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
Note for screen reader users. This gallery shows one element, which can be image or video. Use the controls to show the previous or the next element.
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 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 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 - 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 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.
