Sustainable Food

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!

Watch vídeo

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.

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.