An increasing number of homeowners are thinking green when it comes to the kitchen - and it's not green as in shades of avocado, celery, or sage. Instead they're cooking up ways to conserve energy, water, electricity, and keep the kitchen as safe as possible.

Most kitchens contain pollutants, and food stored, prepared, and eaten in a polluted space will absorb toxins. The kitchen can also be wasteful of water and electricity.

Green design, which is geared toward creating spaces that promote wellness for both the environment and you as the homeowner, is an approach that improves health, cuts energy bills, and fosters mental tranquility -- all while using renewable, non-polluting, and reusable materials.

When it comes to the kitchen, green design tackles space, use, and waste all at once.

John Hermannson, a member of the American Institute of Architects created a database of more than 600 products called The Green Resource Guide. He says to be considered "green," products need to have at least some, if not all, of the following characteristics: nontoxic, energy efficient, resource efficient, recyclable, durable, and contain recycled content. They must also be manufactured with minimum pollution and impact to the environment.

David Pearson, author of The New Natural House Book, recommends a number of ways to make your kitchen green-friendly:

Published: April 22, 2003

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