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)
  • Visit the Biomarket

    <p>We offer you the chance to discover all the secrets of this market, located in a sustainable, energy-efficient building and exclusively dedicated to the sale of bio produce.</p>

    <p>Mercabarna houses the first wholesale market for fresh ecological food in Spain, a firm commitment to furthering the commercialisation of this type of food and facilitating its distribution. The initiative is in response to one of the stated goals of the “Barcelona Eats Sustainably” strategy and the 2021 World Capital of Sustainable Food.</p>

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  • Anti-waste rècipes

    <p>Recipe store online with traditional recipes to help stop food waste.<br />
    Trying to get local cooking traditions back with aim of putting a stop to throwing away food.</p>

  • Temporary exhibition “Feeding Barcelona. City, supply and health”

    <p>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.<br />
    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. &nbsp;<br />
    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.&nbsp; &nbsp;<br />
    The exhibition is open from 15 October 2021 to 15 October 2022.</p>

Gastronomic heritage

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Data d'inici (field_activity_start_date)
  • Alimentació i cuina emocional
    Emotional diet and cooking. Putting colour and joy into cooking

    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.

    October 21st - 18.00 H
    Betevé broadcasting
    Televised cooking workshop
  • Fermentación espontánea (documentary by Clara Isamat, 2016).

    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 22nd - 22.00 H (variable according to betevé programming)
    Betevé broadcasting
    Documentary film season
  • Terra i gust. Sustainable restaurant fair

    “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-

    http://www.terraigust.cat/

    October 29 and 30 from 12.00 to 23.30 H, and October 31 from 12.00 to 22.30 H
    La Rambla de Barcelona (between Centre d'Art Santa Mònica and Colom)
    Market

Waste vs Good use

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Data d'inici (field_activity_start_date)
  • Taller de vaixelles comestibles
    Edible crockery workshop. How can we get children to eat fruit and vegetables in a fun, and light-hearted way?

    At the edible crockery workshop, children will create their own seasonal spoons, bowls and glasses using domestic technologies, with fruit and vegetables as their materials.
    The aim is to offer children and parents a fun, creative activity that involves healthy food.
    At the workshop, the children explore the shapes, textures, colours, aromas and tastes of the vegetables, learning concepts such as seasonal produce, location, ecology and properties of the fruit and vegetables. At the same time, the workshop fosters the introduction of these foodstuffs in their daily diets.

    October 16th - 10.00 H / 11.00 H / 12.00 h / 13.00 H
    Parc de la Barceloneta
    Workshop
  • recuperem el valor dels aliments
    Culinary experience: recovering the value of food products

    A free, best-use meal to raise people's awareness about the value of food, preventing food waste and making the best use of food. 200 menus will be served, made using recovered food and a plenty of creativity! Parc de la Barceloneta will become an amplifier for the people and projects that work towards reducing food waste, making the most of food and achieving zero waste. The recovered food is the star of the show! The other ingredient: volunteers. The kitchen will be humming thanks to a team of volunteers who make it possible to recover surplus food, cook and serve the dishes. The selection, cleaning and preparation of all the recovered food is carried out in a fun, relaxed atmosphere. Everyone is welcome! On the same day, we will also be offering recovered food that hasn't been used by the kitchen, at an “adoption stall”, as a donation and act of joint responsibility towards the value of the product.

    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.

    October 16 - 14.00 H
    Parc de la Barceloneta
    Culinary experience
  • 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

Urban rurality and biodiversity

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Data d'inici (field_activity_start_date)
  • Guided tours for discovering edible plants: Sants-Montjuïc

    A walk for discovering the many wild plants we have close to home that we were unfamiliar with and the varied possible uses of which we could never have imagined. We’ll learn how to identify them, we’ll smell and taste them and discover the uses each of the species has inside and outside the kitchen.

