Sustainable Food Citizen Week

 

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

Waste vs Good use

Urban rurality and biodiversity

Ecological footprint

Proximity

More week

Gastronomic heritage

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Data d'inici (field_activity_start_date)
  • Food, sustainability and the city. Historical trail
    October 16th - 12.00 H
    Plaça del Rei
    Talk

    Feeding the city has always been a huge challenge: guaranteeing access to the most basic component for sustaining life, to avoid deficiencies and conflicts that compromise the health and social peace of its inhabitants.
    Feeding the city has always been a political issue: the people and the institutions of Barcelona have demanded and exercised the right to intervene politically to achieve an adequate food supply in quantity and quality for the city.
    Over the centuries, the territorial scope and spatial conformation of Barcelona's food footprint have been expanded and modified according to the population that needed to be provided for and the change in the forms of cultivation, animal husbandry, and transport, as well as energy sources used to do so.
    In the 21st century, the city faces new food security challenges due to the climate emergency and the global socio-environmental crisis. To address these, it calls for and exercises new forms of food sovereignty aimed at sustainability within a fair and safe environmental space for everyone on Earth.

     

  • Cuines Barcelona
    Barcelona kitchens. From Cerdà Plan to the Catalan Women's Conference
    October 16th - 12.30 H
    Plaça del Rei
    Talk

    Kitchens are part of this city's history. Moreover, history is also made in kitchens and history infiltrates the kitchens of every city.
    From the mid 19th century to 1976, kitchens were the place where architectural, technological, propaganda and political discussions and practices occurred, while they also held the knowledge and skills that made collective subsistence possible.

     

  • Tasting session: Journey in time through food
    October 16th - 14.00 H
    Plaça del Rei
    Culinary experience

    This activity offers a culinary route that will take us to the past, present and future of food in Barcelona. It will be a guided tasting session for speaking about cultural exchanges, history, traditions, conceptions of sustainability over the course of time, food industrialisation and current trends. A session that will certainly amaze you, showing the contradictions not just in the food model but also in the discussions around today’s food.

    What will we be tasting?

    Pepper wine
    White wine flavoured with spices.
    It contains ginger, rose water, clove, cinnamon and honey
    Allergens: sulphides

    Flat neulas
    Medieval recipe for traditional Christmas desserts
    Contains: flour, sugar, eggs, lard, cream, milk and salt
    Allergens: egg, gluten, dairy products

    Aubergine tart
    Aubergine flan baked with cured cheese, raisins and spices.
    Allergens: dairy products

    Empedrat with cod
    Catalan recipe with Icelandic cod and French beans, tomatoes, red and green peppers, onions and black olives.
    Allergens: fish

    Potato chips
    Allergens: gluten

    Yoghurt with pomegranate
    Free-range yoghurt from the Olot area, with natural pomegranate
    Allergens: dairy products

    We would like to inform you that we are unable to guarantee that the food served at this event will be free of substances which may cause some type of food allergy or intolerance.

Waste vs Good use

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Data d'inici (field_activity_start_date)
  • Taller de vaixelles comestibles
    Edible crockery workshop. How can we get children to eat fruit and vegetables in a fun, and light-hearted way?
    October 16th - 10.00 H / 11.00 H / 12.00 h / 13.00 H
    Parc de la Barceloneta
    Workshop

    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.

  • recuperem el valor dels aliments
    Culinary experience: recovering the value of food products
    October 16 - 14.00 H
    Parc de la Barceloneta
    Culinary 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.

  • Improshow de l’alimentació sostenible
    Improshow on sustainable food
    October 17th - 20.00 H
    Plaça Reial
    Show

    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

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Data d'inici (field_activity_start_date)
  • Creació i gestió d’un banc de llavors
    Creation and management of a seed bank. Everyone can have their own seed bank
    October 16th - 10.00 H
    Jardí dels Tarongers
    Workshop

    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.

     

     

  • Dinar silvestre amb viatge gastronòmic
    Culinary experience: wild lunch and culinary journey
    October 16 at 14:30h
    Jardí dels Tarongers
    Culinary 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.

  • Transhumance
    October 17th - 17.00 H
    Parc de la Barceloneta
    Show

    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?

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Ecological footprint

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Data d'inici (field_activity_start_date)
  • Kiss the Ground (a documentary by Josh Tickell, 2020).
    October 17th - 20.00 H
    Plaça del Rei
    Screening

    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.

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  • Improshow de l’alimentació sostenible
    Improshow on sustainable food
    October 17th - 20.00 H
    Plaça Reial
    Show

    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.

     

  • Food for change (a documentary by Benoît Bringer, 2019)
    October 18th - 22.00 H (variable frequency programming betevé)
    Betevé broadcasting
    Documentary 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.

    Watch trailer Open in a new window

Proximity

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Data d'inici (field_activity_start_date)
  • Improshow de l’alimentació sostenible
    Improshow on sustainable food
    October 17th - 20.00 H
    Plaça Reial
    Show

    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.

     

  • Visita guiada a la Llotja de Mar de Barcelona
    Guided tour of the Confraria de Pescadors de Barcelona. How do fish get from the sea to our table?
    October 19 at 7:30 h / October 20, 21 and 22 at 16:00 h
    Fishermen's Guild of Barcelona
    Visit / 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.

    epap

  • Vestigis i futurs de l’agricultura a Barcelona: la Ponderosa, el Rec Comtal i la Casa de l’Aigua
    Remnants and futures of agriculture in Barcelona: La Ponderosa, El Rec Comtal and La Casa de l’Aigua
    October 23th from 10.00 to 13.00 H
    Casa de l'Aigua de la Trinitat Nova
    Visit / 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

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Data d'inici (field_activity_start_date)
  • Hello, Aquaponics!
    October 16th - 12.00 H
    AKASHA HUB
    Workshop

    An introduction to Aquaponics as an urban agricultural technique.
    Designed so that everyone can understand the basic principles involved. Through a dynamic talk and various practical activities, you can see, touch and even savour the complete aquaponic cultivation cycle, from seeds to harvesting.

    Two hours of structured activities with an interactive talk and a workshop of practical activities (visit to an aquaponic system, water analysis in the system, planting and harvesting, problem management and resolution, etc.).

     

  • Canviar el món des de la nostra cuina
    Changing the world through our cuisine
    October 16th from 17.00 to 18.00 H
    Videoconference
    Talk

    A talk in which will we explore the features of the current agri-food system, where it is heading and the role each of us has to play. We will look at issues such as the relationship between the food industry and biodiversity, governance, new technologies, local consumption and food sovereignty.

  • Permacooking, a new model of sustainable food
    October 16th from 18.00 to 19.00 H
    Vida Meva - Local Ecological Groceries
    Talk

    The chef Sergi de Meià brings us permacooking, as a move towards more sustainable cooking. Not to be missed!