17 grams per child. This was the amount of food that the students of the Josep Maria de Sagarra school threw in the trash during lunchtime on May 13, when "Criatures" went there to get to know the "If I think, I don't throw away" project firsthand. This is one of the lowest records since the Barcelona school implemented the project in the dining area, nine courses ago. It did so at the request of Aldara Sarabia, director of the Midday Educational Time at the center, who clearly recalls the moment the project saw the light of day.

In school canteens, we have run out of croquettes. We no longer have banana yogurts, and the macaroni is wholemeal. The day there is a vegetable starter and lentils as a main course, the students (and indeed all of us) suffer a brutal shock because culturally for us they are two starters and we miss a main course. The changes in the canteen menus have added a bit more drama, if that were possible, to school food, which has always been in the spotlight. I have attended courses on communication in schools, and all attendees agree: one of the most common complaints is about food. Whether we are from a public or private school, from Girona or Penedès, the canteen issue is always a struggle, and it's very difficult to get it right. Once a week, which almost always tends to coincide with the fateful day of legumes, I have to serve meals at my school. And after many hours of serving meals under my belt, I have come to the conclusion that, even if Ferran Adrià himself came to spherify olives, there would be complaints.

Lucy Worsley (United Kingdom, 1973) began her career as a curator of historic houses and learned that history is not only explained through parliaments and battles, but also in the kitchens and bathrooms of the house. How was laundry done? What was the bathroom like? These are questions she addresses in If These Walls Could Talk (Capitan Swing). By joining small details, she achieves a reconstruction of the great changes that have occurred in our society.