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 17th - 13.00 HPlaça del ReiTalk
Talk looking at all the most common stages of the life cycle of our food. From the farm to the table, we’ll be pondering the carbon footprint of agriculture, packaging, logistics, cooking, organic waste etc. The overall goal is to provide information for deciding on food which has a lower impact in terms of greenhouse gas emissions. The session will also stress the contradictions in environmental communication for consumers.
- 17th October 13.30 hPlaça del ReiTalk
What are the impacts of our food system on our planet? How does this affect the peasantry, our territory and the communities of the global south? What role does the food industry play? What can we do as consumers? What is the role and situation of women, who have traditionally fed the world? On all these issues, we offer you an exciting dialogue with Vandana Shiva (Indian climate activist, graduate in physics, philosopher, ecologist, feminist and author of more than twenty books and 300 articles in the world's most prestigious scientific journals) and Esther Vivas ( activist, researcher in social movements and agricultural and food policies, degree in journalism and diploma in higher studies in sociology from the Autonomous University of Barcelona).
- October 17th - 17.30 HPlaça del ReiRound table
The current industrial agri-food system generates a series of environmental conflicts that are manifested through struggles and mobilisations in response to the impact this system has on the environment and society. These conflicts are mainly associated with the defence of environmental conditions or equal access and distribution of natural resources, often occurring in production and transit areas, and ultimately affecting the regions and communities where they happen. They often reveal conflicting interests, different development paradigms, and aspects related to involvement in decision-making.
The aim of this roundtable is to address some of the main current socio-environmental conflicts in Catalonia, arising from the food system, and to understand the causes and impacts both in Catalonia and the Global South, in order to make them visible, encourage dialogue and provide possible solutions or alternatives.
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 16th - 12.30 H and 17.00 HParc de la BarcelonetaShow
Horta is a show that recuperates values rooted in the earth and the most genuine ancestral customs, bringing them up to date and adapting them to the interests and knowledge of younger children. An itinerant journey through various transformed theatrical spaces in Horta, where the senses and the children are the protagonists: touching the earth, listening to and singing songs, discovering stories and old objects and smelling herbs.
Joana and Esther, the two stars of this story, have everything ready: this is the time to wake the earth up and start the cycle, as they were shown by their granddad Vicent and their grandma Maria.
An experience that combines the power of oral narration with the magic and poetry of theatrical and performance resources. Through our senses, we discover what Horta is, with tenderness and emotion, but above all, with humour, entertainment and education.The countryside is part of our tradition and our future and... Who knows, the children in the audience today may become the great agronomists of the future!
- Local fish, fishermen from Barcelona. How to consume local fish in a sustainable and responsible wayOctober 17th - 11.00 HParc de la BarcelonetaTalk
Talk presenting local fish consumption projects such as La Platgeta, which will provide the keys to consuming fish in a healthy, fair, sustainable and responsible way.
- October 17th - 14.00 HParc de la BarcelonetaCulinary experience
Would you like to taste a menu put together by healthy, sustainable groups? Let yourself be seduced by their culinary proposals. Come, taste, and become part of the change.
When designing the menu, we took the following into account:
- The Mediterranean diet as the basis for the project: seasonal vegetables, legumes and fish.
- The food offered to us by the producers of local, seasonal ecological produce.
- The dishes have been designed with culinary combinations, in order to enjoy the territory's food, produced using healthy culinary techniques.
The menu is cooked by eighteen chefs who belong to the network; we are from Catalonia, Valencia, Aragon, Madrid, the Balearic Islands, the Canary Islands and Galicia.
We serve the menu accompanied by the producers who supplied the vegetables, legumes, oil, wine and fish. We will also be accompanied by a manager of short-circuit marketing, a nutritionist and an educator; we would like you to meet all of the people who make the change of model possible in our groups, a strategic sector for furthering this change in the food model.Menu
- Cream of sweet potato with hen-of-the-wood mushrooms
- Raw vegetable salad with pomegranate and orange vinaigrette
- Chickpea hamburger with spinach and young garlic sauce
- Beetroot pie with carob sauce
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.
More week
- October 18th from 9.30 to 13.30 HPalo Alto FoundationTalk
Midway through the European project FoodSHIFT 2030, organised in Barcelona, the initiative is offering a conference open to everybody and with the participation of the members of the European consortium, its acceleration labs and a series of international guests, presenting the progress in its research and citizen involvement.
- October 18th from 10.00 to 12.00 HFormació i TreballWorkshop
We are offering a talk in our field of “Training in Catering” for young people in vocational training, and we also prepare them for entering the job market in restaurants and catering.
We include the contents of vegetarian and vegan menus, as well as sustainable packaging! - October 18th from 11.00 to 12.30 HEspai Consum ResponsableTalk, Culinary experience
Talk and tasting aiming to promote sustainable food from locally-sourced produce and the prevention of food waste.
