This study approaches Food Design as a lens for the Systemic and Service Design in gastronomy, more specifically, to provide tools for chefs in Rio de Janeiro to review and modify relationships in short food supply chains; wherewith influencing and encouraging conscious consumption, thus changing the way food is perceived and consumed and the relationship between the end user and the producer. Design Science Research was adopted as a methodological backbone to develop a solution (artifact) that improves the flow from farm to table in Rio de Janeiro, consumer awareness and local agricultural chains. Participatory Action Research, Food Design, Design Thinking and Service Design methodologies were also adopted, in an immersive and empathetic process in the question under analysis, which was enhanced in this study by the personal experience of the author, versed restaurant chef. The study approaches the challenges of a healthier and more sustainable food supply chain, benefits and obstacles faced by chefs who work with family farmers and small-scale producers. This has been done by surveying existing barriers, understanding how to overcome these obstacles with systems and services for chefs, who rely on a network of small farmers to surpass the difficulties of interacting with food industry service providers and promoting conscious consumption. This work is strongly supported by the empirical knowledge of the selected local chefs with relevant initiative in bypassing this chain, since written reference on the subject is somewhat scarce, and hardly any Design study has focused on the restaurant as a food system or its impacts. Another support of the research is presented in the didactic experience of Service Design for food in an exercise with undergraduate students on the theme. The results raised by this research provide insights and foresee the possibility of replication, having explored logistics and cultural issues mostly, and the direct social innovation facets it contains.