What will tomorrow's food be like? How could we contribute and participate directly in shaping what the food of the future will be? The "Edible Future" workshop answered these questions by presenting ancestral practices that are simple to perform and nutritionally efficient. Participants learned about and tasted nutrient-rich foods that are still undervalued in our diets. The workshop was led by the team of Anete Ferreira, Fernanda Pereira, Imyra Souza, Lucas Mignot, and Ricardo Chen.