Anna Roca, born in Banyoles in 1959, is a well-known personality in the field of geography and agri-food consultancy in Catalonia. Anna comes from a family of butchers and has always been fascinated by the earth and its cycles from a young age. This fascination led her to pursue a degree in Geography at the Autonomous University of Barcelona, which further strengthened her dedication to farming and the rural world. Her passion for agriculture has remained strong throughout the years.

Anna has held several positions of responsibility throughout her career, including serving as head of the Documentation Service at the Girona Chamber of Agriculture, and as a member of the technical and scientific committee at the Fundació Agroterritori. She has since become a professor in the Geography Department at the University of Girona and a consultant for agri-food revitalization initiatives. Anna's participation in the BCN Smart Rural program has resulted in several relevant publications, including "Feeding Barcelona" and "New Farmers". She will soon release a practical guide called "Artisan Territory", which is focused on the creation of shared workshops and small abattoirs of local initiative. This guide is set to be published soon with the support of the Barcelona Provincial Council. Anna is also a co-author of "Visca la terra" (Rosa dels Vents, 2022), a book of great interest for those who wish to grow, cook, or consume responsibly Catalonia products. This book was co-written with Pau Clua, Maria Nicolau, and Maria José Valiente.  

Anna Roca is a respected voice in the academic field who is passionate about understanding the complexities of the food system. She is eager to collaborate on projects that promote a more sustainable and inclusive food model. In this conversation, she invites us to explore her universe as she reflects on the challenges and possibilities of the agri-food sector in the territory.

What inspired you to specialize in geography and agri-food consultancy and collaborate on projects towards a more sustainable and inclusive food model?

Agriculture has always been a central focus of my career. During my geography studies, I became fascinated by Walter Christaller's systems theory, which explains the distribution of agricultural activities in hexagonal shapes based on factors like demographics, distance, profitability, and costs. Later on, I researched the theory and application of the Common Agricultural Policy (CAP) through several projects. I discovered how implementing agricultural policies at the local level has resulted in irreversible changes in the models of small and medium-sized agri-food companies, which are essential and strategic for their respective territories. The agricultural industry has become a big business, which has significantly impacted traditional family businesses. These businesses have either adapted by diversifying their production and marketing or disappeared.

«The agricultural industry has become a big business, which has significantly impacted traditional family businesses. These businesses have either adapted by diversifying their production and marketing or disappeared» Anna Roca

How do you believe your academic background and previous experiences have influenced your perspective on the interrelationship between food, the environment, and society? Additionally, what personal values do you think have been essential to your professional growth and your dedication to initiatives such as BCN Smart Rural?

I have been doing field work to connect directly with the land and the people who cultivate it. This interaction is essential to understand the relationship between society and the environment. Through this experience, I have discovered that despite the fragmentation of agricultural activities, cooperation and the search for alliances are elements that define the community fabric. People are the product of numerous interactions, and delving deeper into the connection between food, territory, and society has helped me understand the structure, relationships, and dynamics of our environment.

Can you recall someone who has had a significant impact on your career?

Throughout my career, many people have influenced me, from teachers, like Helena Estalella, who taught me rural geography, to professionals in the agricultural and fishing sectors who combine their daily work with activism. Thanks to my profession, I have had the privilege of interviewing many people who work with discretion and passion, although they may not receive the recognition they deserve. From them, I have learned values such as patience, commitment, and enthusiasm for a job well done. Selecting a single person is a challenge, but perhaps I would highlight Josep Ramírez, a sheep farmer whom I interviewed during the creation of the book "Visca la terra". I was impressed by his ability to revitalize the Association of Cattlemen and Farmers of Montseny and reopen the local slaughterhouse with the aim of promoting direct sales to local stores. Josep's determination in the face of numerous obstacles reinforced my commitment to the sustainable development of agriculture and the promotion of local food.

As an agri-food consultant, you have played a crucial role in the development of the Food Processing Facilities Compartits Network, which is promoted by Barcelona Provincial Council. You are even featured in a short film called "Artisan territory", which showcases the collective facilities of a supra-municipal scope that the corporation promotes. The aim of these facilities is to provide services to young entrepreneurs in the agri-food sector. Could you explain what a shared workshop is?

A shared workshop is a facility dedicated to transforming and preparing agricultural products into food. These facilities are specialized in specific productions such as biscuits, cheeses, wine, meat derivatives, and more. The individuals who work in these facilities share common values and a sense of collaboration that allows them to work together on joint projects.

