24 november: #MeatLessDayUOC
Reducing the consumption of meat and prioritizing foods of vegetable origin and locally-sourced and seasonal produce helps make the planet more sustainable, is good for your health and contributes to world food safety. Sign up to the UOC Meatless Day.
On 24 November, take a photo of your meat-free meal and upload it to Instagram or Twitter using the hashtag #MeatLessDayUOC to raise awareness among the university community of the need for more sustainable systems of food production.
21–26 November: Campaign #SustainableFoodUOC
Throughout the week, external experts and experts from the UOC’s Faculty of Health Sciences will offer advice, menus and sustainable and healthy recipes, as well as information and interesting facts related to sustainable food. The aim of this campaign is to raise awareness about the environmental impact of our food systems and provide individual and group solutions to stop the overproduction of food, irresponsible consumption and food wastage.
22 november: Talk on food sustainability in the world
Would you like to contribute to food sustainability in Gambia?
Discover the Solidarity Camps with Nutrition Without Borders
Time: from 6 pm to 8 pm.
Venue: Biblioteca Francesca Bonnemaison.
C/ Sant Pere Més Baix, 7. Barcelona.
Would you like to cooperate in issues related to safe and sustainable food? Now, you have the opportunity to discover the Nutrition Without Borders Solidarity Camps at first hand.
The NGDO Nutrition Without Borders will present the cooperation project it is implementing at the Centre for Nutrition Recovery and Education (CREN) for women and children in Basse, in the Republic of Gambia.
We encourage you to enjoy a unique experience in order to discover the reality of the country: working in the outpatients service; helping to detect cases of malnutrition and undernourishment in children; caring for children aged 0 to 5 and their mothers; providing ongoing training to local health personnel, developing community vegetable gardens and providing information on nutrition to the community.
Jordi Villega, a student on the UOC’s University Master’s Degree in Nutrition and Health, participated in the last edition of the Solidarity Camps and will talk about his experience at the Centre.
Register free of charge using this form. Places are subject to availability. This activity will be in Catalan.
26 November: Family workshop. Cooking with pulses, for health and sustainability
As part of the 2016 International Year of Pulses, the UOC and Nutrapp will hold a workshop, aimed at families, to discuss the nutritional aspects of pulses, the sustainability of pulses and cooking with pulses. Consist of a round table session, a cooking session dedicated to pulses, followed by a tasting of cooked dishes, and a presentation of the different pulses in Mediterranean and international cuisines. At the end, each child will be given a plant pot and a germinated pulse seed.
Time: 11:30 am to 1:45 pm
Venue: Museu Blau (Blau Museum). Room 2. Parc del Fòrum, Pl. Leonardo da Vinci, 4–5, 08019 Barcelona
Duration: 2 hours plus 15 minutes tasting.
● Georgina Salvà, nutritionist and dietician of Nutrapp.
● Marga Serra, doctoral degree holder in Health Sciences. Coordinator of Nutrapp and professor on the UOC’s University Master’s Degree in Nutrition and Health.
● Marina Antúnez, journalist, food blogger and cookery teacher.
Organized by: Nutrapp.
Register using this form. Maximum of 30 places. This activity will be in Catalan.