    October 21st - 17.30 H
    Biblioteca Joan Miró
    Visit / Tour
  • Plantes Gràcia
    Guided tours for discovering edible plants: Gràcia

    A walk for discovering the many wild plants we have close to home that we were unfamiliar with and the varied possible uses of which we could never have imagined. We’ll learn how to identify them, we’ll smell and taste them and discover the uses each of the species has inside and outside the kitchen.

    October 22nd - 17.30 H
    Plaça Lesseps (sortida metro)
    Visit / Tour
  • Foto rutes plantes comestibles Collserola
    Guided tours for discovering edible plants: Collserola

    A walk for discovering the many wild plants we have close to home that we were unfamiliar with and the varied possible uses of which we could never have imagined. We’ll learn how to identify them, we’ll smell and taste them and discover the uses each of the species has inside and outside the kitchen.

    October 23th - 10.00 H
    Estació Carretera de les Aigües- Funicular de Vallvidrera
    Visit / Tour

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)
  • Agricultura i alimentació als espais metropolitans: el Parc Agrari del Baix Llobregat
    Agriculture and food in metropolitan areas: The Baix Llobregat Agricultural Park

    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 - 11.30 H
    Parc de la Barceloneta
    Talk
  • Ramats de Foc
    Ramats de Foc (Herds of fire)

    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 - 12.00 H
    Parc de la Barceloneta
    Talk
  • Diàleg entre Nahuel Levaggi i Aitor Urkiola
    Dialogue between Nahuel Levaggi and Carles Soler

    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.

     

    October 17th - 12.30 H
    Parc de la Barceloneta
    Talk

More week

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Data d'inici (field_activity_start_date)
  • Communal breakfast from the International Bakers Congress

    At this communal breakfast there will be three work stations baking home-made bread, which is more natural and better for a balanced, sustainable diet and, in terms of production and consumption, it generates less impact on the environment and is produced locally.
    It reduces the negative impact on the environment. It helps to reduce the consumption of highly processed bread and pastries, which are not good for your health.

     

     

    October 17th from 10.00 to 12.00 H
    Esplanade next to Estació del Nord
    Talk, Culinary experience
  • XVII Festival de Sopes del Món Mundial
    XVII International Soups of the World Festival

    Since 2004, after learning about the experience of the Lille Soup Festival (France), 9 Barris Acull and the Knowledge-Exchange Network have been organising the International Soups of the World Festival with the aim of improving life and relationships amongst neighbours.
    Why have a soup festival? Most importantly, it is a reason to get together, and also because soup is a symbol of something mixed together, yet also very different; something very unique, yet quite universal. All soups share some basic elements (the fire, water, pot, etc.), and from here, the diversity is almost infinite: vegetables, meat, spices...and all the other ingredients that each village and each family has on hand. Therefore, soups are essentially all the same, but at the same time, all unique; all different but all alike, just like people.
    The festival is a good excuse to get together: the neighbours have the opportunity to gather in the streets and share culinary traditions from all over. There is nothing better than the warmth of a soup to break the ice and leave aside prejudice and stereotypes, and give us the opportunity to get to know one another and start new things together, so that the current simmer of our neighbourhood translates into a better way of living for everyone.

    October 17th - 10.30 H
    Courtyard at the Nou Barris District Headquarters
    Talk, Culinary experience
  • X Fira d’Economia Solidària de Catalunya: “Desfés-te del capitalisme, de festa amb l’economia solidària!”
    Solidarity Economy of Catalonia Network Fair: “Ditch capitalism, celebrate with the solidarity economy!”

    The Solidarity Economy of Catalonia Fair (FESC) is an annual event for meeting up and showcasing the social and solidarity economy. Over a hundred exhibitors, talks, workshops, children’s activities, concerts, a sustainable fashion parade and plenty more. Sign up here

    Online: October 18-22 - 9.00 H / On-site: October 23-24 - 9:00 H
    Fabra i Coats, Videoconference
    Talk