Doing it for the pleasure of caring for ourselves and finding a balance, without restrictions or feelings of guilt.
A healthy relationship with food, making the most of seasonal produce and letting creativity into our kitchen, even if it's only for the lunch box we take to work.
We’ll try, using uncomplicated recipes, tastes, aromas and colours. We'll emphasise the importance of colour in our dishes.
Emotions and healthy eating go hand in hand.
Sustainable Food Citizen Week
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Video resum de la Setmana Ciutadana de l'Alimentació Sostenible 2021
The activities of the Sustainable Food Citizen Week
Sustainable Food Citizen Week provides an opportunity to understand the relationship between food habits and cross-cutting aspects such as the climate emergency, local economic development, culture, politics, social rights and health. A week dedicated to citizens, in which you will achieve knowledge, reflection and debate about the main issues of the following activities.
Gastronomic heritage
- October 21st - 18.00 HBetevé broadcastingTelevised cooking workshop
- October 22nd - 22.00 H (variable according to betevé programming)Betevé broadcastingDocumentary film season
Documentary on natural wine in Spain. A trip from the north to the south of the country, with the vineyard and wine as the background.
A reflection on natural wine from its producers and opinions from renowned sommeliers.
This activity is part of Betevé's documentary film season, including the films Fermentación espontánea, Taste the waste, Food for change and Il mare piange.So you can combine the documentary with a wine tasting at home, we provide you with a list of wines by order (and time) of appearance.
Minute 01 – Sparkling wine from an ancestral method made in the Alt Empordà. Sparkling wine with unique fermentation.
Minute 05- Red wine from the mountains, made on the north side of the Alpujarra in Granada.
Minute 10 – Mineral and fresh wines made in the Sierra de Gredos (Avila), mainly with Garnacha, also with local white varieties such as Chelva, Albilla Real and Malvar.
Minute 13 – Red wine from the Sierra de l’Albera, in the Alt Empordà, made with Garnacha and Carignan (Lledoner and Samsó).
Minute 16 – White wine with maceration of the skins (orange wine) from Penedès made with Xarello from old vines worked within biodynamic parameters.
Minute 19 – Light red wine made with Sumoll, a native grape of the Penedès. From vineyards surrounded by forests of the Alt Penedès.
Minute 23 - Red wine from Galicia from a heroic viticulture of micro-plots in the Ribera Sacra area.
Minute 27 - White wine from the La Mancha variety and the most planted in the peninsula: Airén, in this case, comes from very old, free standing vineyards.
Minute 31 - Terra Alta red wine, inland Catalonia. From a dry and warm area, with powerful aroma and flavour.
Minute 36 - Wine with Mediterranean expression, made in clay vats in the region of Murcia, from the Tintorera Garnacha grape variety.
Minute 38 - White wine from Montepila grapes from vineyards surrounded by olive trees in Cordoba. - October 29 and 30 from 12.00 to 23.30 H, and October 31 from 12.00 to 22.30 HLa Rambla de Barcelona (between Centre d'Art Santa Mònica and Colom)Market
“Terra i gust” is a gastronomic project that links restaurants with small producers, an initiative from Barcelona City Council and organized by Gastronomia de Proximitat and Slow Food Barcelona, with the support of the Association of Gastronomy and Tourism of Baix Llobregat and l’Hospitalet.
It will be a place for citizens to see the different stakeholders involved in the value chain of local products and sustainability, and to point out the importance of the small artisanal producer, of maintaining traditions and environmentally friendly techniques, highlighting the union with gastronomy.There will be various different spaces:
- Spaces for sustainable gastronomy
- Spaces for beverages, with the participation of the Barcelona Beer Festival, with a selection of craft beers. Natural wines, filtered water, and kombucha will also be served.
- Producers market with seasonal and ecological products.
- There will also be an area for cooking shows, talks and games for kids-
Waste vs Good use
- October 16th - 10.00 H / 11.00 H / 12.00 h / 13.00 HParc de la BarcelonetaWorkshop
At the edible crockery workshop, children will create their own seasonal spoons, bowls and glasses using domestic technologies, with fruit and vegetables as their materials.
The aim is to offer children and parents a fun, creative activity that involves healthy food.
