As global populations increase and the impacts of climate change on our food systems become more pronounced, the demand for sustainable and healthy food options continues to rise. The term “novel food,” often synonymous with “innovative food” in the food industry and scientific circles refer to products developed through advanced biotechnologies, processing techniques, and the incorporation of alternative proteins.  These foods not only help reduce environmental impact and enhance nutritional value, but also align with contemporary dietary trends. Examples of such innovations include plant-based proteins, 3-D printed food, biomass fermentation, lab-grown meats, and nutrient-enriched foods designed to meet specific health requirements. In the European Union, however, the designation of novel foods is legally specific. According to EU Regulation (EU) 2015/2283, novel foods are those not significantly consumed within the EU before May 1997. For these foods to be marketed as novel, they must ensure consumer safety and comply with stringent labeling standards. This presentation aims to educate young minds about the science, ethics, and potential of innovative foods in promoting a sustainable and healthy future.