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Cooking Up a Circular Kitchen: A Longitudinal Study of Stakeholder Choices in the Development of a Circular Building Component

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  • Bas Wouterszoon Jansen

    (Department of Management in the Built Environment, Faculty of Architecture and the Built Environment, Delft University of Technology, 2600 GA Delft, The Netherlands
    Amsterdam Institute for Advanced Metropolitan Solutions (AMS), 1018 JA Amsterdam, The Netherlands)

  • Anne van Stijn

    (Department of Management in the Built Environment, Faculty of Architecture and the Built Environment, Delft University of Technology, 2600 GA Delft, The Netherlands
    Amsterdam Institute for Advanced Metropolitan Solutions (AMS), 1018 JA Amsterdam, The Netherlands)

  • Vincent Gruis

    (Department of Management in the Built Environment, Faculty of Architecture and the Built Environment, Delft University of Technology, 2600 GA Delft, The Netherlands)

  • Gerard van Bortel

    (Department of Management in the Built Environment, Faculty of Architecture and the Built Environment, Delft University of Technology, 2600 GA Delft, The Netherlands)

Abstract

The built environment can be made more circular by gradually replacing building components with more circular components during construction, renovation, or maintenance. However, many different design options can be seen as circular. Although there is a growing number of studies about circular design options, research on what makes these options feasible or not feasible in practice is limited. This type of research requires intensive, long-term involvement with practitioners. Therefore, this article presents a longitudinal case study of an exemplary circular building component: the circular kitchen. The researchers actively engaged in a co-creation with industry partners to develop a circular kitchen design, supply chain model, and business model. All the choices made from initiative to market implementation were documented. Five lessons were drawn from an analysis of the stakeholder choices that can aid the future development of feasible circular building components: about ambition, aesthetics, design scale, participation, and focus.

Suggested Citation

  • Bas Wouterszoon Jansen & Anne van Stijn & Vincent Gruis & Gerard van Bortel, 2022. "Cooking Up a Circular Kitchen: A Longitudinal Study of Stakeholder Choices in the Development of a Circular Building Component," Sustainability, MDPI, vol. 14(23), pages 1-20, November.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:23:p:15761-:d:985259
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    References listed on IDEAS

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