The project presented in this paper has brought together conservators, food scientists, art technologists and artists. It originated from artists’ requests for interdisciplinary collaborations to learn more about the durability and preservability of foodstuffs they make use of in their art production. This paper reports first outputs of this interdisciplinary network. Accelerated ageing tests performed on selected foodstuffs will be reported and an insight into the development of different stabilisation treatments will be given. The tested stabilisation treatments involved techniques and stabilisers usually applied in conventional food preservation but also in other fields of application, for example for the preservation of wood, botanical samples and synthetic materials. All experiments performed are strongly related to the artists’ individual visions concerning acceptable food modification levels and the aspired dura- bility of the food materials they use.