In these confined times in our homes, the kitchen space becomes more than ever the center of life at home. The kitchen is the heart of the house. It is a space where we can eat, cook, take care of our health, play with the little ones, work, a meeting point ...

The kitchen, the heart of the home

 

Now that nothing is like before, it’s time to relearn how to live your kitchen. Now more than ever, rediscover your kitchen.

Rediscover the heart of your home.

 

Aspects to improve in the kitchen

  • Take care of smells. Air fresheners are not advisable.
  • Install joint-less and non-porous materials for countertops.
  • Have non-slip floors and easy to clean.
  • Avoid plastics in the fridge and when heating meal.
  • Locate the pantry away from appliances that dissipate heat or steam because hot steam spoils food.

The kitchen: recommended healthy measures

  • Clean surfaces frequently, since the virus remains up to 3 days on interior surfaces.
  • It is very important to ventilate the kitchen, before and after cooking since it is a space where food is handled and preserved.
  • It is advisable to have a good extractor hood. That we should have on while cooking, especially in kitchens that are open and integrated into other spaces.

Domestic well-being: the importance of clean air

  • Ventilate common areas and spaces frequently since germ particles remain in the air for about 3 hours.
  • Do not smoke inside the house.
  • Install the dining room table near the window for better ventilation.
  • Be tolerant to room temperature allowing maximum fresh air to enter. And avoid humidity.

Change of habits for health and wellness care

  • 49% have changed eating habits in the last years
  • 41% consume less processed food
  • 31% cook properly and try not to eat processed foods
  • 22% take care of the origin of the food

Social networks take the lead over smart home automation and devices

  • 70% RRSS for information of recipes, diets, food, restaurants
  • 62% Since you use RRSS, you take more care of your diet
  • 55% Use your mobile to interact with devices (appliances, lights, heating …)
  • 54% RRSS as inspiration to renovate or redecorate the kitchen
  • 14% Use RRSS information recycle, reuse and reduce

What activities do we do in the kitchen?

  • 43% use the kitchen to make the main meals.
  • 29% for meetings with guests.
  • 11% to work.
  • 17% for other tasks.

What do we prefer when we choose the design of our kitchen?

  • 63.5% prioritize functionality (make the most of space).
  • 15.1% savings (exterior light, optimal furniture for food preservation, A +++ appliances).
  • 12% the quality and durability of the materials.
  • 10% design and aesthetics (latest trends in colors, materials, etc.).

Spring season food

  • Fish: Eels, eel, cod, sea bream, mackerel, carp, lamprey, liba, sea bass, grouper, palometa, perch, salmon, shark and trout.
  • Seafood: Cockles, clams, razor clams, scampi, prawns, prawns, mussels, oysters, cuttlefish, choco, shrimp, octopus, barnacles and scallops.
  • Meats: Woodcock, beef, quail, maids, pheasant, chicken, liver, wild boar, hare, gizzards, cow, deer, suckling pig, rabbit, lamb, pheasant, chicken, pork, duck, turkey, partridge, chicken and veal.

Spring season food

  • Fruits: Strawberries, kiwis, lemon, lime, orange, banana, passion fruit, apricots, loquat, papaya, pineapple, grapefruit, avocado, apple and persimmons.
  • Vegetables: snow peas, young beans, peas, spinach, leeks, zucchini, broccoli, garlic, asparagus, beets, cucumbers, radishes, leeks, carrots, celery, artichokes, cabbage, lettuce, squash, eggplant, green beans and endives.

At the time of cooking

  • Respect the usual practices of good food handling.
  • Take advantage of the traditional recipes for use to avoid food waste at all costs.

On arriving home after purchase

  • Put the bags on the floor, wash our hands and put the food in its storage place, putting the oldest in front. Take advantage to review the expiration dates or preferred consumption.
  • Wash the bags used in the washing machine on a hot water program.