15 May

DAY 5 – Tomorrow is the day!

In the morning we visited biogas power plant which belongs to APERGAS company. APERGAS also cooperates with energy cooperative ENERGIA. Jaume Vicens gave us a broad overview of the process of producing energy from the slurry as well as of difficulties and challenges connected with the plant. In short, the operation includes taking the material from the farm, processing it and obtaining biogas – mainly methan, which afterwards is used to produce energy and that energy is currently being utilized for the plant. Next week the system is going to be modified so as it could be possible to send the energy further.

The other interviews on Friday included a visit to the golf course and meeting with a representative of Naturaki.

Most part of the afternoon and early evening we spent on preparing the discussion and surveys for Saturday, dividing the tasks and organizing the workspace for the upcoming day.

Worth mentioning is also the idea behind our cuisine for Friday – today was a vegan day. We filled our stomachs with a delicious creamy beetroot soup, pasta and various seasonal vegetables (here just a small detail – we also utilised the food which was left from the previous days, so just to name one example – a hungry Catalan student ended up with triple portion of paeilla during the vegan dinner…).

 

Interview with Jaume Vicens – a designer and an engineer in the APERGAS

Digesters of waste in the plant

Vegan lunch

15 May

Thursday 11th of May – interviews, facilitation exercises & techniques and local food

In the morning we had self-arranged lab and field work. Some of us were interviewing county officer of agriculture department and the others were working with the other interview’s questions in the school of St Esteve de Guialbes. We planned together which sectors are we interested in and who would we like to interview. After that we were thinking suitable questions for the interviewees.

For the lunch we had traditional Spanish paella and some of us took part in making this traditional food. This Paella included local veggies and groceries such as rice, carrot, mushrooms, rabbit and pork.

In the afternoon we got to learn some group facilitation exercises and techniques. We had different kinds of exercises that would help everyone feel comfortable in a group and take part in the exercises and discussions. For example we had a discussion about family farming and industrial farming in a small groups and one person of each group was observing the discussion. After the discussion those who had observed the discussion told how did they feel and what did they found and then we all had open conversation about how we felt and what do we need to take in to account when discussion in a group.

We didn’t only do different exercises but also had a little lecture of the process of discussion. We learn a lot about soft talking, hard talking, reflexing dialogue and generative dialogue. We also found group rules very important when working in groups.  It was also very interesting to think about all the different aspects that can impact on discussion for example gender, age, position or cultural background. This exercises, discussions and lesson helped us to prepare our Saturday workshop.

In the evening we got to learn much about the traditional way to make sausage. We had a nice experience when we visited local factory were we had a chance to acquaint ourselves with a process of making sausage. We also learned a lot of the local food production. It was a good way to really understand what are you eating and how we can support local.

 

Authors: Saana Saresma

12 May

Starting the interviews, planning the surveys and reciving information about facilitation exercices and tecniques.

The day today has been very intensive. Basically we have worked in three main issues.

First of all, we have done two interviews. We had a meeting with the president of the hotelier sector in Lloret de Mar. We had a dialog with him, and have talked about many different topics, such as the future of the tourist sector, the past of the town and its quick development, and of course, about things related with the ecofriendly and low carbon societies. We concluded that in Lloret there are many challenges for the next years which ones will need an agreement and consensus between local population, administration and tourists. Read More

12 May

What do we know about foodscape?

What do we know about foodscape? Are we going to become low-carbon landscape eaters? What does Committed Cooking mean? It is much more easier to answer on the abovementioned questions after the presentations given byEmma Soy and Arrels a Taula. All of these issues deal with the topic of organic farming, but even if we gathered a new information on this, it seems that there is no clear respond to the question Why organic farming is not so popular as it should be.

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11 May

Discovering the landscape of the province of Girona

Today was our second day. We started our trip in the Landscape Observatory of Catalonia located in Olot. There, we went to a conference given by Josep M. Prats expert in the Garrotxa Volcanos Natural Park, he talked about the European sustainable tourism Chart in protected areas, he emphasized in its engagements and objectives. We can highlight the importance of the cooperation of all the stakeholders involved in this kind of projects.

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06 Feb

Open applications for second course on Land use and Landscape management in Catalonia

Open applications for second course on Land use and Landscape management in Catalonia
Open applications for second course on Land use and Landscape management in Catalonia

Open applications for second course on Land use and Landscape management in Catalonia

Two-week field course (from 7.5.2017 to  20.5.2017 – including 2 traveling days-) on land use and landscape management leading towards low carbon societies!

This is the 2nd pilot course of project On the way towards the low carbon society – Increasing professionalism in land use and landscape management within climate change. 

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