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Agriculture, Food and Health


Agriculture, Food and Health

From 03 to 19 April 2018

Tuesday and Thursday:
07:00 pm - 09:00 pm

La Casa Encendida
Ronda de Valencia, 2

Screening Room, Workrooms

The quality of the food we eat has been declining in recent years. Most people are aware that the industrialisation and intensification of agriculture is making food increasingly less nutritious and more polluted.

Although products usually look flawless and uniform on the outside, their organoleptic and nutritional properties and health benefits have decreased alarmingly.

In these times, when we are engrossed by endless work days, technology and social media and constantly breathing an atmosphere of collective haste and stress, we devote less and less time and energy to watching what we eat.

However, in light of this situation, a growing number of consumers are trying to improve the quality of their diet because they know how much it affects their health. Many people believe that a poor diet can have serious health consequences and, in the long term, lead to chronic ailments.

Indeed, more and more studies are showing that there is a correlation between chronic diseases and poor lifestyle and eating habits, with a lack of essential minerals in diets and the presence of chemicals or genetically modified organisms.

If we also consider the fact that an increasing number of recent environmental studies associate health issues with the poor quality of the air we breathe, the microplastics we ingest when eating fish, and the radiation we receive from antennas and mobile phones, it seems clear that the problem has reached epic proportions.

Being more health conscious may require making minor changes in our daily habits and the kind of foods we eat. When we consume pesticide-free, seasonal, locally-produced foods, we’re not only taking care of our health, but we’re also caring for our air, our soil, our water, our landscape and our farmers.

See the full programme (in Spanish)

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