Its objective is to influence attitudes about fermented foods, insects, and microbial life whose production and consumption, despite being healthier for humans and the environment, face skepticism that relegates them to representations of the hazardous and unaesthetic. The event comprises performances on taste – because aesthetics is about taste, and taste is a relation of things with humans – to knock cultural barriers, enable a more ethical approach to the lives of other species, and imagine how to live and eat better with human and non-human others. The event will take place in all the project locations. Target groups are local communities, sustainable food producers, food industry promoters, and policy-makers.