"Homemade meals. Sustainable tiffins. Better for you and the planet"
Haricoco, founded in 2018 by Nicole Schoofs, offers homemade, sustainable meals in Toulouse. Inspired by a vegan cooking course in Bath, she blends passion, creativity, and care for the planet to make mindful eating simple and joyful.
Haricoco is about ; enjoyment – ecology – collaboration
A few words from Nicole
For over 20 years, I have worked in the tourism and hospitality industry across multiple countries and continents. I love connecting with people, especially when it involves good food, tasty drinks, or quality produce. Essentially, I’m a foodie passionate about sharing the finer things in life while continuously evolving my creative path.
In 2018, I completed a vegan chef diploma in the U.K., and in 2021, I became a qualified wine professional. More recently, I discovered the fascinating world of lacto-fermentation, which perfectly combines all my previous skills and interests.
I focus on fresh, local, seasonal cooking, enriched with herbs, spices, and lacto-fermented vegetables that bring complex layers of flavor. Sustainability is key: fermentation has helped me embrace a zero-waste approach while exploring innovative plant-based dishes.
Although I mostly eat plant-based, I am not strictly vegan. My goal is to show that plant-based meals are not a compromis, they can be just as delicious, satisfying, and exciting as any other cuisine.
Not what we have but what we enjoy, constitutes our abundance.
Enjoyment is at the heart of Haricoco
Ecology – savoring our produce while respecting the planet
At Haricoco, we celebrate the harmony between our food, local microorganisms, and our bodies. By reconnecting with seasonal produce, its environment, and our community, we create dishes that are both sustainable and flavorful. Connection, collaboration, and respect for nature guide everything we do.
In 2022, the EU generated approximately 132 kg of food waste per person.
Households were responsible for 54% of this, or about 72 kg per person, while the remaining 46% came from other stages of the food supply chain.
These numbers are alarming, and unacceptable. Since over half of food waste originates in our homes, each of us has the power to make a real difference. By learning from our ancestors, we can preserve seasonal surpluses without relying on large cooling facilities. Through the practice of fermentation, Haricoco aims to inspire and empower individuals to reduce food waste and reconnect with the natural rhythms of food.