Sustainable Food

<p>In order to spark an interest in local and seasonal cuisine among the younger generations, an activity designed for kids was carried out, which consisted of creating a piece of artwork about the origins of food.<br />
Through a fun and creative activity, based on the collage technique, boys and girls from the Barcelona Metropolitan Area created a set of landscapes from the ingredients used to make different recipes. A collective imaginary, which introduced young children, in a playful, experimental and creative way, to the knowledge about our gastronomic culture, and at the same time, taught them the value of a healthy and sustainable diet.<br />
The art work can be seen on the Sustainable Food Week social media and also on the different screens set up at the different municipal markets.<br />
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<li>Idea and concept: curation team for the Sustainable Food Citizen Week.</li>
<li>With the collaboration of Marta de los Pájaros and Fundesplai.</li>
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<p>As part of the goals of the Barcelona 2021 World Capital of Sustainable Food, and to help promote a transition towards food sustainability, combining people's health with the planet's health, the conference aims to raise awareness about the need for this transition, as well as discussing scientific data and the projects that are being carried out in this field.<br />
The conference is on the future of food: how to combine health and sustainability. It aims to combine experience with academic knowledge, civil society and public institutions, in a reflective debate on the challenges facing us in our move towards 5S food (Salubrious, Sustainable, Safe, Social and Satisfactory), with speeches, roundtables and debates concerning diets and health, the impact of climate change on food systems, agroecology and ecological food, equity, biodiversity and food safety and their socio-economic impact.&nbsp; It will also discuss the subjects of food equity, the right to food and perspectives on food vulnerability, as well as the environmental impact of food and diets, food waste and the added value of local produce as being good for the planet and for strengthening local economies.<br />
The conference will be taking place on 13 October, from 4 to 8 pm, and on 14 October, from 3 to 8:10 pm.</p>

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<p>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.</p>

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<li><strong>Scenography and musical composition: </strong>Cabo San Roque</li>
<li><strong>Stage direction and coordination:</strong> Edi Pou</li>
<li><strong>Idea and concept:</strong> Virginia Angulo /&nbsp;Martín Garber</li>
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