Eating local and seasonal food

These food systems should allow everyone access to food, meet everyone’s needs and promote a healthy, diverse and safe diet. It focuses on three main areas: increasing access to healthy diets, empowering consumers to choose healthy diets, and measures to strengthen responsibility, resilience and equality in the food system.

It looks at aspects ranging from epidemiology to the properties of its components. It is aimed at researchers and specialists in nutrition, dietetics, endocrinology and public health. It is divided into general concepts, components of the Mediterranean diet, health and nutritional aspects, and plants used in Mediterranean cooking.

From five continents and diverse origins, it offers an overview of the different types of food organized geographically.

The meals are explained by the guests as they cook the dishes. At the same time, they explain how these meals form an important part of different customs or traditions.

Their food culture has made an essential contribution to the health of their population. Changes to the population over the years have changed the customs, and also the food habits, which has weakened its population and seen an increase in health problems.

The food system is supported by the women of this region, who provide food and medicine for humans, fodder for livestock and create space for non-cultivable plants. The Dalit diet includes a great variety of vegetable products, whose availability varies seasonally.

The section highlights cuisines from five continents and diverse origins, giving an overview of the different types of food according to geographical area.

Essential foods are presented alongside ideal preparation methods, as well as the names of the most traditional dishes. They are classified by roots and tubers, cereals and pulses, fruit and vegetable, herbs and spices.

The section includes a video showing how prepare the recipes, highlighting the great variety of dishes from all over of the world and reflecting the diversity of nationalities that make up the USA. There are also other sections, such as one offering conversations with farmers and another on the history of beer brewing.

It is a chapter from the book entitled "Traditional Plant Foods of Canadian Indigenous Peoples", that explains the use of plants, how they are grown, regional differences and conservation. It includes tables classifying different species and pictures to illustrate the plants.

The document focuses on three specific cases: the food system of the indigenous people of the Peruvian Amazon and their knowledge of nature: the food system of the Guaraní, Weenhayek and Pilagá peoples in the tri-border area of Paraguay, Bolivia and Argentina, and the food system of the Willi Lafken coastal area, comprising over 25,000 islands.

It highlights the situation of this community in this geographical area, the difficulties they face in ensuring proper nutrition and the changes that will occur with the roll-out of the new school food programme.

Other interesting sections include recipes, ingredients, meals on special days and an in-depth look at the origins of the food culture, tourism related to cuisine and agriculture, and the relationship of Turkish cuisine with others, such as Jewish and Iranian. The Turkish cuisine dictionary is especially useful, with the names in English and Turkish and the category of ingredient selected.

It gives a description of the most important dishes from each country, including their origin, the day it is eaten (if it is a commemorative dish), and the ingredients that go into it. Each dish is named in the original language with an English translation. It also places the country in the relevant European region.

The project began in light of the decrease in the quality of life and health of Pacific Islanders, and upon seeing that illnesses due to poor nutrition were on the rise, present in various generations of the same family. Fruit, fresh vegetables, fish and tubers have been replaced with processed foods, drinks with a high sugar content and ready meals, which have sidelined the traditional cuisine.

The report journeys through all the Asian countries, grouped by region, and describes the food situation and different degrees of food security over a specific time period. The second part of the report highlights traditional cuisine as a way to improve the population’s nutrition and, consequently, their health. The third point explains the situation of smallholders who grow their produce naturally and their relationship with markets, the reduction of food waste and food policies in relation to prices.

“As well as the definition, this entry explains the process that has been followed to arrive at the situation today, the current agrifood model and the options that consumers are choosing. We also find links to organizations that support this type of consumption and less industrialized farming.”

Answers to frequently asked questions received from consumers about responsible consumption, with illustrative videos.

Simple and direct, the descriptions will enable us to understand the meaning of these concepts, although they may change in the future.

List of publications by the Alícia Foundation on seasonal produce. Each publication is presented in the form of a fact sheet which provides information on the product, where it is produced, the best moment to consume it, recipes, etc.

This portal has been developed by a number of health and communication professionals with the goal of disseminating advice and guidelines for improving health and well-being.

This is a platform created by the Hospital Sant Joan de Déu in Barcelona that promotes children's health and well-being. It targets parents, caretakers and education professionals.