At the workshop, the children explore the shapes, textures, colours, aromas and tastes of the vegetables, learning concepts such as seasonal produce, location, ecology and properties of the fruit and vegetables. At the same time, the workshop fosters the introduction of these foodstuffs in their daily diets. - October 16 - 14.00 HParc de la BarcelonetaCulinary experience
A free, best-use meal to raise people's awareness about the value of food, preventing food waste and making the best use of food. 200 menus will be served, made using recovered food and a plenty of creativity! Parc de la Barceloneta will become an amplifier for the people and projects that work towards reducing food waste, making the most of food and achieving zero waste. The recovered food is the star of the show! The other ingredient: volunteers. The kitchen will be humming thanks to a team of volunteers who make it possible to recover surplus food, cook and serve the dishes. The selection, cleaning and preparation of all the recovered food is carried out in a fun, relaxed atmosphere. Everyone is welcome! On the same day, we will also be offering recovered food that hasn't been used by the kitchen, at an “adoption stall”, as a donation and act of joint responsibility towards the value of the product.
We hereby inform you that we cannot guarantee that the meals served during this event are free of substances that may cause some type of allergy or food intolerance.
- October 17th - 20.00 HPlaça ReialShow
At the improshow we play with knowledge about food, sustainability and the climate emergency. We’ll be improvising everyday situations connected with sustainable food and local organisations, through humour and based on audience suggestions.
An innovative experience in which the audience will become the authors of stories that are surprising, exciting and fun.
Urban rurality and biodiversity
- October 19th - 19.00 HVideoconferenceWorkshop, Online
Virtual session offering advice and answering questions about the value of seasonality: food production and distribution models, urban garden planning, and strategies for preserving and extending the availability of products.
Not sure what to do with all the tomatoes you pick from the garden in the summer? Wondering how come you can buy tomatoes from the market all year round? In this session, we will look at the calendar and highlight the seasonal nature of horticultural produce. We will analyse the models of production and distribution of products in the agri-food industry and, at the same time, learn how to make a good plan for starting seeds and planting in our gardens, while discovering strategies for conserving and extending the availability of the products we grow throughout the whole year.This session relates to the following informational clip
- October 19th - 22.00 HBetevé broadcastingDocumentary film season
Seeds of Freedom (Llavors de llibertat) charts the story of seed, from its roots at the heart of traditional, diversity-rich farming systems across the world, to its transformation into a powerful commodity, used to monopolise the global food system.
The film explores the ways in which the industrial agricultural system, and genetically modified (GM) seeds in particular, have impacted upon the agro-biodiversity evolved by farmers and communities around the world over millennia.
The film challenges the mantra that large-scale, industrial agriculture is the only means by which we can feed the world, promoted by the pro-GM lobby. In tracking the story of seed it becomes clear how the corporate agenda has driven the take over of seed in order to make vast profit and take control of the global food system.
- October 20th - 17.30 HJardins de PedralbesVisit / Tour
A walk for discovering the many wild plants we have close to home that we were unfamiliar with and the varied possible uses of which we could never have imagined. We’ll learn how to identify them, we’ll smell and taste them and discover the uses each of the species has inside and outside the kitchen.
Ecological footprint
- October 17th - 20.00 HPlaça del ReiScreening
Recovering the earth’s natural capacity to store carbon and sustain life could be one of the most effective ways to combat climate change.
Therefore, it is necessary to recompose all the stages of this complex framework, a task that many people are promoting through different initiatives around the world. This documentary shows us that the answers to environmental problems lie in nature, literally beneath our feet. - October 17th - 20.00 HPlaça ReialShow
At the improshow we play with knowledge about food, sustainability and the climate emergency. We’ll be improvising everyday situations connected with sustainable food and local organisations, through humour and based on audience suggestions.
An innovative experience in which the audience will become the authors of stories that are surprising, exciting and fun. - October 18th - 22.00 H (variable frequency programming betevé)Betevé broadcastingDocumentary film season
Our plate is our most powerful tool to fight global warming and protect the planet. Our diet currently plays a very significant role in the dangers that threaten our planet. But there is hope. Investigative journalist Benoît Bringer travels the world looking for men and women who are producing a new food model, one that is respectful of both humanity and nature. This documentary gives us hope and shows us how each of us can be an agent of change and develop recipes for an economically viable food transition.
This activity is part of the Betevé documentary film series that includes the films Fermentación espontánea, Taste the waste, Food for change and Il mare piange.