«The individuals who work in these facilities share common values and a sense of collaboration that allows them to work together on joint projects» Anna Roca

What are the advantages of a shared workshop compared to a one-person or enterprise workshop?

Shared workshops offer more than just the opportunity to transform products like a traditional workshop. They also foster cooperation between individuals, promoting values such as trust, companionship, and a sense of community. These values, once considered part of the informal economy or good neighborliness, are now essential for entrepreneurship and the development of agri-food projects. The main objective of a shared workshop is not only to carry out specific elaboration activities but also to generate synergies and stimulate the emergence of new projects by young people in the area.

Therefore, could we say that it is a type of equipment that benefits not only the person who uses it, but also enriches the territory?

Exactly. These spaces play a pivotal role in promoting various activities, which is essential to increase the agri-food dynamism in rural areas. By revitalizing these spaces, we can encourage creativity and entrepreneurship, leading to the development of new ideas and projects. These simple ideas can then be collectively generated into more significant projects, which can have a positive impact on the territory and the lives of young people.

«These simple ideas can then be collectively generated into more significant projects, which can have a positive impact on the territory and the lives of young people» Anna Roca

What is the current status of shared workshops in Catalonia? Are there enough in the territory?

There are currently around twenty shared workshops in Catalonia, and many of them are still in the early stages of development. However, the progress of their implementation is good, as there is increasing interest and support from both the administration and society. It's important to note that it's not just a matter of creating workshops in large numbers, but rather consolidating and integrating them into the territory, adapting them to their specific circumstances, and enhancing their relationship with local production.

Could you highlight any of these shared workshops?

Each workshop has its own uniqueness and value, but if I had to highlight one, it would be Concactiva, the pioneer in this area. Founded in 2007, this incubator for winemakers offers a space where entrepreneurs can learn and develop their projects with support and advice. Once the project is consolidated, the participants are ready to set out on their own path. This is the ultimate purpose of a shared workshop.

Are there any other workshops that you would like to highlight?

Other interesting examples are that of Tagamanent, which has prospered thanks to the support of the local administration, and that of Espigoladors, in Lower Llobregat Agrarian Park, an innovative project that transforms agricultural surpluses into value-added products. We should also mention the shared workshop of the Tres Cadires Cooperative, in Arbeca, which not only produces wines and spirits, but also prioritizes the dissemination and support of local producers, and Ecocentral , which despite being a private initiative, offers a space for the peasantry to carry out its transformations. Each facility, in addition to promoting the production of specific food products, can contribute to the promotion of the territory and the promotion of local identity through dissemination, collaboration or the creation of geographical identification stamps, among others

Do you think shared workshops promote a healthier and higher quality food model change?

Effectively, shared workshops are an integral part of a new agri-food model, which stands apart from the traditional model that is aggressive with the environment and based on mass production. These spaces align with the alternative proposed by the European Union, where food is not only considered in terms of consumption, but also as synonymous with health, justice and equity. The European Green Pact, launched in 2019, represents a significant advance in this direction, and includes strategies such as "From the Field to the Table", which promote a more ecological production, prioritize agroecological practices and encourage the revaluation of local products. It is a paradigm shift that opposes the dynamics of mass production, such as those observed in dairy production, and that seeks to value local resources in a sustainable and responsible manner.

«The shared workshops are an integral part of a new agri-food model, which stands out from the traditional model that is aggressive with the environment and based on mass production» Anna Roca

When promoting the transition towards a more sustainable, healthy and close food model, other very important equipment are the shared slaughterhouses. What exactly are they and how do they differ from large industrial slaughterhouses?

Shared slaughterhouses are low-capacity facilities and very different from large agro-industrial slaughterhouses. Instead of focusing on mass production, these facilities work fewer days per week, process fewer animals, and encourage collaboration between local ranchers and butchers. In the past, municipal slaughterhouses arose as a response to regulations that forced towns to have their own slaughterhouses to supply meat to the local population. But, over time, many of these slaughterhouses have closed due to stricter hygiene and food safety regulations. Today, in Catalonia, we have about forty slaughterhouses, all municipally owned, and few shared. However, they play a vital role in the sustainability of local livestock farmers, as they reduce the need to transport animals long distances for slaughter, lowering production costs and improving animal welfare.

«Municipal slaughterhouses play a vital role in the sustainability of local livestock farmers» Anna Roca

Among the low-capacity slaughterhouses, which one would you highlight?

