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)
  • 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)
  • 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)
  • Oreka TX
    Oreka TX

    This show reflects the result of the last fifteen years this quintet's career, in which they have further explored their own style using organic, natural instruments with a grass-roots and contemporary language.

    The concert revolves around organic instruments made from materials found in nature. Once they have been crafted, respecting the natural material, they generate melodies with a unique sound.

    The stars of the show are the oak-wood and slate txalapartas, percussion instruments using wood from the desert and pipes. We will also hear a clarinet made from bamboo, whose sound creates atmospheric base lines that enhance the other instruments.

     

    October 17th - 16.00 H
    Parc de la Barceloneta
    Show
  • El salt d’escala en la distribució i el consum d’aliments ecològics i de proximitat.
    Step-up in scale in organic and local food distribution and consumption.

    Challenges and opportunities for multiplying and consolidating transformational food networks

    There has been a significant increase in initiatives, over the last few years, which attempt to facilitate and ensure widespread access to organic and local food, taking the needs of the area's farmers into account. Central purchasing bodies, farmers’ distribution networks and new consumption cooperatives with shops (also known as cooperative supermarkets) are just a few examples of these.
     
    The main goal of these projects is to provide a greater diversity of consumer profiles with access to these types of products. To do that, they aim to overcome the obstacles that prices and physical accessibility represent. They also aim to help improve the viability of the initiatives of farmers who work with agro-ecological values and practices.

    The aim of the session is to discover various types of initiatives for distributing organic and local food and to reflect on what the key elements are that can help to multiply and consolidate transformational food networks. Taking part in this will be members of Germinando involved in GIASAT (Gestión Integral Agroecológica de los Sistemas Alimentarios Territorializados), VallaEcolid, the Barcelona Local Agri-Food Exchange Centre (CIAP), promoted by the Farmers’ Union, and the Quèviure and Economat Social cooperatives.

    October 17th - 17.30 H
    Parc de la Barceloneta
    Round table
  • Seeds of profit (a documentary by Linda Bendali, 2019)

    Sixty years of standardised fruit and vegetable production and the creation of industrial hybrids have had a dramatic impact on their nutritional content. In the last 50 years, they have lost 27% of their vitamin C and almost half their iron. The tomato, for example: through multiple hybridisations, scientists are constantly producing redder, smoother, and firmer fruits. In the process, however, a quarter of the calcium and more than half of the vitamins have been lost.

    The seeds that give rise to the fruits and vegetables we eat are now owned by a handful of multinationals, such as Bayer and Dow-Dupont. These multinationals produce their seeds mainly in India, where workers earn just a few rupees, while the company has a turnover of more than 2 billion euros. A globalised business where seeds are more expensive than gold. According to the FAO, 75% of cultivated varieties have disappeared in the last 100 years.
    Loss of nutrients, privatization of life. This documentary presents the great monopoly of the industry on our fruits and vegetables.

    Watch trailer

    October 17th - 20.00 H
    Parc de la Barceloneta
    Screening

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