A large-scale meal for putting the city to the test
On that day we will put the city to the test from the viewpoint of food sustainability. We will stage a great meal for 900 people to demonstrate that, environmentally and socially, we can be more sustainable. We will make use of the strategic ability of design. From the design of the actual space to the communication campaign to graphic design applied to all its registers, the creation and adaptation of transport devices or each moment’s staging. In General Rehearsal, design is a challenge in all its dimensions in a quest for other consequent and innovative ways of designing.
To be able to eat, first we have to gather together everything we need. And we are not planning to do this in silence and in secret. We will do it in a festive and celebratory manner. On the 11th at 11 in the morning, the four parades of the General Rehearsal will set off on their route to collect food and utensils, with all of them coming together in the Elisava Gardens, where everything will happen.
Parade 1: We will collect lettuce locally grown in different spots around the district of Poblenou (Connecthort and consumer cooperatives) and water from the public fountains we will encounter along the way. Starting point: Connecthort (C/ Alaba, 24)
Parade 2: We will collect locally-grown lettuce in the Clot Market, bread and vegetables and fruit in the bakeries and shops of the Clot retail hub as well as water from the public fountains we will encounter along the way. Starting point: Biciclot (C/ de la Verneda, 16-18)
Parade 3: We will collect bread and fruit and vegetables from the bakeries and shops in the Fort Pienc area, plus crockery from the Encants Market. Starting point: Fort Pienc Market. (Plaça del Fort Pienc)
Parade 4: We will collect lettuce very locally grown in the Encants School, Gaudí Comercio and Sagrada Familia Market. Starting point: Sagrada Família Market (C/ de Padilla, 255)
12:00 h Workshops and demonstrations to whet the appetite
From 12 h to 16 h numerous workshops will succeed each other in parallel and in a cyclical manner. The workshops are participative, open to the public and suitable for all ages. Two types of workshops will be staged: on one hand, those headed by the FAD associations, which will link up design and food sustainability. On the other, those headed by the Aprovechemos los Alimentos Platform, which seek to raise awareness on food squandering.
«Think. The Veggie ink». A participative silkscreen printing workshop with inks made from discarded vegetables. Eva Vesikansa imparts the workshop. Organised by: ADG-FAD
«Good materials = Good food». A space presenting materials for the food of tomorrow: biodegradable materials, oxobiodegradable ones, polymers of vegetable origin, those obtained from natural fibres, 3D printing and more. Organised by: Materfad.
«The Materials Farm. Cooking Materials». A team of nine national and international designers face the challenge of creating objects and materials from the same ingredients and materials available to the cooks for preparing the great meal. A creation workshop to demonstrate that it is possible to transform waste and food that was about to be thrown away into useful and necessary objects and materials. Organised by: Materfad. With the collaboration of ADI-FAD and Het Nieuwe Instituut of Rotterdam. With the support of the CCCB and the Catalan Waste Agency and the Embassy of the Netherlands.
Construction of a great basket. The master basket weaver and president of the Catalan Association of Basket Weavers, Joan Farré, will lead a workshop to build a great wicker basket in a participative way in order to once again focus on all the elements needed to purchase and carry food in a more sustainable way. Organised by: A-FAD.
«PotFiltrar» Workshop. Two tins, three pieces made from recycled plastic and activated charcoal form part of the PotFiltrar: a filter with the ability to transform water from the urban network into taste-free and odour-free water. Imparted by Taller Esférica, education and design towards a waste-free future. Organised by: ADI-FAD
«Ilustra una idea» (Illustrate an Idea) Workshop. The artist Kilombo will impart a workshop to intervene on Illy coffee tins. The workshop gives a second life to this pot and ends with an action that abandons the tins around the city with messages inside them inviting the finders to visit the «General Rehearsal» and «The Best Design of the Year» exhibitions.
Introduction to the kitchen garden workshop. Creating a portable kitchen garden from recycled material, sowing beans and transplanting lettuce. Participants will take home everything they plant so that they can watch it grow. Organised by: Sembra.
