Sal Reis Trouxa is a plant-based chef working with sustainability, zero-waste and fermentation. They are especially interested in the politics and social aspects around food and culture. Growing up in a self-sustaining community made by their grandparents in rural Portugal, Sal’s roots continuously inspire them to work with food both as a necessity and as a point of connection and togetherness. In the recent years they have worked as an assistant cook for artist Mirna Bamieh in her project Palestine Hosting Society and choreographer Samah Hijawi. Whilst working professionally as a chef, they have also done catering for multiple artist projects and festivals. Meanwhile they are developing their own ferments from grains sustainably produced in Scandinavia.