The new food hygiene regulations have allowed the development of collective and cooperative slaughterhouses that follow the same line of shared workshops. In Catalonia, I would highlight Abattoir powered by the BCN Smart Rural program. This initiative, located in a truck and therefore without fixed physical facilities, is an innovative alternative for small livestock farmers in Catalonia Central. On a rotating basis, Abattoir visits the farms and performs the slaughter of the animals, complying with strict regulations, and contributes to shortening the production chain.

How does a low capacity slaughterhouse operate and what is its function beyond the slaughter of animals?

A low-capacity slaughterhouse is a facility intended for the slaughter of animals, but also for the handling, processing and processing of meat. The most remarkable thing is the collective work carried out between the farmer and the butcher, in addition to the reduction of the supply chain and the streamlining of processes.

How could the current model be improved to facilitate the work of livestock farmers?

Ranchers who raise native and locally adapted animals, and who contribute to forest fire prevention through extensive grazing, should have access to nearby shared slaughterhouses to facilitate their work. Ideally, they should also have shared workshops to transform and market their products.

What other examples of interesting slaughterhouses are there in Catalonia?

In Catalonia, we have examples of slaughterhouses integrated into farms, such as the one in Prats del Lluçanès: this initiative allows farmers to slaughter animals in the place where they live and graze and sell them directly to butchers. Within the BCN Smart Rural project, the initiative to create modules attached to the Moià slaughterhouse that will allow the independent slaughter of sheep and cattle, expanding the offer beyond pork, stands out. In addition, the implementation of a stripping room is being considered to further improve the facilities and optimize the production process.

What are the future challenges of these shared workshops and slaughterhouses? What do they need to have continuity and be able to consolidate?

The production and transformation chain has already made significant efforts in this direction. It is now essential that the local administration recognizes these facilities as key elements for the future and considers food as a strategic priority, and not only in terms of recipes or gastronomic routes, although this has also played an important role in involve society in these local projects. But if society does not make a change in its food culture, shared factories and slaughterhouses will hardly have a future. Producers need the support of consumers. If these, through their appreciation for gastronomy, promote or value these projects, we will be contributing to consolidating the success of these spaces. Therefore, the challenges fall, on the one hand, on the local administration, which despite having limited resources, is closer to the territory and should be able to get involved in these projects; and on the other hand, society, we, the consumers, must develop a more conscious and committed food culture, since we are the ones who can give impetus to these projects. As consumers, we must become aware of our power, exercise our critical sense and commit ourselves to food and the future of our territory.

What role do you think the administration should play to ensure the success of these collective initiatives?

I consider shared factories and slaughterhouses to be a good bet in the transition to a more sustainable diet. These decentralized facilities, driven by collective initiatives, arise from the need to prepare, handle and transform agricultural products, as well as to manage surpluses efficiently. The pandemic showed that we have the ability to change the dynamics, but we often get carried away by market forces. In this sense, the administration must support these initiatives if they are to be successful.

«Shared factories and slaughterhouses are a good bet in the transition towards more sustainable food» Anna Roca

What aspect of the current food model worries you the most and how do you think shared factories and abattoirs can address this concern?

My main concern is the tendency of current agri-food models to encourage unhealthy practices, focused on speculation and the profit of a few. This, along with society's lack of interest and excessive comfort with food, I find alarming. Food is more than nutrition; it is a central element in socialization and pleasure. For this reason, it is essential to promote a diet based on healthy, fair and close food. I believe that shared farms and slaughterhouses can play a key role in this change, offering alternatives that reinforce quality, justice and proximity in our food systems.

What strategy would you propose to encourage greater collaboration between the different actors in the agri-food chain, from producers to consumers?

It would focus efforts on improving logistics and agri-food distribution, currently dominated by a few hands. It is crucial that the farmers are organized in associative and cooperative formats to be able to offer their products directly, without intermediaries. There are several examples of this collaboration, such as the shared routes at Catalonia Central or Artiga, the cooperative supermarket in Garrotxa. In addition, there are agri-food entrepreneurs who base their collaboration on mutual trust and organize to sell their products, such as Xarxa Pagesa or Coopyrenne, an online shop for organic meat.

What is your vision for the future of agriculture and food production in Catalonia in the context of climate change and globalization?

