Le comptoir des saisons
Do you remember the bakery where your parents sent you to get bread? Or the grocery store where you used to buy candy on your way home from school? Between 1980 and 1990, in rural areas, one-third of these small businesses closed. Little by little, the large supermarkets caused desertification and isolation of villages.
Le Comptoir des saisons offers a new kind of food service business. Intended for villages with few or no food shops, it offers inhabitants the opportunity to enjoy a variety of local products on the spot. Using a system of modular panels, it adapts to its location and offers flexible time slots. A real bonus!
This project, exhibited at La Cale 2 Créateurs from 15 September to 3 October 2021, has been selected as part of Design L'Expo 2020.
"She presented herself to them as a designer specialized in food innovation to link her project to the territory and make it tangible. "
"Le comptoir des saisons is a consignment system for local products, in the town of Paimbœuf. The double theme of local trade and food distribution in rural areas is a subject that the Food Design Lab has long championed. Sarah explored this path. To come up with this proposal, Sarah managed to convince and involve local elected officials, residents, producers, local actors and local distributors. She presented herself to them as a designer specialized in food innovation to link her project to the territory and make it tangible. She also surrounded herself with sociologists of rurality, mobility, a geographer and an urban planner to test her observations and develop a project proposal. Her approach is both sensitive and colorful, thanks to her training as a graphic designer. The accuracy of Sarah’s analysis and intuitions have allowed her to design the use of her device. Although it is still struggling to find viability, this project reveals a new form of possible urbanity" explains theFood Design Lab Course Leader.
End of studies internship in the food design sector: New Product Development, Eurial, Nantes, France
2018 - 2020
Food Design Masters degree, Food Design Lab, L’École de design Nantes Atlantique, France
TU Dublin, Dublin, Ireland [university exchange semester]
2015 - 2018
Graphic Design Bachelors degree, L’École de design Nantes Atlantique, France
Motto (in reference to the designer Charlotte Perriand): "Always keep your eyes and ears wide open. "
L’eau à la bouche (Mouth-wateringly good)Nadège Goarant
L'eau à la bouche offers artisanal herbal distillates for professional chefs. These floral waters or hydrosols offer subtle flavors, faithfully preserve plant aromas and are easily diluted in food...
Today, "junk food" causes more public health problems than the use of toxic substances such as tobacco or alcohol. Young people are particularly affected by this problem. Although many projects...