advise the team on developing relevant kitchen spaces and other operational matters.
Emily Barbour headshot

Emily Barbour - Communications and Outreach Coordinator

Emily coordinates all the activities in the Nutrition and Food Sciences Foods Lab. She will manage the implementation of the Climate Kitchen.
Amy Finley headshot

Amy Finley - Culinary Lecturer

Amy has a passion for food and an interest in the relationship between cooking and food systems. She will be working on the ongoing research around the role of cooking and food agency.
Sarra Talib headshot

Sarra Talib - Sustainability Tenets Coordinator

A doctoral student in Food Systems with research interests in the best strategies for designing waste out of food systems, with a focus on kitchen work, especially professional kitchens and those who manage them. She will advise the team on current innovations in technology, policy and practice.

Climate Kitchen Design and Development

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Climate Kitchen design mockup

Our innovative new kitchen space will be constructed at ¶¶Òõ̽̽ in collaboration with designers and architects. The Climate Kitchen will include a variety of kitchen space prototypes, equipment, and technologies to provoke ideas and actions for more sustainable food systems. 

Partnerships and Donors

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Our focus is on creating opportunities for broader collaboration, partnerships, funding and support. The Climate Kitchen is funded in part the ¶¶Òõ̽̽ Food Systems Research Center.

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