A futuristic smart kitchen design could “radically reduce the amount of food that is thrown away”, according to London-based strategic design consultancy Precipice who created the project.

It aims to tackle the global issue of food waste, as around a third of the food produced in the world for human consumption every year – approximately 1.3 billion tonnes – gets lost or wasted.

Within the EU, household food waste doubled to an estimated 30million tonnes per year, between 2004 and 2014.

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The concept kitchen is designed around the ‘EcoModule’, which transforms any drawer or cupboard into a food chilling space, ensuring goods stay fresher for longer.

It features individuals modules which can be programmed, depending on the kind of food it contains, to either chill or freeze goods and to offer more freezer space as modern cooling appliances are often split 70:30 in favour of the fridge .

The EcoModule will be fully integrated into existing smart systems in the home, with it also advising users on recipe ideas and use-by dates.

Chief design officer of Precipice Miles Hawley said: “Today’s kitchens have been optimised around one word: convenience. But our kitchen appliances are currently designed to encourage waste, rather than reduce it.

“How we store and keep our food fresh has not really changed since the introduction of domestic refrigeration appliances in the early twentieth century.

“So we thought what if we looked at the problem in a different way, and could turn any usable cupboard, drawer or shelf into a functional and convenient food storage space?

“The EcoModule system could revolutionise the way we store our perishable foods, consume our meals, and ultimately help us to create less food waste.”

Precipice has re-imagined future cooling and freezing