When we talk about sustainability, it’s easy to focus on the numbers, carbon reduction, percentages, targets, yes, of course they all matter and at Paula Rosa Manhattan (PRM), we’re extremely proud of the progress we’ve made, like cutting our direct fossil CO₂e emissions against our baseline year by over 70% in 2025. But there are other big questions that we still need to answer, one that I often think about is: how do we rethink the way kitchens are designed, owned, and valued on a commercial scale?

For decades, our industry, in general, has operated on a linear model: take materials, make products, install them, and eventually rip them out when tastes change or homes are sold. It’s predictable, but it’s wasteful. So, what if we flipped that thinking? What if kitchens weren’t disposable, but adaptable? What if they were designed to move with people, evolve with trends, and hold their value?

It Sounds Radical, But Consider This

We lease cars, we lease technology, even furniture in some cases. Why not kitchens? Leasing could mean kitchens designed for durability and modularity, so components can be swapped or upgraded without starting from scratch; a service model where maintenance, repairs, and even style updates are part of the package; lower upfront costs for housing providers or homeowners; and a clear pathway for reuse when someone moves out. This approach would keep materials in circulation longer and reduce the carbon locked into every new kitchen.

Another Idea

What if kitchens were treated like furniture, something you could take with you when you move? Imagine a modular kitchen that can be disassembled, packed, and reconfigured to suit a new home. It’s not just sustainable; it’s empowering. It gives people ownership of something they’ve invested in, and it challenges the notion that kitchens are fixed, immovable assets.

Here’s The Reality

kitchens are often about identity. For a new homeowner, changing the kitchen is a way to make their mark. It’s like the fashion industry, styles shift, trends evolve, and people want something fresh. But this creates a sustainability dilemma: how do we allow personal expression without generating mountains of waste? The answer lies in designing for change: modular components that can be updated without replacing the whole kitchen; surfaces and finishes that can be refinished or swapped easily; and a thriving secondary market for refurbished components, so style changes don’t mean landfill.

To make this vision real, we need to rethink everything, from procurement to design standards to business models. We need kitchens that are built for longevity, designed for disassembly, and supported by reverse logistics. We need data transparency, so every component has a “passport” for reuse. And we need commercial models that reward circularity, not waste.

These ideas, leasing kitchens, making them portable, designing for fashion without waste, require more than technical innovation. They demand bravery. Bravery from manufacturers to challenge traditional business models. Bravery from developers and specifiers to embrace new procurement methods. And bravery from the entire industry to move beyond ‘how we’ve always done it.’

This isn’t just about reducing carbon or using a recycled plastic handle, it’s about reimagining value. It’s about creating beautiful and exciting kitchens that last, adapt, and inspire, it’s about moving from a world where kitchens are ripped out every decade to one where they evolve gracefully over time without costing the earth.

At PRM, we’re ready to explore these ideas. The question is: are you?