How care manifests (or not) in everyday encounters with food and practices of eating in? How to nourish relations of care while nourishing the bodies? Studies from STS, food anthropology, and sociology present a variety of accounts of food-induced socialites and socio-material relations (production challenges, security and environmental change, boundaries between the eater and the eaten, digitalisation and platformization of food, etc). This panel attends to the mundane and everyday instances of relating to, with and through eating. Mundane encounters with food manifest social class, gendered work division, colonial attitudes, socio-economic inequalities, and the moral balance between health and pleasure. Responsibilization of eating and cooking transforms the kitchen and the dining table into a boundary terrain for public health campaigns, environmental concerns, and hedonistic searches for pleasure. This panel asks what is or can be neglected as we care for what and how we eat? Especially as sanitary regimes of lockdowns, confinements, and curfews forefront eating in and intensify invisible work. We invite multidisciplinary works which tackle eating as a learned, trained, proceduralized, and performed practice shaping relations to science, governance, health, pleasure, solidarity, and care. We welcome attention to the embodied aspect of eating and cooking, including interactions with products, elements, instruments, and technology. Following food studies scholars, submissions may be analytically focused on three points and their interrelations: social occasions, food selections, and processes of body incorporation. Finally, we are curious about methodological and speculative reflections on the transformative side of research into the practices of eating. This session the first session of the panel subtitled "Food systems on the move: Regimes, values, and (non)care practices in more-than-human worlds"