a circular festival model
food
_edited_edited.png)
Food is a precious resource, and a staple element of the event design.
You may not be surprised to know there is often significant environmental and
waste impact from the paddock to plate supply chain.
Guiding Principles
Nourishment
Localised, considerately grown sourcing of food is an opportunity to promote health and sustainability. It provides a corridor for sharing and storytelling.
Thought for Journey
Consider food as a resource before and beyond the end point of consumption.
Active Participation
Food is connection to; ground/earth, community and
can be experienced relative to place. Food goes beyond a consumable resource,
to anopportunity for learning, creation and communication.
Charters + Policy
1. No single-use items
Specifically plastic or disposable are not permitted. Including vendor provisions.
2. Develop Framework for Food and Beverage Suppliers
Production to plate is often a long journey, particularly in a festival setting. Considering factors including transportation, packaging during + the supply chain (just to name a few!) F&B supplier selection should be an informed decision, one that supports the values of the festival. Create a framework for assessment which includes the following criteria:
-
commitment to existing festival policies on sustainability
-
demonstration of corporate social responsibility
within existing business model -
visibility / transparency of supply chain;
-
inquiry into agricultural practices to support harm minimalization (e.g.: emissions, limited/non-existent use of chemicals; rotational grazing
-
localisation of produce sourcing where viable;
3. Partnerships to Close the Loop
Commitments (in-house or third-party engagement) to manage waste outcomes
of food consumption on site.
in detail
Phases for implementation are developed with reference to the planning, delivery and post-festival stages. We have ranked each step by impact and effort, to help you prioritise resourcing and investment in the objective.
phases for
implementation
priority
rank
p1
Menu Design + Food Supply Considerations:
1. emissions footprint of food (learn more here)
2. water footprint of food (learn more here)
3. traceability (click here)
4. seasonality of produce (attracting low food-travel naturally)
5. prioritising vegan and vegetarian menus
(outcomes of the above criteria)
6. diversity in food supply prioritised over F&B vendor supply
7. cooking + preparation processes to minimise water and energy use (learn more about energy in the circular model here)
1.
Packaging Considerations
1. waste avoidance over recycling or re-distribution; in order of least waste:
-
hardware (if re-occurring event/use this a viable opportunity); alternatively;
-
biodegradable or consumable (for example, edible seaweed packaging )
-
compostable (items that break-down in composting conditions)
2.
Transport Resourcing
-
applied F&B selection criteria will support ability to pool resources in transportation of vendor supplies and physical requirements of vendor stalls (e.g. tables)
-
define parameters of food sourcing to manage early supply chain waste outcomes, for example 200 km radius)
-
If a camping festival, promote and incentivise through reward for waste-avoidance with brought-in food
​
4.
Vendor Stall Infrastructure
-
providing localised resource alternatives for stall set up (i.e.. hay bales with recycled wood table top, compared to transported rented or owned tables) this also helps reduce emissions.
​
7.
p2
Empowering Patrons to Make Eco-conscious Choices
-
visible onsite waste systems (learn more on waste in the circular model by clicking here.)
-
marketing and promotion to connect patrons to purpose and value of food and food experience.
-
visibly quantifying the outcomes of waste-saving strategies to communicate value and incentivise patron behavioral change
-
Incorporation of active participation in food; creation, sharing or experience into event design to avoid passive consumption
5.
p3
Revalue Waste and Leftovers:
-
engage with third-parties ( e.g. local organisation or charities) to re-distribute any uncooked/ unsold food. If this is not viable, consider adding it to a composting waste stream.
-
appropriately managing waste outcomes of food supply at festival (click here to learn more about the waste stream of this model).
Evaluation
-
capturing outcomes is an essential part of measuring impact and defining areas for improvement.
3.
6.
opportunities / design propositions
See the full list
-
Seaweed +/or Mycelium Packaging for F&B Transport
-
Paddock to Plate Framework