This web application shows which fish we can eat sustainably each month, explained with drawings and descriptions. It has been made with input from world-famous chefs, such as Joan Roca (El Celler de Can Roca), Paco Morales (Noor) and Fina Puigdevall (Les Cols), among others.

It describes the differences in food and beverage consumption at different times during the year, both at home and when eating out.

The FAO International Network of Food Data Systems (INFOODS) lists a series of its own publications and materials on nutritional indicators for biodiversity, policy advice, international treaties and sustainable diets.

Guide produced by the Slow Food Foundation for Biodiversity on the origin of seeds, the region, the consumers, etc.

Publication produced by the Slow Food Foundation for Biodiversity on animal biodiversity, the origin of the domestication of the animal kingdom and why so few species have been domesticated.

Results of the search conducted in the UOC Library's catalogue. This mainly contains newspaper publications.

The FAROS Observatory of the Sant Joan de Déu Barcelona Children's Hospital publishes this guide on good food habits for children. Its aim is to answer questions, quash myths and clarify concepts for parents.

The Alícia Foundation has produced this chart with myths and realities about food safety and food habits.

The Mediterranean Diet Foundation defines what the Mediterranean diet consists of by presenting a food pyramid and informative.

Showcase of gastronomy and local food and agricultural produce from Catalonia, Balearic Islands and Alghero, promoting and supporting their commercialization.

It describes the differences between agroecology and agribusiness and how agriculture affects society, diet, health and the environment. It focuses on eating at school and provides seasonal produce calendars, weekly menus and activities that can be carried out with the pupils.

The Government of Catalonia sets out the main causes of food waste by sector and a series of tips on how to reduce and control your expenditure.

The Catalan Waste Agency, advice, publications, a Solidarity Food Distribution Table, experiences and campaigns, seminars and resources.

In this space the European Union provides information on actions that need to be taken to tackle food waste. Here we can find a repository of good practices to prevent food waste, communication materials to raise awareness and a library of food waste resources.

This initiative targets both consumers and the restaurant and hospitality industry. It offers the solution of a container for collecting the food left by restaurant customers.

It lists organizations that campaign against food waste, as well as advice and publications, such as the Guia de pràctiques correctes d’higiene per a l’aprofitament segur del menjar en els sectors de la restauració i el comerç minorista, a guide of correct hygiene practices for safe reuse of food in the restaurant industry and retail trade (in Catalan).

It provides an overview of the situation in Catalonia, the consequences and the scope, as well as the preventive measures that can be implemented. It is illustrated with examples and initiatives undertaken both by the Agency and other organizations.

“Western countries throw out nearly half of their food, not because it's inedible – but because it doesn't look appealing”. Tristram Stuart warns us that more food is produced than is needed.

This FAO report provides an overall evaluation of the scale of greenhouse gas emissions, and the sources and paths of the emissions of the different livestock production systems and supply chains.

Programme for the integral sustainability of the food and agriculture industry produced by the Ministry of Agriculture and Fisheries, Food and the Environment. It offers a series of guidelines on the best techniques available in the food industry.

Special FAO section dedicated to sustainable food and agriculture, where you can find a series of publications, news items and the five principles of sustainable agriculture.

List of FAO publications on the consumption and production of sustainable foods.

Cookery guide explaining what pulses are and why they are important foods of the future. It is being published because this year is the international year of pulses, an initiative being promoted by the FAO.

Results of the search conducted in the UOC Library's catalogue. This mainly contains newspaper publications and books.

Special environmental section published by the European Commission on food sustainability, with an emphasis on consumption and production.

There are blogs and videos featuring some of the participants, such as Jesús Contreras, Andreu Palou or Stefano Padulosi.

It proposes a number of examples and provides a scientific approach to the quality of products obtained using different methods. It includes fruit and vegetables, animal products and precooked meals. The food products' authenticity and sustainability are also analysed.

It gives a very good explanation of the mistakes made and the direction we should take to attain sustainable agriculture.

With a touch of humour and a simple outlook, he tells how he found a sustainable fish farm and the reasons why he believes that this is the road to follow, both for human nutrition and to save the environment.

