A former flour mill from the late 19th century, converted into a museum to help us understand how we eat, how we feed ourselves, and the impact that our food industry has on the planet. The Ecomuseum project takes wheat, flour and bread as the common theme in a story linking past and present, and positioning the Ecomuseum as one of the key records in Catalonia's industrial heritage.
The Ecomuseum is divided into two main complementary sections. To begin with we have the flour mill itself, where visitors discover how this facility used to run, the original machinery, the mill race, water power, the different trades and the technological revolution which transformed flour production in the late 19th century. And then there is ÀgoraTeca, an area dedicated to food, health and sustainability, inviting us to reflect on eating habits, the Mediterranean diet, ultra-processed foods, local food supply and food waste.
