Sustainable Food Citizen Week

 

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

Waste vs Good use

Urban rurality and biodiversity

Ecological footprint

Proximity

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Gastronomic heritage

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Data d'inici (field_activity_start_date)
  • Opening of the temporary exhibition “Feeding Barcelona, city, supply and health"
    15th October 18.30h
    Barcelona History Museum (MUHBA), Saló del Tinell
    Talk

    Feeding the population has always been a concern for cities. It has been a decisive factor in their relationship with surrounding territories, in the centuries-long evolution of technologies for obtaining food produce and in the conditions under which men and women have been able to feed themselves and stay alive. 

    From the outset, one of the main tasks of the Consell de Cent, the Barcelona municipal institution created in 1249, was to guarantee food supplies and ensure food safety. Since then, the city's government has strived to guarantee good quality food supplies, because it has been directly responsible for them, provided support in doing so or has sought alternatives to the insufficient actions of other authorities.  

    The municipal government's intervention continues today, with Mercabarna, Barcelona and the Western Mediterranean's great food store, and the city's network of municipal markets. This long history of decisive municipal involvement in the food supply chain is historically unique to Barcelona, with no similar situation in most other European cities.   
    The exhibition is open from 15 October 2021 to 15 October 2022.  

  • Presentation of the temporary exhibition “Feeding Barcelona, city, supply and health"
    16th October - 11.00 H
    Plaça del Rei
    Talk

    Presentation of the exhibition “Feeding Barcelona, city, supply and health”, organised by the Museu d’Història de Barcelona (MUHBA).

    One area of research and dissemination for the MUHBA in recent years has centred on the study of food and people’s health. The “Feeding Barcelona” project has paid particular attention to the institutions and policies which have made it possible to meet the basic life needs of people throughout history, and, as a consequence, the sustainable existence of the city itself. 
     

  • The medieval roots of Catalan gastronomic heritage
    October 16th - 11.30 H
    Plaça del Rei
    Talk

    During the 14th and 15th centuries, Catalan cooking achieved a level of excellence that was internationally acknowledged. Its aims were to obtain complex flavours through combining fine seasonings, to mask the natural qualities of the food and create sophisticated and attractive dishes. The conquest of Naples by Alfonso the Magnanimous and popes Calixtus III and Alexander VI, both from the Borja family, contributed to increased contact with Italy, from where its fame spread to the rest of Western Europe. Italian creations were praised by the expert gourmets of the day and were gathered across four cookery books: Llibre de Sent Soví [The Book of Saint Sovin], Llibre d’aparellar de menja [Book of Food Pairings], Llibre de totes maneres de potatges [Book of all Kinds of Stews] and Llibre del coc [Book of the Cook].

Waste vs Good use

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Data d'inici (field_activity_start_date)
  • Taller de vaixelles comestibles
    Edible crockery workshop. How can we get children to eat fruit and vegetables in a fun, and light-hearted way?
    October 16th - 10.00 H / 11.00 H / 12.00 h / 13.00 H
    Parc de la Barceloneta
    Workshop

    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.

  • recuperem el valor dels aliments
    Culinary experience: recovering the value of food products
    October 16 - 14.00 H
    Parc de la Barceloneta
    Culinary 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.

  • Improshow de l’alimentació sostenible
    Improshow on sustainable food
    October 17th - 20.00 H
    Plaça Reial
    Show

    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

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Data d'inici (field_activity_start_date)
  • Guided tours for discovering edible plants: Sants-Montjuïc
    October 21st - 17.30 H
    Biblioteca Joan Miró
    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.

  • Plantes Gràcia
    Guided tours for discovering edible plants: Gràcia
    October 22nd - 17.30 H
    Plaça 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.

  • Foto rutes plantes comestibles Collserola
    Guided tours for discovering edible plants: Collserola
    October 23th - 10.00 H
    Estació Carretera de les Aigües- Funicular de Vallvidrera
    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.

Ecological footprint

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Data d'inici (field_activity_start_date)
  • Kiss the Ground (a documentary by Josh Tickell, 2020).
    October 17th - 20.00 H
    Plaça del Rei
    Screening

    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.

    Watch trailer

  • Improshow de l’alimentació sostenible
    Improshow on sustainable food
    October 17th - 20.00 H
    Plaça Reial
    Show

    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.

     

  • Food for change (a documentary by Benoît Bringer, 2019)
    October 18th - 22.00 H (variable frequency programming betevé)
    Betevé broadcasting
    Documentary 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.

    Watch trailer

Proximity

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Data d'inici (field_activity_start_date)
  • Horta
    Horta (vegetable garden)
    October 16th - 12.30 H and 17.00 H
    Parc de la Barceloneta
    Show

    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!

    Watch vídeo

  • Local fish, fishermen from Barcelona. How to consume local fish in a sustainable and responsible way
    October 17th - 11.00 H
    Parc de la Barceloneta
    Talk

    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.

  • Experiència gastronòmica: menú degustació amb aliments ecològics i de temporada i proximitat
    Culinary experience: a tasting menu with ecological, local and seasonal food
    October 17th - 14.00 H
    Parc de la Barceloneta
    Culinary 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

Check the programme

Data d'inici (field_activity_start_date)
  • Visita a l’hort del Palau Foronda
    Visit to the Palau Foronda allotment
    October 18th - 11.00 H
    Palau Foronda, àtic
    Visit / 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.
     

  • Food Tech 3.0 Programa d’Acceleració: BCN Showcase
    Food Tech 3.0 Acceleration Programme: BCN Showcase
    October 18th from 15.30 to 19.00 H
    Palo Alto Foundation
    Talk

    Pecha Kucha presentation and debate on improving food tech innovations that work for collective action and citizens.

  • How can digitalisation contribute to sustainable food?
    October 18th from 16.00 to 17.30 H
    Videoconference
    Talk

    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.