Share Everything: Why the Way We Consume Has Changed Forever

The “equipment library” at Union Kitchen in Northeast Washington, D.C., contains some of the more mundane artifacts of the modern “sharing economy”: an oversized whisk, a set of spatulas, ladles, chopping knives, sheet pans and tongs. “Collaborative consumption,” as it’s also known, is more often associated with the big-ticket items that have given the concept such bemusing cachet. Suddenly, it seems, people are casually lending and borrowing cars, bikes, even brownstones. But this basic kitchenware, hanging in a 7,300 square-foot warehouse, reveals the reaches to which all this sharing could ultimately expand, as well as the reasons why it will have to.

Union Kitchen moved into the space in late November of 2012, taking over what had been the commissary for a chain of local kabob houses. Jonas Singer and Cullen Gilchrist had been looking to expand the kitchen operations for a café they own in the city. But this two-story red brick warehouse situated on a cramped manufacturing block was more space than they needed. So they turned the warehouse – complete with a walk-in freezer, two fridges and prep space for two-dozen entrepreneurs – into a shared kitchen and food incubator. For $500 a month, member chefs get a share of their own prep table, access to communal equipment, pantry shelves, and ingredients at wholesale prices.