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 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 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 - 20.00 HPlaça del ReiScreening
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. - 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 - 22.00 H (variable frequency programming betevé)Betevé broadcastingDocumentary 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.
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 - 16.00 HParc de la BarcelonetaShow
This show reflects the result of the last fifteen years this quintet's career, in which they have further explored their own style using organic, natural instruments with a grass-roots and contemporary language.
The concert revolves around organic instruments made from materials found in nature. Once they have been crafted, respecting the natural material, they generate melodies with a unique sound.
The stars of the show are the oak-wood and slate txalapartas, percussion instruments using wood from the desert and pipes. We will also hear a clarinet made from bamboo, whose sound creates atmospheric base lines that enhance the other instruments.
- October 17th - 17.30 HParc de la BarcelonetaRound table
Challenges and opportunities for multiplying and consolidating transformational food networks
There has been a significant increase in initiatives, over the last few years, which attempt to facilitate and ensure widespread access to organic and local food, taking the needs of the area's farmers into account. Central purchasing bodies, farmers’ distribution networks and new consumption cooperatives with shops (also known as cooperative supermarkets) are just a few examples of these.
The main goal of these projects is to provide a greater diversity of consumer profiles with access to these types of products. To do that, they aim to overcome the obstacles that prices and physical accessibility represent. They also aim to help improve the viability of the initiatives of farmers who work with agro-ecological values and practices.The aim of the session is to discover various types of initiatives for distributing organic and local food and to reflect on what the key elements are that can help to multiply and consolidate transformational food networks. Taking part in this will be members of Germinando involved in GIASAT (Gestión Integral Agroecológica de los Sistemas Alimentarios Territorializados), VallaEcolid, the Barcelona Local Agri-Food Exchange Centre (CIAP), promoted by the Farmers’ Union, and the Quèviure and Economat Social cooperatives.
- October 17th - 20.00 HParc de la BarcelonetaScreening
Sixty years of standardised fruit and vegetable production and the creation of industrial hybrids have had a dramatic impact on their nutritional content. In the last 50 years, they have lost 27% of their vitamin C and almost half their iron. The tomato, for example: through multiple hybridisations, scientists are constantly producing redder, smoother, and firmer fruits. In the process, however, a quarter of the calcium and more than half of the vitamins have been lost.
The seeds that give rise to the fruits and vegetables we eat are now owned by a handful of multinationals, such as Bayer and Dow-Dupont. These multinationals produce their seeds mainly in India, where workers earn just a few rupees, while the company has a turnover of more than 2 billion euros. A globalised business where seeds are more expensive than gold. According to the FAO, 75% of cultivated varieties have disappeared in the last 100 years.
Loss of nutrients, privatization of life. This documentary presents the great monopoly of the industry on our fruits and vegetables.
More week
- October 14th from 15.00 to 20.10 HUniversity of Barcelona, historic building, Aula Magna, first floorTalk
As part of the goals of the Barcelona 2021 World Capital of Sustainable Food, and to help promote a transition towards food sustainability, combining people's health with the planet's health, the conference aims to raise awareness about the need for this transition, as well as discussing scientific data and the projects that are being carried out in this field.
The conference is on the future of food: how to combine health and sustainability. It aims to combine experience with academic knowledge, civil society and public institutions, in a reflective debate on the challenges facing us in our move towards 5S food (Salubrious, Sustainable, Safe, Social and Satisfactory), with speeches, roundtables and debates concerning diets and health, the impact of climate change on food systems, agroecology and ecological food, equity, biodiversity and food safety and their socio-economic impact. It will also discuss the subjects of food equity, the right to food and perspectives on food vulnerability, as well as the environmental impact of food and diets, food waste and the added value of local produce as being good for the planet and for strengthening local economies.
The conference will be taking place on 13 October, from 4 to 8 pm, and on 14 October, from 3 to 8:10 pm. - 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 15th from 10.00 to 12.00 HMercabarna - 5a planta, recepció centre directiuVisit / Tour
We offer you the chance to discover all the secrets of this market, located in a sustainable, energy-efficient building and exclusively dedicated to the sale of bio produce.
Mercabarna houses the first wholesale market for fresh ecological food in Spain, a firm commitment to furthering the commercialisation of this type of food and facilitating its distribution. The initiative is in response to one of the stated goals of the “Barcelona Eats Sustainably” strategy and the 2021 World Capital of Sustainable Food.
