Food as a door to nature
I really love eating. And I really love food.
But I can’t eat whatever food. It needs to be ethically grown and made.
I want to be coherent with my world view.
This is why I’m always looking for sustainable food wherever I go, and this is why I created the map.
Sustainable eating, to me, is a relationship with food that keeps us connected—to land, seasons, and people.
A 5-kilometer meal in the Pyrenees
A few days ago, I visited a small sustainable restaurant in the Pyrenees, Òliba.
That experience made me think deeply.
Everything on the plate came from within a 5-kilometer radius. Everything.
And I really mean everything. There were no spices on our plates, …no pepper, no nut meg, no cinnamon. Instead, there were pine tree needles, plane tree seeds, and ingredients I didn’t even know were edible!
It was wonderful.
Not just because of the flavors, but because of the intention behind every single choice.
Until that visit, when I thought about how I’d organize my future eco-friendly café in Barcelona, I believed it was enough to offer ethically sourced coffee or fair-trade chocolate. But after that experience, I had to ask myself a harder question:
What does sustainable eating really mean?
Is it enough to import “ethical” products from the other side of the world?
Or is the real answer what that mountain chef is doing—using only what nature offers locally and seasonally?
I love pepper, maybe should I move where pepper grows?
Even if I would love to (oh, I’m already dreaming about moving to Southeast Asia), I don’t think it’s the solution.
As always, I think the solution is in the middle, in not exaggerating.
Then came the next question:
Is local, sustainable eating possible in a city like Barcelona?
I can’t just go picking plants from Montjuïc….do you imagine that?
«My dear guests, et voilà, here I’m offering you delicious Montjuic’s herbs flavored with Poble Sec’s dogs’ pipi»
Oh no, thank you. This is not for me!
But… on the other hand, I kept thinking about it and looking for a in medio stat virtus solution.
Maybe I can’t build a 100% zero-kilometer café from day one.
Maybe I can’t survive economically by offering only chicory coffee and carob instead of espresso and chocolate.
But maybe… I can start small.
I can offer both options.
I can learn how to prepare the best chicory coffee in the world.
The most comforting carob chocolate.
I can share with my customers why these choices matter.
And little by little, I can move toward a even more sustainable menu.
A sustainable menu as a long-term practice
One that respects the land, the seasons, and the people.
That’s my dream—and I’ll work to make it real.
Because, every time I enjoy a good meal, I feel a deep sense of gratitude. I love witnessing the beautiful collaboration between human beings and nature. Together, they create something nourishing and something delicious.
A good dish is, in my eyes, the best proof that this relationship can be harmonious. And we should learn to appreciate that much more often.
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Author Note
I’m the founder of NaturalApp and a passionate explorer of conscious eating. Every blog post is part of a personal and professional journey toward a more sustainable lifestyle. If you believe food can be a tool for positive change—both for the planet and ourselves—you’re in the right place.
P.S.
Have you ever tasted something local and unexpected that amazed you? Or visited a restaurant that changed how you see food? Share your story in the comments. I’d love to hear about it.
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What is sustainable eating?
Sustainable food supports the health of the land, seasons, and communities that produce it. It often means choosing local and seasonal ingredients when possible, and consuming with intention.
Is local and seasonal eating always better?
Maybe not 100% of the times, but a 98% (I’m thinking for example if you’re living in a place with scarce availability of local fruits and vegetables, like very cold countries). Anyway, is often a strong baseline: fewer transport miles, closer connection to place, and a menu shaped by what nature actually offers right now.
Can you eat sustainably in a city like Barcelona?
Yes—especially if you start small. You may not go Km 0 overnight, but you can add more seasonal choices, reduce imports, and learn what local alternatives exist.
Is it enough to buy ethical or fair-trade products?
Ethical sourcing matters, but it isn’t the whole picture. A deeper approach also asks: is it local, seasonal, and aligned with the ecosystem you live in?
How do I start eating more sustainably without perfectionism?
Start with one shift you can repeat: one seasonal meal a week, one local ingredient swap, or one “both options” choice. Consistency beats purity.