At a global level, I see a tension between the dominant agri-food model, which prioritizes agro-industry and export, and local farming, which is dedicated to producing local food and faces numerous challenges. However, if we choose to protect small and medium-sized agricultural enterprises, making it easier for them to work and providing them with training and advice in terms of sustainability, the benefits will be substantial: we will obtain higher quality food and promote efficient management of the territory . To achieve this, it is essential that there is political will that encourages citizens to get involved, buy seasonal food, appreciate local products and enjoy the cuisine. Society must be made to understand that better nutrition contributes to better health.

«I observe a tension between the dominant agri-food model, which prioritizes agro-industry and export, and local farming, which is dedicated to producing local food» Anna Roca

What advantages do you consider that shared workshops and slaughterhouses bring to the health of the population and to the preservation of the environment?

The re-establishment of these facilities for collective use offers several benefits. For starters, having them nearby allows food to be properly handled and processed, maintaining its nutrients and minimizing additives. In addition, processing and selling food locally reduces the need to transport it long distances, reducing greenhouse gas emissions and environmental impact. These facilities also contribute to the cohesion of the rural territory, revitalizing traditional trades such as bakers, butchers and fishmongers. In addition, they can promote other services such as non-sedentary markets, which need to be strengthened collectively. There are many small family agribusinesses that would benefit from the reactivation of these facilities.

«There are many small family agribusinesses that would benefit from the reactivation of these equipment» Anna Roca

What do you think the impact of shared factories and abattoirs can be on the public's perception of sustainability and the origin of food?

I am firmly convinced that these initiatives are crucial. Currently, there is a lack of tangible and identifiable examples that highlight the importance of small local organizations in the revitalization of rural economies and this is where these spaces can have a significant and lasting impact. In addition, with the support of social networks, they can amplify their message and reach a wider audience, thereby creating a collective awareness of the importance of consuming local and sustainable food.

Do you consider that these facilities also act as incubators for innovation and technology in the agri-food sector?

The innovative impact of shared workshops and slaughterhouses is undeniable, as they not only identify centers of agricultural or craft activity; they also offer complementary services. This is the case of Concativa , an outstanding example in the wine sector with years of experience, as well as the Rufea Farmers Nursery in Lleida in the horticultural field, or the Armentera municipal slaughterhouse in the Alt Emporda. And I am sure that the workshops of Montserrat Rural Park, dedicated to meat, and that of Lluçanès, to dairy products, will also play a fundamental role in boosting the Catalan agri-food sector.

«The innovative impact of shared workshops and slaughterhouses is undeniable» Anna Roca

To what extent do you think that the Shared Food Processing Facilities Network that promotes Barcelona Provincial Council in the framework of BCN Smart Rural can be a replicable model in other provinces of Catalonia or even in other regions of Spain?

The work done by Barcelona Provincial Council through this program is extraordinary, as it firmly supports farming and offers a solid model to accompany brave proposals that benefit the territory. It not only recognizes the great agricultural diversity of the 13 districts of Barcelona, which includes sectors such as vineyards, cheeses, extensive livestock farming, vegetables, sweet and dried fruit, and legumes, but also promotes transformation and commercialization points for small, well-organized and active productions. In addition, it offers support in training, which is essential for socio-economic stability, links very fragmented activities in the territory and encourages the emergence of new proposals. The BCN Smart Rural program has helped to discover a rural area close to Barcelona that many people did not know about. It would be ideal if other councils adopted this entrepreneurial spirit and replicated the model, adapting it to the needs and characteristics of each region.

What are the main obstacles that young entrepreneurs encounter when they want to start projects in the rural agri-food sector? Do you think that initiatives such as shared workshops and slaughterhouses can help them?

Young agribusiness entrepreneurs encounter many problems, especially of an economic and administrative nature. In Catalonia, whether in mountain areas, peri-urban areas or in the few plains with agricultural activity, many people want to develop professional and personal projects in the primary sector, but are often discouraged by the lack of support from their environment and by the limited economic viability of their initiatives. One of the keys to overcoming these obstacles is the collaboration and support of the administrations. It is essential that institutions have a broad vision and that they attend to each case individually, recognizing the uniqueness of each entrepreneurial project. In this context, shared workshops and slaughterhouses represent a guarantee for the future. These spaces serve to add value to products and, therefore, improve the economic viability of new projects.

«The shared workshops and slaughterhouses represent a guarantee of future» Anna Roca

Finally, is there an initiative you're currently working on that you're particularly excited about?

The Lower Tordera Agrarian Space workshop! We are waiting for it to go live and I think it will have a very positive impact on one of the best horticultural production areas in Catalonia.

— Lola Mayenco —