Remodeling waste

This is related to my earlier post about construction waste but instead of new construction, I'm interested in waste generated from remodeling. You see it on TV a lot, especially on home improvement television channels like, HGTV and TLC in the US (Figure 1). I've had some experience in remodeling. It's difficult and dirty stuff. I also have seen it while working in real estate, lots of flips and refinances that involve a great deal of remodeling.

Figure 1. Television shows about "house-flipping."
Source: http://www.aetv.com/images/generic_promo_images/320x240/photo_320x240_fliphouse.jpg


When people move into a new house, they almost always make changes. To sell their house, the old owners may have painted the interior and exterior a neutral color to appeal to as many people as possible. The new owners are likely to paint it again to suit their tastes. The same principle applies to built-in features, like kitchen cabinets, fixtures, sinks, toilets, appliances, etc. Consumer preferences almost always favor new amenities. Even if these things are still in relatively good condition, the new owners are likely to change them. Some appliances and fixtures can find a new life at second hand stores but most of the aforementioned items (cabinetry, fixtures, etc) will find their way into landfills (Figure 2).

Figure 2. Remodeling waste in landfills.
Source: http://www.reconnstructioncenter.org/images/landfill.jpg



I have never been a big fan of fixed cabinetry and the like. My tastes differ greatly from most people, reflecting my background in science, environmental conservation, business, real estate, and urban planning. As a result, I have a very specific design aesthetic. I also dislike fixing things to walls, like cabinetry. I like reconfiguring rooms as things change, such as my work habits, tastes, needs, etc. For example, what if a new piece of furniture is purchased that results in the need to reconfigure a room. A built-in cabinet or built-in shelves can limit the design options. I also don't like fireplaces. I know, everyone in real estate looks at a fireplace as a selling point but, from a practical point, I find them grossly inefficient and hazardous. Fireplaces are grossly inefficient compared to more modern forms of heating, such as central heating (which, itself, can share the same ductwork as cooling). Fireplaces are a common source of draft. Creosote build-up is a common fire hazard because most people are terrible at maintaining their fireplaces and chimneys, often called deferred maintenance in the real estate trade (Figure 3). And for those that burn wood in their fireplaces, smoke marks often develop on the brickwork, above the mantle, which is very unattractive.

Figure 3. Creosote build-up in fireplaces and chimneys.
Source: http://hearth.com/econtent/images/uploads/creosote1.JPG


So the big question is, why have built-in features, such as cabinets, at all. Perhaps, the fact that plumbing and electrical layouts are relatively difficult to alter or that these areas are often exposed to water lead to the desire to permanently affix cabinetry to walls and seal them with caulk. But some high end trends are moving toward kitchen cabinetry as furniture (Figure 4).

Figure 4. Kitchen cabinetry as furniture.
Source: http://www.estia.com.cy/cyprus_kitchens/limassol_estia_kitchens/limassol_kitchen_furniture.jpg


The hope to this trend is that less remodeling waste will find its way to landfills and go to architectural salvage stores instead. I've come across a great many things in architectural salvage stores. For example, hardwood flooring, base and crown moulding, fireplace mantles, and doors (Figure 5). Hopefully more items can be refurbished and reused. Also, its potential mobility means that owners can take their kitchen cabinetry with them as they move.


Figure 5. Architectural salvage store.

Source: http://chicago.apartmenttherapy.com/images/uploads/2006-08-16.urbanremains.jpg


I trace this trend back to professional kitchens such as those found in restaurants (Figure 6). I like professional kitchens because of their standards for cleanliness. Professional kitchens are required to be periodically cleaned from top to bottom. I find this cleanliness comforting, perhaps derived from my experience working in laboratories. I regularly cleaned my lab space to avoid contamination of my experiments as well as to safeguard myself against harm. The best examples I can remember are having worked with carcinogenic materials and viruses.

Figure 6. Professional kitchen.
Source: http://www.eldoradomfg.com/nss-folder/pictures/Tampa%20Bay%20cooking%20acadamy%20007a.JPG



Prolonged exposure to hazardous and infectious agents, coupled with poor safety protocols, can seriously injure or kill a person. I remember working in a virology lab where one person was known to have died after being infected by one of the viruses. In any case, a clean kitchen decreases the likelihood of food-borne illnesses. A kitchen with movable furniture allows for cleaning behind and under hard to reach areas. It also helps prevent the occurrence of roaches and vermin. A new series called Kitchen Nightmares, hosted by chef Gordon Ramsay, began this season. The premise of the show is that Gordon turns around failing restaurants. One of the restaurants had such poor hygiene that it must have undoubtedly struck fear into New York's many restaurant goers (Video 1). Having friends who have worked in restaurants, I don't eat out very often.

Video 1. Kitchen Nightmares with Gordon Ramsay.
Link: http://www.youtube.com/watch?v=NnDRYdN5hCQ