Sustainable Food Citizen Week Programme

The programme for the Sustainable Food Citizen Week features activities of every kind: talks, lectures, debates, shows, documentary film series and plenty more. Find your own activity here

Download here the programme

Data d'inici (field_activity_start_date)
  • Inauguration of Sustainable Food Citizen Week. Changing the world by eating

    <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>

    <ul>
    <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>
    </ul>

    <p>&nbsp;</p>

    <p>&nbsp;</p>

  • Inauguration of Sustainable Food Citizen Week. Changing the world by eating

    <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>

    <ul>
    <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>
    </ul>

    <p>&nbsp;</p>

    <p>&nbsp;</p>

  • Inauguration of Sustainable Food Citizen Week. Changing the world by eating

    <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>

    <ul>
    <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>
    </ul>

    <p>&nbsp;</p>

    <p>&nbsp;</p>

Gastronomic heritage

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Data d'inici (field_activity_start_date)
  • Opening of the temporary exhibition “Feeding Barcelona, city, supply and health"

    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.  

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

    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. 
     

    16th October - 11.00 H
    Plaça del Rei
    Talk
  • The medieval roots of Catalan gastronomic heritage

    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].

    October 16th - 11.30 H
    Plaça del Rei
    Talk

Waste vs Good use

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Data d'inici (field_activity_start_date)
  • A la cuina, #jonollenço! #AllFoodMatters
    ‘A la cuina, #jonollenço!’ #AllFoodMatters. Better food use and cooking

    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.

    October 22nd - 18.00 H
    Betevé broadcasting
    Televised cooking workshop

Urban rurality and biodiversity

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Data d'inici (field_activity_start_date)
  • Imatge pregó coral
    Inauguration of Sustainable Food Citizen Week. Changing the world by eating

    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 14th - 19.30 H
    Plaça de Sant Jaume
    Show
  • 16 octubre 10:00 a 12:00 h
    Making seed bombs

    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 from 10.00 to 12.00 H
    Plaça Reial
    Workshop
  • Discussion between Vanesa Freixa and Joan Rieradevall

    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.

    October 16th - 12.00 H
    Jardí dels Tarongers
    Talk

Ecological footprint

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Data d'inici (field_activity_start_date)
  • Descobreix l’impacte del teu plat de peix
    Discover the impact of your fish dish

    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 16th - 18.00 H
    Plaça Reial
    Talk
  • Digues el que menges, i calcula el que emets
    Tell us what you eat and calculate what you emit

    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 - 11.00 H (Plaça del Rei) and October 23th - 10.00 H (Pl. de les Glòries Catalanes, next to the Disseny HUB Barcelona
    Plaça del Rei, Plaça de les Glòries Catalanes, next to the Disseny HUB Barcelona
    Workshop
  • L’eficiència energètica a la cuina: un ingredient clau per avançar cap a una alimentació sostenible
    Energy efficiency in the kitchen: a key ingredient for moving towards sustainable food. Workshop on low energy consumption cooking

    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.

    October 17th - 12.00 H
    Plaça del Rei
    Workshop

Proximity

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Data d'inici (field_activity_start_date)
  • Improshow de l’alimentació sostenible
    Improshow on sustainable food

    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 17th - 20.00 H
    Plaça Reial
    Show
  • Visita guiada a la Llotja de Mar de Barcelona
    Guided tour of the Confraria de Pescadors de Barcelona. How do fish get from the sea to our table?

    The fish market is a specific part of the Barcelona fishing port where the fish that have been caught during the day are auctioned off for sale. On the occasion of Sustainable Food Week, the market opens its doors so that we can learn about the fleet of the Fishermen’s Guild of la Barceloneta, the various fishing methods used and the environmental impact they have. During the visit, we will talk about the types of fishing and the methods used to catch different species, while learning what a day at the market is like, what species are sold at auction, and what measures are being taken to address the new challenges that are putting marine ecosystems at risk.

    epap

    October 19 at 7:30 h / October 20, 21 and 22 at 16:00 h
    Fishermen's Guild of Barcelona
    Visit / Tour
  • Vestigis i futurs de l’agricultura a Barcelona: la Ponderosa, el Rec Comtal i la Casa de l’Aigua
    Remnants and futures of agriculture in Barcelona: La Ponderosa, El Rec Comtal and La Casa de l’Aigua

    Are there any allotment estates left in Barcelona? How does Barcelona feed itself? How vulnerable are we, without having land available for producing the food we eat? Discover La Ponderosa, the city’s last allotment estate, the Rec Comtal and water heritage, and fall in love with local produce and sustainable food.

    October 23th from 10.00 to 13.00 H
    Casa de l'Aigua de la Trinitat Nova
    Visit / Tour

More week

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Data d'inici (field_activity_start_date)
  • Visita a l’hort del Palau Foronda
    Visit to the Palau Foronda allotment

    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.
     

    October 18th - 11.00 H
    Palau Foronda, àtic
    Visit / Tour
  • Food Tech 3.0 Programa d’Acceleració: BCN Showcase
    Food Tech 3.0 Acceleration Programme: BCN Showcase

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

    October 18th from 15.30 to 19.00 H
    Palo Alto Foundation
    Talk
  • How can digitalisation contribute to sustainable food?

    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.

    October 18th from 16.00 to 17.30 H
    Videoconference
    Talk