Sustainable Food Citizen Week

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

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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
  • Exposició temporal “Alimentar Barcelona. Ciutat, proveïment i salut”
    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.

    October 15th - 24th
    Barcelona History Museum (MUHBA), Saló del Tinell
    Exhibition
  • Vanesa Muela “de Raíz”. Traditional music

    Vanesa Muela is a singer and multi-instrumentalist who is directly influenced by tradition, the roots and purity of music from other times. In every concert, she is able to showcase the soul of traditional songs that she learnt directly from elderly people. She transmits the magic, energy and feeling of popular music like no other; the ancestral wisdom that she is able to share with the audience i a fun, amenable and interesting way. Vanesa will take you on a journey through the melodies of jotas, fandangos, siguidillas, ligeros, agarraos, charradas and corridos, to the sound of tambourines, petxinas, spoons, guitars, sieves, etc.

    October 16th - 13.00 H
    Plaça del Rei
    Show

Waste vs Good use

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Data d'inici (field_activity_start_date)
  • Repensa el que menges 2030

    Presentation of Repensa el que menges (Rethink What You Eat), a guide for the sustainability of formal and non-formal educational practices in the promotion of the right to food through the service learning methodology.

    October 16th - 20.00 H
    Plaça Reial
    Talk
  • The Vegetable Orchestra
    The Vegetable Orchestra

    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 16th - 20.00 H
    Teatre del CCCB, Jardí dels Tarongers, Plaça del Rei, Parc de la Barceloneta
    Show
  • Taste the waste (a documentary by Valentin Thurn, 2010)

    Amazing, but true: from the farm to the dining table, more than half of the food is thrown away and much of that food never reaches consumers. Why are these increasingly large amounts of food being destroyed? In this documentary we will look for explanations for this waste.

    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.

    Whatch trailer

    October 20th - 22.00 H (variable according to betevé programming)
    Betevé broadcasting
    Documentary film season

Urban rurality and biodiversity

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Data d'inici (field_activity_start_date)
  • Creació i gestió d’un banc de llavors
    Creation and management of a seed bank. Everyone can have their own seed bank

    What needs to be taken into account when creating and managing your own seed bank at home or in an allotment. How to carry out the natural selection of seeds, how to conserve them and manage them.  
    Creating a seed bank is an initiative that reinforces food sovereignty. Recovering seeds is an act of empowerment, in order to stop depending on agro-industrial lobbies.
    A seed bank helps to recover traditional seeds and increase the biodiversity which is being lost year after year. This is an educational activity to highlight the great work being done by farmers and how this contributes to a healthy, sustainable diet in our homes.

     

     

    October 16th - 10.00 H
    Jardí dels Tarongers
    Workshop
  • Dinar silvestre amb viatge gastronòmic
    Culinary experience: wild lunch and culinary journey

    A guided meal to discover how cooking based on local produce and edible wild plants is good, fun and also essential. We explain the story behind each of these dishes, how they were made, the characteristics of their ingredients, how the species used were traditionally employed, and their potential in the kitchen (and the countryside) today.

    The wild plants are the stars of each dish. We begin by explaining the plants hidden in the wild-plant salad with pine syrup, followed by a tasting session of savoury coca cakes using vegetables of traditional agricultural varieties (pumpkins, spinach, onions, etc.), wild plants (purslane, white goosefoot, sow thistles, etc.) and locally-produced cheese. We will end with a tasting session of sweet coca cakes (carob brownie with wood calamint, almond cake with satureja and apple crumble with lemon verbena), accompanied by a home-made ratafia wine or elder and blackberry syrup for the younger participants.

    The meal is suitable for vegetarians.

    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 at 14:30h
    Jardí dels Tarongers
    Culinary experience
  • Transhumance

    Transhumance is the seasonal migration of herds in search of pasture land wherever it may be depending on the time of year: pasture land in the mountains in summer and on the plain in winter.

    And so are our shepherds, they lead the flock where the public is gathered to enjoy the street theatre. Shepherds, goats and our dog are the main characters. But maybe you will also end up being a protagonist. Do you know how to milk? And how do you do as a wolf?

