B Y C O L E D I T T M E R 5 PHOTOGRAP H Y BY J O S H UA C U R RY
With equal parts functionality
and sustainability, conservation
characterizes all three of these
green kitchens.
Located in the well-established
neighborhoods of Summer Rest,
Whiskey Creek and Highland Hills,
these eco-friendly kitchens
beautifully serve the day-to-day
rigor of three families of five.
jay
DeChesere, Cape Fear Green Building Alliance
board member, is an American Institute of Architects member
and Leadership in Energy and Environmental Design (LEED)
certified architect, who attempts to fit as many environmentally
friendly features in his designs as possible.
For green kitchens in particular, DeChesere says features
like Energy Star appliances, sustainable and durable materials,
light emitting diode (LED) lighting and under-the-counter
hot water heaters can significantly reduce energy and water
bills in the long run. Buying locally-sourced materials
stimulates the local economy and reduces carbon footprints
with less shipping required.
Just as a kitchen is part of a home, DeChesere says most
homeowners who opt for green kitchens are aware of the
small role their carbon footprint plays in today’s global
community.
“Many environmental choices in the green movement are
global and it takes a person with a world vision to support
these choices,” DeChesere says. “If an owner is interested in
sustainability, they are interested in the whole house as a
priority, perhaps focusing on energy savings, durability,
indoor air quality and environmentally-preferable materials.”
Plumen fluorescent pendant lights dangle from colorful cords
above the quartz-topped island at John and Toni Cornelius’
Summer Rest kitchen.
28
WBM april 2013