Frequently asked questions
Healthy and sustainable food
A healthy diet is one that is sufficient, complete and balanced, that covers, in the right quantities and proportions, the nutritional and caloric needs required by the body at the different stages of life. These nutrients must come, above all, from fresh, little or no processed foods and mainly vegetables, and you must avoid foods with low nutritional quality and alcoholic beverages. A healthy diet must be able to adapt to individual and also social, cultural and environmental characteristics. But, in addition, food must be satisfying, pleasant and provide sensory pleasure. Of course, it must be safe, that is to say, it must not contain pollutants or toxins that pose a health risk. Finally, it must be respectful of the environment, and preserve resources, generate as little waste as possible and promote local agri-food development and seasonal products. And all this must be a viable proposal with a reasonable budget, which does not exclude anyone. (APSCAT)
It consists of ensuring that all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life. This definition includes four key dimensions: the availability of sufficient food, adequate access to the resources to obtain it, the use of food in a nutritious and safe way, and the stability of this access over time, without interruptions due to crises or other external factors.
It is the right of peoples to define their own sustainable policies and strategies for the production, distribution and consumption of food that guarantee the right to food for the entire population, based on small and medium-sized production, respecting their own cultures and the diversity of peasant, fishing and indigenous modes of agricultural production, marketing and management of rural areas, in which women play a fundamental role (conclusions of the World Forum on Food Sovereignty. Havana, Cuba, September 2001).
Sustainability, waste and food utilization
According to the FAO, agroecology is a holistic and integrated approach that applies ecological and social concepts and principles to the design and management of sustainable agricultural and food systems. It seeks to optimize the interactions between plants, animals, humans and the environment, while creating socially equitable and just food systems in which people can choose what they eat, how and where it is produced.
Agroecological agriculture ensures healthy food, protects the soil, water and climate, does not pollute or harm biodiversity with the use of agrotoxic or transgenic. It takes care of people, from farmers to consumers, it allows the development of communities and food sovereignty.
Eavesdrop is a traditional activity that used to be done in the fields. People with few resources collected surpluses from farmers’ fields, such as ears of wheat, nuts or olives, once they had harvested. Currently, this practice requires a prior agreement with the primary sector and collaboration with volunteers, and these fruits and vegetables are discarded from the commercial circuit for aesthetic or commercial reasons.
The FAO defines it as the reduction in quantity and quality of food throughout the agri-food chain. On the other hand, the Spanish Ministry of Agriculture, Fisheries and Food does not establish a single definition, but proposes that it is those foods or beverages that, while suitable for human consumption, end up not being ingested by people, either due to waste or deterioration.
In Catalonia, Law 3/2020 on the prevention of food losses and waste incorporates the following definitions in article 4:
- Food waste: food intended for human consumption, in a state suitable for ingestion or not, that is removed from the production or supply chain to be discarded in the phases of primary production, transformation, manufacturing, transport, storage, distribution and the final consumer, with the exception of losses in primary production.
- Food losses: the edible parts of food that remain on the farm itself, whether they are reincorporated into the soil or used for on-site composting.
- Food waste: all food, as defined in Article 2 of Regulation (EC) No 178/2002 of the European Parliament and of the Council (*), which has become waste. (Directive (EU) 2018/851)
In short, it is all food that is discarded at some point in the agri-food chain, from the field to our homes, for any reason.
Shopping at La Botiga
La Botiga’s products come from three different sources of supply: donations, food reuse of surpluses and purchases from suppliers from the social and solidarity economy.
One of the limitations that is heard is that agroecological food is the high final cost it has for consumers. Comparisons with the food we find in supermarkets, which specialize in highlighting offers and low prices, do not reflect the real cost from an environmental, social and health point of view. We have to wonder why other foods are so cheap?
There are foods discarded from the food chain that are still perfectly edible. It is important to avoid its waste to reduce an unnecessary environmental impact, opting for sustainable practices that promote the responsible use of available food resources.
No, in La Botiga you will not find any expired or damaged food. Yes, you can find products with a best before date, which is not the same as the expiration date. We work with the best-before date, which indicates until what day the manufacturer guarantees that the food will maintain its organoleptic characteristics and nutritional qualities, such as taste, texture and nutritional value. After this date, the food is still safe to eat, although it may have slight variations in its properties.
Agro-ecological fruits and vegetables often do not have a perfect shape because they grow naturally, without the use of chemicals. In addition, they are not discarded from the harvest. These varieties, despite their irregular appearance, retain their flavor and nutritional value, standing out for their authenticity and respect for the environment.
Because our chickens are fat, they have muscle. The chickens raised at Ramaders de Muntanya del Berguedà and that we buy from La Botiga live in free range, and this makes them more physically active and develop stronger and more fibrous muscles compared to farm chickens raised in a controlled environment.
At the moment, only people with difficulties accessing food who receive support from Social Services of Prat del Llobregat can buy from La Botiga.
The form of payment is Les Ricardes, currently only available to people who have a prescription for food support.
Les Ricardes is the name of our social currency, used to buy La Botiga products. This name is inspired by La Ricarda, a natural space and protected area in the Llobregat Delta, inhabited by several species of fauna and flora which are in danger due to human activity.
Currently, the service cannot sustain the unlimited demand for the most expensive food on the market, and in order for everyone to enjoy it, the quantity is capped. On the other hand, from the Food Commission, it has been decided to limit the acquisition of those foods that do not promote healthy eating habits (such as excessive consumption of red meat or fats).
Yes, anyone is welcome at La Botiga, there are many ways to participate and connect with the project. Contact us!