The Barcelona Environmental Facilities Network and the Responsible Consumption Space are offering a series of activities, during the months of May, June and July, entitled “Suma’t a l’alimentació sostenible!” to show how we can transition towards eating sustainable food.

The global food system leads to major inequalities globally and has a very negative impact on the territory and the environment. It generates poverty and famine in southern-hemisphere countries and is also responsible for emitting between 25% and 30% of greenhouse gases (IPCC), besides being the main reason for the reduction in forest land available for wild species.

Nine facilities are planning more than fifteen activities

Barcelona is the World Capital of Sustainable Food this year (2021) to promote a change in the system that feeds out city. The Barcelona Environmental Facilities Network and the Responsible Consumption Space are offering a series of activities, during the months of May, June and July, entitled “Suma’t a l’alimentació sostenible!” to show how we can transition towards eating sustainable food.

This first series will see nine centres taking part, offering over fifteen activities: The Beach Centre, Torre Baró, Bosc Turull Environmental Classroom, Sagrada Família Environmental Classroom, Sant Andreu Environmental Classroom, Ciutat Vella Environmental Classroom, Vil·la Urània, Can Deu and the Responsible Consumption Space, which will be helping us to change gear and transform the food system through everyday consumption in our homes.

You can find the full programme and sign up for activities through this link.

The importance of local consumption

We have numerous opportunities as citizens to help bring about a real change by focusing on our consumption. From buying to conserving and rejecting surplus, we can help to minimize the negative impact that the current food system generates in our city.

Buying food that is seasonal and organic or from the neighbourhood market, learning how to make preserves, arranging our fridges properly and discovering new flavours using what are usually our leftovers. All these premises are ideas we can use for changing the food system from our homes and helping our city, Barcelona, to transform itself into a city for sustainable food.