With rising concerns around food safety, nutrition, food security, and environmental impact, legal frameworks are increasingly critical in shaping healthier food systems. The third Food Law Academic Network (FLAN) Annual Conference explored the evolving role of food law in promoting public health, environmental sustainability, and social equity and fostered discussions on how law can address these challenges and drive change across sectors. I presented my work on fermentation as a regulatory grey area under European Food law and shared insights from an empirical investigation that examined for 13 artisanal fermenters across Europe navigate the uncertain legal landscape that regulates the safety of fermented foods.