Historically, gleaning is the practice of picking up the ears of wheat that have fallen to the ground and escaped the reapers. This custom has been practiced and tolerated since the Middle Ages, granting a right to resources even for the most disadvantaged. In its modern form, the practice of gleaning is associated with the fight against food waste and with bridging the gap between producers and consumers – crucial contemporary issues addressing the resilience of our region. This project builds on this dual significance and goes even further: not only does the wheat gleaned converge at the House of grain to be transformed into bakery and brewing products, reconnecting producers, processors, and consumers, but the House of grain itself is a gleaned and rehabilitated resource. This early 19th-century barn, despite its great architectural and social potential, had been abandoned and destined for destruction. The House of grain fulfills the need for a community and intergenerational living space in the commune of Blonay, which is currently characterized by urban sprawl and the predominance of single-family houses. The restoration of this former barn will reactivate local services in a center where densification is planned. It includes a brasserie, a bakery, a bar/café, a children’s play area, and a large village room. This programmatic sequence corresponds to the process of transforming and adding value to the grain resource. Additionally, the spaces generated are arranged to make the most of the existing building and establish synergies in terms of views, comfort, and architectural quality. Managed by the community, the House of grain becomes a place of awareness: doing with what is already there, combining recovery, optimization, and knowledge to make the most of our local resources are the identifying and generating values of this shared urban space.