Doing it for the pleasure of caring for ourselves and finding a balance, without restrictions or feelings of guilt.
A healthy relationship with food, making the most of seasonal produce and letting creativity into our kitchen, even if it's only for the lunch box we take to work.
We’ll try, using uncomplicated recipes, tastes, aromas and colours. We'll emphasise the importance of colour in our dishes.
Emotions and healthy eating go hand in hand.
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 21st - 18.00 HBetevé broadcastingTelevised cooking workshop
- October 22nd - 22.00 H (variable according to betevé programming)Betevé broadcastingDocumentary film season
Documentary on natural wine in Spain. A trip from the north to the south of the country, with the vineyard and wine as the background.
A reflection on natural wine from its producers and opinions from renowned sommeliers.
This activity is part of Betevé's documentary film season, including the films Fermentación espontánea, Taste the waste, Food for change and Il mare piange.So you can combine the documentary with a wine tasting at home, we provide you with a list of wines by order (and time) of appearance.
Minute 01 – Sparkling wine from an ancestral method made in the Alt Empordà. Sparkling wine with unique fermentation.
Minute 05- Red wine from the mountains, made on the north side of the Alpujarra in Granada.
Minute 10 – Mineral and fresh wines made in the Sierra de Gredos (Avila), mainly with Garnacha, also with local white varieties such as Chelva, Albilla Real and Malvar.
Minute 13 – Red wine from the Sierra de l’Albera, in the Alt Empordà, made with Garnacha and Carignan (Lledoner and Samsó).
Minute 16 – White wine with maceration of the skins (orange wine) from Penedès made with Xarello from old vines worked within biodynamic parameters.
Minute 19 – Light red wine made with Sumoll, a native grape of the Penedès. From vineyards surrounded by forests of the Alt Penedès.
Minute 23 - Red wine from Galicia from a heroic viticulture of micro-plots in the Ribera Sacra area.
Minute 27 - White wine from the La Mancha variety and the most planted in the peninsula: Airén, in this case, comes from very old, free standing vineyards.
Minute 31 - Terra Alta red wine, inland Catalonia. From a dry and warm area, with powerful aroma and flavour.
Minute 36 - Wine with Mediterranean expression, made in clay vats in the region of Murcia, from the Tintorera Garnacha grape variety.
Minute 38 - White wine from Montepila grapes from vineyards surrounded by olive trees in Cordoba. - October 29 and 30 from 12.00 to 23.30 H, and October 31 from 12.00 to 22.30 HLa Rambla de Barcelona (between Centre d'Art Santa Mònica and Colom)Market
“Terra i gust” is a gastronomic project that links restaurants with small producers, an initiative from Barcelona City Council and organized by Gastronomia de Proximitat and Slow Food Barcelona, with the support of the Association of Gastronomy and Tourism of Baix Llobregat and l’Hospitalet.
It will be a place for citizens to see the different stakeholders involved in the value chain of local products and sustainability, and to point out the importance of the small artisanal producer, of maintaining traditions and environmentally friendly techniques, highlighting the union with gastronomy.There will be various different spaces:
- Spaces for sustainable gastronomy
- Spaces for beverages, with the participation of the Barcelona Beer Festival, with a selection of craft beers. Natural wines, filtered water, and kombucha will also be served.
- Producers market with seasonal and ecological products.
- There will also be an area for cooking shows, talks and games for kids-
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 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 18th - 17.30 HParc de la Ciutadella - Passeig de Pujades amb Passeig Lluís CompanysVisit / 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.
- October 19th - 17.30 HJardins Pla i ArmengolVisit / 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 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 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 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.
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 18th - 11.00 HPalau Foronda, àticVisit / Tour
Visit to the new “roof terrace allotment”, located at Palau Foronda, officially opened in March 2021 and run by people with disabilities. The project will be presented directly by the people with disabilities taking part in it.
The “Roof terrace allotment” project is a Barcelona City Council initiative that promotes urban agriculture and local provision cultivation, making the most of unused spaces in the city’s urban centre (roof terraces and balconies in municipal facilities). Vegetables are cultivated there by associations of people with disabilities and offered to organisations working with people at risk of exclusion.
- October 18th from 15.30 to 19.00 HPalo Alto FoundationTalk
Pecha Kucha presentation and debate on improving food tech innovations that work for collective action and citizens.
- October 18th from 16.00 to 17.30 HVideoconferenceTalk
Is it possible to scale agro-ecological projects without being digitalised? This session, organised by the MatchImpulsa programme, aims to reflect on the promotion of new digital marketing channels since Covid-19 and the impact that digitalisation has on the scalability of sustainable business models and the transformation of the food model.
