The shift to remote working has caused many Australians to rethink their approach to food, affecting not only what they eat, but how and where they prepare it. How can brands accommodate time-pressed workers who want to cook? And how might kitchens evolve in response to the new WFH norm?
David Gilmore is the managing director for the Australasia arm of culinary household appliance manufacturer Glem Gas.
Dr. Sing D’Arcy is an interior architect among the research staff at the University of New South Wales. He has a PhD in architectural history.
Harley Fricker is the business leader for kitchens, bathrooms, and appliances at IKEA Australia & NZ.
Hugh Thomas writes about food, beer, and sustainable farming for magazines and blogs. Also a researcher, he's produced reports and provided consultancy support for food brands such as McCain, PepsiCo, and Epicurean Events.
