Sustainable Food

Stand-out events were the first Citizen Sustainable Food Week, which included numerous educational and cultural activities that had something for everyone, and the 7th Global Forum of the Milan Urban Food Policy Pact, with the participation of dozens of cities, administrations and international organisations. With the support of the catering sector and hotel and catering schools, the sustainable food paradigm was included in the framework of the Gastronomic Forum, and a Seasonal Menu initiative was developed to promote cooking with organic, seasonal and local produce.

Children and schools also played a leading role over the course of the year, participating in innovative projects such as the “Healthier and more sustainable school canteens” programme and the “Now, here – schools for sustainable food” project, which have helped to promote healthier, fairer and more sustainable food in schools.

Shops are one of the main facilitators driving change in the city's food consumption model, which is why the Green Commerce project was launched (afegir enllaç) in municipal markets, and the Biomarket , the largest organic wholesale market in Europe, was created.

Finally, Barcelona’s year as the World Capital of Sustainable Food has enabled a rethink of the municipal food aid system via the Alimenta project, and the introduction of pioneering measures in public procurement and food advertising.

In short, Barcelona World Capital of Sustainable Food has helped to promote the city’s food transformation programme. But there is still a long way to go. Many projects will continue into 2022, in particular the development of the city’s 2030 Sustainable Food Strategy. A strategy that we all – individuals, associations, organisations, companies and the public administrations involved – need to work together to build.