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 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 16 at 11:00hParc de la BarcelonetaTalk
Presentation of the guide that provides readers with ideas, examples and lines of action for initiating better food-use actions in the city's neighbourhoods, either in the form of food networks, better food use meals or other formats.
Guide authors: Espai Ambiental Cooperativa and Associació Cuchara. Published by Barcelona City Council. - October 16th - 11.30 HParc de la BarcelonetaTalk
Presentation of the Pont Alimentari [Food Bridge] project, promoted by Rezero and the Resources Bank Foundation since 2015, with the aim of reducing food waste in the retail, catering and restaurant food-distribution sector, creating a network for interaction and better food use among donor companies and recipient organisations supporting vulnerable groups.
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 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 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 17th from 10.00 to 11.00 H and from 12.00 to 13.00 HLa Fàbrica del SolVisit / Tour
The building strikes a balance between technology and nature, making it an efficient and sustainable space.
Visit it to learn about the various environmental solutions it utilises, such as renewable energy generation, water conservation, biodiversity conservation and sustainable mobility, as it has earned a “Friend of the Bike” certificate and is the only refurbished building to have a Green Seal, among others.
Food and social rights
- October 17th from 18.15 to 19.30 HPlaça ReialRound table
Interactive dialogue between journalism and agroecology to highlight the relationship between the right to information and food sovereignty or the right to food.
Both information and food are currently treated as a mere commodity, when in fact they are fundamental human rights.
Recovering a real and truthful representation of agricultural and food market experiences is essential to improve and make our food more sustainable. - October 17th - 18.30 HJardí dels TarongersTalk
Regardless of whether or not legislation explicitly recognises this (the Spanish Constitution does not), food-resource management historically falls under the responsibility of the authorities, which combine it with supply and export policies, rationing, social assistance, food-market regulation etc.
The purpose is to guarantee the population’s access to a minimum subsistence, even in shortage situations, which ensures every member of society a decent and dignified life. The legitimacy of hunger revolts throughout history highlights how the everyday management of subsistence is a permanent challenge among those governing and those governed.
- October 17th - 19.00 HJardí dels TarongersTalk
Nearly 2.2 billion people have no access to safe drinking water, despite living near rivers, lakes or aquifers. At the same time, by turning water into a traded financial security in futures markets, that access becomes even more difficult and the vulnerability of millions of people increases.
Pedro Arrojo Agudo, the UN Special Rapporteur on the human rights to drinking water and sanitation, offers the Week a specially recorded message, where he speaks about the challenges that humanity is facing in relation to this asset that is essential for life.
Proximity
- October 16th - 12.30 H and 17.00 HParc de la BarcelonetaShow
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!
- Local fish, fishermen from Barcelona. How to consume local fish in a sustainable and responsible wayOctober 17th - 11.00 HParc de la BarcelonetaTalk
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.
- October 17th - 14.00 HParc de la BarcelonetaCulinary experience
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.
More week
- October 15th, 16th, 17th, 20th, 21st, 22nd, 23th and 24th from 12.30 to 14.00 HMasia Can Calopa de DaltVisit / Tour
This activity is an adapted version of the classic visit ‘The Winery and the Vineyard’ offered at Can Calopa de Dalt. In this case, the activity offers a special tasting of wines from periurban projects managed by L’Olivera: Vinyes de Barcelona (from the Finca de Can Calopa de Dalt, in Collserola) and Arraona Blanc i Negre (from the estate at Can Gambús, in the Sabadell Agricultural Park).
- October 16th from 9.00 to 18.00 H / October 17th from 9.00 to 14.00 HInstitute of Catalan Studies, Sala Prat de la RibaRound table
A forum for agriculture, livestock farming, science and the academic world, as well as consumers, where people can meet, debate and establish a framework for cooperation which favours a transition towards resilient, healthy, fair and diversified food systems.
A place where people can work on how to help reduce greenhouse gas emissions and sequestrate carbon in food systems in order to counter and adapt to climate change. - October 16th, 17th, 23th and 24th from 10.30 to 19.00 HLa Rambla Kiosk (near Mercat de la Boqueria)Exhibition
Are you aware of the entities and other organisations that promote and work to make sustainable, fair and healthy food more accessible in Barcelona? Do you know who promotes this in your neighbourhood and what initiatives they organise? Do you need help putting it into practice? Would you like to get involved?
Come along to the kiosks on La Rambla and find out for yourself! Check the grid to see the times for each organisation. We will be near Mercat de la Boqueria.
