From foraging correctly to using some wild species in drinks, biscuits, and cosmetics: a revolution that, based on solid scientific foundations, could contribute to the protection of the environment and its most precious eco-systems. During the first Taste Ring, Davide Paolini, journalist and gastronome, spoke about the issue with Valeria Mosca, founder of Wood*ing - Wild food Lab (wood-ing.org) and author of the cookbook "Cucinare il Giardino" (published by Giunti). The event, titled "The observation of eco-systems: A method for processing new products," explored how plants that are invasive and very damaging to biodiversity, like Reynoutria Japonica, are high in vitamins. "We've studied and characterized the species that invade delicate habitats from a nutritional point of view, and we have realized that not only are they edible, but they are also natural superfoods. We can, therefore, transform them from enemies of biodiversity to resources for our diet, leading to significant environmental and social benefits," explained Valeria Mosca, who created Selvatiq , a sustainable line of gin and soda using wild plants. The next step will be to encourage more responsible choices by consumers and offer exciting alternatives to the world of haute cuisine and mixology.