Food and social rights
- October 15th - 20.00 HPlaça ReialRadio programme
The best radio team will carry out a live program that you cannot miss. Next Friday, October 15, on the occasion of Sustainable Food Week, they will interview different people with a lot to say in the world of food, with transforming projects of the current food system and focused on change. There will also be live music by rapper Anier. See you on October 15 at 8:00 p.m. in the Plaza Real in Barcelona. (In case of being left without an invitation, do not hesitate to come and occupy the chair that some soulless person has left free). Carne Cruda is an independent and alternative program financed by its listeners, which deals with current affairs and social interest, which promotes cooperation and the fact of freely sharing culture.
- October 17th - 14.30 HJardí dels TarongersCulinary experience
Through the preparation of typical Senegalese dishes, we explain the situation of that country's fishing industry, and emphasise the need to create other models of responsible consumerism in regard to the environment and people.
The menu will be:
- 2 wraps (vegetables or chicken)
- Rice
- Juice(Bissap o Ginger)
- 2 begnesWe hereby inform you that we cannot guarantee that the meals served during this event are free of substances that may cause some type of allergy or food intolerance.
- October 17th - 18.00 HJardí dels TarongersTalk
Presentation of the Alimenta project, which aims to build a new support model based on a public-social partnership: cooperation and networking between Barcelona City Council, social entities, and the food business network in the city.
Proximity
- 14-24 October, all daySustainable Food Week Social Media, Screens of the muncipal marketsExhibition
In order to spark an interest in local and seasonal cuisine among the younger generations, an activity designed for kids was carried out, which consisted of creating a piece of artwork about the origins of food.
Through a fun and creative activity, based on the collage technique, boys and girls from the Barcelona Metropolitan Area created a set of landscapes from the ingredients used to make different recipes. A collective imaginary, which introduced young children, in a playful, experimental and creative way, to the knowledge about our gastronomic culture, and at the same time, taught them the value of a healthy and sustainable diet.
The art work can be seen on the Sustainable Food Week social media and also on the different screens set up at the different municipal markets.
- Idea and concept: curation team for the Sustainable Food Citizen Week.
- With the collaboration of Marta de los Pájaros and Fundesplai.
- October 14th - 19.30 HPlaça de Sant JaumeShow
The start off the week will be a chorus, musical, and participative. Having their say will be the real heroes of sustainable food, those involved in the food cycle: the fishermen, drivers, chefs, farmers, ranchers, market vendors. The speech will be intertwined with the large mechanical orchestra of Cabo San Roque, distributed in the form of a sound mural in front of the City Hall, along with the active participation of the public, in a collective musical creation composed especially for the occasion. A show that highlights all the participants behind the food supply network and gives them a voice.
- Scenography and musical composition: Cabo San Roque
- Stage direction and coordination: Edi Pou
- Idea and concept: Virginia Angulo / Martín Garber
- October 16th from 13.00 to 14.00 HPlaça ReialShow
Agroecology and family circus show.
“The land is full of plastic and GMOs and agrochemicals are threatening us. Luckily, we have an endangered species called Pagès… ”
More week
- October 16-22VideoconferenceOnline
In this theoretical-practical online course you will learn about the tools you need for a healthier, more balanced diet, learning to choose seasonal ingredients and use them in simple, quick and tasty recipes. We will explain how you can organise and design your weekly menu so that it is more varied and sustainable. We will help you to consume in a more conscious way, avoiding food waste and unnecessary packaging. You will prepare simple, tasty vegetarian recipes, in order to include more fresh, seasonal vegetables in your diet. A dietician will always be on hand to answer any queries, and you can share your experience with other participants to ensure that the session is more fun and worthwhile.
You will receive information and a recipe every day, by email. Throughout the course, there will be a WhatsApp group for comments and queries.
Activity with admission price (€15). - October 16-22, all dayVideoconferenceOnline
Do you know everything you can do to avoid food waste?
From 16 to 22 October, put yourself to the test! Participation through Nutrició Sense Fronteres Instagram - October 16-24 - Every day at 9.00 HFace to face and onlineWorkshop
Bio Week for Organic Food is an event featuring a whole host of activities around Catalonia, with the common goal of promoting and introducing organic produce and food to the public. The activities are organised by producers, processors and transformers, associations, shops, restaurants and schools working on subjects relating to organic agri-food production. See all the activities on the www.setmanabio.cat.
