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 22nd - 18.00 HBetevé broadcastingTelevised cooking workshop
A chef and an expert in better food use provide advice and useful tips for making the best use of food in cooking. Using the preparation of various recipes as a common thread, the programme introduces concepts that show the importance of sustainable, healthy food and ideas that help to prevent food waste, through everyday consumer and cooking habits.
Urban rurality and biodiversity
- 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 10.00 to 12.00 HPlaça ReialWorkshop
We begin the workshop by presenting a suitcase with a wide-ranging biodiversity of seeds, some of which are local varieties. We then introduce the clay bomb technique for regenerating areas and helping life to grow.
Participants can make their own seed bombs, which they take home after the workshop.
The activity runs from 10 am to 12 noon, in sessions that begin every half hour and last 20-25 minutes. - October 16th - 12.00 HJardí dels TarongersTalk
Interdependence, symbiosis and antagonism. An approach to food production from the rural and city perspectives.
Making the urban setting rural in three ways: production, environment and values. Understanding urbanised spaces as producers of biodiversity, health and food, as well as natural spaces. Understanding the rural setting as a live space and one which gives life, not a space which consumes nor which is consumed, without us feeling linked in some real way to its values and rhythms.
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
- 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 21th - 18.00 HC del Rec, 27Talk
Discover the evolution of the Horteras de la Ribera de Barcelona Consumer Group, seen from the experience of the producer and the consumer, with Dulu and Enric (Hort3Sols farmers) and Julien Telle (Les Horteres consumer) .
- October 21th from 18.00 to 19.15 HEspai Consum ResponsableTalk
Discover a catering service with sustainable job placements, use of non-polluting and reusable materials and with sustainable food products. We use seasonal and local chemical-free products.
- October 21th from 18.30 to 20.30 HLa Lleialtat SantsecaRound table
In this conference, we will explain how the new genetically-modified organisms work (GMO) and any resulting complications that may arise for farmers in terms of feeding the human race and how they are treated in the future, depending on how they are classified.