Protein intake does not come only from fish. To restore fish stocks in our oceans, Barton Seaver proposes that we eat more plant-based products. If we replace part of the fish we would eat with plant products, we will be able to improve the marine ecosystem.

Investigating different sources, it explains the different ways that the term is used and, drawing from all the meanings, it finds a good definition for applying to food products. The publication is one the first reviews of technology, food science and human nutrition.

_{Olsen, Petter and Borit, Melania. How to define traceability. Trends in Food Science & Technology [internet]. 2013 Feb [accessed: June 3, 2024];29(2):142-150. Available in: https://doi.org/10.1016/j.tifs.2012.10.003}

This entry includes the document La traçabilitat a Catalunya, on traceability in Catalonia (in Catalan), which discusses doubts and needs in the food industry, and summarizes the European legislation on this subject.

This system provides a means for monitoring all livestock on the Iberian Peninsula by autonomous region, whether stable or moving herds, and by individual animals. This website also includes the relevant legislation and access to the application.

It explains the traceability plans in the fishing and aquaculture industry, which ensures product control during the entire sales chain, from large batches to retail sale.

It explain what food traceability is and relates it with sustainable production and safety, a fundamental point that makes it necessary to apply traceability.

United Nations organization which is working to achieve food security and access to food worldwide. The FAO implements numerous projects around the world and promotes campaigns such as the widely-known Zero Hunger Challenge.

Brings together experts from different disciplines and fields of expertise, who debate on the reform of global food systems. They study issues such as malnutrition, obesity, the insecurity of rural life and the degradation of the environment.

An EU-funded agency founded in 2002 following a series of food crises that took place in the late 90s to act as a source of scientific advice and communication on the risks associated with the food chain. The publications of the EFSA are frequent and noteworthy; it has a magazine which publishes reports and articles of scientific opinion.

Operates to offer research-based policy solutions in order to reduce poverty, hunger and malnutrition in developing countries in a sustainable way. The centre is part of the CGIAR Consortium, an international association dedicated to agricultural research for development.

The network brings together 280 NGOs, social movements and activists from 75 countries. Its mission is to create "a global movement to make human rights and social justice a reality for all”.

A historic organization which fights for the right to adequate food. It publishes a magazine and produces its own videos.

A foundation which brings together various organizations, bodies and experts in the sphere of food and catering whose mission is to ensure the recognition of Catalan cuisine. Its main activities are related to research and dissemination in various spheres. It contains a specific section on local recipes.

Research centre dedicated to food technology innovation and research, improving the dietary habits of society and finding culinary solutions to specific food needs that cause specific pathologies and illnesses.

An association which brings together 55 food banks throughout Spain. Its main task is to collect food donated by individuals.

An international association present in 160 countries. It main aim is to teach people how to enjoy diverse foods, to recognize the location of production and to respect seasonality.

A foundation created by Slow Food International, a body which works to protect food biodiversity. It involves thousands of small producers around the world in its projects, offers technical assistance and skills, interaction among producers and communication.

An NGO which aims to reduce food inequality around the world.

Formed in 1987, it groups a number of organizations involved in combating climate change, natural disasters, other sustainable objectives and infrastructure demand.

The union between good farming practices and better nutrition includes living and working for the environment, enriching society culturally, and fostering equity.

Involving people from more than 160 countries, it supports healthy eating for everyone, arguing that how people eat affects politics, culture and agriculture.

This organization develops strategies for warning users of the health dangers created by the food industry, and for advocating more sustainable alternatives. It has a number of projects, such as calculating water use, a seasonal eating guide or “The Meatrix”.

Using abandoned lots, partitions or flowerbeds, he grows kitchen gardens for aesthetic and practical reasons, encouraging local residents to take part.

Without seeking to elicit compassion, she proposes that with knowledge, food technology, food storage and management, meals at schools, minimal infrastructures and local trade, it would be possible, with the cooperation of the world's leaders, to put an end to this worldwide problem.

It is a project whose aim is to encourage healthy eating and ways of putting this in practice. Thus, by bringing together home and school, it intends to teach what we should buy to have a healthy diet. There are the menus proposed by the schools, recipes from the Alícia Foundation, and other links to information.