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 16th - 12.00 HParc de la BarcelonetaTalk
The mission of the NGO Nutrition Without Borders is to contribute to reducing nutrition inequalities throughout the world, in accordance with human rights. They act from the perspective of cooperation, training and empowerment, promoting the balanced use of the world's food resources and solidarity amongst peoples of all nations, in line with the 2030 Sustainable Development Goals.
At Nutrition Without Borders, we are aware of the economic crisis which is affecting some sectors of the population, a factor that increases vulnerability and leads to poverty and social exclusion.
“Sharing food” is an initiative for making the best use of food resources and networking to help prevent food waste and reduce the impact of poverty in the Barcelona Metropolitan Area. The project aims to protect the universal right to food for Barcelona citizens at risk of social exclusion, while also cutting down on food waste and helping reduce the city's ecological footprint to favour the planet. - October 16th - 12.30 HParc de la BarcelonetaWorkshop
What foods are naturally available in each season? How can we maintain a varied, healthy and sustainable diet? This master class guides participants towards sustainable, local and seasonal food. During the session, we will see various strategies for healthy cooking and seasonal food conservation, so we can enjoy them all year round and get the most out of them.
The master class also shares practical ideas for conserving, storing and cooking the food, sharing explanations about the social and environmental importance of our food habits with the audience. Gaining a culture of better food use and providing specific tools for getting the most out of food products. Advice is given on how to eat a complete, balanced diet without dying in the process. Where should we store carrots? What do we do with so many tomatoes? What we can do with summer fruit? If you would like to hear some practical, everyday advice that is fun and visual, don’t miss this class! - October 16th - 17.30 HParc de la BarcelonetaRound table
Relationships of power within the agri-food system and their impact on public policies
For over a decade the loss of food sovereignty has been recognised as a key factor in the impoverishment of the people. This basically affects people living in rural environments, but there is an increasing amount of protest in cities, due to a loss of control and decision-making in terms of what we eat every day.
Due to the situation created by the Covid-19 pandemic, we have become even more aware of the
current food system's inability to respond to the general public's needs, especially in sectors of society with pre-existing inequalities.
All of these conditioning factors of poor diet, together with advertising and labelling, generate health problems in an increasingly large proportion of society.In response to this, alternative initiatives to food banks have arisen in many cities, with a transformative focus on these social inequalities. Likewise, there is a clear need for institutions to include public policies that guarantee access to this human right.
From the perspective provided by food sovereignty, we aim to tackle the capacity and decision-making processes which determine what is produced, where it is produced, how
it is produced and on what scale, as well as how these social inequalities are created.
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 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 17th - 11.00 H (Plaça del Rei) and October 23th - 10.00 H (Pl. de les Glòries Catalanes, next to the Disseny HUB BarcelonaPlaça del Rei, Plaça de les Glòries Catalanes, next to the Disseny HUB BarcelonaWorkshop
After receiving a brief introduction on climate change and its connection with our food system, everyone attending will be able to calculate the environmental footprint their food generates.
- October 17th - 12.00 HPlaça del ReiWorkshop
A workshop on low energy consumption cooking, to provide ideas and tips for cooking while using as little energy as possible. Tackling the problem in a practical way, we encourage reflection on better food-use cooking and healthy, sustainable food. The workshop aims to provide participants with viable tools for furthering their commitment to reducing the environmental impact of their food, opting for simple, but transformative, solutions. The workshop's objective, through various demonstrations as well as practical and theoretical advice, is to apply this in everyday life. It also fosters the culture of better food use and a complete, balanced diet. The workshop includes an explanation from an expert and the live preparation of various recipes.
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
- 14-24 October, all daySustainable Food Week Social Media, Screens of the muncipal marketsExhibition
In order to spark an interest in local and seasonal cuisine among the younger generations, an activity designed for kids was carried out, which consisted of creating a piece of artwork about the origins of food.
Through a fun and creative activity, based on the collage technique, boys and girls from the Barcelona Metropolitan Area created a set of landscapes from the ingredients used to make different recipes. A collective imaginary, which introduced young children, in a playful, experimental and creative way, to the knowledge about our gastronomic culture, and at the same time, taught them the value of a healthy and sustainable diet.
The art work can be seen on the Sustainable Food Week social media and also on the different screens set up at the different municipal markets.
- Idea and concept: curation team for the Sustainable Food Citizen Week.
- With the collaboration of Marta de los Pájaros and Fundesplai.
- 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 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… ”
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.
