LivingKitchen 2019
Shows the life in the future

What is the kitchen design of tomorrow, how are food trends changing the technologies in the kitchen, and how smart can we connect cooking and consuming, living and eating? At the imm cologne in January 2019, brand experts and designers will be showcasing their vision of life in the future at the LivingKitchen from 14 to 20 January - with many new and attractive events. The face of traditional cuisine has changed more in recent years than in the 30 years before. And is changing rapidly. Where does the change lead us?
"Above all, there are three things that are driving the development of the kitchen into a modern focal point: the innovations in appliance technology, the trends in design and the changing cooking and eating culture," says Matthias Pollmann, Head of Trade Fair Management at Koelnmesse. "Only all three together make the kitchen of tomorrow."
“Future Design” in Hall 4.2 of LivingKitchen is as an experimental space for a wide range of ideas for future kitchen design. A kitchen vision designed by the famous designer Alfredo Häberli will present a holistic concept on 160 square meters, which will give an exciting outlook on developments in kitchen design. In addition, on a second, approximately 240 square meter exhibition area young designers will show a wide range of kitchen elements and concepts, accessories and original applications.
At “Future Technology”, on the basis of technologies already available today, the possibilities that can be expected from future technological developments will be demonstrated on an area of around 600 square meters in Hall 4.1. The focus is on networked technologies whose impact on our living space can be experienced first-hand in the kitchen created by the "Let's be smart" initiative.
“Future Lifestyles” is about lifestyles. This speciall showcase is focused on solutions for self-production, urban gardening, indoor farming or outdoor kitchens. In the 350 square meter project installation in Hall 5.2, social developments such as urbanization and sharing concepts as well as cooking and nutrition trends such as organic and veggie, in-vitro and convenience, cooking robots and dialogue cookers are to be taken up and presented in an exciting way.