The Farinera Ecomuseum of Castelló d'Empúries is entering a new phase with a comprehensive renovation that completely transforms its museum narrative. This initiative is part of the strategy promoted by the Town Council to recover, preserve, and project heritage as one of the municipality's main assets for the future.
The new museum design connects industrial heritage, food, health, and sustainability through two large spaces—the historic flour mill and the ÀgoraTeca—turning the museum into a benchmark for reinterpreting industrial heritage to reflect on the major challenges of the 21st century.
An old late-19th-century flour mill turned into a museum can help us understand what we eat, how we nourish ourselves, and the impact our food model has on the planet. This is the premise of the new museum project, which uses wheat, flour, and bread as the common thread of a narrative that connects past and present without losing the essence of the Farinera Ecomuseum as one of the primary examples of Catalonia's industrial heritage.
The new ecomuseum is organized into two major complementary areas. On one hand, the flour mill, where visitors discover the inner workings of the old facility, the original machinery, the mill race, the power of water, the trades, and the technological revolution that transformed flour production at the end of the 19th century. On the other hand, the ÀgoraTeca, a new space dedicated to food, health, and sustainability that invites reflection on eating habits, the Mediterranean diet, ultra-processed foods, local consumption, and food waste.
