A food system encompasses all the elements and actions involved in the production, processing, distribution, preparation and consumption of food, taking into account all its implications, whether social, economic, environmental or, of course, health. A relevant aspect in the organization of food systems is the establishment of relationships between the elements that are part of the system (individuals, social groups, institutions, environment) and that their level of interconnection is proportional to their capacity for feedback. With this background, the organization of the Research Group shows diverse visions of how the food system is structured for various disciplines of academia and praxis, showing different experiences of teachers, collaborators and community partners in heterogeneous contexts.