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
Note for screen reader users. This gallery shows one element, which can be image or video. Use the controls to show the previous or the next element.
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 22nd - 18.00 HBetevé broadcastingTelevised cooking workshop
A chef and an expert in better food use provide advice and useful tips for making the best use of food in cooking. Using the preparation of various recipes as a common thread, the programme introduces concepts that show the importance of sustainable, healthy food and ideas that help to prevent food waste, through everyday consumer and cooking habits.
Urban rurality and biodiversity
- October 16 at 13:40 hJardí dels TarongersTalk
Bees are one of the most important, and unknown, groups of pollinators. The aim of this talk is to showcase the life of bees, and also serve as an opportunity to understand the role that these insects play, together with the hosts, the plants, in the ecological balance of the planet. The reality is that humanity is facing a disturbing problem: the decline of bees. It is a subject that is being talked about more and more, and that we cannot overlook, as the Museum of Natural Sciences. The causes are numerous, and closely linked to the long litany of changes to the environment prompted by human activity. Now is the time for us to understand what we have done wrong and prepare a guide of best practices that can be used to recover the biodiversity that has been lost.
- October 16th - 16.30 HPlaça ReialTalk
The dynamics of this activity involve a mandala. We draw conclusions on how urban agriculture has fared this year, where we have made progress and where not, where we are headed and the importance of agriculture within the city, with the participation of various people connected to urban agriculture and others who will help us to connect with our bodies.
This is an open, participative activity where the audience can contribute their wishes and materials to the mandala. Ritual for closing and opening the year, as it has been a busy one in urban agriculture. - October 16th - 17.30 HJardí dels TarongersRound table
The Metropolitan agricultural belt is the on-site embodiment of the need (exacerbated by climate change and the biodiversity crisis) for healthy, wholesome and sustainable local supplies. It starts in the Metropolitan Area and includes the entire Metropolitan Region: it has a bottom-up structure, based on the view, already accepted by some city councils, that we need to preserve or create an agricultural belt around every municipality. We are therefore talking about a belt of belts.
To make this possible, the two main challenges we face are access to production resources and guaranteed fair prices. And in addition to this demand for “minimum prices for food and maximum prices for land”, there is the vital importance of adopting large-scale healthy, mitigating and regenerative agronomic practices. This means that financial aid for farmers has to involve cross compliance, but also has to be available to everyone, not just the big producers.
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
- 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.