    Watch video

     

    October 17th - 17.00 H
    Parc de la Barceloneta
    Show

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)
  • Horta
    Horta (vegetable garden)

    Horta is a show that recuperates values rooted in the earth and the most genuine ancestral customs, bringing them up to date and adapting them to the interests and knowledge of younger children. An itinerant journey through various transformed theatrical spaces in Horta, where the senses and the children are the protagonists: touching the earth, listening to and singing songs, discovering stories and old objects and smelling herbs.

    Joana and Esther, the two stars of this story, have everything ready: this is the time to wake the earth up and start the cycle, as they were shown by their granddad Vicent and their grandma Maria.
    An experience that combines the power of oral narration with the magic and poetry of theatrical and performance resources. Through our senses, we discover what Horta is, with tenderness and emotion, but above all, with humour, entertainment and education.

    The countryside is part of our tradition and our future and... Who knows, the children in the audience today may become the great agronomists of the future!

    Watch vídeo

    October 16th - 12.30 H and 17.00 H
    Parc de la Barceloneta
    Show
  • Local fish, fishermen from Barcelona. How to consume local fish in a sustainable and responsible way

    Talk presenting local fish consumption projects such as La Platgeta, which will provide the keys to consuming fish in a healthy, fair, sustainable and responsible way.

    October 17th - 11.00 H
    Parc de la Barceloneta
    Talk
  • Experiència gastronòmica: menú degustació amb aliments ecològics i de temporada i proximitat
    Culinary experience: a tasting menu with ecological, local and seasonal food

    Would you like to taste a menu put together by healthy, sustainable groups? Let yourself be seduced by their culinary proposals. Come, taste, and become part of the change.

    When designing the menu, we took the following into account:

    • The Mediterranean diet as the basis for the project: seasonal vegetables, legumes and fish.
    • The food offered to us by the producers of local, seasonal ecological produce.
    • The dishes have been designed with culinary combinations, in order to enjoy the territory's food, produced using healthy culinary techniques.

    The menu is cooked by eighteen chefs who belong to the network; we are from Catalonia, Valencia, Aragon, Madrid, the Balearic Islands, the Canary Islands and Galicia.
    We serve the menu accompanied by the producers who supplied the vegetables, legumes, oil, wine and fish. We will also be accompanied by a manager of short-circuit marketing, a nutritionist and an educator; we would like you to meet all of the people who make the change of model possible in our groups, a strategic sector for furthering this change in the food model.

    Menu

    • Cream of sweet potato with hen-of-the-wood mushrooms
    • Raw vegetable salad with pomegranate and orange vinaigrette
    • Chickpea hamburger with spinach and young garlic sauce
    • Beetroot pie with carob sauce

    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 17th - 14.00 H
    Parc de la Barceloneta
    Culinary experience

More week

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Data d'inici (field_activity_start_date)
  • Recinte de Torribera a Santa Coloma de Gramenet
    Torribera complex in Santa Coloma de Gramenet

    This is project for changing the use of the Noucentista Canigó pavilion, at the Torribera complex, designed by architects Masó and Pericas. The building had mainly been used for the care and residence of mentally ill people: Now a new use is proposed for it as a restoration school. The project takes account of the original spaces and finishings and aims to emphasise the structure of the building’s Noucentista vaults and arches. The pavilion’s spaces are sufficiently versatile and generous for the new programme to be comfortably located there in accordance with current functional requirements. The interior treatment is very neutral, seeking the clearest and cleanest possible expression of the facilities.

     

    October 24th from 11.00 to 12.30 H
    Prat de la Riba 71, Santa Coloma de Gramanet
    Visit / Tour
  • The carob pod: the mediterranean chocolate

    Miró always had a carob pod from Mont-roig del Camp tucked in his pocket. Discover more about this local alternative to cacao, a superfood that’s been unfairly discredited in recent decades. Get to know the properties of carob, plus some of its secrets and a few quirky facts, and you’ll see tempting ways to make it a part of your diet, to strengthen the rural economy and at the same time avoid the progressive loss of cultivated land.

    October 24th from 11.30 to 12.30 H and from 12.30 to 13.30 H
    Fundació Joan Miró
    Talk, Culinary experience