Embassy of Taste, imagined as a touring installation, aims to raise awareness about the unsustainable food production-consumption model where distance between places of production and urban areas, exploitation of developing world's resources and food waste levels are core issues. Our proposal incorporates pioneering and traditional methods of food production and preservation, such us aquaponics, UV dehydration, lactic acid fermentation alongside centuries-old yet still relevant techniques like sprouting, pickling and salt-curing. The installation is divided into 3 distinct parts: food production, food preparation/dining and food preservation. An elevated steel grate floor hovers above fish tanks while galvanized steel profiles, connected through typical scaffolding clamps, provide the structure on which production and preservation take place, in a form of performative action. The space's feel and form are informed by greenhouse structures and laboratory tool-kit aesthetics.