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 21st - 17.30 HBiblioteca Joan MiróVisit / 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 22nd - 17.30 HPlaça Lesseps (sortida metro)Visit / 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 23th - 10.00 HEstació Carretera de les Aigües- Funicular de VallvidreraVisit / 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 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 - 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 18th from 9.30 to 13.30 HPalo Alto FoundationTalk
Midway through the European project FoodSHIFT 2030, organised in Barcelona, the initiative is offering a conference open to everybody and with the participation of the members of the European consortium, its acceleration labs and a series of international guests, presenting the progress in its research and citizen involvement.
- October 18th from 10.00 to 12.00 HFormació i TreballWorkshop
We are offering a talk in our field of “Training in Catering” for young people in vocational training, and we also prepare them for entering the job market in restaurants and catering.
We include the contents of vegetarian and vegan menus, as well as sustainable packaging! - October 18th from 11.00 to 12.30 HEspai Consum ResponsableTalk, Culinary experience
Talk and tasting aiming to promote sustainable food from locally-sourced produce and the prevention of food waste.
