Food and sustainability: a culinary, academic and social perspective
The sessions “Food and sustainability: a culinary, academic and social perspective”, organized by the UB and the City Council of Santa Coloma de Gramenet, will take place on October 8 and 9 as part of the activities of Barcelona World Capital of Sustainable Food 2021. The Food and Nutrition Torribera Campus will hold the sessions on the first day, with experts from the academic, restaurant business and social tissue fields. The rector, Joan Guàrdia, and the mayor, Núria Parlón, will open these sessions.
The sessions “Food and sustainability: a culinary, academic and social perspective”, organized by the UB and the City Council of Santa Coloma de Gramenet, will take place on October 8 and 9 as part of the activities of Barcelona World Capital of Sustainable Food 2021. The Food and Nutrition Torribera Campus will hold the sessions on the first day, with experts from the academic, restaurant business and social tissue fields. The rector, Joan Guàrdia, and the mayor, Núria Parlón, will open these sessions.
One of the first conferences, “Alimentació i sostenibilitat a la cuina”, will be given by Víctor Quintillà and Mar Gómez, chef and sommelier, respectively, o the restaurant Lluerna, from Santa Coloma, with a Michelin star and a green star, awards to the culinary excellence and commitment to sustainability in the gastronomic field. Victor Quitillà is also an adjunct lecturer of the UB and teaches in the Torribera Food and Nutrition Campus.
On the same day, the research and innovation on food and sustainability carried out in the Food and Nutrition Torribera Campus of the UB star in the conference by Carmen Vidal Carou, professor of Nutrition and Bromatology, who will talk about dietetic trends from the peopleʼs and planetʼs health perspective. A roundtable with young researchers will treat topics related to the reuse of food subproducts, bioactive elements in ecologic food and the rhythms of the planet in a health and sustainable diet.
The second day of these sessions will take place I La CIBA, a resource space for women, innovation and feminist economy. The topics to be treated will revolve around the food sustainability and social action. One of these is the Project “De la coexistencia a la convivència en el Campus de lʼAlimentació de Torribera: sostenibilitat alimentària i acció social a Santa Coloma de Gramenet», carried out through the Food Observatory ODELA-UB. The project “Cuines del món” will also be presented, promoted by the Biblioteca del Fondo, and the experiences of different school cafeterias on the eating habits, food waste and sustainable and ecological food. Last, the roundtable “Food and sustainability with gender perspective” will offer different views on this issue brough by the doctor Carme Valls and the professor of Nutrition and Bromatology of the UB Maria Izquierdo-Pulido. Chaired by Maribel Cárdenas, the speakers will share ideas on the invisibility of women in the field of health and food needs with gender perspective.
Seasons' menu
Before the sessions, and as part of the activities of Barcelona World Capital of Sustainable Food 2021, on October 6, the Escola de Restauració Santa Coloma (ERESC) will present the seasons' menu corresponding to autumn, an initiative to promote the restaurant businesses with the collaboration of the administrations and entities from the sector of the restaurant business, food and design. ERESC has worked on three desserts of this menu. The sessions take part within the framework of the project "Santa Coloma, University City", and count on the collaboration of the Barcelona Metropolitan Area.
The objectives of the seassons and the full program are available here.