Exhibition of images of imperfect fruit and vegetables. Part of the squandering of food has its origins in its appearance and shape. This workshop seeks to raise awareness of this problem, bringing to people’s attention that the «ugly» may not be perfect but is just as good or even better. Organised by: PAA (Let’s Make the Most of Food Platform).
Organising the Fridge workshop. A workshop for learning to organise the fridge, an action that may appear innocent, but has nothing innocent about it. By better distributing and arranging the fridge contents we waste less and our domestic economy will also benefit. Organised by: PAA (Let’s Make the Most of Food Platform)
Let’s Analyse the Organic Breakdown. A live demonstration of analysing an organic refuse bag taken from any waste disposal bin around the city to learn about our consumer and waste habits. Organised by: PAA (Let’s Make the Most of Food Platform)
Going round and round our food. Foodisms proposes an interactive workshop in collaboration with ‘Te Lo Sirvo Verde’ (I’ll Serve it Green) where the public is more than invited to complete the food chain to explore the significance of food sustainability and to understand that through small changes we can turn the chain into a closed circle.
12.30 h Start of the Lechugada (Lettuce Rush) the appetizer for the General Rehearsal
Illustration: Guillem Bigas
The time has come for championing locally-grown produce. And we will do it with the Lettuce Rush: a tasting of locally-grown lettuce in various places, featuring different varieties and cultivation techniques. Lettuce from the Connecthort, the Prat Market Garden, the Encants School, the Clot Market, the Poblenou district consumer cooperatives and more. Variety to enable us to appraise and a staging by Elsa Yranzo that will invite diners to try it out in a different way.
13.00 h All come to table!
Illustration: Guillem Bigas
And the time has come. The moment where we discover that, with everything we were going to throw away, we can cook haute cuisine. Ada Parellada, Sergi de Meià and the army of cooks that will assist them will begin to serve the succulent dishes for the great meal of the General Rehearsal.
16.00 h Dessert: bread with wine and sugar Right from the very first minute, the goal of the project was for the General Rehearsal to be a common project shared by the districts that converge on Plaza de Les Glòries. We can find lots of proof for this, but there is an especially relevant one:
Hand in hand with NyamNyam, at the General Rehearsal we bring back bread with wine and sugar, an event backed by a great deal of history in the Poblenou district. Promoted by Ramon Bou y Espinosa, the party saw the participation of no less than 4,000 people in the year 1973. With Dress Rehearsal we reclaim this party in the same spirit as back then.
17 h Appraisal of the General Rehearsal
Illustration: Guillem Bigas
The General Rehearsal has one goal: to demonstrate that another way of producing and consuming food is possible, and the time to visualise it will be the after-dinner period. We will announce the environmental, social, economic and nutritional indicators attained and will compare them with what they would have been if we had done things according to the habitual food consumption and production patterns.
17.30 h After-Dinner Round Table: «Food sustainability: City, Periphery and Rurality»
Illustration: Guillem Bigas
How do we feed the city? How much food can we produce in urban areas (urban kitchen gardens, rooftop allotments, etc.) and peri-urban areas (riverbeds, industrial rooftops, etc.)? And what about rural farming production? How should we do things to reduce food waste? After the Appraisal of the General Rehearsal, the time will come for an «After-Dinner Round Table», seeking to find answers that point towards environmental, social and economic improvements in food production and consumption.
Participating: Esther Vivas, journalist, author of ‘El negocio de la comida'(The food business), Paco Muñoz, a member of the PAA and head of waste at the Environment Office of the Autonomous University of Barcelona (UAB); Joan Rieradevall, professor and researcher at the Environmental Science and Technology Institute, ICTA (UAB); Toni Massanés, managing director of the Alícia Foundation; Marc Montlleó, Director Técnico y Director de Proyectos Ambientales y Energía de Barcelona Regional. Moderated by: Ethel Baraona, architect. Organised by: ARQUIN-FAD.