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 - 10.00 H / 11.00 H / 12.00 h / 13.00 HParc de la BarcelonetaWorkshop
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. - October 16 - 14.00 HParc de la BarcelonetaCulinary 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.
- 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.
Urban rurality and biodiversity
- October 16th - 13.00 HJardí dels TarongersTalk
“Repoblem” [Repopulating] is a social network initiative to connect towns and villages suffering from depopulation with people who are keen to live in those villages.
“Repoblem” disseminates campaigns and offers from town councils who wish to attract new inhabitants, offers of housing, the transfer of businesses and jobs in towns or regions which are suffering from depopulation. It also disseminates pleas from people who are looking for a place in the rural world to begin or modify their life projects. In short, it makes social media act as such: networks that connect people and towns to help reverse depopulation and rebalance the country, in terms of people, services, activities, infrastructures and political clout. - 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… ” - October 16th - 13.20 HJardí dels TarongersTalk
Want to discover how to build a community allotment as opposed to the conventional model of individual plots?
Based on the experience of the PiA allotment, the aim is to encourage a debate on ruralising the city.
Includes image projection.
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 17th - 12.00 HJardí dels TarongersRound table
This debate forum will be centred around social rights as they relate to food. How can we transition towards a model that respects them?
The right to food is a basic right to be able to live, and it is linked to many other social rights. Currently, however, the food supply model is socially unsustainable, as it does not guarantee access to adequate food for all, and at the same time, it leads to a violation of rights.
In this discussion forum, different people involved in the agricultural world will talk about their experiences, the violations of rights that occur at the source, but also throughout the entire food chain, and the global impacts of the industrial food system. In addition, emphasis will be placed on possible alternatives to the globalised food system, and on how to make the transition, both in the field and in the city, to move towards food sovereignty with gender justice.
- October 17th - 12.30 HPlaça ReialTalk
Animal Rebellion is an international movement calling for a transition to a fair and sustainable, plant-based food system in order to stop the mass extinction of species, alleviate the worst effects of the climate emergency, ensure justice for animals and prevent the climatic and eco-social collapse of our planet.
The animal industry is one of the main causes of global warming and therefore of climate change.
We demand that governments and institutions tell the truth and act now!
- October 17th - 17.30 HJardí dels TarongersTalk
We will explain how from the earliest civilisations, hunger and food scarcity have been the driving force in the struggle for the improvement of living conditions and the social rights of people.
Proximity
- 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 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.
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.
