As part of the 4th edition of Inventar a Alimentação do Futuro (“Inventing the Food of the Future”), promoted by the Escola Superior de Biotecnologia, several student groups took part in an activity designed to encourage reflection on the links between food, health, sustainability and innovation.

Among the different possible categories, some groups chose to develop recipes inspired by wild plant resources and related ingredients, exploring their potential within more diverse and resilient food systems. This was particularly interesting, as students were free to choose other themes, yet some were motivated to engage with a topic that is still unfamiliar to many of them.

The recipes presented revealed not only creativity, but also a clear effort to connect food choices with broader environmental and societal challenges. Through their proposals, students reflected on the value of biodiversity, the use of underexplored ingredients, and the importance of thinking about future food systems in a more sustainable and informed way.

It was especially encouraging to see the interest shown by the participants in this category, as well as their openness to exploring new concepts and ingredients. Activities such as this help bring scientific and sustainability-related topics closer to younger audiences, while also creating space for imagination, discussion and critical thinking about the future of food.

We are very grateful for the enthusiasm and commitment of all the students and teachers involved. It was a pleasure to see such thoughtful and creative contributions, and to witness the curiosity generated around more sustainable food choices and the potential of lesser-known ingredients.