In the Climavore project, the Cooking Sections collective advocates for an adaptable, regenerative approach to eating – a transformation in how we consume, engage with and produce food aimed at environmental wellbeing amid the climate crisis. Through the format of a food study group, Yogyakarta-based collective Bakudapan focuses on preserving local food knowledge and envisions this as a pathway to food sovereignty. Both collectives view food as a catalyst for change across various realms, including politics, social dynamics, ecology and dietary culture. This conversation will bring the two collectives together for the first time, as they explore the intricate connection between food and environmental, economic and social concerns, prompting us to reconsider our relationship with food and its impacts on the world around us.