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 16th - 10.00 HJardí dels TarongersWorkshop
What needs to be taken into account when creating and managing your own seed bank at home or in an allotment. How to carry out the natural selection of seeds, how to conserve them and manage them.
Creating a seed bank is an initiative that reinforces food sovereignty. Recovering seeds is an act of empowerment, in order to stop depending on agro-industrial lobbies.
A seed bank helps to recover traditional seeds and increase the biodiversity which is being lost year after year. This is an educational activity to highlight the great work being done by farmers and how this contributes to a healthy, sustainable diet in our homes. - October 16 at 14:30hJardí dels TarongersCulinary experience
A guided meal to discover how cooking based on local produce and edible wild plants is good, fun and also essential. We explain the story behind each of these dishes, how they were made, the characteristics of their ingredients, how the species used were traditionally employed, and their potential in the kitchen (and the countryside) today.
The wild plants are the stars of each dish. We begin by explaining the plants hidden in the wild-plant salad with pine syrup, followed by a tasting session of savoury coca cakes using vegetables of traditional agricultural varieties (pumpkins, spinach, onions, etc.), wild plants (purslane, white goosefoot, sow thistles, etc.) and locally-produced cheese. We will end with a tasting session of sweet coca cakes (carob brownie with wood calamint, almond cake with satureja and apple crumble with lemon verbena), accompanied by a home-made ratafia wine or elder and blackberry syrup for the younger participants.
The meal is suitable for vegetarians.
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 - 17.00 HParc de la BarcelonetaShow
Transhumance is the seasonal migration of herds in search of pasture land wherever it may be depending on the time of year: pasture land in the mountains in summer and on the plain in winter.
And so are our shepherds, they lead the flock where the public is gathered to enjoy the street theatre. Shepherds, goats and our dog are the main characters. But maybe you will also end up being a protagonist. Do you know how to milk? And how do you do as a wolf?
Ecological footprint
- October 16th - 18.00 HPlaça ReialTalk
Discussion on unsustainable fishing and its impact. What are the consequences of not fishing in our seas? We’ll be meeting up to discuss the impact that international fishing agreements are having and the advantages to local fishing. We will also find out how West Africa's coastal populations are facing over-exploitation of their maritime resources and what local-fish initiatives we have in Barcelona.
- October 17th - 11.00 H (Plaça del Rei) and October 23th - 10.00 H (Pl. de les Glòries Catalanes, next to the Disseny HUB BarcelonaPlaça del Rei, Plaça de les Glòries Catalanes, next to the Disseny HUB BarcelonaWorkshop
After receiving a brief introduction on climate change and its connection with our food system, everyone attending will be able to calculate the environmental footprint their food generates.
- October 17th - 12.00 HPlaça del ReiWorkshop
A workshop on low energy consumption cooking, to provide ideas and tips for cooking while using as little energy as possible. Tackling the problem in a practical way, we encourage reflection on better food-use cooking and healthy, sustainable food. The workshop aims to provide participants with viable tools for furthering their commitment to reducing the environmental impact of their food, opting for simple, but transformative, solutions. The workshop's objective, through various demonstrations as well as practical and theoretical advice, is to apply this in everyday life. It also fosters the culture of better food use and a complete, balanced diet. The workshop includes an explanation from an expert and the live preparation of various recipes.
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 - 11.30 HParc de la BarcelonetaTalk
Explanation of the Baix Llobregat Agricultural Park as a metropolitan agricultural area that produces food locally for the Barcelona Metropolitan Area. A public-private entity that aims to preserve the farmland and encourage the development of a professional agriculture that ensures the supply of fruits and vegetables to local markets and the viability of farms. During the talk we will discuss projects like the Parc Agrari farmers markets, the Producte Fresc del Parc Agrari brand, and the creation of a “test” area to encourage young people to get involved in farming.
- October 17th - 12.00 HParc de la BarcelonetaTalk
Ramats de Foc is a prescribed-silvopasture project aimed at boosting the contribution of livestock in fire-risk management through pasture in strategic forest areas.
Prescribed silvopasture is the practice of extensive livestock feeding following established a priori guidelines and goals to achieve a type of fire-resistant forest mass and Ramats de Foc is an initiative to promote this work, and help to extend it through our forests and bring it added value.
The project also aims to promote continuity of livestock activity in the region, through its twofold food and landscaping work, and to strengthen the ties between shepherds and local butchers.
By promoting the consumption of livestock animals that manage our forests, the aim is to encourage a change of perception in society so people understand how a certain kind of regional management will enable protection against the big fires that cause the most damage and that initiatives as simple as consuming local livestock are already helping to maintain fire-adapted landscapes.
- October 17th - 12.30 HParc de la BarcelonetaTalk
Alternatives from the global south to the impact of our unsustainable food system: the case of the Mercado Central del AMBA (Buenos Aires metropolitan area).
The activity, which is aimed at all members of the public, is part of the agreement for implementing the “Barcelona menja bé i just” project.
More week
- October 16th and 17th - 10.00 H and 13.00 HPl. Ramon Berenguer el Gran, 2, entresol 1a escala dretaWorkshop
Cookery workshops for everyone who wants their food decisions not to affect the well-being of the planet and who wants to eat as sustainably as possible.
- October 16th and 23th from 10.00 to 12.00 HC de Bailèn, 75Workshop
What do you need to set up a vegetable garden in your home? We will talk about substrates, fertilizer, the cycle of vegetables and growing tables or other ways to organize it. We will also incorporate bio-carbon as a soil regenerator and CO2 trap. Having a vegetable garden at home is not only therapeutic, it also helps with a sustainable diet!
- October 16th from 10.30 to 12.00 HLa Fàbrica del Sol Fab LabWorkshop
The Fàbrica del Sol Fab Lab shows us how it has created a small, sustainable vertical vegetable garden, made out of plastic bottles, recycled wood from fruit boxes and cuttings from advertising banners, which can be hung up inside a flat or on a balcony.
Discover digital manufacturing technologies that are able to turn waste into resources.
