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 - 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 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 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 - 20.00 HJardí dels TarongersScreening
After the gold and the oil rush, the time of the water rush has now dawned. In addition to the growing population and the spread of agriculture, problems such as environmental pollution and global warming are now being faced. The demand for water is skyrocketing all over the world. In 2050 at least one in four people will live in a country with chronic water shortages. Reason enough to arouse the greed of the financial giants, who are sounding the attack and investing billions of euros in this sector. Whether Goldman Sachs, HSBC, UBS, Allianz, Deutsche Bank or BNP: banks, investment funds and hedge funds are pouncing on everything that has to do with the blue gold.
But can freshwater be considered a commodity on a par with oil, coal or wheat? Can we allow the players in these markets - banks and investment funds - to create financial instruments that enable them to bet on the value of water? Should this precious resource even be declared untouchable in order to protect it from the sharks of the financial world? From Australia to California and from New York to London, this investigative documentary tells of the current struggle between the advocates of the "financialisation" of water and the defenders of water as a human right. This head-on clash takes place in several fields: ideology, politics, environmental issues and, of course, the economy. And the fate of the almost 10 billion inhabitants of our planet depends not least on its outcome. - 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 21st - 22.00 H (variable according to betevé programming)Betevé broadcastingDocumentary film season
A confrontation between two civilisations and their ways of managing ocean resources: thanks to a multimillion-dollar agreement with the Senegalese government, every year, 500 European fishermen work in the waters off the coast of Senegal, equipped with the most advanced technologies. Every day, Senegalese fishermen go out to sea on fifteen thousand canoes to fish what is left from this unequal competition, equipped with knowledge of local currents and fishing grounds. The tragedy, however, is imminent: experts estimate that in a couple of decades there will be no fish left to fish.
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.
Proximity
- October 17th - 11.30 HParc de la BarcelonetaTalk
Explanation of the Baix Llobregat Agricultural Park as a metropolitan agricultural area that produces food locally for the Barcelona Metropolitan Area. A public-private entity that aims to preserve the farmland and encourage the development of a professional agriculture that ensures the supply of fruits and vegetables to local markets and the viability of farms. During the talk we will discuss projects like the Parc Agrari farmers markets, the Producte Fresc del Parc Agrari brand, and the creation of a “test” area to encourage young people to get involved in farming.
- October 17th - 12.00 HParc de la BarcelonetaTalk
Ramats de Foc is a prescribed-silvopasture project aimed at boosting the contribution of livestock in fire-risk management through pasture in strategic forest areas.
Prescribed silvopasture is the practice of extensive livestock feeding following established a priori guidelines and goals to achieve a type of fire-resistant forest mass and Ramats de Foc is an initiative to promote this work, and help to extend it through our forests and bring it added value.
The project also aims to promote continuity of livestock activity in the region, through its twofold food and landscaping work, and to strengthen the ties between shepherds and local butchers.
By promoting the consumption of livestock animals that manage our forests, the aim is to encourage a change of perception in society so people understand how a certain kind of regional management will enable protection against the big fires that cause the most damage and that initiatives as simple as consuming local livestock are already helping to maintain fire-adapted landscapes.
- October 17th - 12.30 HParc de la BarcelonetaTalk
Alternatives from the global south to the impact of our unsustainable food system: the case of the Mercado Central del AMBA (Buenos Aires metropolitan area).
The activity, which is aimed at all members of the public, is part of the agreement for implementing the “Barcelona menja bé i just” project.
More week
- October 16th from 11.00 to 13.00 HLa Fàbrica del SolTalk
A talk on sustainable food at an early age and the emotions that are derived from what we eat.
During the talk we reflect on the benefits of conscious, sustainable nutrition during childhood; the relationship between what we eat and the emotions we feel, acquiring healthy habits at a young age and the importance of understanding how our body works
- October 16th - 11.00 HMercat de la Sagrada FamíliaCulinary experience
Times are changing, and so is our food. Just as our work, our leisure and the way we relate to each other have changed, we can also change our eating habits and make them healthier.
One essential nutrient for a healthy diet is protein, which we usually associate with food of animal origins. But what options do vegetables offer us in terms of protein content? Come and find out, and enjoy a spectacular culinary tasting!
- October 16th from 11.30 to 12.30 HVallvidrera Civic Centre - Vázquez MontalbánShow
A family show that aims to familiarise children with the cooking of seasonal vegetables and foster a healthy, sustainable diet.
Can you imagine seeing how some seeds turn into fresh vegetables, in front of your eyes? In this fantastic family show, you will discover the magic of cooking while having a good laugh. You will see a love story in the form of a Shakespearian tragicomedy, where peaceful coexistence triumphs inside the saucepan! From now on, eating cauliflower, carrots or broccoli will be much more fun. You’ll be licking your fingers!
