ABSTRACT
Non-conventional food plants represent a potential food for the Brazilian population since they are found throughout the national territory, are easy to handle and can be used in various culinary preparations. However, as the consumption of PANC is not yet a habit in Brazilian food culture, it is necessary to expand food and nutrition education actions to spread its consumption. Considering these premises, supported by a bibliographic review, the present work evaluated the potential of non-conventional food plants linked to multidisciplinary actions that also address the gastronomic perspectives associated with EAN. The use of this type of ingredient demands educational actions to disseminate its nutritional benefits, as well as to develop healthier eating habits through the insertion of non-conventional food plants in different menus. In order for these plants to be effectively present in Brazilian food culture, it is necessary to highlight their use in culinary preparations, as well as correlate them with anthropological and gastronomic aspects. It should be noted that, in the context of the COVID-19 pandemic, non-conventional food plants still represent a tool to contribute to food and nutritional security, as they are easily accessible to the most vulnerable layers of the Brazilian population, who eventually do not recognize these plants as options for foods.