In this programme you will find practical ways for moving towards a diet that includes habits which improve quality of life for ourselves and the people around us.
You learn how this affects our decisions, how we choose what we buy and where we buy it, all in a cheerful, fun and creative way.
We discover how to improve our surroundings and our inner selves, in order to feel full of life.
Our food choices have an impact on the environment; we review various diets (carnivorous, omnivorous and vegetarian) and finally focus on the plant-based diet.
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 18th - 18.00 HBetevé broadcastingTelevised cooking workshop
- October 19th - 18.00 HBetevé broadcastingTelevised cooking workshop
How can you adapt sustainable food to healthy living?
Batch cooking consists in cooking for the whole family and investing a little time so you can make nutritious everyday meals, at home and for your lunch box.
BREAKFAST: habits as simple as a good glass of water, with sea water and lemon. Breakfasts such as shakes or smoothies, which you can warm up in winter. You will discover recipes such as rice pudding and pear, quality-bread sandwiches and an omelette made from organic eggs.
LUNCH: important notions on how to structure a dish with different groups of foods. A dish is not the same for a teenager as a middle-aged person. You can cook the same for all the family but put in what each person needs. You should always add vegetables in season, wholemeal carbohydrates, some raw vegetables, sprouted and fermented foods, etc. You will discover recipes such as baked pumpkin with curry; lentils cooked with adobo, sprouted ... and seeds; chickpeas with prawns; wholemeal rice with mushrooms; and lettuce head salad with carrot, olives and chopped chives. Wholemeal pasta with courgettes, mushrooms, squid with carrot and beetroot.
EVENING MEAL: an evening meal or supper should be light and eaten as early as possible. You will discover recipes such as pumpkin, sweet potato and oatmeal soup; vegetable pudding with carrot and broccoli; fish soup with noodles, and grilled fish in a sauce.
- October 20th - 18.00 HBetevé broadcastingTelevised cooking workshop
Getting children away from processed food as much as possible.
At home, we can organise menus very quickly, using fresh and seasonal local produce.
Not forgetting breakfasts and snacks and their natural desire for sweet food; we offer some great solutions.
Waste vs Good use
- October 16th - 20.00 HPlaça ReialTalk
Presentation of Repensa el que menges (Rethink What You Eat), a guide for the sustainability of formal and non-formal educational practices in the promotion of the right to food through the service learning methodology.
- October 16th - 20.00 HTeatre del CCCB, Jardí dels Tarongers, Plaça del Rei, Parc de la BarcelonetaShow
A unique musical group, the Vegetable Orchestra, plays instruments made from fresh vegetables. The use of various vegetable instruments makes for a unique musical and aesthetic universe. The Vegetable Orchestra covers the most diverse musical styles, combining genres from electronic music to jazz. The newly created instruments determine the resulting sound. A Vegetable Orchestra concert appeals to all five senses.
- October 20th - 22.00 H (variable according to betevé programming)Betevé broadcastingDocumentary film season
Amazing, but true: from the farm to the dining table, more than half of the food is thrown away and much of that food never reaches consumers. Why are these increasingly large amounts of food being destroyed? In this documentary we will look for explanations for this waste.
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.
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 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 - 20.00 HTeatre del CCCB, Jardí dels Tarongers, Plaça del Rei, Parc de la BarcelonetaShow
A unique musical group, the Vegetable Orchestra, plays instruments made from fresh vegetables. The use of various vegetable instruments makes for a unique musical and aesthetic universe. The Vegetable Orchestra covers the most diverse musical styles, combining genres from electronic music to jazz. The newly created instruments determine the resulting sound. A Vegetable Orchestra concert appeals to all five senses.
- October 17th from 10.00 to 11.00 H and from 12.00 to 13.00 HLa Fàbrica del SolVisit / Tour
The building strikes a balance between technology and nature, making it an efficient and sustainable space.
Visit it to learn about the various environmental solutions it utilises, such as renewable energy generation, water conservation, biodiversity conservation and sustainable mobility, as it has earned a “Friend of the Bike” certificate and is the only refurbished building to have a Green Seal, among others.
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
- 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 19 at 7:30 h / October 20, 21 and 22 at 16:00 hFishermen's Guild of BarcelonaVisit / Tour
The fish market is a specific part of the Barcelona fishing port where the fish that have been caught during the day are auctioned off for sale. On the occasion of Sustainable Food Week, the market opens its doors so that we can learn about the fleet of the Fishermen’s Guild of la Barceloneta, the various fishing methods used and the environmental impact they have. During the visit, we will talk about the types of fishing and the methods used to catch different species, while learning what a day at the market is like, what species are sold at auction, and what measures are being taken to address the new challenges that are putting marine ecosystems at risk.
- Remnants and futures of agriculture in Barcelona: La Ponderosa, El Rec Comtal and La Casa de l’AiguaOctober 23th from 10.00 to 13.00 HCasa de l'Aigua de la Trinitat NovaVisit / Tour
Are there any allotment estates left in Barcelona? How does Barcelona feed itself? How vulnerable are we, without having land available for producing the food we eat? Discover La Ponderosa, the city’s last allotment estate, the Rec Comtal and water heritage, and fall in love with local produce and sustainable food.
More week
- October 14th from 15.00 to 20.10 HUniversity of Barcelona, historic building, Aula Magna, first floorTalk
As part of the goals of the Barcelona 2021 World Capital of Sustainable Food, and to help promote a transition towards food sustainability, combining people's health with the planet's health, the conference aims to raise awareness about the need for this transition, as well as discussing scientific data and the projects that are being carried out in this field.
The conference is on the future of food: how to combine health and sustainability. It aims to combine experience with academic knowledge, civil society and public institutions, in a reflective debate on the challenges facing us in our move towards 5S food (Salubrious, Sustainable, Safe, Social and Satisfactory), with speeches, roundtables and debates concerning diets and health, the impact of climate change on food systems, agroecology and ecological food, equity, biodiversity and food safety and their socio-economic impact. It will also discuss the subjects of food equity, the right to food and perspectives on food vulnerability, as well as the environmental impact of food and diets, food waste and the added value of local produce as being good for the planet and for strengthening local economies.
The conference will be taking place on 13 October, from 4 to 8 pm, and on 14 October, from 3 to 8:10 pm. - 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 15th from 10.00 to 12.00 HMercabarna - 5a planta, recepció centre directiuVisit / Tour
We offer you the chance to discover all the secrets of this market, located in a sustainable, energy-efficient building and exclusively dedicated to the sale of bio produce.
Mercabarna houses the first wholesale market for fresh ecological food in Spain, a firm commitment to furthering the commercialisation of this type of food and facilitating its distribution. The initiative is in response to one of the stated goals of the “Barcelona Eats Sustainably” strategy and the 2021 World Capital of Sustainable Food.
