Leo Milliquet

What food grows near you, how, where, and when?

A collaborative design research on fostering Farm-to-table relationships in the Canton of Vaud, which aims to promote human and environmental health by assisting chefs in sourcing products locally and in season.


Sensing the System

There is an absence of collaboration between farmers and chefs, which affects menus, what we eat, and ultimately our health and the environment. Most restaurants keep their competitive margins by reducing their reliance on local suppliers, minimizing the need to change menus seasonally because produce is available all year round from wholesalers at a lower price. This has adversely impacted chefs and producers relationships, since everything has to be available at any time based on what each individual can benefit from. Additionally, the ecological footprint of our food increases along with health risks from consuming more food for less money. To increase direct sales and raise incomes for small-scale farmers while maintaining seasonality and biodiversity in the restaurant industry, technology must be used to boost visibility and communication in the agricultural sector.



A dedicated calendar to the proximity production of small and local farmers in the region of Vaud will help chefs plan menus based on the availability of proximity products as well as supporting local agrobiodiversity. Furthermore, crop information is integrated into the tools, enabling an easier exchange of information between farmers and chefs. A ground-up approach is being used to help chefs develop their menus. By learning farming techniques, they will remain flexible and resilient in their cooking. An online recipe database and weekly meal plan will allow the head chef to monitor the kitchen remotely and communicate directly with his or her team members. The application allows chefs to find new suppliers, and maintain a digital database of their work. Thus, chefs can streamline their operations more efficiently and pay more attention to local producers, allowing them to design menus in accordance with local farmers.



The toolkit was designed so chefs can work together with farmers to restore soil, reduce carbon emissions, and preserve ancient seeds to achieve greater diversity. These alliances have a direct impact on the taste and nutritional value of products, as well as, on a broader scale, promoting the health of our planet. Through these connections, Vaud’s farmers can produce better food and communicate it to its chefs for better planning and cooking. As a result, farmers can be given more attention, while chefs can design menus according to what local farmers require, by managing various types of seasonal produce, locating new suppliers, and keeping digital records of their operations. This will result in more delicious and diversified food choices, as well as an understanding of what’s in season, where, and when, as well as anticipation for the changing seasons. Additionally, it may create greater awareness of locally underused species and their potential role in ensuring food and nutrition security.

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