Insects on the Table: Between Psychology and Sustainable Practices. On January 16, 2026, the University of Milano-Bicocca will host a unique event dedicated to food innovation and sustainability: the PRIN 2022 research project “A BUG In the Food is Yummy (BUGIFY): Strategic Approaches for Changing Eating Behaviours.” The initiative will explore the role of insects as a new food source, examining the psychological, nutritional, and environmental aspects of their consumption. The event offers a platform for researchers, professionals, and the general public to engage in discussions about innovative eating practices. Topics will include Italians’ attitudes and curiosity towards insects, their nutritional potential and benefits for public health, as well as issues related to the circular economy, sustainability, and food safety. Special attention will be given to how people learn to know and accept new foods, with insights combining psychology, neuropsychology, and innovative tools such as virtual reality. The day will also include tasting sessions, allowing participants to experience firsthand how insects can be safely and deliciously incorporated into meals. The initiative aims to spark reflection on the future of food, showing how science, sustainability, and innovation can come together in practical and accessible ways, transforming curiosity and resistance into awareness and openness towards more sustainable eating practices.