Firms operating in the kitchen design industry need to be prepared for an increase in consumer preference towards sustainable modifications. That is the opinion of Eliot Sefrin, writing for Kitchen Bath Design News, who stated that the need for food-preparation zones to be designed with energy-efficiency in mind has become as obvious as the fact the green movement itself is making major strides. According to Mr Sefrin, a housing market recovery will feed this interest even further leading to an even more pronounced demand for environmentally friendly, resource-efficient design, products and construction. A main priority for enterprises is to become familiar with the wide range of products available on the market including water-saving plumbing, such as kitchen taps. Owner of US-based sustainable architecture organisation Amicus Green Building Center Jason Holstine recently stated that the kitchen is the perfect place to begin an energy-saving makeover as this is where consumption is often the highest.