Food production in mountain areas has become increasingly under threat by global competition. However, the polarisation of the current food regime into “food from nowhere” and “food from somewhere” opens new opportunities for the production of high-quality mountain food products for local and global markets. At the same time, current crises have underpinned the need of local production of basic staple food. Furthermore, the necessary transition to a sustainable bioeconomy provides new competitive arrangements between the production of food, energy and raw materials for industrial conversion with specific implications for the resilience of mountain areas. The workshop aims to synthesize current innovative approaches to tackle these challenges.